CHEESY MASHED POTATO CAKES
Potato cakes that are made with leftover mashed potatoes. These lovely Cheesy Mashed Potato Cakes that are soft from the inside, but golden and crispy from the outside!
Provided by Diana
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Boil the potatoes and mash them with a potato masher adding a pinch of salt and a bit of butter. Chill in the fridge until no longer warm.
- Add one egg, shredded cheddar cheese, chopped herbs like scallions, one clove of garlic (crushed).
- Mix all ingredients together and then divide into mixture into 100 gm portions each.
- Roll each portion into a ball then flatten it into a cake of about a 1.5-inch-thick.
- Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides.
- Transfer the cakes to a towel-lined plate and serve hot.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 67 mg, Fiber 4 g, ServingSize 1 serving
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.
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
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
POTATO CAKE
Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.
Provided by Dave Silsby
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
- Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.6 g, Cholesterol 171.8 mg, Fat 28.5 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 16.9 g, Sodium 1226.3 mg, Sugar 3.7 g
CRISP POTATO CAKE
This side dish is one to bring to the table with pride - it looks as good as it tastes!
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Peel the potatoes and place them in a pan of cold, salted water. Bring to the boil, simmer for 3 mins and drain. When cool enough to handle, slice a few very neatly. Coat the bottom of a round, ovenproof, non-stick pan with butter, then place a sprig of thyme in the middle. Cover with a slice of potato in the middle, then arrange the rest of the slices over the base of the pan, overlapping the slices in concentric circles. Slice the rest of the potatoes and tip into a bowl, then pour over the rest of the butter, the nutmeg and the thyme leaves and season with salt and pepper. Toss everything together, then tip the seasoned potatoes over the arranged slices and press down gently to flatten. The potato cake can be prepared up to a day ahead and kept covered in the fridge.
- Cook the cake in the oven below the beef. Every now and then, remove it, press it down with a fish slice and drizzle the surface with a little olive oil. Cook for 1hr-1hr 15mins, until the sides look brown and crispy. Carefully invert the cake onto a serving dish or board, scatter with sea salt and serve cut into wedges.
Nutrition Facts : Calories 270 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.25 milligram of sodium
FULL ENGLISH POTATO CAKE
Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato
Provided by Good Food team
Categories Breakfast, Brunch
Time 1h35m
Number Of Ingredients 11
Steps:
- Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
- Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
- Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
- Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
- To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.
Nutrition Facts : Calories 448 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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