Crispy Mashed Potato Cakes Recipes

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CRISPY MASHED POTATO CAKES



Crispy Mashed Potato Cakes image

I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. -Jeri Psikal, Norman, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

3 cups mashed potatoes (with added milk and butter)
1 cup biscuit/baking mix
1 cup cooked stuffing
2 large eggs, lightly beaten
1 cup French-fried onions, crushed
3/4 cup dry bread crumbs

Steps:

  • In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.

Nutrition Facts :

CRISP MASHED POTATO CAKES



Crisp Mashed Potato Cakes image

Make and share this Crisp Mashed Potato Cakes recipe from Food.com.

Provided by mailbelle

Categories     Potato

Time 41m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup chopped green onion
2 cups mashed potatoes, chilled
2 tablespoons shredded extra-sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 slice bacon, cooked and crumbled
3/4 cup panko breadcrumbs (Japanese breadcrumbs)

Steps:

  • Preheat oven to 425 degrees.
  • Heat a large nonstick skillet over medium heat. Add green onions to pan and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
  • Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  • Place panko in a shallow dish. Dredge patties in panko.
  • Place patties on a baking sheet coated with cooking spray. Bake for 12 minutes. Carefully turn patties over and bake for an additional 12 minutes or until golden.

Nutrition Facts : Calories 142.4, Fat 3.7, SaturatedFat 1.5, Cholesterol 6.8, Sodium 408.2, Carbohydrate 22.7, Fiber 1.9, Sugar 2.1, Protein 4.4

CRISPY MASHED POTATO CAKES WITH GRAVY DIP



Crispy Mashed Potato Cakes with Gravy Dip image

Provided by Sandra Lee

Categories     appetizer

Time 55m

Yield about 48 cakes

Number Of Ingredients 18

2 pounds Yukon gold potatoes, peeled
1 cup light cream
4 tablespoons butter
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 teaspoon cayenne pepper
2 eggs
1/2 cups milk
3 cups fresh bread crumbs, divided
Vegetable oil, for frying
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour
2 (15-ounce) cans chicken broth
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
2 tablespoons apple butter
4 sprigs thyme, leaves removed
Salt and freshly ground black pepper

Steps:

  • Cakes:
  • Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes and return to the pot over low heat and let the potatoes dry for 3 minutes. Mash the potatoes with a potato masher.
  • In a small pot, over low heat, combine the cream, butter, and salt and pepper, to taste. Heat until the butter is melted and the cream is hot. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy.
  • Spread the potatoes out onto a sheet pan to cool. Once the potatoes have cooled to room temperature scoop out into 1 1/2 tablespoon portions. Roll each portion into a ball and then flatten into a patty about 1 1/2 inches in diameter. Arrange the patties in 1 layer on sheet trays and refrigerate for 1 hour until cold.
  • Line a sheet tray with 1 cup bread crumbs. Line another sheet tray with paper towels. Reserve both.
  • Set up a dredging station with 3 baking dishes. In 1 baking dish combine the flour, cayenne pepper, and season with salt and pepper. In the second baking dish beat together the eggs with the milk. In the third baking dish mix 2 cups bread crumbs with salt and pepper, to taste. Dredge each cake into the seasoned flour then into the egg mixture and then into the bread crumbs making sure they are completely coated. Arrange the bread cakes on the sheet tray with the bread crumbs on the bottom.
  • Heat about 1/2-inch of oil in large saute pan over medium-high heat. Fry the cakes until golden brown in batches, about 3 to 4 minutes per side. Transfer the cakes as they are fried to the baking sheet lined with a paper towel to drain. Blot the tops of the cakes with paper towels to remove the excess oil. Transfer the cakes to a serving platter.
  • Melt the butter in a large skillet over low heat, whisk in the flour and cook until flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the chicken broth. Add the hot sauce, Worcestershire sauce, apple butter, thyme leaves, and season with salt and pepper. Let simmer until thick, about 5 minutes. Remove the sauce from pan to a serving bowl and serve on the side as a dipping sauce with the mashed potato cakes.

CRISPY MASHED POTATO CAKES



Crispy Mashed Potato Cakes image

These easy mashed potato cakes make a great side in just under half an hour.

Provided by Rachael Ray

Categories     eggs and dairy,Fry,lunch,Main,potatoes,side

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large Idaho potatoes, 2 lbs total weight
4 oz cream cheese
2 Tbsp sour cream
2 scallions, very finely chopped
2 tsp lemon zest
1 egg, lightly beaten
Salt and freshly ground black pepper
1 Tbsp extra-virgin olive oil
1 Tbsp butter

Steps:

  • Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
  • Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

PANKO CRUSTED MASHED POTATO CAKES



Panko Crusted Mashed Potato Cakes image

Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 8

Number Of Ingredients 7

2 cups chilled mashed potatoes
2 eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying

Steps:

  • In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g

QUICK MASHED POTATO CAKES



Quick Mashed Potato Cakes image

What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen's spin on a classic!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 egg white, lightly beaten
1 cup mashed potatoes (with added milk and butter)
1 tablespoon all-purpose flour
2-1/2 teaspoons finely chopped green onion
1/2 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
Butter-flavored cooking spray
1 teaspoon butter

Steps:

  • In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

  • Combine potatoes, eggs, flour, and garlic powder in a bowl.
  • Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

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