Detailed Potato Cakes Recipe
Ingredients
- 2 cups leftover mashed potatoes
(Use cold mashed potatoes for easier handling, and the texture will help the cakes hold together better.) - ¼ cup + extra all-purpose flour
(Start with ¼ cup and gradually add a tablespoon more at a time if the mixture is too wet. The flour binds the potatoes and helps form a light crust.) - 1 large egg
(This acts as a binder and gives the potato cakes structure.) - Salt and pepper to taste
(Season according to your preference. If your mashed potatoes are already well-seasoned, you may not need much.) - Canola oil
(Canola oil has a high smoke point, making it ideal for frying these cakes evenly.) - Butter (optional but recommended)
(A small amount of butter adds richness and a golden-brown color to the potato cakes.) - Optional mix-ins:
- Shredded cheese (about ½ cup)
- Chopped green onions or chives (for extra flavor)
- Crumbled bacon (adds a smoky element)
Instructions
- Prepare the mixture:
- Place your 2 cups of cold leftover mashed potatoes in a mixing bowl.
- Crack the egg into the bowl and stir to combine with the potatoes.
- Add ¼ cup of flour, salt, and pepper. Mix thoroughly until you get a thick batter-like consistency.
- If you’re adding any optional mix-ins like shredded cheese, green onions, or bacon, fold them in at this point.
- Check the consistency:
The mixture should be thick enough to hold its shape but still soft. If it’s too wet, add a bit more flour (a tablespoon at a time) until you reach the desired consistency. - Shape the potato cakes:
Lightly flour your hands to prevent sticking. Scoop out portions of the mixture, roughly about ¼ cup each, and form them into round patties. Flatten each one slightly so that they are about ½ inch thick. This thickness ensures they cook through while staying crispy on the outside. - Heat the oil and butter:
In a large skillet, heat 2 tablespoons of canola oil over medium heat. Add 1 tablespoon of butter for flavor (optional). Wait until the oil is shimmering, which indicates it’s hot enough for frying. - Fry the potato cakes:
- Gently place the potato cakes in the skillet, making sure not to overcrowd the pan.
- Fry for 3-4 minutes on each side, or until golden brown and crispy. Be patient, as flipping too early may cause them to fall apart. You may need to fry in batches, depending on the size of your skillet.
- Add more oil and butter as needed between batches.
- Drain and season:
After frying, transfer the potato cakes to a plate lined with paper towels to absorb any excess oil. While still hot, sprinkle with a pinch of extra salt for added flavor. - Serve:
Serve the potato cakes immediately, while they’re still warm and crispy. You can garnish them with more green onions, shredded cheese, or a dollop of sour cream. They’re also delicious with dipping sauces like ketchup, ranch, or applesauce for a sweeter contrast.
Tips for Success
- Crispier Potato Cakes: For extra crispiness, you can coat the potato cakes lightly in breadcrumbs before frying.
- Make Ahead: You can shape the potato cakes ahead of time and store them in the fridge, covered, for up to a day. Fry them fresh just before serving.
- Leftover Add-Ins: This is a great way to use up leftovers. Add in any extra veggies, like finely chopped broccoli, or even shredded chicken or ham for extra protein.
These Potato Cakes are versatile and perfect for breakfast, brunch, or as a side dish with dinner!