By Mike Thayer
If you’ve got some leftover mashed potatoes and don’t know what to do with them because you ran out of that KFC gravy, let me key you in on a great breakfast, snack or side dish treat.
Potato cakes.
Sure, your mom probably made you these delicious spud patties when you were a kid, but you probably haven’t had them since. If you’re not familiar with this old school way to have potatoes, you’ve been missing out.
Old School Potato Cakes Take a New Class
This recipe kicks things up a notch from what mom used to make.
Ingredients
- 2 cups mashed potatoes
- 1 cup all-purpose flour
- 1 medium onion, diced
- 2 eggs
- 1 Tablespoon chicken bouillon powder
- 1 teaspoon dried parsley flake
- 1 teaspoon garlic powder
- 1/2 teaspoon Cookies Flavor Enhancer (or your favorite cayenne pepper based seasoning)
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil
Directions
Mix mashed potatoes, flour, diced onion, eggs and the rest of the dry ingredients together in a medium sized bowl until well incorporated. Heat vegetable oil in a large skillet over medium heat. Using an ice cream scoop, drop potato ‘batter’ into hot oil, flattening with a spatula to give you that patty look (Tip: dip the bottom of the spatula in the oil first so the potato cake doesn’t stick when flattening). Cook until golden brown and delicious, about 3 minutes per side. Remove from the skillet with a slotted spatula and drain on paper towels, sprinkle with a pinch of Kosher salt.
Enjoy!
Topping options: Louisiana Hot Sauce; mayo; ketchup; Thousand Island dressing; a simple aioli sauce; shredded cheddar cheese; bacon bits; and my favorite – an egg, over easy, letting that yolk seep into the cake for breakfast…….
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Old School Potato Cakes Take a New Class – Bachelor on the Cheap
By Mike Thayer
If you’ve got some leftover mashed potatoes and don’t know what to do with them because you ran out of that KFC gravy, let me key you in on a great breakfast, snack or side dish treat.
Potato cakes.
Sure, your mom probably made you these delicious spud patties when you were a kid, but you probably haven’t had them since. If you’re not familiar with this old school way to have potatoes, you’ve been missing out.
Old School Potato Cakes Take a New Class
This recipe kicks things up a notch from what mom used to make.
Ingredients
Directions
Mix mashed potatoes, flour, diced onion, eggs and the rest of the dry ingredients together in a medium sized bowl until well incorporated. Heat vegetable oil in a large skillet over medium heat. Using an ice cream scoop, drop potato ‘batter’ into hot oil, flattening with a spatula to give you that patty look (Tip: dip the bottom of the spatula in the oil first so the potato cake doesn’t stick when flattening). Cook until golden brown and delicious, about 3 minutes per side. Remove from the skillet with a slotted spatula and drain on paper towels, sprinkle with a pinch of Kosher salt.
Enjoy!
Topping options: Louisiana Hot Sauce; mayo; ketchup; Thousand Island dressing; a simple aioli sauce; shredded cheddar cheese; bacon bits; and my favorite – an egg, over easy, letting that yolk seep into the cake for breakfast…….
Save