Description
Crispy old-fashioned potato cakes bring nostalgic comfort from grandma’s kitchen, blending simple ingredients into golden-brown perfection. Hearty and satisfying, these classic potato cakes invite you to savor a timeless culinary tradition with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) cold mashed potatoes
- 1 large egg, beaten
- 1/2 cup (60 g) all-purpose flour (or breadcrumbs for extra crispiness)
Seasoning and Herbs:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (15 g) chopped green onions (or 1/2 teaspoon onion powder)
- 1/2 cup (50 g) shredded cheddar or Parmesan (optional)
Cooking Fats:
- 2 tablespoons (30 ml) vegetable oil
- 1 tablespoon (15 ml) butter
Instructions
- In a spacious mixing vessel, thoroughly amalgamate the smooth, creamy mashed potatoes with flour, whisking in a beaten egg to bind the ingredients. Season generously with salt and freshly cracked pepper, then fold in finely chopped green onions and optional shredded cheese for extra flavor complexity.
- Using floured hands, delicately shape the potato mixture into uniform patties approximately half an inch thick. If the consistency proves overly adhesive, lightly dust hands with additional flour to prevent sticking.
- Prepare a heavy-bottomed skillet by melting a combination of oil and butter over medium heat, creating a golden, sizzling cooking surface that ensures a crisp exterior.
- Gently lower the potato cakes into the hot pan, allowing them to develop a rich, amber-brown crust. Cook for 3-4 minutes on each side, carefully maneuvering a spatula to flip them without breaking.
- Once achieved a perfect golden-crisp texture, transfer the potato cakes onto a paper towel-lined plate to absorb excess cooking fat and maintain their delightful crispness.
- Serve immediately while piping hot, accompanied by your preferred condiments or toppings to elevate the classic comfort dish.
Notes
- Flour Flexibility: Swap all-purpose flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Moisture Management: Keep mashed potatoes slightly dry to prevent soggy potato cakes; drain excess liquid before mixing ingredients.
- Seasoning Boost: Add smoked paprika or garlic powder for extra depth of flavor without overwhelming the potato’s natural taste.
- Healthy Hack: Bake potato cakes instead of frying by placing them on a parchment-lined baking sheet and brushing with olive oil for a lighter version.
- Prep Time: 10minutes
- Cook Time: 8 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg