My aunt always made these 3 ingredient crispy patties to use up leftovers every March. They are buttery on the inside with an unbelievable crunch that makes the whole house smell amazing.

Every March, right around the time we’re all staring at a container of leftover mashed potatoes from some big family meal, I think of my aunt and these 3-ingredient fried potato cakes. She’d stand at the stove, turning scoops of cold mash into buttery patties with a shatteringly crisp crust that made the whole house smell like a diner in the best way. This is a super simple, practical recipe that uses what you already have on hand, comes together fast on a weeknight, and feels cozy enough for a Sunday dinner. If you’ve got leftover mashed potatoes, a little butter, and some flour, you’re about 15 minutes away from golden brown patties with a fluffy, steamy center.

These fried potato cakes are best piled onto a paper towel–lined plate and served hot, straight from the skillet. I like them alongside simple roasted veggies or a big green salad to balance the richness, and they’re perfect with any leftover corned beef, ham, or roast chicken you might also be trying to use up. They make a great base for a fried egg in the morning, or you can serve them as an easy side with pan-seared sausage or grilled bratwurst. A little sour cream, applesauce, or even ketchup on the side doesn’t hurt, especially if you’re feeding kids.

Servings: 4

3 cups cold leftover mashed potatoes (well-chilled, packed)

Set up a plate or small tray and dust it lightly with some of the flour so the patties don’t stick as they rest.

In a medium bowl, add the cold leftover mashed potatoes and drizzle in the melted butter. Stir with a spoon or spatula until the butter is fully worked into the potatoes. The mixture should feel rich and a bit sticky but still hold together when pressed.

Sprinkle the 1/2 cup flour over the potato mixture and gently fold it in until no dry pockets of flour remain. You’re looking for a soft dough that you can shape into balls that don’t collapse. If the mixture is very sticky, add a tablespoon or two more flour, just until workable.

With lightly floured hands, scoop about 1/4 cup of the potato mixture and roll it into a ball. Gently flatten it into a round patty about 1/2 inch thick, dusting lightly with flour if it sticks. Place the patty on the floured plate. Repeat with the remaining mixture, spacing the patties slightly apart so they don’t stick together.

Place the plate of formed patties in the fridge for 10–15 minutes while you heat the pan. Chilling helps them keep their shape and gives you that fluffy center with a crisp crust.

Set a large skillet (cast iron if you have it) over medium heat. Add 2 tablespoons of butter to the pan and let it melt and foam, tilting the pan so the bottom is evenly coated. You want a thin, sizzling layer of butter across the surface; add a little more if your pan is large.

When the butter is hot and starting to smell nutty, carefully add the chilled potato cakes in a single layer, leaving a bit of space between them. Don’t overcrowd the pan; cook in batches if needed so they can crisp instead of steam.

Fry the patties without moving them for 3–5 minutes, until the bottoms are deep golden brown and crisp. You should hear a steady sizzle. If they’re browning too fast, slightly lower the heat; if there’s no real sizzle, turn the heat up just a touch.

Gently flip each patty with a thin spatula and fry the second side for another 3–5 minutes, until equally golden and crisp, and the centers are heated through and fluffy. Add a small pat of butter around the edges of the pan if it looks dry to keep that unbelievable crunch and buttery flavor.

Transfer the finished potato cakes to a paper towel–lined white plate to drain briefly. This keeps them crisp and gives you that classic, cozy look you see in homemade snapshots: round, golden brown patties with a crunchy crust and soft white potato center peeking out from any little cracks.

Repeat with any remaining patties, adding more butter to the pan as needed. Serve the potato cakes hot while the outsides are at their crispiest and the insides are still steamy and tender.

If your mashed potatoes are very plain, you can boost the flavor without adding more ingredients by frying the patties in a mix of butter and the rendered fat from any leftover bacon or corned beef you might have from March dinners. For a slightly lighter version, swap half the butter in the pan for a neutral oil; you’ll still get a great crunch but with a bit less richness. If your mashed potatoes were already loaded with butter or cream, you can cut the melted butter in the mixture down to 1–2 tablespoons and rely more on butter in the pan for that crispy exterior. To make smaller snack-sized cakes, shape the mixture into 2-tablespoon portions and fry for a minute or two less per side. These also reheat well in a hot skillet or air fryer to bring the crunch back if you’re prepping ahead for a busy weeknight—just store cooled patties in the fridge in an airtight container with parchment between layers so they don’t stick.