Marvelous Mashed Potato Cakes | Potato cake New recipes
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* Ingredient
- 1 potato
- Sugar
- Butter
- Flour
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How to Make the Best Mashed Potato Cakes - Natasha's Kitchen
These cheese potato pancakes are well-loved by everyone in our family. This is just about the only way that my kids will eat mashed potatoes and by eat, I mean they wolf them down!
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Ingredients for Cheesy Potato Pancakes Side dish:
►4 cups mashed potatoes
►2 cups (8 oz) shredded mozzarella cheese
►1 large egg
►1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
►2 to 3 Tbsp chives, chopped
►1/2 cup plain bread crumbs
►Light Olive oil or Canola oil to saute
►Sour cream to serve
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Potato Cakes. Using Leftover Mashed Potatoes.
These Potato Cakes are so simple and delicious and a great way to use up leftover mashed potatoes. Potato Cakes can be eaten for breakfast, lunch, a snack, and make a wonderful side dish.
Kids also LOVE potato cakes! I also love that you can add a wide variety of ingredients to give them your very own twist.
Basic Potato Cake
Ingredients
2 cups mashed potatoes
2 eggs
1/2 to 1 cup of flour
vegetable oil about 1 cup just enough to shallow fry the cakes
1/2 cup of additional flour to dredge cakes in before frying
Other Ingredient Options
1 Tbsp of dry ranch seasoning
Meat: diced ham, crumbled bacon, crumbled sausage, chopped turkey,
Cheese: shredded cheddar, shredded mozzarella, shredded gouda, shredded colby jack
chopped green onion or chives
sauteed onion and peppers
chopped asparagus
Instructions
In a bowl combine mashed potatoes, eggs, and flour. Add enough flour to form a patty, the mixture should be slightly sticky. Stir well. Place about 1/2 cup of flour on a plate, form mixture into cakes and dredge in the flour. In a large skillet heat oil on medium heat. Once oil is hot place floured cake in oil and cook for a couple minutes on each side. Cakes should be golden brown on each side. Top with sour cream and chopped green onion.
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Thyme to Cook WV
2-ingredient crispy potato cake
2-ingredient crispy potato cake.
- shred 2 potatoes (about 300g)
- mix in 1/2 cup of all purpose flour
- in a 8 inch pan, heat up 1-2 cup of cooking oil with medium heat for 1 minute
- add half of the potatoes mixture into the pan
- pan fry over medium heat for 5 minutes
- carefully pour the oil into a bowl
- flip the potato cake with a plate
- pour the oil back into the pan, slide the potato cake back into the pan to fry over medium heat for another 5 minutes.
- get the potato cake out, sprinkle some salt and pepper before serving.
Note:
- Do not wash the potato shreds or add any seasoning before you mix in the flour. Otherwise yours won’t be as crispy as mine
- Make sure your frying pan is not bigger than 8 inch. You need to put enough potato shreds into the pan, and press them firmly, otherwise the potato cake might separate and break easily when you take it out.
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Traditional Potato Cakes | Scottish Recipe
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Hi folks!
I hope you’re having a great day so far and welcome back to what’s for tea, and I hope I find you all very well.
S today I made a batch of these very simple potato cakes :) we’d typically have these on a traditional cooked breakfast or on a roll with black pudding, egg, sausage or bacon. Some people eat them hot with butter on them or even jam :)
Everything I used will be listed below
-Cheryl x
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Makes 12 potato cakes - depending on the size of your cutter - mine was 6cm
I used -
550g | 1.4 lb Floury potatoes like Maris Piper, King Edwards or Desiree | I used Maris Piper potatoes
25g | 1 oz Butter
1 Egg
125g | 4.4 oz Plain flour + an extra 30g | 1 oz for your worktop
A little oil for frying
A dash of salt
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