Cornbread Millionaire

Seasoned mashed potato patties lightly fried until golden brown.  Crusty outside.  Moist inside.  Easy to make with a few ingredients.

Inspired by a successful kitchen experiment I tried years ago.  Out of curiosity, threw together some ingredients I already had.  No special trip to the grocery store.  Turned out great.   Superb for breakfast, as a side dish, and for snacking.

I took time to measure the ingredients to create this recipe.  Only boiled firm potatoes  will work.   Instant mashed potatoes are too thin and too soft.  Make sure the flour is sifted before measuring.  This will prevent thick/dry potato cakes.

Enjoy the recipe!

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Smashed Potato Cakes

Seasoned mashed potato patties lightly fried until golden brown. Crusty outside. Moist inside. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Side Dish

Cuisine

American

Keyword

potatoes, smashed potatoes

Prep Time

30 minutes

Cook Time

8 minutes

Servings

cakes

Ingredients

• 2-1/2 cups white potatoes, coarsely crumbled Boil white potatoes in salted water until fork tender. Drain. Cool. Crumble. Any white potato will work. Do not use instant mashed potatoes because they're too thin.
• 1/4 cup milk whole or 2%
• 1 egg, beaten
• 2 tablespoons unsalted butter (not margarine), melted
• 3 tablespoons self-rising flour, sifted
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika, optional
• 3 tablespoons green onions, chopped
• 1/2 cup cheddar cheese, shredded
• 3 tablespoons olive oil or vegetable oil for frying I prefer vegetable oil.
• sour cream for garnish, optional

Course Side Dish Cuisine American Keyword potatoes, smashed potatoes Prep Time 30 minutes Cook Time 8 minutes Servings cakes Ingredients 2-1/2 cups white potatoes, coarsely crumbled Boil white potatoes in salted water until fork tender. Drain. Cool. Crumble. Any white potato will work. Do not use instant mashed potatoes because they're too thin. 1/4 cup milk whole or 2% 1 egg, beaten 2 tablespoons unsalted butter (not margarine), melted 3 tablespoons self-rising flour, sifted 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika, optional 3 tablespoons green onions, chopped 1/2 cup cheddar cheese, shredded 3 tablespoons olive oil or vegetable oil for frying I prefer vegetable oil. sour cream for garnish, optional

Instructions

1. Combine coarsely crumbled potatoes, milk, egg, sifted flour, salt, black pepper, paprika (if using), green onions, and cheddar cheese in a medium sized bowl. Mix well. The mixture will be thin. Set aside.
2. Drizzle olive oil or vegetable oil into a large skillet. On top of stove, warm over medium heat until oil sizzles. Avoid smoking hot.
3. Use two heaping tablespoons of mixture to form a patty. Place in skillet with hot oil. SMASH (same as press) lightly with back of tablespoon to flatten.

   
4. Fry 3 to 4 minutes over medium heat OR until golden brown. Flip and repeat. Drain on paper towels.
5. Serve hot. Or, serve cool with (or without) a dollop of sour cream.

   

Recipe Notes

Only boiled potatoes with a firm texture will work.   Instant mashed potatoes are too thin and too soft.  Make sure the flour is sifted before measuring.  This will prevent too much flour which causes hick/dry potato cakes.