Best Fried Mashed Potato Cakes Recipes

EASY CRISPY PAN-FRIED MASHED POTATO CAKES

Steps:

• Place the potatoes in a bowl and add the egg along with the flour, parsley, and onion. Mix well, until a sticky dough has formed, adding small amounts of flour as needed. (The amount of flour will vary slightly depending on how dry your potatoes are, wetter potatoes will require more flour). Add a small amount of salt and freshly ground pepper and mix well.
• Place the panko in a wide bowl or on a plate.
• Using a 1/4 measure; take a scoop of the potato mixture, then using your hands form into a patty cake; you can make them thicker or thinner as you prefer. Dip both sides of the cake into the panko, pressing lightly to make the crumbs adhere. Set aside. Proceed until all the potato is used.
• Heat your skillet over medium heat; add the oil, when hot add the pat of butter if using. Swirl this around to mix. Carefully add the potato cakes to the skillet and cook, turning once, until both sides are nicely browned and the center is hot. If the cake is browning too quickly and the center is not hot, place the pan into a 350ºF oven for about 5 minutes.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

MASHED POTATO CAKES

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

LOADED MASHED POTATO CAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
• Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
• Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

CRISPY MASHED POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

KENTUCKY FRIED POTATO CAKES

Steps:

• NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
• INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
• POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
• REMOVE water/butter mixture from microwave and stir in the sour cream.
• WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
• POUR the water/dairy mixture over the potato mixture in medium bowl.
• STIR mixture with a fork until just blended (do not over-stir!).
• ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
• FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
• SERVE and enjoy!