There’s something deeply comforting about old-fashioned potato cakes that takes me right back to my grandmother’s kitchen. She had a way of turning humble ingredients into something extraordinary, crafting dishes that filled not just our bellies but also our hearts. Whenever we visited, the aroma of sizzling potato cakes would greet us at the door, and I remember peeking into the pan, eyes wide with anticipation. Today, I’m sharing her classic recipe with you—so gather ’round, my friend, and let’s rekindle those memories together!
Why you’ll love this recipe
Oh, where do I even start? These potato cakes are crispy on the outside, pillowy soft on the inside, and have just the right bite from the onions. The beauty of this dish lies in its simplicity—it’s the kind of recipe that uses ingredients you likely already have in your pantry, yet it speaks volumes when it comes to flavor. Whether served as a savory breakfast, a hearty lunch, or a comforting evening snack, you can’t go wrong.
But what really makes these potato cakes shine is their versatility. They can stand alone as a star or accompany any meal. Pour some sour cream or applesauce on top, and you’ll experience a taste symphony. Plus, these cakes are a great way to use up leftover mashed potatoes, making them both economical and delicious. So, skip the takeout tonight and whip up a batch of these beauties—you won’t regret it!
Gather these ingredients
Let’s roll up our sleeves and grab our trusty ingredients. Here’s what you’ll need:
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Mashed Potatoes (2 cups): This is the soul of the dish! Leftover mashed works wonders, but if you’re starting from scratch, be sure to mash them until they’re creamy, maybe with a dab of butter for flavor.
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All-Purpose Flour (1 cup): This helps bind the cakes together, ensuring they hold their shape. If you prefer a gluten-free option, you can use almond flour or a gluten-free all-purpose mix.
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Onion (1, diced): A key player in the flavor department! It adds sweetness and depth. If you’re feeling adventurous, try using green onions for a fresh twist.
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Egg (1): The magical ingredient that brings everything together. It’s the glue that binds our mixture into a cohesive batter.
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Ground Black Pepper (0.5 teaspoon): A sprinkle of spice! Feel free to amp it up if you love a bit of heat.
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Salt (0.5 teaspoon): Enhances all the flavors in the dish. It’s crucial, but don’t go overboard; we want the potatoes to shine.
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Vegetable Oil (0.5 cup, or as needed): For frying! Use a neutral oil like canola or even olive oil for a richer taste. Don’t be shy about using enough to get that perfect golden crust.
Preparing Old-Fashioned Potato Cakes
Ready to create some potato magic? Here’s how we do it:
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Gather your ingredients: It’s like the calm before the delicious storm—make sure you have everything at your fingertips.
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Mix it all together: In a large bowl, combine the mashed potatoes, flour, diced onion, egg, black pepper, and salt. Stir until everything is just blended. You want a consistency that holds its shape but is still a bit loose—think fluffy clouds.
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Heat the oil: In a skillet, pour in the vegetable oil and let it warm over medium heat. You want it hot enough that a drop of batter sizzles when it hits the pan, but not so hot that it burns.
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Cook those cakes: Using a spoon, drop about 4-inch circles of the batter into the hot oil. Don’t overcrowd! Cook for about 4 to 5 minutes per side, until they’re a glorious golden brown.
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Drain and repeat: Once cooked, let them drain on paper towels – this will keep them crispy. Repeat with the remaining batter until it’s all gone.
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Serve and enjoy!: You’ve just created comfort food magic!
Best way to enjoy it
These potato cakes lend themselves beautifully to a variety of serving options. Want to take them south of the border? Serve with salsa and a dollop of guacamole for an extra flavor kick. Or for something a bit more traditional, a side of sour cream or homemade applesauce adds a creamy, tangy counterpoint that perfectly complements the crispy cakes.
Want to make it a full meal? They pair wonderfully with a simple salad or alongside a steaming bowl of soup. You can even stack them with your favorite breakfast items—think crispy bacon and poached eggs. The sky’s the limit!
