About Brenda Gantt’s Potato Cakes
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, no-fuss cooking videos and her sign-off, “It’s gonna be good, y’all.” Potato cakes fit that style perfectly. They turn a bowl of leftover mashed potatoes into a crispy, golden dish that costs almost nothing and gets eaten up fast. You can read more about her in our stories and keep up with the latest on our news page.
Frying leftover mashed potatoes into cakes is an old Southern habit, the kind of thing a thrifty cook does so nothing goes to waste after Sunday dinner or Thanksgiving. A spoonful of flour and an egg help the potatoes hold together, and a hot skillet gives them a browned, crunchy crust while the inside stays soft and tender.
They are as welcome at breakfast, next to eggs and bacon, as they are on a supper plate beside fried chicken or pork chops. If you like morning dishes like this, browse our breakfast recipes for more ideas.
Watch How It’s Made
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Brenda Gantt Potato Cakes Recipe
Ingredients
No leftovers? Make a fresh batch of our mashed potatoes and chill them completely first.
Kitchen Tools Needed
- Large mixing bowl
- Large skillet (cast iron preferred)
- Spatula
- Measuring cups & spoons
- Paper towels or wire rack
Not sure which skillet to use? See our kitchen guides.
Instructions
- Mix the batter. In a large bowl, combine the cold mashed potatoes, flour, egg, onion, salt, and pepper. Stir until just combined. If the mixture is too stiff, add milk 1 tablespoon at a time. It should be thick and scoopable, not runny.
- Chill briefly. Rest the mixture in the refrigerator for 10 to 15 minutes so it firms up and shapes more easily. This step is optional but helps the cakes hold together.
- Heat the skillet. Heat the oil in a large skillet over medium heat until shimmering, about 350°F. You want about ¼ inch of oil in the pan.
- Shape and fry. Scoop the mixture by ¼-cup portions into the hot oil and flatten gently into patties about ½ inch thick. Fry 3 to 4 minutes per side, without moving them, until deep golden brown and crisp. Work in batches and don’t crowd the pan.
- Drain. Move the cakes to a paper towel-lined plate or wire rack and sprinkle lightly with salt. Keep them warm in a 200°F oven while you fry the rest.
- Serve. Serve hot, on their own or alongside eggs, bacon, or your favorite supper.
For more frying and skillet techniques, see our cooking tips.
Nutrition Facts
| Calories | 230 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 27 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 460 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Potato Cakes
Good Source of Potassium
Potatoes provide potassium, which supports muscle function and healthy blood pressure.
Vitamin C & B6
Potatoes contribute vitamin C and vitamin B6, which support the immune system and energy metabolism.
Filling Energy
The carbohydrates in potatoes give steady energy, and the egg adds a little protein to keep you satisfied.
Less Food Waste
Turning leftovers into a new meal saves money and keeps good food out of the trash.
What to Avoid
Preparation Mistakes
- Don’t use warm or loose mashed potatoes. Cold, firm potatoes hold together best.
- Don’t add too much flour. Too much makes the cakes dense and gummy. Add it a tablespoon at a time.
- Don’t flip too soon. Wait for a golden crust so the cake doesn’t break apart.
- Don’t crowd the pan or fry in cool oil. That makes the cakes greasy instead of crisp.
Storage Mistakes
- Don’t store them warm. Cool completely to prevent steam and sogginess.
- Don’t reheat in the microwave. It turns the crust soft. Use a skillet or hot oven.
Dietary Considerations
- Contains Gluten (flour)
- Contains Egg
- Contains Dairy (butter/milk in mashed potatoes)
- Vegetarian (if fried in oil)
Pro Tips for the Best Potato Cakes
- Start with cold potatoes. Chilled mashed potatoes are firmer and much easier to shape.
- Chill the batter. Ten to fifteen minutes in the fridge helps the cakes stay together in the pan.
- Keep the heat at medium. Too hot and the outside burns before the center warms; too low and they soak up oil.
- Use wet hands to shape. It keeps the mixture from sticking to your fingers.
- Fry in a cast iron skillet for the most even, crisp crust.
- Drain on a wire rack instead of paper towels if you want the bottoms to stay crisp.
What to Serve With Potato Cakes
Beverages
- Hot coffee
- Sweet tea
- Orange juice
Side Dishes
- Scrambled or fried eggs
- Bacon or sausage
- Fried chicken
- Green beans
When to Serve
- Weekend breakfast
- Sunday supper
- Thanksgiving leftovers
- Brunch
Want another potato favorite? Try our potato salad.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| All-purpose flour | Gluten-free all-purpose flour | Use the same amount; the texture is slightly softer. |
| Egg | 2 extra tablespoons flour plus a splash of milk | Binds less firmly, so chill the batter well. |
| Onion | Green onions or chives | Milder, fresher flavor. |
| Vegetable oil | Bacon drippings or oil plus a pat of butter | Adds classic Southern flavor and browning. |
| Plain cakes | Add ½ cup shredded cheddar or crumbled bacon | Keep heat at medium so cheese doesn’t burn. |
Storage & Reheating
Refrigerator
Cool completely and store in an airtight container, with parchment between layers, for 3 to 4 days. The uncooked mixture keeps up to 24 hours.
Freezer
Freeze cooked, cooled cakes in a single layer on a tray, then bag them for up to 2 months.
Reheating
Reheat in a skillet over medium heat or in a 400°F oven for 8 to 10 minutes until crisp. Avoid the microwave.
Frequently Asked Questions
Yes. Boil peeled russet potatoes until very tender, drain them well, mash with a little butter, and let them cool completely before mixing. Warm or wet mashed potatoes make a loose batter that falls apart in the skillet.
The mixture is usually too wet, the potatoes were still warm, or the cakes were flipped too soon. Chill the batter, add flour a tablespoon at a time until it holds its shape, and let each side form a golden crust before turning.
You can. Brush the cakes with oil and bake at 425°F for 20 to 25 minutes, flipping once, or air fry at 375°F for 10 to 12 minutes. They will be lighter and less crisp than skillet-fried cakes.
Yes. Refrigerate the uncooked mixture for up to 24 hours, or freeze fully cooked and cooled cakes in a single layer, then bag them for up to 2 months. Reheat in a skillet or a 400°F oven until crisp.
Vegetable or canola oil works well, and bacon drippings add classic Southern flavor. Adding a pat of butter to the oil improves browning, but watch the heat so the butter does not burn.
Yes. Stir in up to ½ cup shredded cheddar or a few tablespoons of crumbled cooked bacon. Cheese can make the cakes brown faster, so keep the heat at medium.
Reader Reviews
More Brenda Gantt Recipes
- Mashed PotatoesThe base for these crispy potato cakes
- Potato SaladA Southern cookout classic
- Onion FrittersAnother crisp, golden skillet favorite
- Onion CasseroleA creamy, baked Southern side dish
- Onion SandwichA simple, old-fashioned sandwich
- Mayonnaise RollsEasy, soft homemade rolls
- Pie CrustThe foundation for pies and tarts
- Key Lime PieA cool, tangy dessert
- Orange Slice CakeA classic Southern cake
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It’s gonna be good, y’all. Make a skillet of these for your next family meal.
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