I’ve always been a fan of turning humble ingredients into something extraordinary, and potato cakes are the perfect example. These crispy, golden treats are simple to make yet packed with flavor, making them a favorite in my kitchen. Whether for breakfast, a quick snack, or a side dish, potato cakes never disappoint. Over the years, I’ve refined my recipe to ensure every batch is fluffy on the inside and irresistibly crispy on the outside.
Ingredients for Potato Cakes
To start, the ingredients are simple and likely already in the kitchen:
- 2 cups mashed potatoes (leftovers work wonderfully)
- 1 large egg
- ½ cup all-purpose flour (or as needed)
- ¼ cup grated cheese (cheddar or Parmesan adds great flavor)
- 2 tablespoons chopped green onions or parsley
- Salt and pepper to taste
- 2 tablespoons butter or oil for frying
These are the basics, but one of the best things about potato cakes is how adaptable they are. Sometimes I toss in extras like chopped crispy bacon, shredded carrots, or a pinch of garlic powder. It’s easy to customize the flavor depending on the occasion or what’s on hand.
Step-by-Step Instructions
Making potato cakes is straightforward, and the process doesn’t take much time. Here’s how I do it:
Step 1: Prepare the Mashed Potatoes
Cold mashed potatoes work best for this recipe. Leftovers from the night before are ideal, but freshly made mashed potatoes are just as good—just let them cool completely. The consistency of the potatoes should be firm rather than creamy, as this helps the cakes hold their shape.
Step 2: Mix the Ingredients
In a large mixing bowl, I combine the cold mashed potatoes with an egg, flour, grated cheese, and chopped green onions. I season everything with salt and pepper to taste and mix it until the mixture forms a soft dough. If the dough feels too sticky, I add a little more flour, one tablespoon at a time, until it’s just right.
Step 3: Shape the Potato Cakes
Using my hands, I scoop out portions of the mixture and shape them into small, flat patties. Keeping them about half an inch thick ensures they cook evenly. A little flour on my hands prevents sticking during this step.
Step 4: Fry to Perfection
I heat a skillet over medium heat and add a couple of tablespoons of butter or oil. Once the pan is hot, I place the potato cakes in a single layer, making sure not to overcrowd them. Each side takes about 3–4 minutes to turn beautifully golden brown and crisp. If needed, I fry the cakes in batches, adding more butter or oil as necessary.
Tips for Perfect Potato Cakes
Over time, I’ve picked up a few tips that make the process easier and the results more consistent:
- Stick with cold potatoes: Warm or freshly mashed potatoes can make the dough too soft to shape. Cold, firm potatoes are easier to handle.
- Adjust flour as needed: The amount of flour can vary depending on the moisture in the potatoes. Add it gradually until the mixture holds together without feeling dry.
- Take your time frying: Rushing this step can lead to unevenly cooked cakes. Let each side crisp up fully before flipping to ensure a golden, crunchy crust.
Serving Potato Cakes
Potato cakes are incredibly versatile, making them suitable for almost any meal. For breakfast, I love pairing them with scrambled eggs and crispy bacon. For a snack, they’re fantastic with a dollop of sour cream or a drizzle of sweet chili sauce. As a dinner side, they complement roasted meats or grilled vegetables beautifully.
Whenever I make a big batch to take to a picnic or family gathering, my reusable PP portable cake box comes in handy. It keeps the cakes fresh and protected during transport, and its secure closure ensures they arrive just as delicious as when I packed them. The transparent design also lets everyone admire the golden perfection before digging in.
Storing and Reheating
Potato cakes are best enjoyed fresh, but they store and reheat surprisingly well. If I have leftovers, I let them cool completely before placing them in an airtight container in the refrigerator. A quick reheat in a hot skillet brings back their crispiness in no time.
For longer storage, freezing is a great option. I place the cooled cakes on a baking sheet in a single layer and freeze until solid. Then, I transfer them to a freezer-safe bag, layering them with parchment paper to prevent sticking. Reheating is easy—just pop them into a hot skillet or oven until warmed through.
Final Thoughts
Potato cakes are more than just comfort food—they’re a reminder of how simple ingredients can create something truly special. The crispy edges, creamy centers, and endless customization options keep me coming back to this recipe time and again.
So, the next time mashed potatoes are on the menu, save some for these delightful cakes. Trust me, one bite of their golden, crispy perfection, and you’ll understand why they’ve become a staple in my kitchen.