The ingredient list now reflects the servings specified
Directions
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving:
255 calories; protein 7.1g; carbohydrates 45.1g; fat 4.9g; cholesterol 48.6mg; sodium 627.1mg.
Full Nutrition
Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.
Read More
Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.
Read More
Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp. chopped onion, the egg, a tsp. of a salt/pepper seasoning mix and about 1/2 cup flour (sorry, didn't measure exactly but added enough to make a somewhat thick (not pourable) batter) and two strips cooked bacon which I had chopped before cooking. I used the remaining bacon grease, added a bit of cooking oil (not evoo) and about 2 Tblsp. Smart Balance to cook the cakes in. Used a medium-size cookie scoop to measure and dropped them into the med-hot pan. When I flipped them, I squished them down. Will serve with more sour cream. Have already tried them and they are DElish! Enjoy!
Read More
I used leftover mashed potatoes and substituted green onions for the onions. I found two eggs are necessary for 2 cups of potatoes. Easy and really tasty, too.
Read More
O.....M.....G......
So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiration when I decided to serve with sausage.
The amount of oil called for is more than what you really need. I used maybe half and got great results. I also followed another reviewer's advice and used half green onion and half yellow onion. Wow. The green onion really added something special to what was already a fantastic recipe.
Tip: To make the actual cakes, I used an ice cream scoop and dropped scoops into the skillet (four at a time in a regular size round skillet). I then sprayed the back of my spatula with cooking spray and flattened them into pancake size without the potatoes sticking to the spatula. Worked like a charm.
I served with roasted chicken and spinach sausages and green beans on the side. As others suggested, I served the cakes with sour cream. HEAVENLY. Thanks for the recipe. It's a winner.
Read More
I used 3 green onions, and less flour, maybe 3/4 cup. Made one batch and it still very much like fried potatoes and sort of bland. So I added some shakes of garlic powder, paprika, added another egg and some grated cheese in the next batch, which took this to a five star for us. Great way to use up leftover mashed potatoes.
Read More
My 75 year old mother said they were the best potato cakes she has ever eaten in her life and she has sampled many. I added 1 tsp of garlic powder to flour mixture. I reserved a little of flour mixture to coat outside of cake. I found putting butter on my hands greatly helped to form cakes and keep them from sticking to my hands. I did fry them in one part butter to one part olive oil. Must admit they were pretty awesome. My husband asked that the next time I mash potatoes to make extra so there is plenty left for potato cakes.
Read More
I shaped these by hand and will use less oil next time (1/2 cup is way too much for these!) This is a nice way to use up extra mashed potatoes. I served them with dollops of sour cream. I will definitely make them again!
Read More
Fine as a base recipe, as I view most recipes.
Several reviews post concerns about being oily and bland but I suggest that these cooks need to mod the recipe to their liking and also understand simple physics and chemistry of cooking.
Solution to pancakes being too Oily: First address why you are using the oil.
Thin layer on pan to assist with non-stick: use less oil but more frequently between batches.
Thick oil = deep fry or semi-deep fry. More oil+More Heat+Small batches= more stable cooking temperature for more consistent results.
Still oily: Your oil temp is not high enough, or you are placing too much in your pan while cooking thus resulting in the temperature of your oil dropping too much to effectively sear the outsides. To oversimplify: the concept of frying is to instantly sear the outsides of your substrate (pancake) keeping the moisture inside and the oil outside. Temp of oil for potatoes should be over 375f but should be under the smoke point of your oil - adjust temps based on your oil selection. Quantity of oil in your pan helps stabilize your temp while placing your batter in the pan.
Also remember that your pan also has properties that affect quality. Cast Iron and aluminum have a higher degree of heat radiation than does stainless steel (basic SS only, exceptions for multi-layered pans) meaning that SS does well to sear the outside while Cast Iron or aluminum will cook the inside to a greater degree by providing more heat above the surface of the pan.
