Mashed Potato Cakes
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5
2 reviews
Excellent
Mashed Potato Cakes
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Use up leftover mashed potatoes to make the most divine Mashed Potato Cakes perfect to enjoy for breakfast or as a side dish with dinner. This recipe takes less then a half hour and uses both fresh and pantry staple ingredients you can find in your home. Don't forget to serve these potato pancakes with apple sauce and sour cream!
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Ingredients
- ½ cup canola oil
- 2 cups potatoes room temperature, leftover, cooked, mashed
- 1 tablespoon onion minced
- 1 egg
- 1 tablespoon all-purpose flour
- 1 teaspoon parsley dried
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat a deep frying pan with half the oil on medium heat.
- In a large bowl add the room tempearture mashed potatoes. Scramble the egg in a seperate bowl, and add it to the mashed potatoes. Add the minced onion, flour, salt and pepper. Mix well until its well incorporated.
- With a large cookie scoop or ice cream scoop, scoop some of the potato mixture, and carefully place into the frying pan. Repeat until you have 2-4 potato scoops in large frying pan. Then with a spatula carefully press the scoops down in the frying pan. Make sure that the potato pancakes don’t touch.
- Cook on each side until golden brown (about 2-4 minutes on each side). When the pancakes are done, carefully, remove each one to a plate lined with paper towels. Sprinkle with additional salt.
- Pour in the remaining oil halfway through the cooking process (as you notice the oil is starting to disepate). Repeat frying the potato cakes until all the potato mixture is done. Serve with sour cream and applesauce.
Notes
- Room temperature - I like to take my mashed potatoes out of the refrigerator about a half hour before cooking. That or I reheat until the potatoes are just warm to touch. This will help be able to mix the potatoes easily.
- Egg - Whisk the egg prior to placing in the mashed potato mixture.
- DO NOT OVERFILL - Do not overfill the pan with potato pancakes. Fry 2-4 at a time depending on the size of your frying pan and scoop!
- Cooking to fast - If you notice that your pancakes are getting to dark too quickly lower the heat.
Substitutions: Here are a few of my substitutions when making the mashed potato patties.
Breading - I like to use flour; however, I have also added panko or even Italian bread crumbs to my mixture when I didn't have flour on hand. These options are both good in a pinch. Onion - If you don't have fresh onion on hand you can use minced dried onion or even a dash of onion powder. Gluten Free - Make these gluten free by using a gluten free flour or bread crumb.
- Breading - I like to use flour; however, I have also added panko or even Italian bread crumbs to my mixture when I didn't have flour on hand. These options are both good in a pinch.
- Onion - If you don't have fresh onion on hand you can use minced dried onion or even a dash of onion powder.
- Gluten Free - Make these gluten free by using a gluten free flour or bread crumb.
Nutrition Information
Show Details
Serving
0.25c
Calories
168kcal
(8%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Cholesterol
18mg
(6%)
Sodium
150mg
(6%)
Potassium
153mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
26IU
(1%)
Vitamin C
11mg
(12%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 0.25c | |
| Calories | 168kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 150mg | 6% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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