Old Fashioned Potato Cakes
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.Read More
Fine as a base recipe, as I view most recipes. Several reviews post concerns about being oily and bland but I suggest that these cooks need to mod the recipe to their liking and also understand simple physics and chemistry of cooking. Solution to pancakes being too Oily: First address why you are using the oil. Thin layer on pan to assist with non-stick: use less oil but more frequently between batches. Thick oil = deep fry or semi-deep fry. More oil+More Heat+Small batches= more stable cooking temperature for more consistent results. Still oily: Your oil temp is not high enough, or you are placing too much in your pan while cooking thus resulting in the temperature of your oil dropping too much to effectively sear the outsides. To oversimplify: the concept of frying is to instantly sear the outsides of your substrate (pancake) keeping the moisture inside and the oil outside. Temp of oil for potatoes should be over 375f but should be under the smoke point of your oil - adjust temps based on your oil selection. Quantity of oil in your pan helps stabilize your temp while placing your batter in the pan. Also remember that your pan also has properties that affect quality. Cast Iron and aluminum have a higher degree of heat radiation than does stainless steel (basic SS only, exceptions for multi-layered pans) meaning that SS does well to sear the outside while Cast Iron or aluminum will cook the inside to a greater degree by providing more heat above the surface of the pan. AsRead More
Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.
Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp. chopped onion, the egg, a tsp. of a salt/pepper seasoning mix and about 1/2 cup flour (sorry, didn't measure exactly but added enough to make a somewhat thick (not pourable) batter) and two strips cooked bacon which I had chopped before cooking. I used the remaining bacon grease, added a bit of cooking oil (not evoo) and about 2 Tblsp. Smart Balance to cook the cakes in. Used a medium-size cookie scoop to measure and dropped them into the med-hot pan. When I flipped them, I squished them down. Will serve with more sour cream. Have already tried them and they are DElish! Enjoy!
I used leftover mashed potatoes and substituted green onions for the onions. I found two eggs are necessary for 2 cups of potatoes. Easy and really tasty, too.
O.....M.....G...... So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiration when I decided to serve with sausage. The amount of oil called for is more than what you really need. I used maybe half and got great results. I also followed another reviewer's advice and used half green onion and half yellow onion. Wow. The green onion really added something special to what was already a fantastic recipe. Tip: To make the actual cakes, I used an ice cream scoop and dropped scoops into the skillet (four at a time in a regular size round skillet). I then sprayed the back of my spatula with cooking spray and flattened them into pancake size without the potatoes sticking to the spatula. Worked like a charm. I served with roasted chicken and spinach sausages and green beans on the side. As others suggested, I served the cakes with sour cream. HEAVENLY. Thanks for the recipe. It's a winner.
My 75 year old mother said they were the best potato cakes she has ever eaten in her life and she has sampled many. I added 1 tsp of garlic powder to flour mixture. I reserved a little of flour mixture to coat outside of cake. I found putting butter on my hands greatly helped to form cakes and keep them from sticking to my hands. I did fry them in one part butter to one part olive oil. Must admit they were pretty awesome. My husband asked that the next time I mash potatoes to make extra so there is plenty left for potato cakes.
I used 3 green onions, and less flour, maybe 3/4 cup. Made one batch and it still very much like fried potatoes and sort of bland. So I added some shakes of garlic powder, paprika, added another egg and some grated cheese in the next batch, which took this to a five star for us. Great way to use up leftover mashed potatoes.
I shaped these by hand and will use less oil next time (1/2 cup is way too much for these!) This is a nice way to use up extra mashed potatoes. I served them with dollops of sour cream. I will definitely make them again!
