Savory leftover mashed potato cakes are an easy way to use up those leftovers from Thanksgiving. Gluten-free, dairy-free and egg-free, these little cakes are filled with bacon and green onions for an extra punch of flavor. You'll love how easy these are to make too! Recipe from A Dash of Megnut at
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Gluten-free Leftover Mashed Potato Cakes

What's better than a Thanksgiving meal? Leftovers! Use leftover mashed potatoes in these gluten-free savory mashed potato cakes for a real treat! You'll love the added bacon and green onions for extra flavor and the crisp crust on each of these mashed potato cakes. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 potato cakes
Calories: 85kcal
Author: Megan


  • 2 cups leftover mashed potatoes mine were dairy-free
  • 2 strips bacon crumbled
  • 1/4 cup green onions chopped
  • 1/2 tsp salt optional
  • 1/2 tsp ground black pepper optional
  • 1/2 tsp garlic powder
  • 1/4 cup + 1 tbsp gluten-free flour blend divided
  • oil for cooking


  • In a bowl, mix together all ingredients except the 1 tbsp of flour and oil until combined.
  • Divide mixture into 8 balls. Lightly press them into flat disks. Add 1 tbsp of flour to a plate and dip each disk into the flour on both sides.
  • Preheat a large skillet over medium high heat. Add 1 tbsp of oil. Cook half of the cakes at a time, 4-5 minutes on each side, until they are golden brown. Repeat with remaining cakes.
  • Serve hot.


Calories: 85kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Cholesterol: 3mg | Sodium: 187mg | Potassium: 236mg | Fiber: 1g | Vitamin A: 30IU | Vitamin C: 6.6mg | Calcium: 21mg | Iron: 1.9mg