Perfect Potato Cakes Recipes

CHEESY MASHED POTATO CAKES

Cheesy Mashed Potato Cakes image

Potato cakes that are made with leftover mashed potatoes. These lovely Cheesy Mashed Potato Cakes that are soft from the inside, but golden and crispy from the outside!

Provided by Diana

Time 20m

Number Of Ingredients 8

Ingredients

3 large potatoes
1 egg
½ cup cheddar cheese (shredded)
2 cloves garlic (crushed)
¾ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons green onion (chopped)
2 tablespoons cornstarch

Steps:

Boil the potatoes and mash them with a potato masher adding a pinch of salt and a bit of butter. Chill in the fridge until no longer warm.
Add one egg, shredded cheddar cheese, chopped herbs like scallions, one clove of garlic (crushed).
Mix all ingredients together and then divide into mixture into 100 gm portions each.
Roll each portion into a ball then flatten it into a cake of about a 1.5-inch-thick.
Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides.
Transfer the cakes to a towel-lined plate and serve hot.

Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 67 mg, Fiber 4 g, ServingSize 1 serving

POTATO CAKES RECIPE

Potato Cakes Recipe image

Potato Cakes recipe is the perfect use for leftover mashed potatoes. Mashed Potato Cakes have a buttery crispy crust with a creamy center and the flavor options are endless!

Provided by Julie Menghini

Categories Side Dish

Number Of Ingredients 6

Ingredients

4 cups mashed potatoes
½ cup heavy cream (- can substitute with half and half, milk, yogurt or sour cream)
1 egg (beaten)
1/2 tsp garlic powder
1/4 cup sliced green onions
salt and pepper

Steps:

Preheat the oven to 375F°
Combine all of the ingredients together and shape into patties approximately 3 inches round and 1/2 inches thick.
Place the patties on a greased baking sheet and bake for 30 minutes, turning the pan halfway through.

Nutrition Facts : Calories 334 kcal, Carbohydrate 50 g, Protein 7 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 91 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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