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These sausage and potato croquettes are an easy and delicious way to use leftover mashed potatoes for a fresh new dinner. Unlike traditional deep fried potato croquettes, these croquettes are dipped in egg and lightly fried, which makes it perfect for reheating.
Also adding sausage transforms these snacks into a complete meal, just serve with a salad on the side.
Got leftover mashed potatoes? Repurpose them into a delicious meal by mixing it with cooked sausage. These sausage and potato croquettes are quick and easy to make on busy weeknights. So incredibly soft and fluffy inside. Skipping the breading allows these croquettes reheat easily with less fuss.
No sausage? No problem. I make these sausage and potato croquettes with ground beef all the time too. Just add Italian seasoning and salt when browning the meat.
What consistency should mashed potatoes be?
Cold leftover mashed potatoes are firm and ideal for making these croquettes. If you have soft creamy mashed potatoes, you may need to refrigerate the shaped croquettes so it’s easier to handle.
Sausage and Potato Croquettes
- 1 lb Italian sausage, See Note 1 for substitute
- 2 cups cold leftover mashed potatoes
- 1 tablespoon dried parsley
- ¼ cup all-purpose flour
- 2 large eggs
- ¼ cup vegetable oil
- In a large skillet, brown the sausage until cooked through, about 10 minutes.
- In a medium bowl, mix together cooked sausage, mashed potatoes and parsley until well combined.
- In a small shallow bowl, beat the eggs.
- In another shallow dish, put the flour.
- Using a large cookie scoop (I use this one), form the sausage mixture into patties.
- Roll the patties in flour, shake the excess, and then dip in the beaten egg. Arrange the patties on a baking sheet.
- Heat half of the vegetable oil in a large skillet over medium high heat.
- And fry the patties until eggs are cooked, 1-2 minutes per side. Remove the cooked croquettes onto a wire rack lined with paper towel. Continue with remaining oil and patties.
- Serve warm for breakfast, brunch, or dinner.