Fine as a base recipe, as I view most recipes. Several reviews post concerns about being oily and bland but I suggest that these cooks need to mod the recipe to their liking and also understand simple physics and chemistry of cooking. Solution to pancakes being too Oily: First address why you are using the oil. Thin layer on pan to assist with non-stick: use less oil but more frequently between batches. Thick oil = deep fry or semi-deep fry. More oil+More Heat+Small batches= more stable cooking temperature for more consistent results. Still oily: Your oil temp is not high enough, or you are placing too much in your pan while cooking thus resulting in the temperature of your oil dropping too much to effectively sear the outsides. To oversimplify: the concept of frying is to instantly sear the outsides of your substrate (pancake) keeping the moisture inside and the oil outside. Temp of oil for potatoes should be over 375f but should be under the smoke point of your oil - adjust temps based on your oil selection. Quantity of oil in your pan helps stabilize your temp while placing your batter in the pan. Also remember that your pan also has properties that affect quality. Cast Iron and aluminum have a higher degree of heat radiation than does stainless steel (basic SS only, exceptions for multi-layered pans) meaning that SS does well to sear the outside while Cast Iron or aluminum will cook the inside to a greater degree by providing more heat above the surface of the pan. As
I made these potato cakes to go with roast pork loin and sauerkraut - definitely a winner! I did reduce the flour to 1/2 cup and used less oil as others suggested and these came out perfect. I will probably add a bit more salt and pepper next time. Thanks !!
Completely bland and too oily. I would not make these again.
These are delicious. And they do not have to be shaped by hand .... Just drop by spoon into a greased skillet to get the size of potato cakes you want...4 inches or so is a good choice.... Easy!
Perfect breakfast. Made with garlic rosemary potatoes from last night. A dollop of sour cream on top and these were perfect. Used a bit less flour and they were very stiff but cooked up nice. My 1 1/2 year old made yummy noises as he ate his breakfast.
Very nice! Would make these again, skipped the vegetable oil and used Pam - sprayed both sides; spray the pan, then put the cakes in and then spray the tops. I keep them warm in the oven on a cookie sheet until I am ready to serve, cooked them in batches of 5. My new go to recipe for potato cakes! Thanks for sharing!
Turned out great! I only used about 1/3 cup Flour and added Onion Powder in place of onion. Served with sour cream and a side of Applesauce. Perfect!
I left out the onion because I’m not a fan of them but they turned out great my husband has asked for his Moma’s potato cakes forever and since we lost her years ago I could never learn it from her. He said they were perfect and took him back to another time. So thank you very much for sharing.
My family loved them. Only thing I added was some seasonings per our families tastes (Emeril Essence, some garlic salt, onion powder). I didn't measure the oil, just coated bottom of pan. Kept them warm in the oven til served. Will definitely use this recipe again!
I didn't use exact measurements. I used what potatoes I had from last night and added flour until I had a sort of biscuit dough consistency. I also added a couple tbsp of good white cheddar and a can of diced green chiles. That with the onion was delicious.
My husband is a very picky eater. I made these tonight and he loved them. I did make a few changes. I used less flour, just enough oil to coat the pan. I also added 1 tsp of baking powder. VERY GOOD! YUM!
Yum! Just like the ones my Daddy used to make. I had to use two eggs because my leftover potatoes were a little dry.
I thought it tasted a bit dough-y... maybe too much flour? I may try them again with less flour and add cheese and bacon crumbles.
I can verify that kids do love them, or at least mine did! They have a pleasant almost sweet flavor. The kids added ketchup, but I enjoyed plain. It's a great recipe as a starting off point! I made a few small changes based on something I saw Gordon Ramsey do in an episode of "Gordon Ramsey's Ultimate Home Cooking" ep 1: "The Food I Grew Up On." I didn't really measure out the potatoes. I used 5 medium to large sized potatoes. As seasoning I left out the onion, and in the dough I used a few dashes of garlic and onion powder instead. Instead of using the vegetable oil I used a drizzle of olive oil (just barely enough to coat the bottom of the pan) and then added in a few slivers of butter around them as they're cooking, but not too much because the butter will burn otherwise. You get the nice crispy edge and butter flavor, and not too much of that unhealthy vegetable oil splattering around.
Loved these. I made them just the way the recipe says and everyone loved them.
The texture was all wrong, and the flavor of the potato is lost from the boiling. I was very disappointed.
