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Potato Cakes
Savory potato cakes are crusty outside, moist and creamy inside. Perfect recipe for leftover homemade mashed potatoes. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 15 minutes
Cook Time 25 minutes
Servings
cakes
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
cakes
Ingredients
Instructions
  1. Scrub and rinse potatoes. Do not peel. Place in medium-sized saucepan. Cover with water. Simmer over medium-high heat until fork tender. Instant potatoes will not work in this recipe.
  2. Drain. Allow to cool. Remove skins. Mash until semi-smooth.
  3. In a medium-sized bowl, thoroughly combine mashed potatoes (do not use instant), melted butter, beaten egg, self-rising flour, chopped green onions, garlic powder (if using), salt, black pepper, and shredded cheddar cheese (if using).
  4. Scoop a generous tablespoon of potato mixture to form a ball. Lightly flatten to form a patty. Repeat until all potato mixture is used. Place patties on a plate and set aside.
  5. Pour 3 tablespoons of vegetable oil (or olive oil) in a 10″ cast iron skillet or preferred cookware. Warm over low heat until sizzling hot (important step).
  6. Use spatula, to scoop patties from plate and place in hot/greased skillet.
  7. Place 4 patties in hot/greased skillet. Fry over medium-high heat for 4-5 minutes. Flip over and repeat. Use slotted spoon to remove fried patties and place on paper towels to drain.
  8. Pour 3 tablespoons of vegetable oil (or olive oil) in hot skillet. Wait 3 minutes before adding remaining patties (so oil will get hot). Repeat as previously instructed.
  9. Serve warm or hot. Top with sour cream and/or sprinkle with grated Parmesan cheese (optional).