Old Fashioned Potato Cakes Recipe

Mashed potatoes: Leftover mashed potatoes are the base of this recipe, providing a creamy texture and rich flavor.

All-purpose flour: This helps to bind the potato mixture and gives the cakes structure.

Egg: A large beaten egg acts as a binder, ensuring the patties hold together during frying.

Green onions: Chopped green onions add a fresh, savory note to the potato cakes.

Salt: Enhances the overall flavor of the potato cakes.

Black pepper: Adds a touch of heat and depth to the flavor profile.

Vegetable oil: Used for frying the patties to a golden brown, crispy perfection.

When forming the potato cakes, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and allow you to shape the patties more easily. Additionally, pressing the patties gently to ensure they are compact will help them hold together better during frying.

• leftover mashed potatoes - Substitute with instant mashed potatoes: Instant mashed potatoes can be quickly prepared and offer a similar texture to leftover mashed potatoes.

• leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower provides a lower-carb alternative while maintaining a similar consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten sensitivities, a gluten-free flour blend can be used to achieve a similar result.

• large beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for vegan diets.

• large beaten egg - Substitute with applesauce: Use ¼ cup of applesauce per egg for a moist texture, ideal for those avoiding eggs.

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

• chopped green onions - Substitute with finely chopped leeks: Leeks provide a slightly sweeter and more delicate onion flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a distinct flavor that complements the potato cakes.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a good alternative for frying.

• Allow the potato cakes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

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

• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

• To freeze, arrange the cooled 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 and store for up to 2 months.

• When ready to eat, thaw the potato cakes in the refrigerator overnight. Reheat in a skillet over medium heat or in the oven at 350°F until heated through and crispy.

• 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 until they are heated through and crispy on the outside.

• Heat a non-stick 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 until they are warmed through and have regained their crispy texture.

• Use a microwave-safe plate and cover the potato cakes with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For a quick and efficient method, use an air fryer. Preheat the air fryer to 350°F (175°C) and place the potato cakes in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the potato cakes on a baking tray and heat for 10-12 minutes until they are hot and crispy.

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

• Frying pan: A flat-bottomed pan used to heat the vegetable oil and fry the potato patties.

• Spatula: A flat, broad tool used to flip the potato patties in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Tools used to measure the exact amount of mashed potatoes and flour needed for the recipe.

• Measuring spoons: Tools used to measure the salt and black pepper accurately.

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

• Cutting board: A flat surface used to chop the green onions safely.

• Paper towels: Absorbent paper used to drain the excess oil from the fried potato patties.

• Plate: A dish used to place the cooked potato cakes for serving.

Prepare ingredients in advance: Chop the green onions and measure out the flour and seasonings ahead of time.

Use a cookie scoop: To form uniform patties quickly, use a cookie scoop to portion out the potato mixture.

Preheat the oil: Start heating the vegetable oil while you mix the ingredients to save time.

Double the batch: Make extra potato cakes and freeze them for a quick meal later.

Use a non-stick pan: A non-stick pan can reduce the need for extra oil and make cleanup faster.