Great recipe- I substituted Mrs. Dash for salt and instead of raw onion I used dried chopped onion and my best secret is to flatten patties wax paper. I glopped The mixture in the pan and then used wax paper to smash them flat -the wax paper does not stick to the patties
Just like I remembered. I added Cheddar Cheese. I think you can double the salt and pepper. But that's me. My wife said they were perfect.
A little less flour might help, but they were pretty good..I'll make again w/flour tweak.
Yummy...used half the amount of flour & oil. Also mixed in a couple of tablespoons of butter w/the oil. Sprinkles of garlic salt & grated cheese put it over the top. Had it once for breakfast and leftovers for supper with chicken & veggies. It's a keeper!
Love the taste of these, and they are so simple and easy to make. I had some leftover mashed potatoes that i needed to use and i find this recipe. This was the first time that i have ever had this and i must say they were good and the family loved them too.
Pretty good, and tasted like what I remember potato pancakes tasting like. Found them to be rather thick; would most likely make the pancakes half the size/thickness next time. These went well with applesauce and sour cream (not at the same time). I would add extra salt and pepper and probably some parsley, as the flavor was just slightly lacking compared to what I grew up with.
I grew up eating these with the added ingredient of 1 can of drained whole kernel sweet corn. Around 20 years ago, I started adding 1/4 cup of diced bell pepper as well.
Love potato cakes:-) I used 2 eggs, 1/2 c flour for changes and fried in non stick fry pan with 1/4 c oil. Fry on medium until a nice golden crisp color. I served these for breakfast with a sunny side up egg on top with a side of ham. Best breakfast award! If you have leftover mashed potatoes, you must try these. I like a dollop of sour cream on top of these also. I mixed these on low in my food processor and the consistency was perfect. They made a nice mound which I flattened in my hands before frying. Now I have to make lots more mashed potatoes so I have leftover to make these soon. They are a nice accompliment for any meal.
Added additional seasoning (garlic and hot sauce). No onion, subbed onion powder. Also used less oil.
Very good! No one had ever had them before, as I don't recall ever having leftover mashed potatoes before, and I wouldn't originally thought to make mashed potatoes just for potato pancakes. Everyone loved them and went back for seconds!
I made these 4 times now...This time I added cooked chopped bacon and cheese ..OMG so good... TIP: if you get your oil hot and then drop your tater cake mix into pan ,they will not be so greasy ...Thank you Allrecipe .
I found them to not have much taste. I even added cheese to the mixture. But I would try them again
These were a big hit. My onions were chopped a day or two ahead and were bigger than I would have liked, but it still turned out good. The mixture was sticky, but I used two spoons to put into the pan. Someone complained they were oily and bland, but you need to start with a hot pan. Make a small cake first and taste to make sure they have enough salt and pepper.
Sorry, but my family didn't care for these at all. I thought when I was reading the recipe that a full cup of flour seemed like a lot, but went ahead and made it as written. They browned up very nicely and looked good, but when you bite into them, they are very doughy and tasteless. My husband, son and I couldn't finish them.
I made these tonight. Initially I added the flour, egg, potatoes, onion and salt and pepper. I tried to stir the ingredients to make a batter, but the consistency was too dry, so I added about 3/4 to 1 cup of milk. Also added 1/2 tsp. of garlic and another egg. This worked. I filled the frying pan with about 1/8 in deep vegetable oil and began frying on medium high heat. They took about 5 minutes on each side as the recipe stated. Very tasty. Will make them again.
Very good. A little thick. I added parsley for flavor and color.
Was kinda leary on this. Made it with my leftover spuds. Wow what a hit. My husband had two. I will make these again. Much better than my Mom's was. Keep your heat on medium high and watch them carefully. Great breakfast item!
You cannot mess these up! Very forgiving recipe for whatever mashed potatoes are leftover. If I have green onions, in they go. Ditto parsley. More or less flour—still works. I use an ice cream scoop to place in a hot, lightly oiled pan, then flatten with bottom of a measuring cup. We never have enough!
Yummy! Great way to use left over mashed potatoes!
Yes I dipped them in seasoned breadcrumbs
Hubby's response to basic recipe....yum these are tasty!! Started with the basic, read reviews and added a sprinkle of Mrs Dash table blend, garlic powder and Parmesan cheese. Very Good!
