Fried Potato Cakes
Here is an easy classic recipe to make with those leftover mashed potatoes. You are going to love these delicious fried potato cakes also known as potato pancakes. Are these the best Potato cakes aka potato pancakes? If they ain’t it…ought to be!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6-8 1x
- Category: Sides
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 2 Cups Cold Leftover Mashed Potatoes
- 1 Egg (lightly beaten)
- 3/4 Cup Self-Rising Flour
- 1/4 Cup Whole Milk
- 1 Tsp. Salt
- 1 Tsp. Pepper
- 1 Tsp. Onion Powder
- Vegetable or Corn Oil for frying
- Additional Ingredients you can add:
- 1 Cup Shredded Cheddar Cheese
- Green Onions (finely chopped)
- Crumbled Bacon or Diced Ham
Instructions
- In a bowl, mix together the potatoes, egg, flour, and milk. Season with salt, pepper, and onion powder. Add your choice of additional ingredients and stir together until smooth. The potato mixture should be thick enough to form into a patty. If it is too thin and runny, add a little more flour, or if it is too thick, add a little more milk.
- In a cast iron skillet on medium heat, add a little oil to cover bottom of the skillet. Form the potato mixture into patties and once the oil is hot, carefully drop the potato patties into the skillet. Fry the potato cakes in small batches until they are golden brown on both sides (about 3 to 4 minutes on each side). Add more oil to the skillet between each batch as needed.
- Place the fried potato cake on a plate lined with paper towels. Serve with sour cream or ranch dressing.
Find it online: https://www.shotgunred.com/recipes/fried-potato-cakes/