As
Read More
I made these potato cakes to go with roast pork loin and sauerkraut - definitely a winner! I did reduce the flour to 1/2 cup and used less oil as others suggested and these came out perfect. I will probably add a bit more salt and pepper next time. Thanks !!
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.
Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp. chopped onion, the egg, a tsp. of a salt/pepper seasoning mix and about 1/2 cup flour (sorry, didn't measure exactly but added enough to make a somewhat thick (not pourable) batter) and two strips cooked bacon which I had chopped before cooking. I used the remaining bacon grease, added a bit of cooking oil (not evoo) and about 2 Tblsp. Smart Balance to cook the cakes in. Used a medium-size cookie scoop to measure and dropped them into the med-hot pan. When I flipped them, I squished them down. Will serve with more sour cream. Have already tried them and they are DElish! Enjoy!
I used leftover mashed potatoes and substituted green onions for the onions. I found two eggs are necessary for 2 cups of potatoes. Easy and really tasty, too.
O.....M.....G......
So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiration when I decided to serve with sausage.
The amount of oil called for is more than what you really need. I used maybe half and got great results. I also followed another reviewer's advice and used half green onion and half yellow onion. Wow. The green onion really added something special to what was already a fantastic recipe.
Tip: To make the actual cakes, I used an ice cream scoop and dropped scoops into the skillet (four at a time in a regular size round skillet). I then sprayed the back of my spatula with cooking spray and flattened them into pancake size without the potatoes sticking to the spatula. Worked like a charm.
I served with roasted chicken and spinach sausages and green beans on the side. As others suggested, I served the cakes with sour cream. HEAVENLY. Thanks for the recipe. It's a winner.
I used 3 green onions, and less flour, maybe 3/4 cup. Made one batch and it still very much like fried potatoes and sort of bland. So I added some shakes of garlic powder, paprika, added another egg and some grated cheese in the next batch, which took this to a five star for us. Great way to use up leftover mashed potatoes.
My 75 year old mother said they were the best potato cakes she has ever eaten in her life and she has sampled many. I added 1 tsp of garlic powder to flour mixture. I reserved a little of flour mixture to coat outside of cake. I found putting butter on my hands greatly helped to form cakes and keep them from sticking to my hands. I did fry them in one part butter to one part olive oil. Must admit they were pretty awesome. My husband asked that the next time I mash potatoes to make extra so there is plenty left for potato cakes.
I shaped these by hand and will use less oil next time (1/2 cup is way too much for these!) This is a nice way to use up extra mashed potatoes. I served them with dollops of sour cream. I will definitely make them again!
Fine as a base recipe, as I view most recipes.
Several reviews post concerns about being oily and bland but I suggest that these cooks need to mod the recipe to their liking and also understand simple physics and chemistry of cooking.
Solution to pancakes being too Oily: First address why you are using the oil.
Thin layer on pan to assist with non-stick: use less oil but more frequently between batches.
Thick oil = deep fry or semi-deep fry. More oil+More Heat+Small batches= more stable cooking temperature for more consistent results.
Still oily: Your oil temp is not high enough, or you are placing too much in your pan while cooking thus resulting in the temperature of your oil dropping too much to effectively sear the outsides. To oversimplify: the concept of frying is to instantly sear the outsides of your substrate (pancake) keeping the moisture inside and the oil outside. Temp of oil for potatoes should be over 375f but should be under the smoke point of your oil - adjust temps based on your oil selection. Quantity of oil in your pan helps stabilize your temp while placing your batter in the pan.
Also remember that your pan also has properties that affect quality. Cast Iron and aluminum have a higher degree of heat radiation than does stainless steel (basic SS only, exceptions for multi-layered pans) meaning that SS does well to sear the outside while Cast Iron or aluminum will cook the inside to a greater degree by providing more heat above the surface of the pan.
As
I made these potato cakes to go with roast pork loin and sauerkraut - definitely a winner! I did reduce the flour to 1/2 cup and used less oil as others suggested and these came out perfect. I will probably add a bit more salt and pepper next time. Thanks !!
