Smashed Potato Cakes

Smashed Potato Cakes topped with sour cream.

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

This smashed potato cake does not have cheddar cheese nor green onions… and it is delicious. If desired, omit those two 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.

Smashed Potato Cakes

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!

 

Print Recipe
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
Prep Time 30 minutes
Cook Time 8 minutes
Servings
cakes
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Servings
cakes
Ingredients
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.