Potato Cakes - Master Cookbook Recipe # 675
These Potato Cakes are a clever and delicious way to transform leftover mashed potatoes into a crispy, golden-brown side dish that the whole family will love. By adding a fresh grated potato and a hint of onion, you get a wonderful contrast of textures,creamy on the inside and perfectly crunchy on the outside.
This is recipe #675 in Tammy’s Master Cookbook.
Ingredients
- 1 1/2 cups leftover mashed potatoes
- 1 small potato, washed and grated
- 1/3 cup self-rising flour
- 1/4 cup onion or green onion, chopped
- 1/2 tsp black pepper
- 1 egg
- Bacon grease or cooking oil (for frying)
Instructions
- Combine: In a medium bowl, mix the leftover mashed potatoes, grated potato, self-rising flour, chopped onion, pepper, and egg together until well combined.
- Heat: Preheat a skillet over medium heat and add enough bacon grease or cooking oil to coat the bottom.
- Shape: Take a portion of the dough and roll it in your hands into a ball about the size of a walnut.
- Fry: Place the balls into the hot skillet and gently flatten them with a spatula into patties.
- Brown: Fry the cakes until the bottoms are a deep golden brown, then flip and fry until the other side is equally crispy.
- Serve: Remove from the skillet and enjoy while hot as a savory side dish.
Notes
Tammy’s Tips
To get that extra-crispy exterior, make sure your skillet is nice and hot before adding the patties; the bacon grease adds a traditional Southern flavor that you just can't beat. If your mashed potatoes were already very buttery or thin, you might need a tiny bit more flour to help the cakes hold their shape while you fry them. For a beautiful presentation, serve these with a dollop of sour cream and an extra sprinkle of fresh green onions on top.