Made these using 3 cups of mashed potatoes, one egg, 1/2 tsp each salt, pepper, and onion powder and 3/4 cup flour. Made into 7 patties, spritzed with olive oil and fried them in my airfryer at on potato setting at 400 degrees for 14 minutes, turning over half way through the cooking time. They were very good. Passed the husband and grandson test! Will definitely make these again!
As others suggested, I added another egg, some sour cream, and cut the flour back to about half. Other than that, I followed the cooking instructions exactly. They tasted great, but I had the most difficult time getting them to cook. I found I had to turn the heat up, add more oil, and really flatten them out once I flipped them over. The key seems to be to make very small, thin cakes. I thought this was going to be a quick, easy undertaking, but I was in the kitchen for well over an hour trying to get these things to cook. My rating is based on taste, rather than the experience, but I don't think I will make them again.
Love these, I used green onions as well. I only had a little over 1 cup of left over mashed yukon gold potatoes, so I halved the flour but still used 1 egg and it was delicious. Next time I will use much less oil since I use a teflon pan.
This was the best potato patty recipe ever. We all loved them and my husband said, "you've got to keep this recipe!"
Delicious and easy to make.
These were a big hit and I will definitely make them again
I have to use gluten free flours so it came out a little chewy, for I didn't even have g.f. all purpose flour on hand. but...I really liked these even so. Didn't have onion on hand but used dried onion flakes.i did not fry these on top of stovetop, but put potato in cast iron skillet in the oven with about 1/8 of an inch of coconut oil. Looked just like the picture.(golden brown) soft in the center, though I baked too long(20min) darn! I was damaged as a child having to eat potato cakes. This is the first time since. (40yrs?) this is a keeper!
Reminds me of my grandmother's potato cakes!!! Took me right back to being 10 again and my teenagers loved them!
My daughter loves it but I substituted and used sweet potatoes instead
Great taste and texture. I will be making this again...
Yummy! Had lots of leftover mashed potatoes and didn't know what to do with them - this is the perfect recipe! The onion added so much flavor! I didn't use quite a cup of flour (as per other reviewers), but honestly, I think it would have been fine just as written. Will definitely make again!
Turned out wonderful! I used sweet purple onion.
never made it with chives before, i'll make this again...
I made these for my boyfriend and I, and we loved them! The onion gave a pleasant flavour. They are VERY filling. I used olive oil to cook them, and added half a teaspoon of Italian Style seasoning (blend of Basil, Oregano and Thyme) to the ingredients. My boyfriend likes them so much he now makes them!
Very good, and a great way to use leftovers
Melted cheese on some not bad , believe I will mix shredded cheese into the dough next time. I don't like the way cheese slices look after they melt and made the cheese presence a little more overwhelming than I would have liked.
I liked this recipe, because I was making it for my kids instead of using onions I replaced that with a small amount of garlic and added mozzarella cheese,it was amazing 🤩
Excellent added sauté onions and blue cheese for flavour another keep sake
I really liked it.
I didn't make any changes but next time I will add more onions and salt. And less fry oil.
I also think sour cream and or salsa sauce on the side.
If you follow the directions they're quite bland and oily. Here's what i did to make them edible. ADD GARLIC! everything is better with garlic. Also a season salt, i use a local brand, and as always with salt you have to have pepper, and a touch of cayenne pepper to give them a bite. Use a few tablespoons of oil to cook them in, you don't need to put them in an oil bath, just enough to cover the bottom of your pan, no real depth to it. the oil just helps to brown them and make them crispy. Top with sour cream, chives, and bacon (or bacon bits) and you're good to go
Decent recipe. Texture was kind of spongy and I prefer more like latke. But if looking for more of a pancake in texture give this a try! Just mince the onions fine.
So delicious! I fried up some bacon, added the bits to mix and fried the patties in the bacon grease. Very good!
I have loved potato cakes ever since I was little. There is not often that I can have them as there is rarely any potatoes left over after dinner the night before. With this recipe I added dried minced onion instead of regular onions because I don't have any. So I rehydrated minced onions and added minced garlic also. I did overcook them just a little but they really hit the spot for what I was craving.
