Irresistible Potato Cakes 5fix Recipes

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POTATO CAKES



Potato Cakes image

We really like recipe for several reasons. First, no frying! Sometimes it's nice to bake instead of fry, and with this recipe you don't miss out on any flavor. And second, these are a terrific way to make use of leftover mashed potatoes! They give day-old taters a whole new life. Yum.

Provided by Helene Mulvihill

Categories     Other Breakfast

Time 1h

Number Of Ingredients 15

1/4 c finely chopped onion
1/2 tsp minced garlic
6 c cold mashed potatoes
2 egg yolks
1/4 stick melted buttr
1/4 c flour
1/2 c frozen spinach, drained and chopped
6 slice american cheese, broken up in little pieces
3/4 c shredded cheddar
1/4 c shredded mozzerella
2 to 3 Tbsp parmesan cheese
1 Tbsp italian parsley
1/2 tsp salt
1/4 tsp pepper
paprika

Steps:

  • 1. sautee onions and garlic in 1 T of butter, set aside
  • 2. mix potatoes with egg yolks, then add the melted butter,flour, spinach, cheeses and salt and pepper and parsley. add sautee onion mixture.
  • 3. on greased and floured cookie sheet, make golf ball sized balls and press them ito patties
  • 4. sprinkle with paprika and extra parmesan cheese, more salt and pepper if you like
  • 5. bake at 425 for half an hour to 45 minutes. the cheeses should be turning brown on top and the potatoes should begin to become golden.
  • 6. we've also made this spreading it across the entire cookie sheet and then cutting it into wedges.
  • 7. ***NOTE*** sometimes I add leftovers from the fridge, like chopped green pepper to the sautee, or diced ham or crumbled bacon

FRIED POTATO CAKES



Fried Potato Cakes image

A great way to use leftover mashed potatoes. It does not take much to make enough to serve 4 people so save your leftover potatoes even the instant will do but regular potatoes are best.

Provided by Geri41

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1 cup mashed potatoes leftover cold
1 egg beaten
2 tbsp flour
1 small onion chopped fine
salt & pepper to taste
oil for frying

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.

Nutrition Facts : Calories 574 calories, Fat 55.97875 g, Carbohydrate 16.26415 g, Cholesterol 47.58 mg, Fiber 1.27400001168251 g, Protein 3.3074 g, SaturatedFat 8.85276 g, ServingSize 1 1 Serving (143g), Sodium 213.548 mg, Sugar 14.9901499883175 g, TransFat 2.910515 g

FULL ENGLISH POTATO CAKE



Full English potato cake image

Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato

Provided by Good Food team

Categories     Breakfast, Brunch

Time 1h35m

Number Of Ingredients 11

1 ½kg potato , diced into 1cm chunks
4 tbsp olive oil , plus extra for drizzling
6 spring onions , finely chopped
2 thyme sprigs, leaves stripped, plus 1 sprig left whole
25g butter , melted, plus extra for greasing
12 rashers streaky bacon
3 large plum tomatoes , halved
cracked black pepper
6 medium eggs
buttered toast , to serve
brown and tomato sauce, tea and orange juice , to serve (optional)

Steps:

  • Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
  • Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
  • Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
  • Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
  • To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.

Nutrition Facts : Calories 448 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

IRISH POTATO CAKES



Irish Potato Cakes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

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



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

IRRESISTIBLE POTATO CAKES #5FIX



Irresistible Potato Cakes #5FIX image

5-Ingredient Fix Contest Entry. Simply Potatoes, Mashed Potatoes has made it so easy to have these delicious fried potato cakes any time your taste buds desire a tasty treat! Simple and tasty, these are great as an appetizer or with chicken or pork.

Provided by Tresa H.

Categories     Mashed Potatoes

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 slices pepper bacon, chopped
3/4 lb Brussels sprout, shredded
24 ounces Simply Potatoes Traditional Mashed Potatoes
6 ounces seasoned stuffing mix
oil (for frying)

Steps:

  • Fry bacon until golden.
  • Mix bacon, brussels sprouts, mashed potatoes and stuffing mix together.
  • Form patties.
  • Heat 4 tablespoons oil in skillet over medium high heat.
  • Cook potato cakes about 5 minutes on each side or until golden brown.

POTATO CAKES



Potato Cakes image

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

Provided by Aussie-In-California

Categories     Potato

Time 2h30m

Yield 8 Potato Cakes

Number Of Ingredients 23

1/3 cup sour cream
1/3 cup diced seeded tomatoes
3 tablespoons minced onions
1/2 tablespoon vinegar
1 1/2 teaspoons chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon dried dill
5 medium russet potatoes, with skins
1/3 cup shredded cheddar cheese
1/3 cup shredded monterey jack cheese
3 tablespoons shredded parmesan-reggiano cheese
2 green onions, chopped
1 teaspoon chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 cup unseasoned breadcrumbs
1/2 cup all-purpose flour
1 teaspoon dried dill
1 egg, beaten
1 cup milk
oil (about 2-3 cups, for frying)

Steps:

  • Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy.
  • As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed.
  • Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato.
  • Add remaining potato cake ingredients and mix well.
  • Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl.
  • Combine beaten egg & milk in another large bowl.
  • Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty.
  • Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture.
  • Cover and chill the potato cakes for one hour so they will be sure to stick together when fried.
  • Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan.
  • Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels.
  • Serve with Herbed Ranch Salsa drizzled over top.

SAVORY TUNA AND POTATO CAKES #5FIX



Savory Tuna and Potato Cakes #5FIX image

5-Ingredient Fix Contest Entry. These cakes taste like crab cakes, but are made with tuna and shredded hashbrown potatoes! The result is a sensational new main dish!

Provided by Ronna F

Categories     Potato

Time 15m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 tablespoons mayonnaise
2 teaspoons seafood seasoning
2 eggs, beaten
1 (12 ounce) can tuna, drained and flaked

Steps:

  • Place all ingredients in a medium bowl. Mix gently until combined. Shape mixture into 8 patties.
  • Place on broiler pan. Broil for 10 minutes or until delicately browned.

Nutrition Facts : Calories 186.8, Fat 9, SaturatedFat 2.2, Cholesterol 127.2, Sodium 120.9, Carbohydrate 1.9, Sugar 0.6, Protein 23

POTATO CAKES - 4 SERVINGS



Potato cakes - 4 servings image

A living right that feels like real home cooking at its best. Potatoes are cheap and good food at the end of the month also. You will need: 1 kg potatoes, 50g butter, 1 clove garlic, 1 tsp pink pepper, 2 tablespoons of flour and 0.5 cups of finely chopped dill, salt and pepper. Press the potatoes and mash it with a fork, then melt the butter and mix with the potatoes. Tear rosé crush the garlic and pepper using a mortar. Mix together pepper, potatoes, wheat flour and finely chopped dill. Season with salt and pepper, shape potato mixture into patties and fry them golden brown in a little butter or oil. Serve with vegobullar, gravy and a salad.

Provided by vegansida

Time 2h5m

Yield Serves 4

Number Of Ingredients 6

Potatoes are cheap
1 kg potatoes
1 clove garlic
1 tsp pink pepper
flour and 0.5 cups of finely chopped dill
salt and pepper

Steps:

  • Press the potatoes and mash it with a fork, then melt the butter and mix with the potatoes. Tear rosé crush the garlic and pepper using a mortar. Mix together pepper, potatoes, wheat flour and finely chopped dill. Season with salt and pepper, shape potato mixture into patties and fry them golden brown in a little butter or oil. Serve with vegobullar, gravy and a salad.

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