OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
FRIED POTATO CAKE
This is a recipe from a cookbook called "Classic International Recipes". It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with "Veal with Cream Sauce". The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time....I cook the potatoes in the morning, and prepare the cake in the evening.
Provided by breezermom
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the potatoes.
- In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
- Chill several hours or overnight.
- Peel the potatoes; shred enough to make 3 cups.
- Combine the shredded potatoes, onion, garlic, salt, and pepper.
- In a 10-inch skillet, melt the butter.
- Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
- Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
- Use a spatula to loosen the potatoes from the skillet.
- Place a plate or baking sheet on top the skillet.
- Invert the skillet to remove the potatoes.
- If necessary, add more butter to the skillet.
- Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
- Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
- Cut the potato cake into four wedges and serve.
- Garnish with sliced green onions, cut parsley, or sour cream if you wish.
ROUND TWO RECIPE - FRIED POTATO CAKES
Steps:
- In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
- In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.
FRIED POTATO CAKES
These are the best! Crispy on the outside, creamy potatoes on the inside. A great addition to any meal.
Provided by MizzNezz
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in water to cover for 10 minutes.
- Drain and mash with butter and sour cream.
- Add next 4 ingredients.
- Make patties and dust with the flour.
- Fry in hot bacon grease until crusty and brown on both sides.
Nutrition Facts : Calories 508.7, Fat 20.2, SaturatedFat 9.4, Cholesterol 28.6, Sodium 652.9, Carbohydrate 73.2, Fiber 7, Sugar 2.4, Protein 9.4
FRIED MASHED POTATO CAKES
Fried mashed potato patties. Yummy!
Provided by Vinniemama
Categories Side Dish Vegetables
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mashed potatoes, egg, flour, and salt together in a bowl.
- Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g
CRISPY MASHED POTATO CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
CRISPY POTATO CAKE
When grated and fried into a potato cake, super cheap potatoes take on an impressive and fancy look that every budget-minded cook can appreciate. A crispy, browned potato cake (often called a roesti potato cake) makes an excellent side dish to meat loaf or any saucy dish, and I especially love it paired with fried or poached eggs and a little salsa. Eggs and potatoes for dinner costs so little to make and tastes so comforting and indulgent at the end of a busy day.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
- Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
- Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.
IRISH POTATO CAKES
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.
PAN-FRIED PORK WITH CELERIAC-POTATO CAKES
Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair's 'Low GI Cookbook'.
Provided by bluemoon downunder
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
- Remove the pork from the pan, set aside and keep warm.
- Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
- Add the mustard and the crème fraîche and simmer for 2 minutes.
- Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
- Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
- Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
- Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.
Nutrition Facts : Calories 349.4, Fat 16.4, SaturatedFat 6, Cholesterol 195.4, Sodium 101.3, Carbohydrate 19.5, Fiber 2.5, Sugar 1.1, Protein 28.9
LEFTOVER MASHED POTATO CAKES
I searched the internet for a recipe to use up some left over mashed potatoes. This is what I found and made. It's simple, easy, and a great way to use up left over mashed potatoes. This is one recipe that I always come to when I have leftover mashed potatoes. I once made these and I wasn't serving them right away, so I let them cool down then I froze them. A few weeks later I removed them from the freezer let them defrost and they were just as good. I have even added leftover chicken pieces and leftover meatloaf to this and it was yummy.
Provided by daisygrl64
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg.
- Mix the beaten egg with the mashed potatoes.
- Stir in the dry ingredients.
- Add the milk and mix well.
- The batter should be very thick.
- Melt the shortening or heat the oil in a skillet.
- Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
- Brown on one side, over medium heat. Turn and brown on the other side.
- Serve with ketchup.
- These are great cold and served the next day.
Nutrition Facts : Calories 320.4, Fat 16.3, SaturatedFat 4.5, Cholesterol 96.2, Sodium 1611.5, Carbohydrate 35.9, Fiber 2.4, Sugar 1.9, Protein 7.7
FRIED PANCAKE OF GRATED POTATOES (POMMES PAILLASSON)
Categories Food Processor Potato Side Fry Vegetarian Quick & Easy Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and grate in a food processor fitted with coarse-shredding disk. Working in small batches, wrap potatoes in a kitchen towel, then twist and squeeze to remove as much liquid as possible. Transfer to a bowl.
- Heat 3 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. While butter heats, toss potatoes with salt and pepper. Reduce heat to moderate, then immediately spread potatoes in skillet, pressing top down once with a spatula. Cook potato cake until golden brown on underside, about 12 minutes. Slide cake onto a large plate. Heat remaining 2 tablespoons butter in skillet over moderate heat until foam subsides. Invert cake onto another plate (golden side up), then slide cake back into skillet. Cook cake until underside is golden brown, about 12 minutes.
- Slide cake onto a cutting board and cut into 6 wedges.
KENTUCKY FRIED POTATO CAKES
Make and share this Kentucky Fried Potato Cakes recipe from Food.com.
Provided by The Spice Guru
Categories Mashed Potatoes
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 96.5, Fat 3.9, SaturatedFat 2, Cholesterol 68.7, Sodium 147.5, Carbohydrate 12, Fiber 0.9, Sugar 0.5, Protein 3.6
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