Save There's something about the smell of chicken and potatoes hitting hot oil that takes me straight back to my grandmother's kitchen on lazy Sunday afternoons. She'd make these golden patties almost by accident—leftover mashed potatoes mixed with whatever protein was in the fridge, shaped into little cakes and fried until the edges turned crispy and brown. I didn't realize until years later that she was basically doing what fancy restaurants call a hash cake, but she just called it dinner. When I finally tried making them myself, I understood why she made them so often: they're impossibly easy, deeply satisfying, and somehow taste like comfort in every single bite.
I made these for my roommate once when she'd had a terrible day at work, and watching her face light up when she bit into one made me realize food like this isn't just sustenance—it's a small kindness you can hold in your hand. She ate three without saying much, which told me everything. Now whenever she's had a rough week, she texts me asking if I'll make my chicken potato cakes, and that request means more to me than any fancy dinner invitation ever could.
Ingredients
- Mashed potatoes (2 cups, cooled): The foundation of everything here—use leftovers or boil and mash fresh potatoes, but always let them cool completely or the eggs will scramble and your mixture becomes grainy instead of smooth.
- Cooked shredded chicken (1 1/2 cups): Rotisserie chicken is your secret weapon if you're short on time, and the flavor is actually richer than plain boiled chicken.
- Scallions (1/3 cup, finely sliced): These add a brightness that keeps the cakes from tasting heavy, and the white parts fry up slightly crispy which adds another texture layer.
- Large eggs (2): These bind everything together and help create that golden crust when frying.
- Shredded cheddar cheese (1/2 cup): Pick a good quality cheese—it melts into the potatoes and adds a savory depth that transforms the whole dish.
- Fresh parsley (1/4 cup, chopped): Don't skip this; it brightens everything and gives you a visual reminder that vegetables exist.
- Flour (1/3 cup, gluten-free or all-purpose): This helps hold the patties together during frying without making them heavy or dense.
- Garlic powder, paprika, salt, and black pepper: These seasonings seem basic but they're doing all the flavor work—taste your mixture before shaping to make sure it's seasoned enough.
- Vegetable oil (3 tablespoons for frying): Use medium heat and don't skip the oil; these cakes need it to develop that beautiful golden crust.
Instructions
- Combine everything in one bowl:
- Throw your cooled mashed potatoes, shredded chicken, scallions, eggs, cheese, parsley, flour, and all your seasonings into a large mixing bowl. Stir it together until you have one cohesive mixture that holds together when you squeeze it—this is the moment when you realize how forgiving this recipe is.
- Shape your patties:
- Divide the mixture into 8 equal parts and shape each one into a patty about half an inch thick. Your hands should be slightly damp so the mixture doesn't stick, and don't overwork it or the potatoes start getting gluey.
- Get your oil hot:
- Pour 1 to 2 tablespoons of oil into a large non-stick skillet and set it over medium heat. When the oil shimmers and a tiny piece of potato mixture sizzles immediately, you're ready to go.
- Fry in batches without crowding:
- Place as many patties in the skillet as will fit without touching each other, usually 3 or 4 depending on your pan. They need about 3 to 4 minutes per side to turn golden and crispy, and this is where patience matters—resist the urge to flip them constantly.
- Finish and serve:
- Transfer finished cakes to a paper towel-lined plate and add more oil to the pan as needed for the next batch. Serve them warm, maybe with a dollop of sour cream or a handful of fresh parsley on top if you're feeling fancy.
Save There's a moment when you're standing at the stove, watching the edges of the first batch turn from pale to golden, when you suddenly understand why my grandmother made these so often. It's not just that they taste good—it's that they prove you can turn leftovers into something people actually want to eat, and that small act of transformation feels like magic every single time.
Why These Cakes Are Different From Hash
The real trick that makes these sing is the addition of cheese and a proper egg binder instead of just mashing everything together and hoping it holds. That cheddar melts into the potatoes during frying and creates pockets of richness, while the eggs give you structure without making the cakes tough or rubbery. The flour is the quietly important ingredient here—just enough to hold everything together, not enough to make them dense or bread-like.
Flavor Variations That Actually Work
If you want to play around, a spoonful of Dijon mustard mixed into the raw mixture adds a subtle sharpness that makes people stop mid-bite and ask what the flavor is. Chopped chives work beautifully too, especially if you don't have fresh parsley. A pinch of cayenne pepper transforms these from comfort food into something with a little edge, but add it cautiously because heat builds as you fry.
Serving Suggestions and Timing
These taste best eaten straight from the pan while they're still hot and the outside is actively crispy. If you need to hold them for a few minutes, keep them on a warming plate in a low oven, though they'll lose some of that textural contrast. They also work as a next-day cold snack straight from the fridge, which surprised me the first time I tried it.
- A simple green salad cuts through the richness and makes this feel like a complete meal instead of just a carb and protein.
- Serve with sour cream, Greek yogurt, or even a quick aioli if you want to be less casual about it.
- These freeze beautifully before frying, so make a double batch when you have the energy and thank yourself later.
Save There's something deeply satisfying about serving food that's both easy and feels special, and these cakes hit that sweet spot every time. Make them once and you'll understand why they keep showing up in my kitchen.
Recipe FAQs
- → How do I ensure the patties hold together well?
Mixing the mashed potatoes with eggs, cheese, and flour helps bind the ingredients. Avoid excess moisture and chill the mixture briefly before shaping.
- → What oil is best for frying these patties?
Use a neutral oil with a high smoke point like vegetable or canola oil to achieve a crispy, golden exterior without burning.
- → Can I add extra flavor to the patties?
Yes, adding spices like paprika, garlic powder, or fresh herbs such as parsley and chives enhances the flavor profile beautifully.
- → Are these patties suitable for gluten-free diets?
Using gluten-free flour instead of all-purpose flour makes these patties gluten-free friendly, maintaining their texture and taste.
- → How should I serve these patties?
Serve warm, garnished with fresh parsley or a dollop of sour cream. They pair nicely with green salads or steamed vegetables for a balanced meal.