Storage and reheating tips
So, you’ve made a glorious batch and find yourself with some delicious leftovers? Lucky you! These potato cakes can be kept in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat them in a skillet over medium heat until crispy. You can even pop them in the air fryer for a guilt-free revamp!
If you’re considering freezing, you can freeze them before frying! Just form the patties and lay them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. When you’re ready to cook, you can fry them from frozen; just add a couple of extra minutes to the cooking time.
Helpful cooking tips
- Don’t skip the onions: They add a wonderful depth of flavor that balances the potatoes beautifully.
- Check your oil temperature: If the oil isn’t hot enough, your cakes will absorb too much oil. Too hot? They might burn. A good test? Drop a small bit of batter in; if it sizzles, you’re good to go.
- Experiment with spices!: Want some kick? Add in some cayenne pepper or smoked paprika. Feel free to get creative with herbs, too, like fresh parsley or dill!
Creative Twists
If you’re looking to shake things up, consider these fun variations!
- Cheese Lovers: Fold in some shredded cheese like cheddar or mozzarella for an ooey-gooey surprise.
- Zesty Version: Add a splash of lemon juice or zest for a light, refreshing twist.
- Herbal Infusion: Toss in some fresh herbs like chives or parsley for an earthy flavor that sings springtime.
You can even make a play on flavors based on what you have on hand—think of it as a canvas for your culinary creativity!
Ingredients
- 2 cups mashed potatoes
- 1 cup all-purpose flour
- 1 onion, diced
- 1 egg
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.5 cup vegetable oil, or as needed
Directions to follow
- Gather all ingredients.
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency.
- Heat vegetable oil in a skillet over medium heat.
- Drop 4-inch circles of batter into the hot oil.
- Cook until golden brown, about 4 to 5 minutes per side.
- Drain on paper towels. Repeat with any remaining batter.
- Serve and enjoy!
Your questions answered
- How long does it take to prep? About 15 minutes if you have leftover mashed potatoes, or around 30 if you’re starting from scratch!
- Can I make them gluten-free? Absolutely! Substitute with gluten-free flour, and you’ll be golden.
- What do I serve with potato cakes? They’re fantastic with sour cream, applesauce, or simply on their own. Perfect for breakfast, lunch, or dinner!
- Can I freeze potato cakes? Yes! Freeze them uncooked, and just fry them straight from the freezer when you’re ready. Easy peasy!
- What if I can’t use vegetable oil? You can opt for another neutral oil, or try butter for a richer flavor, just know it may brown faster.
These old-fashioned potato cakes are a testament to the beauty of simple cooking—the kind that warms your heart and fills your belly. I wholeheartedly invite you to try them. Don’t hesitate to experiment and make them your own, and feel free to share your experiences! Let’s keep this culinary conversation alive; I’m eager to hear all about your potato cake adventures!
Use Your Leftovers
Reduce food waste by making these recipes with your leftover ingredients:
Old-Fashioned Potato Cakes
Description
These old-fashioned potato cakes are crispy on the outside and soft inside, perfect for breakfast, lunch, or as a snack!Ingredients
Main Ingredients
Instructions
Cooking Steps
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Gather Ingredients
Make sure you have everything at your fingertips. -
Mix Ingredients
In a large bowl, combine the mashed potatoes, flour, diced onion, egg, black pepper, and salt until just blended.Consistency should hold shape, but be a bit loose. -
Heat the Oil
In a skillet, pour in the vegetable oil and let it warm over medium heat.Test with a drop of batter; it should sizzle. -
Cook the Cakes
Drop 4-inch circles of batter into the hot oil. Cook about 4 to 5 minutes per side until golden brown.Don't overcrowd; maintain oil temperature. -
Drain and Serve
Once cooked, let them drain on paper towels. Repeat with remaining batter.Enjoy your potato cake magic!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 200mg9%
- Potassium 300mg9%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 3g6%
- Vitamin A 5 IU
- Vitamin C 15 mg
- Calcium 1 mg
- Iron 6 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 0 mg
- Vitamin B6 0 mg
- Folate 2 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 0 mg
- Iodine 0 mcg
- Magnesium 0 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
