🥔 Homemade Potato Cakes
Servings: 6–8 cakes
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Total Time: 25–30 minutes
✅ Ingredients:
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2 cups mashed potatoes (cold or room temp; leftovers work great!)
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1 large egg
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½ cup all-purpose flour (plus more as needed)
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½ cup shredded cheese (cheddar, mozzarella, or your choice – optional but delicious)
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2 tablespoons chopped green onions or chives (optional)
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½ teaspoon salt (adjust based on how salty the mashed potatoes are)
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¼ teaspoon black pepper
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2 tablespoons butter or oil (for frying)
🔥 Instructions:
1. Mix the Ingredients
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In a large bowl, combine mashed potatoes, egg, flour, cheese (if using), green onions, salt, and pepper.
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Stir until a thick, slightly sticky dough forms.
→ If it’s too loose, add a little more flour (1 tbsp at a time).
2. Shape the Cakes
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Lightly flour your hands.
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Divide the mixture into 6–8 portions and shape into patties, about ½ inch thick.
3. Cook the Cakes
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Heat butter or oil in a skillet over medium heat.
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Cook the potato cakes for about 3–4 minutes per side, or until golden brown and crispy.
4. Drain & Serve
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Place on paper towels to remove excess oil.
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Serve hot with sour cream, yogurt, ketchup, or applesauce (for a sweet twist).
📝 Variations & Add-ins:
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Garlic & Herb: Add 1 minced garlic clove and 1 tsp dried herbs like parsley or thyme.
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Loaded Style: Mix in crumbled bacon, extra cheese, or diced sautéed onions.
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Vegan Version: Omit the egg and use a flax egg or skip it entirely if the mashed potatoes are sticky enough.
🧊 Storage & Reheating:
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Fridge: Store in an airtight container for up to 3 days.
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Freeze: Freeze cooked cakes between layers of parchment; reheat in a skillet or oven.
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Reheat: Best in a skillet to keep them crispy, or in an air fryer for 3–4 minutes.
