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These potato cakes with sour cream dressing are the perfect way to use leftover mashed potatoes. They are great as breakfast or as a dinner side.
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Potato Cakes with Sour Cream Dressing

These potato cakes with sour cream dressing are a great way to use leftover mashed potatoes. They make a great breakfast or side dish.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: gluten free potato cakes, homemade sour cream dressing, potato cakes recipe
Servings: 10 potato cakes
Calories: 102kcal
Author: Chandice

Ingredients

  • 2 C leftover mashed potatoes
  • 1 C gluten-free breadcrumbs
  • 1 T chives
  • 1 tsp. salt
  • 1/8 tsp. cayenne
  • 1/4 tsp. paprika
  • 2 T butter
  • 1/2 C sour cream
  • 1 chopped garlic clove
  • 1 T lemon juice
  • 1 tsp. parsley
  • 1/4 tsp. Onion salt
  • dash of black pepper

Instructions

  • In a bowl, combine leftover mashed potatoes, 1 tsp. salt, cayenne, paprika and chives
  • Scoop 2 T balls of leftover mashed potatoes and roll into a ball
  • Flatten them into 1 inch thick discs
  • Press potato disc into breadcrumb mixture until the entire thing is covered
  • Flip and do the same on the other side
  • Fry in butter about 2 minutes on each side or until hot in the middle and crispy
  • Meanwhile, combine sour cream, garlic, lemon juice, parsley, onion salt and black pepper in a bowl to make sour cream dressing
  • Drizzle with sour cream dressing or serve on the side

Notes

For a bit more of a crunch, use gluten-free panko breadcrumbs. Feel free to add in any herbs that you like in the mashed potatoes.

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 273mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 6.4mg | Calcium: 25mg | Iron: 1.4mg