Easy Potato Cakes
These potato cakes can be a great side dish or a main course!
Here are two simple variations that can be whipped up with a moments notice. Using leftovers or shortcut products like ready made hash browns, both recipes will produce tasty potato cakes that you and your family will love! Try any of the suggested flavor variations or create your own!
2 c. leftover mashed potatoes
1 egg, beaten
1/4 c. flour
1. Stir beaten egg and flour together. Then stir the egg mixture into the mashed potatoes.
2. Form the resulting "batter" into patties.
3. Dip both sides of the potato cakes into a bit of additional flour.
4. Put a small amount of oil or shortening into a heavy skillet and brown the potato cakes on both sides.
Add any of these tasty variations:
Chopped or ground ham
Crumbled cooked bacon
Red or green bell pepper
Shredded cheese (add at the end of the browning process)
*Using Hash Brown
1 lb. frozen hash brown potatoes, thawed
1/3 c. grated onion
1/4 c. flour
1/4 c. dairy sour cream
3 eggs 1
1/4 tsp. salt
4 to 6 tbsp. oil for frying
1. Combine all ingredients: potatoes, onion, flour, sour cream, eggs and salt.
2. Heat oil in a large skillet. Drop potato mixture, using about two tablespoons for each potato cake, into the oil.
3. Press each potato cake with a fork to flatten. Fry until browned and a bit crisp on both sides, 4 to 5 minutes.
4. Drain on paper towels. Makes 16 3" potato cakes . You can also use dried hash brown mix. This is a great alternative if you are making potato cakes for a large group.