Potato cakes are the perfect combination of simple ingredients and comforting flavors wrapped up in one delicious dish. These old-fashioned potato cakes, made from leftover mashed potatoes, are a thrifty and flavorful way to enjoy a nostalgic taste of home.
Whether you're looking for a budget-friendly recipe, a new way to repurpose leftovers, or just something hearty and satisfying, this guide will walk you through everything you need to know to make potato cakes from scratch.
What Are Old-Fashioned Potato Cakes?
Old-fashioned potato cakes are a classic comfort food made with mashed potatoes that are mixed with a handful of pantry staples like flour, eggs, and seasoning before being fried to crispy perfection. This recipe is cherished for its simplicity and versatility, making it perfect for breakfast, lunch, or even as a side dish at dinner.
They pair wonderfully with a dollop of sour cream, a drizzle of honey, or even a side of eggs and bacon.
Why You’ll Love This Recipe
1. It's Budget-Friendly: This recipe is the perfect way to use up leftover mashed potatoes, saving you money and reducing food waste.
2. It's Easy to Make: With just a few simple steps and basic ingredients, you can whip up a batch of delicious potato cakes in no time.
3. Guaranteed Crowd-Pleaser: Crispy on the outside, fluffy on the inside—it's hard for anyone to say no to these potato cakes.
Ingredients for Old-Fashioned Potato Cakes
To make about 8 potato cakes, you'll need:
- 2 cups of cold mashed potatoes
- 1 large egg
- 1/4 cup all-purpose flour (more for dusting)
- 1/4 cup finely chopped green onions or fresh parsley (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2-3 tablespoons cooking oil (vegetable or canola work great)
Optional toppings:
- Sour cream
- Chives
- Applesauce
- Cheese (shredded cheddar works well)
Step-by-Step Instructions
1. Prep Your Mashed Potatoes
If your mashed potatoes are freshly made, allow them to cool before starting. Cold potatoes hold together better when forming the cakes.
2. Mix the Ingredients
- In a mixing bowl, combine the mashed potatoes, egg, flour, garlic powder, onion powder, and chopped green onions or parsley if using.
- Mix well until the ingredients are fully incorporated and the mixture feels thick enough to hold its shape. If the mixture is too wet, sprinkle in an extra tablespoon or two of flour.
3. Shape the Cakes
- Lightly dust your hands and a flat surface with flour. Scoop about 1/4 cup of the potato mixture and shape it into a patty or cake roughly 1/2 inch thick.
- Repeat with the rest of the mixture, flouring your hands as needed to prevent sticking.
4. Heat the Skillet
- Heat 2-3 tablespoons of cooking oil in a large skillet over medium heat.
- Test the oil by adding a small crumb of potato mixture—if it sizzles, it’s ready!
5. Fry the Potato Cakes
- Place the potato cakes in the skillet, leaving space between each one. Avoid overcrowding the pan.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove and place on a plate lined with paper towels to drain excess oil.
6. Serve and Enjoy!
Top each potato cake with your choice of toppings like sour cream, chives, or cheese. Serve warm and enjoy the crispy, nostalgic flavors.
Tips for Perfect Potato Cakes
- Use Starchier Potatoes: Mashed potatoes made from russet or Yukon Golds work best for this recipe because they contain more starch, which helps hold the cakes together.
- Don’t Overcrowd the Pan: Fry the cakes in batches to avoid a lack of crispiness.
- Use Cold Mashed Potatoes: Cold mashed potatoes are easier to handle and result in cakes that cook up fluffy on the inside.
- Add Cheese for Extra Flavor: Mixing shredded cheese directly into the potato mixture can add a rich, cheesy flavor.
How to Store and Reheat Potato Cakes
- Storing: Place leftover potato cakes in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat them in a skillet over medium heat until crispy again, or use an oven at 350°F to warm them through.
If you want to freeze them, place the cooked potato cakes on a baking sheet in a single layer, freeze until firm, and then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
Variations to Try
- Cheesy Potato Cakes: Add 1/2 cup of shredded cheese to the potato mixture for an extra burst of flavor.
- Herb Infusion: Experiment with fresh herbs like dill or thyme to give the cakes a unique twist.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder for a spicy variation.
- Bacon-Potato Combo: Mix crumbled cooked bacon into the potato mixture for a hearty breakfast option.
The Comfort Food You’ve Been Missing
Old-fashioned potato cakes are more than just a recipe; they’re a slice of nostalgia served on a plate. Whether you’re enjoying them for breakfast, lunch, or dinner, they bring incredible flavor, texture, and a whole lot of comfort to your table—all without breaking the bank.
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