Potato Cakes 4 Servings Recipes

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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

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

IRISH POTATO CAKES



Irish Potato Cakes image

These traditional Irish potato cakes are so easy to make and a great way of using up leftover mashed potato this St Patrick's Day. Plus they are dry fried in the fry pan, or on a griddle, making them healthier and more authentic than some fried potato cakes!! Serve them for dinner with corned beef or for breakfast with smoked salmon. Or make small ones and serve as an appetizer for your St Patty's day feast.

Provided by Claire | Sprinkle and Sprouts

Categories     Side

Time 15m

Number Of Ingredients 4

2 cups mashed potato (- See note 1)
1 1/2 cups AP flour (- plus extra for dusting)
1 tsp baking powder
1 tsp salt

Steps:

  • Mix all the ingredients together in a bowl, they should come together to form a soft dough. (see note 2 if your dough is too wet)
  • Shape the dough into two roughly equal sized balls. Sprinkle your work surface generously with flour and use your hands (or a floured rolling pin) to flatten out a disk about 1cm thick.
  • Cut the disk into 4 quarters.
  • Use the excess flour from the board to give each potato cake a covering of flour, set to one side and repeat with the second ball of dough.
  • Place a large frying pan or griddle pan over a medium heat. (don't add any oil)
  • Dry fry the potato cakes for 4 minutes on one side until they are coloured (see note 3 )
  • Carefully flip the potato cakes and cook for a further 4 minutes until heated through and dark brown in places.

Nutrition Facts : Calories 93 kcal, Carbohydrate 19 g, Protein 2 g, Sodium 396 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

GARLIC-PARSLEY POTATO CAKES



Garlic-Parsley Potato Cakes image

These crisp and savory cakes, a longtime specialty of the Manhattan restaurant called Home, are best described as homemade Tater Tots in patty form. They are a nice change from mashed potatoes at Thanksgiving or Christmas (or any) dinner, make ideal carriers for fried or poached eggs at brunch, and can even double as latkes for Hanukkah. The power of the garlic is tamed in one easy step - by boiling it in the same water as the potatoes.

Provided by Julia Moskin

Categories     side dish

Time 1h

Yield 8 servings (can be doubled)

Number Of Ingredients 10

2 1/2 to 3 pounds medium-starch potatoes, such as Yukon Gold, peeled and quartered
12 whole garlic cloves, peeled
Kosher salt
1/2 cup fine yellow cornmeal
3 tablespoons finely chopped fresh parsley
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 tablespoon olive oil, more for frying
Black pepper

Steps:

  • Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
  • Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
  • Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
  • Heat oven to 350 degrees. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
  • Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.)
  • Bake until heated through, 10 to 15 minutes.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams

LOADED MASHED POTATO CAKES



Loaded Mashed Potato Cakes image

Mashed potato cakes have been a staple in my southern family all throughout my childhood. I came up with this recipe when trying to put a new spin on an old favorite.

Provided by Teach09

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 55m

Yield 8

Number Of Ingredients 14

3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
¼ teaspoon minced garlic
1 ¼ cups mashed potatoes
1 cup shredded American cheese
¾ cup all-purpose flour
1 egg, slightly beaten
¼ teaspoon prepared yellow mustard
⅛ teaspoon ground black pepper
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
  • Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
  • Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 16.2 g, Cholesterol 50.1 mg, Fat 12.1 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 6.1 g, Sodium 428.2 mg, Sugar 1.1 g

SHREDDED POTATO CAKES



Shredded Potato Cakes image

Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 cups frozen shredded hash browns
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
2 tablespoons whole milk
2 large eggs, beaten
1/4 cup all-purpose flour
1 teaspoon salt
Vegetable oil

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.

Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 sticks (16 tablespoons) unsalted butter
6 large Idaho baker potatoes, peeled
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
Creme fraiche or sour cream and salmon roe, optional, for serving

Steps:

  • Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
  • Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
  • Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
  • Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
  • Preheat the oven to 350 degrees F.
  • Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
  • Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
  • Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
  • Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

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

MIDDLE EASTERN SPICED POTATO CAKES



Middle Eastern Spiced Potato Cakes image

Provided by Guy Fieri

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds russet potatoes (about 2 large)
Kosher salt
2 1/2 tablespoons granulated garlic
3 teaspoons freshly cracked black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon fenugreek
1/8 teaspoon turmeric
5 grinds nutmeg, freshly grated on a zester
1 large egg
3 scallions, sliced
1/3 cup unbleached all-purpose flour
Canola oil, for frying
3 tablespoons chopped fresh cilantro
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the potatoes to a pot and cover with 6 cups water. Season well with salt. Bring to a rolling boil over high heat and cook the potatoes until easily pierced with the tip of a sharp knife, about 9 minutes. Drain and cool, about 10 minutes. Peel and set aside.
  • Combine the granulated garlic, 4 teaspoons salt, the black pepper, cumin, cinnamon, fenugreek, turmeric and nutmeg in a small mixing bowl. Set aside.
  • Once cooled, crush the potatoes gently; the texture should be course and crumbly. Place into a bowl.
  • Thoroughly combine the egg, scallions, 1/4 cup of the flour and the spice mix in a bowl. Add to the potatoes and stir to combine. Season the remaining flour with 1 teaspoon salt and some pepper. Form the potatoes into 2 1/2-ounce patties. Sprinkle the tops and bottoms with the seasoned flour.
  • Set a large nonstick pan over medium-high heat and add 3 tablespoons oil. Once hot, fry the patties, in batches if necessary, on the first side until golden brown, about 3 minutes. Flip and place into the oven until crispy on both sides and hot through, another 3 minutes. Remove from the oven and cool slightly.
  • To serve, arrange the patties on a serving dish. Garnish with cilantro and serve with lemon wedges.

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

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From coloradopotato.net


EASY OLD FASHIONED POUND CAKE RECIPE - ONLY 4 INGREDIENTS!
2019-04-03 Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
From cookiesandcups.com


GOLDEN PAN-FRIED POTATO CAKES - A SPICY PERSPECTIVE
2021-03-03 Set a baking sheet in the oven and place a large skillet over medium heat on the stovetop. Once hot, add one tablespoon of butter to the skillet. Use a 3 tablespoon scoop to portion out 6-8 potato cakes into the melted butter. Use the back of a spatula to gently smash them flat, about ½ – ¾ inch thick.
From aspicyperspective.com


EASY BREAKFAST POTATO CAKES - BERRY&MAPLE
2017-06-08 Peel potatoes. Grate them along with the onion on your grater. Put the mixture in to a paper towel and slightly squeeze. You don't have to let all the liquid go, but most of it. Place potato-onion mixture in to the bowl. Add an egg and flour, about 1/3 tspn salt and some freshly ground pepper. Mix very well.
From berrymaple.com


BAKED POTATO CAKES - CREATE BAKE MAKE EASY FAMILY RECIPES
2015-05-27 Instructions. Preheat your oven to 210 degrees and line a tray with baking paper. Peel the potatoes and cut in half before placing them into a steamer on your cooktop. Cook until the potatoes are soft. In the meantime, finely dice the bacon rashers and spring onion and cook in a frying pan over a medium heat until the bacon begins to brown.
From createbakemake.com


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