Potato Cakes

Leftover potato cakes with caramelized onions and sautéed mushrooms. (I recommend eating all the potato cakes in one sitting... they don't always hold over very well.)

Leftover potato cakes with caramelized onions and sautéed mushrooms. (I recommend eating all the potato cakes in one sitting… they don’t always hold over very well.)

Leftovers can be quite a conundrum. But, once in a while, you look forward to the leftover version even more than the original. Can I be serious? Absolutely.

Take mashed potatoes, for instance. I love mashed potatoes. But, I can’t wait for potato cakes the next morning!

Mashed potatoes are not something to be relished after the first hour, or so. But, add a little flour (enough to be able to work with it), may be an egg or two, and pan fry it, and… Well, let’s just say you won’t regret making so many mashed potatoes.

There’s not a scientific recipe in our household – and, if there were, it would vary with every batch of mashed potatoes. But, here’s the basic idea:

Potato Cakes

Ingredients

  • Last night’s mashed potatoes, chilled.
  • Flour (I even used my GF mix, and it worked just fine!)
  • Egg (optional)
  • Green Onions (optional)
  • Caramelized Onions (optional)
  • Sautéed Mushrooms (optional)
  • Oil, Butter, Bacon Grease, or Lard (for frying)

Directions

Add all desired ingredients to the potatoes. The consistency should be thick enough that you can form a cake (like a small, thick pancake) in your hand, and not have just a handful of mashed potatoes. 🙂 If you can’t form a cake, add some more flour.

Form all your cakes, and fry them until golden brown on the outside, and warm and delicious in the middle.

Serve immediately. We recommend ketchup on the side.

 

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One thought on “Potato Cakes

  1. victoria says:

    This is a favorite in our house too, and we enjoy them more than the original mashed potatoes. I love the idea of adding mushrooms and caramelized onions!

    Victoria

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