Wednesday, June 20, 2018

Potato Cakes

Do you have leftover mashed potatoes? You can make these potato cakes and have them for breakfast as well as a side for lunch or dinner.

In fact I’m having them with my Crockpot Kielbasa and Baked Beans  for dinner tonight. Serves 4 Total Time: 21 minutes


2-3 cups mashed potatoes

1/4 cup Parmesan cheese
1 egg
6 tablespoons flour, divided
1 tablespoon grated onion
1 tablespoon fresh parsley or chives, chopped
3+ tablespoons oil


In a medium size bowl combine the potatoes, egg, 3 tablespoons flour, onion and parsley or chives.

On a plate add the remaining flour. Take a heaping tablespoon of the potato mixture, shape the pancakes in your hands then dredge them in the flour.

As you see mine didn’t quite work out, because the consistency of my mashed potatoes, they were too mushy. I couldn’t shape them nor dredge them as they just fell apart. So I fried it all together. Actually it didn’t taste that bad.

In a non-stick skillet add the 3 tablespoons of oil and sauté the potato cakes about 2-3 minutes on each side over med/high heat or until golden brown. Add more oil if needed.

Remove potato cakes to a plate lined with a paper towel. Serve with a dollop of sour cream. Yum Yum!

And here you have it a pile of fried mashed potatoes 😟. Well maybe next time it will work out.

Tip: I’ve just learned what to do if you’ve added to much milk to your mashed potatoes. And maybe help me with my mushy potato cakes! Slowly stir in instant potato flakes, a little at a time, until the potatoes thicken up. Hopefully it save the mashed potatoes without changing the taste. 

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