Potato Cakes

Potato cakes are crusty outside, moist and creamy inside.  Cheddar cheese is optional.

Serve as a side dish.

Please note instant potatoes will not work because they are too thin.  Adding flour will make them too thick and too dry.

A teaspoon of salt is required to add flavor to Potato Cakes.  Tastes very bland without it.

Potato cakes are also called potato fritters.  I was born and raised in the south (Georgia, USA) where the name potato fritters is very popular. 

A stack topped with a dollop of sour cream is a wonderful light meal (especially breakfast).

If you like a sweet-salty taste, top a stack with a heaping tablespoon of applesauce.

Frying potato cakes in a griddle will create a pretty presentation.  

What is a Russet potato?

A Russet potato is large with dark brown skin and few eyes. The flesh is white, dry, and meaty which makes it suitable for baking, boiling and mashing. 

In the United States, Russet potatoes are also known as Idaho potatoes.

Why use homemade mashed Russet potatoes instead of instant potatoes in this recipe? 

As previously mentioned, instant potatoes are too thin.  Adding flour will make them too thick and too dry (in my opinion).

Homemade mashed Russet potatoes have an excellent thick texture.  They blend well with the additional ingredients.  Plus, they taste good. 

Remember to add salt to bring out the flavor.  Use a salt substitute if necessary.  You’ll be soooo glad you did.  🙂

Twice a month, I’ll whip up a batch for breakfast.  Usually boil and mash potatoes the night before.  Store in fridge until next morning.

Enjoy!

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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 Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 8 cakes

Ingredients

• 4 each Russet potatoes Makes about 2 cups of mashed potatoes.
• water for boiling potatoes
• 2 tablespoons unsalted butter, melted Or use margarine.
• 1 medium egg, beaten
• 2 tablespoons sour cream
• 3 tablespoons self-rising flour, sifted
• 1/2 teaspoon garlic powder optional
• 1 teaspoon salt Add more or less as preferred.
• 1 teaspoon black pepper Add more or less as preferred
• 1/4 cup green onions, chopped Or use white onions, chopped.
• 1/2 cup cheddar cheese, shredded
• vegetable oil or olive oil* For frying.
• Parmesan cheese, grated (optional) Use for topping.
• sour cream (optional) Use for topping.
• If using olive oil, the fried potato cakes will not be crisp.

Instructions

• 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.
• Drain. Allow to cool. Remove skins. Mash until semi-smooth.
• 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).
• 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.
• 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).
• Use spatula, to scoop patties from plate and place in hot/greased skillet.
• 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.
• 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.
• Serve warm or hot. Top with sour cream and/or sprinkle with grated Parmesan cheese (optional).