Easy to make. Might add garlic powder next time
Was in a hurry so used onion powder and not all the flour but make sure to crisp them without burning! Very tasty!
I would make it again. Not as big, so flatter. A bit more salt too.
It worked out very well but I added some parsley, dill and garlic powder. I also used Italian style bread crumbs instead of flour. And used less oil as suggested by one reviewer. Yum, yum. Thanks for this great idea for leftover mashed potatoes. Will use again.
I've been making these for over 60 years. I adjust the flour according to how much mashed potatoes I have. Its always a family favorite.
I made this using the 1 cup of flour. My husband asked if I was making paper mache? 1 cup of flour is to much cut that in half. Then they was good, I also but chives in them.
Excellent use for mashed potato leftovers. We make these often.
I made them just as written so I will review. These were outstanding. Remind me of my grandma's house. She always used up leftovers but these weren't leftovers to me.
I added 2 = 3 tsps of green Thai curry paste for that extra kick you can add more to suit your taste
Kids loved them easy to make
I thought these were wonderful! I used 1/2 green onion and 1/2 yellow. cooked up quick and the kids loved them with applesauce.
Easy and delicious...old school flavor. Thanks for sharing!
Easy & delicious! Will def be making these again & again!
The family loved them will save this recipe to make them again first time I have been able to make potato cakes
A true classic
Taste just like my mother's and my hubby loved them!
I have never had a potato pancake in my life, so I'm not really sure what it was supposed to taste like. I had some left over mashed potatoes in the fridge and decided to give frying them a try. I don't know what I was expecting. I just didn't think the end result of this recipe was spectacular.
29 Dec 2015: Just like my Mom's! I wouldn't change a thing! My husband said the same regarding his Moms recipe as well. We had not had them in years and they tasted just like when I was growing up at home, many, many years ago. Thank you for sharing, these brought back wonderful memories! 1 Jan 2016: Update: Hubby asked me to make them again for New Years day even along side the pinto beans and ham and the cornbread. LOL!
turned out fantasticly delicious
Worst breakfast of my life! The cakes barely stayed together long enough for me to eat them. When I managed to I found out it tasted utterly flavorless. I would definitely pass on this again
Nom nom nom and a crunch crunch crunch! Perfect.
I cheated. Made it out of instant potato flakes. Came out wonderful. Hint: You can lower the fat content in the potatoes by using chicken stock instead of milk and butter. A bit more flavorful too.
Korean version is wayyyyyyyy better!!
I loved this but I added some parsley and garlic powder to mine. They were awesome.
I added sour cream, buttermilk, bacon bits, and cheese! Delicious!
I really wanted to liked these. I grew up eating potato cakes. I wasn't sure how exactly my mom made them but I'm thinking this wasn't it. I know she added egg but not onions, not sure about flour in the batter. She would, however, flour the outside then fry in bacon grease. Maybe my potatoes were too wet or something. The inside was very doughy and not fluffy like mashed potatoes. Guess I'll try changing it or find another on to try.
My Russian grandma grated the onion by hand with an old box grater. I use a blender for onion and eggs to get the same consistency. You get the onion flavor without having to bite into pieces of onion.
I love the potato patties my favorite
We loved them. We used a small shallot and that worked well. I just put equal “globs” in the pan, sprayed the back of my wooden spatula with cooking spray and flattened into patties. You don’t need much oil. A definite do over!!
My mom used to make potato cakes out of plain leftover mashed potatoes. Period. They were delicious but didn't hold together in the skillet. That was why I tried this recipe and was really disappointed. Too thick even though I added milk. I added some grated cheese but that was the only change. Used a well seasoned cast iron pan that was quite hot. Results were more flour than potato. Dull and doughy. As others mentioned they did brown up nicely and perhaps with less flour (?) but at this point I think my mom's simple approach made a lot of sense.
My husband made these. He forgot the onion. I made a sauce of sour cream, diced green onion, dill & diced ham. Quick and good.