It’s normal to have extra mashed potatoes after a big meal, especially during the holidays. You could make crispy, golden-brown potato cakes out of them instead of letting them go bad in the fridge. These tasty treats are simple to create, don’t require many ingredients, and have the ideal combination of a crispy outside and a soft, creamy within. These potato cakes are warm, filling, and can be used in a lot of different ways. You can serve them as an appetizer, a side dish, or a snack at a casual party.
First, get everything you need. You will need two cups of cold mashed potatoes to prepare this. The best ones to use are the ones that have been in the fridge for a whole night. They are easier to form and firmer. Put them all together in a big bowl. Crack open one big egg. This will help the mixture stay together as it cooks. For a deep, cheesy taste and a texture that melts in your mouth, add half a cup of shredded cheddar cheese. Then, finely cut about a quarter cup of fresh chives or green onions. This will make the potatoes taste a little bit like onions and make them brighter.
To keep the cakes from falling apart in the pan, add a quarter cup of all-purpose flour or plain breadcrumbs to the mixture. Both will work well. The dough is stronger with flour and a little lighter and crunchier with breadcrumbs. Add a lot of salt and freshly ground black pepper to taste, as well as one teaspoon of garlic powder and half a teaspoon of onion powder. Stir everything together well until the parts are well mixed. The mixture ought to be thick enough to make patties out of. If it feels too mushy or gooey, add a tablespoon of flour or breadcrumbs at a time until it turns firmer.
At this point, you can add anything you like to the potato cakes to make them your own. Add half a cup of cooked bacon bits for a smoky, tasty kick. For a fresh touch, add a tablespoon of chopped parsley. Adding a quarter cup of grated Parmesan cheese will make the taste stronger and give it a salty, nutty flavor.
When the batter is ready, cut it into eight to ten equal pieces, depending on how big you want the cakes to be. Shape each piece into a patty that is approximately half an inch thick using your palms. If the mixture is sticking, moisten your hands a little bit to help. Put the patties on a dish or tray before you start cooking.
Put two tablespoons of butter or vegetable oil in a big skillet and heat them over medium heat. Put a few potato cakes in the heated pan with the butter or oil that is popping or shining. Don’t put too many in at once. Fry each patty for three to four minutes on each side, or until the outside is golden brown and crispy. Use a spatula to carefully flip them over so they don’t break. If you have to cook in batches, add a little extra oil or butter between each one.
Put the cakes on a plate lined with paper towels when they are golden brown and crispy. This will help soak up any extra oil and protect the cakes from getting greasy. Let them cool for a minute or two so that the inside stays warm and the outside stays crispy.
Please serve the potato cakes right away so they stay hot and crispy. You can eat them plain, but they taste better with a dollop of sour cream, some fresh herbs, or a sprinkling of ketchup on top. You might also have them for dinner with a salad or soup, or for breakfast with a fried egg.
You may use up leftover food by creating these potato cakes, and you can change the recipe to fit what you have. They’re cheap, make you feel good, and every crunchy bite will make you happy.
