Fried Potato Cakes
Golden fried potato cakes turn cold leftover mashed potatoes into a crisp-edged side with soft centers and green onions.
Want This Recipe Later?
Ingredients
- 2 cups mashed potatoes cold leftovers
- 1 egg large; lightly beaten
- 1/4 cup all-purpose flour self-rising flour is also an option
- 2 cups vegetable oil measured for frying; use some in the skillet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder optional
- 1/8 teaspoon onion powder optional
- 1/4 cup green onions chopped
Instructions
- Lightly beat the egg in a medium bowl.
- Add the cold mashed potatoes, salt, black pepper, and green onions. Add the garlic and onion powders if using, and combine.
- Sprinkle in the flour and combine lightly. Do not overwork the mixture, which can make the cakes gummy.
- Measure 1/3 cup of potato mixture for each cake. Form into a ball, then flatten to about 1/4 inch thick.
- Heat some of the measured oil in a heavy-bottomed skillet. Gently add 2 to 3 patties at a time. Fry for about 2 minutes per side, until golden brown, letting the first side brown before flipping. Check the center of each cake with a food thermometer; continue cooking as needed until it reaches 160°F.
- Transfer the cakes to paper towels to drain.
Notes
Cold mashed potatoes are easier to shape. If they have visible liquid, drain it; if the mixture is still too loose to hold a patty, add flour gradually. Avoid overworking the flour. A wire rack can help keep fried bottoms crisp. Refrigerate leftovers within 2 hours in covered, shallow containers. Keep refrigerated for 3 to 4 days or frozen for 3 to 4 months; thaw in the refrigerator, cold water, or microwave. Reheat to 165°F on a food thermometer.
Nutrition
Serving: 1servingCalories: 199kcalCarbohydrates: 16.4gProtein: 3.2gFat: 13.7gSodium: 417mgFiber: 1.4gSugar: 1.2g