Old Fashioned Potato Cakes Recipe

Mashed potatoes: Leftover mashed potatoes are the base of this recipe, providing a creamy and flavorful foundation.

Egg: A beaten egg helps bind the ingredients together, ensuring the patties hold their shape.

Flour: Flour adds structure to the patties, making them easier to form and fry.

Green onions: Chopped green onions add a fresh, slightly pungent flavor that enhances the overall taste.

Salt: Salt enhances the flavors of the other ingredients, making the patties more savory.

Black pepper: Black pepper adds a hint of spice and depth to the flavor profile.

Vegetable oil: Vegetable oil is used for frying the patties, giving them a crispy, golden-brown exterior.

When forming the potato cakes, make sure your hands are slightly damp to prevent the mixture from sticking. This will help you shape uniform patties more easily. Additionally, press the patties gently to ensure they hold together well during cooking.

• leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower provides a similar texture and can be a lower-carb alternative.

• beaten egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This works as a binding agent for those who are vegan or have egg allergies.

• flour - Substitute with almond flour: Almond flour is a gluten-free option that adds a slightly nutty flavor and maintains the structure of the cakes.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, but use sparingly to avoid making the cakes too salty.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can add a richer flavor to the potato cakes.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled potato cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.

• To freeze, arrange the potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the potato cakes to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, reheat refrigerated potato cakes in a skillet over medium heat until warmed through, about 2-3 minutes per side.

• For frozen potato cakes, thaw in the refrigerator overnight. Reheat in a skillet or oven at 350°F (175°C) until hot and crispy, about 10-15 minutes.

• Avoid microwaving as it can make the potato cakes lose their crispiness.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the potato cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and regain their crispy exterior.

• Use a toaster oven set to 350°F (175°C). Place the potato cakes directly on the rack or on a baking sheet. Heat for about 10 minutes, flipping once, until they are hot and crispy.

• For a quick method, use the microwave. Place the potato cakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the potato cakes in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl used to combine the mashed potatoes, beaten egg, flour, chopped green onions, salt, and black pepper.

• Beater: A utensil used to beat the egg before adding it to the mixture.

• Skillet: A flat-bottomed pan used to heat the vegetable oil and cook the potato cakes.

• Spatula: A tool used to flip the potato cakes in the skillet to ensure they cook evenly on both sides.

• Measuring cups: Used to measure out the mashed potatoes and flour accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Scoop: A tool to portion out the potato mixture into even amounts for forming patties.

• Paper towels: Used to drain the excess oil from the cooked potato cakes.

• Chopping board: A surface used to chop the green onions.

• Knife: A tool used to chop the green onions finely.

Prepare ingredients in advance: Chop green onions and measure out flour and seasonings the night before.

Use a cookie scoop: This helps to portion the potato mixture evenly and quickly.

Preheat the skillet: Start heating the vegetable oil while mixing the ingredients to save time.

Batch cooking: Cook multiple potato cakes at once if your skillet is large enough.

Leftover mashed potatoes: Use leftover mashed potatoes to cut down on prep time.