Leftover Mashed Potato Fritters with Bacon & Cheese
Crispy on the outside, fluffy on the inside … these leftover mashed potato fritters are loaded with bacon, cheddar & ranch. Ready in 15 minutes!
Leftover mashed potato fritters might just be the best thing that ever happened to a bowl of day-old mashed potatoes. I’m not exaggerating — I’ve made these dozens of times, and every single time, my family devours them before they’ve even had a chance to cool down on the plate.
These crispy potato cakes come together in under 15 minutes, use ingredients you already have in your kitchen, and honestly? They’re better than the original mashed potatoes they came from. We’ve started making mashed potatoes on purpose just so we have leftovers for these the next morning.
If you love turning simple leftovers into a whole new meal without the fuss, you are absolutely in the right place. Let me show you how we do it!
Why You’ll Love These Leftover Mashed Potato Fritters
- Ready in 15 minutes — perfect for busy weeknights or lazy weekend brunches
- Kid-approved — my boys ask for these constantly (and they are picky!)
- Budget-friendly — uses up leftovers so nothing goes to waste
- Crispy on the outside, fluffy on the inside — the best texture combo imaginable
- Endlessly customizable — change up the cheese, skip the bacon, add jalapeños… sky’s the limit!
Mashed Potato Fritters Ingredients & Substitutions
Mashed Potatoes — Leftover mashed potatoes from last night’s dinner work perfectly here. Store-bought refrigerated mashed potatoes work in a pinch too, as do instant mashed potatoes. Even leftover mashed sweet potatoes can be used — the flavor is a little different but still so delicious!
Eggs — Let your eggs come to room temperature before mixing them in. This helps them bind with the potato mixture more evenly for a better, sturdier patty.
Crumbled Bacon — Packaged bacon bits are a huge time-saver here. I love Aldi’s crumbled bacon for this recipe! You can also cook and crumble your own strips, or use up any leftover bacon you have on hand. Turkey bacon works if you’d like to lighten things up.
Shredded Cheddar Cheese — Sharp cheddar is my personal go-to in these pan-fried potato fritters — it melts beautifully and adds so much savory flavor. Parmesan, Colby jack, or Pepper jack all work wonderfully too.
Dry Ranch Mix — This is the secret flavor weapon! It adds a tangy, herby punch without any extra prep work. No ranch mix on hand? Substitute a blend of garlic powder, onion powder, dried dill, and a pinch of salt.
All-Purpose Flour — Helps hold the patties together. You may not need the full amount — add it gradually until the mixture can hold a patty shape. For gluten-free potato fritters, use a 1:1 gluten-free flour blend.
Vegetable Oil — Canola or avocado oil are great alternatives. I personally skip olive oil here since it can add an unexpected flavor to these savory potato cakes.
Toppings (Optional but Highly Recommended!) — A dollop of sour cream and a handful of sliced green onions take these over the top. Hot sauce, salsa, or even a fried egg on top are also amazing!
How to Make Mashed Potato Fritters (Step-by-Step)
- Mix your base. Combine mashed potatoes, eggs, crumbled bacon, shredded cheddar, ranch mix, and 1 cup of flour in a large mixing bowl. Stir well until everything is evenly incorporated.
- Adjust the consistency. Add the remaining flour ½ cup at a time until the mixture is thick enough to hold a patty shape. Slightly sticky is better than rock-hard — don’t overdo it!
- Shape your fritters. Use a large cookie scoop for uniform-sized patties (they’ll cook more evenly this way!). Gently flatten each ball into a 2–3 inch round patty.
- Heat your oil. Pour vegetable oil about 1 inch deep into a large nonstick skillet. Heat over medium-high until the oil shimmers. Hot oil = crispy potato cakes. This step matters!
- Fry until golden. Carefully place the patties into the hot oil. Cook undisturbed for 3–4 minutes, then flip. Cook another 3–4 minutes until both sides are a deep, gorgeous golden brown.
- Drain and serve. Remove to a paper towel-lined plate to drain. Top with sour cream and chopped green onions. Serve immediately and enjoy every crispy bite!
Air Fryer Mashed Potato Fritters
Love the crispiness but want less oil? You can absolutely make these in the air fryer! Here’s how:
- Preheat your air fryer to 375°F for 10 minutes
- Lightly spray the basket with cooking spray
- Place fritters in a single layer (don’t crowd them!), spray tops lightly with oil
- Air fry 3–4 minutes, flip, and air fry another 3–4 minutes until golden brown
The air fryer version is slightly less crispy than pan-frying, but still incredibly delicious — and so much less mess to clean up!
