Fried Potato Cake Recipes

FRIED POTATO CAKES

Steps:

• 1. In medium size bowl, beat the egg. Add the cold potatoes, chopped onion, flour and seasonings. Mix well. If mixture seems too thick, add a small amount of milk to make mixture the consistence of peanut butter (thick, not as runny as pancake batter). 2. Put approximately 1/4 cup oil in large skillet over medium heat and allow to heat pan before adding the mixture. When heated, use a serving spoon and drop a spoonful of mixture into the hot oil. Leave a little space between each to allow browning and make it easier to turn each one over. 3. As each one browns on bottom, turn over and brown the other side. Do not rush the browning so the inside will have sufficient time to cook throughly. Medium to dark brown is best. 4. Remove from oil and place on paper towels to drain. Serve warm.

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

FRIED POTATO CAKES

Steps:

• Boil potatoes in water to cover for 10 minutes.
• Drain and mash with butter and sour cream.
• Add next 4 ingredients.
• Make patties and dust with the flour.
• Fry in hot bacon grease until crusty and brown on both sides.

ROUND TWO RECIPE - FRIED POTATO CAKES

Steps:

• In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
• In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.

FRIED MASHED POTATO CAKES

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

KENTUCKY FRIED POTATO CAKES

Steps:

• NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
• INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
• POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
• REMOVE water/butter mixture from microwave and stir in the sour cream.
• WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
• POUR the water/dairy mixture over the potato mixture in medium bowl.
• STIR mixture with a fork until just blended (do not over-stir!).
• ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
• FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
• SERVE and enjoy!

FRIED PANCAKE OF GRATED POTATOES (POMMES PAILLASSON)

Steps:

• Peel potatoes and grate in a food processor fitted with coarse-shredding disk. Working in small batches, wrap potatoes in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
• Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. While butter heats, toss potatoes with salt and pepper. Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula. Cook potato cake until golden brown on underside, about 12 minutes. Slide cake onto a large plate. Heat remaining 2 tablespoons butter in skillet over moderate heat until foam subsides. Invert cake onto another plate (golden side up), then slide cake back into skillet. Cook cake until underside is golden brown, about 12 minutes.
• Slide cake onto a cutting board and cut into 6 wedges.

MASHED POTATO CAKES

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.