Mashed Potato Cakes Recipes

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

Steps:

• Beat the egg.
• Mix the beaten egg with the mashed potatoes.
• Stir in the dry ingredients.
• Add the milk and mix well.
• The batter should be very thick.
• Melt the shortening or heat the oil in a skillet.
• Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
• Brown on one side, over medium heat. Turn and brown on the other side.
• Serve with ketchup.
• These are great cold and served the next day.

Steps:

• Mix all ingredients.
• If mashed potatoes are warm, chill for a couple of hours.
• Form into 4-6 patties about 1/2" thick.
• If mixture is too moist to form patties, add a little flour.
• Dip in flour.
• Saute slowly in butter, adding more as needed, until crispy on the outside and golden brown.
• Great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy.
• Also good with bacon and eggs for breakfast.

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

Steps:

• In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
• Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
• Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 13 by 9 inch baking pan.
• Place mashed potatoes into medium bowl. With a whisk, gradually stir in water to form a smooth mixture, do not beat mixture excessively. Cool to lukewarm.
• Sift flour, cocoa powder, coffee granules, baking soda and salt. Place chocolate chips in small bowl with about 1 Tablespoon of the sifted dry ingredients and stir well until chips are coated. Set aside.
• In a large bowl, combine butter, sugar and vanilla. Beat 2 minutes at medium speed. Add eggs, 2 at a time, beating in at a low speed until blended. Increase mixer speed to medium; beat 1 minute.
• At lowest speed, add sifted dry ingredients in 3 additions and mashed potato-water mixture in two additions, beginning and ending with dry ingredients and beating after each addition just until blended. Batter may still appear curdled after all ingredients have ben added -- this is okay. Remove bowl from mixer.
• Fold in chocolate chips.
• Turn batter in prepared pan. Bake 27 to 32 minutes. Sift confectioners' sugar over top just before serving.

Steps:

• Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
• Take a scoop of the potato mixture and form into patties.
• Place the remaining 4 tbsp of flour on a plate.
• Lightly coat the potato patties in the flour.
• Heat a thin layer of the oil or butter in a large sauté pan over medium heat.
• Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
• Serve as is or with accompaniments.

Steps:

• In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Steps:

• Preheat oven to 425 degrees.
• Heat a large nonstick skillet over medium heat. Add green onions to pan and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
• Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Place panko in a shallow dish. Dredge patties in panko.
• Place patties on a baking sheet coated with cooking spray. Bake for 12 minutes. Carefully turn patties over and bake for an additional 12 minutes or until golden.

Steps:

• In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.