Golden Crusted Oven Baked Mashed Potato Cakes Easy Leftover Dish

Instructions:

1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. In the large mixing bowl, gently combine the cold mashed potatoes, lightly whisked egg, grated cheddar, chopped chives, Dijon mustard (if using), salt, and pepper.
3. Sprinkle the 1/2 cup of flour over the mixture. Mix thoroughly until everything is evenly combined. The mixture should be stiff enough to hold its shape when rolled into a ball. If too wet, add another tablespoon of flour.
4. Lightly dust your hands with flour. Use a scoop (approx. 1/4 cup) to portion the mixture. Roll each portion into a smooth ball, then gently flatten it into a disc, about 1.5 cm (half an inch) thick. Place the shaped cakes on the prepared baking sheet.
5. If using a coating, mix the panko breadcrumbs with 1 tablespoon of olive oil or melted butter. Lightly press the top and bottom of each potato cake into the breadcrumb mixture.
6. Transfer the baking sheet containing the shaped potato cakes to the refrigerator. Chill for a minimum of 30 minutes. This step prevents the cakes from spreading in the hot oven.
7. Before baking, lightly brush the tops of the chilled cakes with the remaining 2 tablespoons of vegetable oil or melted butter for a professional, crisp finish.
8. Place the baking sheet in the preheated oven (200°C/400°F). Bake for 15 minutes.
9. Carefully flip each potato cake using a thin spatula. Return the tray to the oven and bake for an additional 8–10 minutes, or until both sides are deep golden brown and the internal temperature is hot throughout.
10. For an extra golden finish, switch the oven to grill/broil setting for the final 1–2 minutes, monitoring closely to prevent burning. Remove the cakes from the oven and serve piping hot.