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Old Fashioned Potato Cakes

"These potato cakes are simple and quick to make with only a few ingredients. The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes ready in under 30 minutes. Great with any meal and kids of all ages love 'em!"



Are potato cakes the same as latkes?


Latkes are a traditional Jewish food.


Latkes are made more with shredded potato, making them less uniform than our potato pancakes made with mashed potatoes. Latkes are delicious, just made differently than these potato cakes.


Old Fashioned Potato Cakes

Servings – 9 Prep Time – 10 Minutes Cook Time – 15 Minutes

Ingredients:


  • 3 cups mashed potatoes

  • 3 large eggs

  • 1 cup shredded cheddar cheese

  • 1 cup all purpose flour, sifted

  • salt and black pepper, to taste

  • vegetable oil


Optional Add Ins:


  • ranch seasoning, I like to add just a teaspoon to the batter

  • garlic

  • chopped bacon or ham

  • chives, chopped

  • cooked sausage, crumbled

  • green onions, chopped into thin slices

  • any diced vegetables


Optional Toppings:


  • sour cream, or creme fresh

  • green onions or chives, chopped

  • apple sauce



Directions:


Place your mashed potatoes, eggs, cheese, and cup of flour into a large bowl. Stir until well combined.


Gradually add up to 1/2 more cup of flour until the potato mixture becomes thick enough to hold their shape on the griddle.


Heat a large skillet with about 1/4" oil in the bottom over medium high heat.


Once the oil is hot, drop the batter by 3/4 cup full or smaller if you'd like into the oil. I personally like to shape mine in my hands into round, patty style shapes. I like when they are perfectly round, the presentation is just perfect! You can use a spoon to spread slightly into a round "pancake" shape as well.


Cook until the potato cake is golden brown on one side. Then flip and continue to cook until the patty is golden brown on the second side and cooked through.


Place a wire rack on a baking sheet. As you remove the potato cakes, place them on the wire rack so any extra oil drips down and they don't get soggy. Sprinkle with coarse salt if desired.


Top with apple sauce or sour cream and green onions and or chives.


Serve immediately!


Notes:


Work with cold mashed potatoes. They are thicker and easier to handle than warm mashed potatoes.


Nutrition:

Calories: 229 | Carbohydrates: 11g | Protein: 7g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 102mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 102mg | Iron: 1mg


"Theses are so easy and delicious! A great way to use up leftover mashed potatoes!"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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