Serving Ideas
These mashed potato fritters are incredibly versatile. Here’s how we love to eat them:
- As a snack or appetizer — serve with sour cream, ketchup, sweet chili sauce, or ranch dressing for dipping
- As a side dish — pair alongside a simple green salad, grilled veggies, or a bowl of Leftover Turkey Soup
- For breakfast or brunch — top with a fried egg and hot sauce for a seriously satisfying start to the day
- As a light lunch — serve alongside smoked salmon, poached eggs, or a warm bowl of Sausage Potato Soup
How to Store & Reheat Leftover Potato Fritters
Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: These freeze beautifully! Let cool completely, then freeze in a single layer before transferring to a freezer bag. Keeps well for up to 3 months.
To reheat: Warm in the oven at 375°F for about 10 minutes for the crispiest results. Pop them in the air fryer for 3–4 minutes for quick reheating. The microwave works in a pinch but they’ll lose some of their crispy exterior.
Pro Tips for the Crispiest Potato Cakes
- Don’t move them too early. Let the fritters cook undisturbed for the full 3–4 minutes before flipping — this is how you develop that beautiful golden crust.
- Hot oil matters. If the oil isn’t hot enough, fritters absorb it and turn soggy. Test it with a drop of batter — it should sizzle immediately on contact.
- Chill your formed patties. If the mixture feels too soft, refrigerate the formed patties for 15–20 minutes before frying. They’ll hold together much better!
- Use a cookie scoop. My favorite trick for uniform-sized fritters that all cook evenly at the same time.
FAQ — Mashed Potato Fritters
Can I make mashed potato fritters ahead of time?
Yes! Mix and form the patties ahead of time, cover, and refrigerate for up to 24 hours before frying. They actually hold together better when they’ve had a chance to chill.
Why are my mashed potato fritters falling apart?
Usually this means the mixture needs a bit more flour, or the oil wasn’t hot enough when the patties went in. Make sure you’re starting with cold (not warm) mashed potatoes — they bind much better when chilled. Also, let those patties rest in the fridge before frying.
Why are my potato fritters soggy instead of crispy?
Two common culprits: too much oil in the pan, or oil that wasn’t fully preheated. The oil should shimmer and a drop of batter should sizzle right away. Also, drain on paper towels immediately after frying — don’t let them sit in the pan!
How do I get perfectly crispy mashed potato fritters?
Don’t crowd the pan (fritters touching each other = steam = no crunch!), use properly hot oil, don’t flip for at least 3–4 minutes, and drain on paper towels right away. These four rules = perfectly crispy potato cakes every single time.
Can I use instant mashed potatoes for this recipe?
Yes! Just make sure they’re thick and not too watery. When preparing the instant mashed potatoes, use less milk or butter than usual so the mixture holds together well when formed into patties.
What type of potato is best if making mashed potatoes from scratch?
Russet potatoes are the gold standard for mashed potatoes — they’re fluffy and starchy, which helps the fritters bind and crisp up beautifully. Yukon Golds are a close second.
Mashed Potato Fritters Recipe:
Leftover Mashed Potato Fritters with Bacon & Cheese
Crispy on the outside, fluffy on the inside — these leftover mashed potato fritters are loaded with bacon, cheddar & ranch. Ready in 15 minutes!
Ingredients
- 3 cups mashed potatoes
- 3 large eggs
- 1 cup cooked bacon crumbled
- 1 cup cheddar cheese shredded
- 1/2 package dry ranch mix
- 3 cups flour may not need all of it
- vegetable oil enough to cover 1 inch deep in skillet
- sour cream
- green onions chopped
Instructions
Add mashed potatoes, eggs, bacon, cheese, ranch mix, and ONE cup of flour into a large mixing bowl. Stir until WELL combined.
Gradually add flour, 1/2 cup at a time, until potatoes become thick and can be formed into a patty. Don't make them too thick.
Shape them into 2-3 inch balls and gently flatten into patties.
Heat large skillet on medium high heat, and add oil to fill about 1 inch
.Place patties into oil. Cook and flip until each side is golden brown. Remove to a paper towel to drain, then place on plate.
Top with sour cream and green onions. Serve and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 413Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 96mgSodium: 560mgCarbohydrates: 50gFiber: 3gSugar: 2gProtein: 15g
