Grandpa used to fry these up the morning after a big holiday dinner. Only 3 ingredients for the crispiest golden crust.

These 3-ingredient mashed potato cakes are the kind of simple, cozy food that feels like a hug on a plate. They’re inspired by the way a lot of Midwestern grandparents stretched the leftovers after a big holiday dinner—turning cold mashed potatoes into something crispy and golden for breakfast the next morning. With just mashed potatoes, eggs, and a bit of flour, you get tender, fluffy centers and a beautifully crunchy crust, perfect for using up what’s in the fridge without a lot of fuss.

Serve these potato cakes hot, piled on a blue or favorite family plate, with a side of scrambled or fried eggs for a hearty breakfast. They’re also wonderful with sour cream or plain Greek yogurt and a little applesauce on the side for dipping, which kids usually love. For a simple dinner, pair them with leftover roast meat, ham, or turkey and a green salad or steamed veggies.

They reheat nicely in a skillet, so you can crisp them back up and tuck them into lunchboxes with some carrot sticks and fruit.

Servings: 4

3 cups cold leftover mashed potatoes

Start with cold, firm mashed potatoes from the fridge. Cold potatoes are easier to shape and help the cakes hold together while frying.

In a large bowl, stir together the cold mashed potatoes and the lightly beaten eggs until the mixture is smooth and the eggs are fully incorporated.