For breakfast, potato cakes are excellent. potato cakes with a surprise cheese filling in the center.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 cups mashed potatoes
- 1 egg, beaten
- ½ cup all-purpose flour
- salt to taste
- 1 pinch garlic salt
- 1 tablespoon butter
- 1 cup shredded Cheddar cheese
Instructions
- In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
- Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
- If your mashed potatoes are already well seasoned, use garlic powder or fresh garlic instead of garlic salt.
Nutrition Facts
| Calories | 603 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 17 g |
| Sodium | 1226 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Just wonderful, and very easy to make. I used a cast iron skillet and they turned out nice and browned. I was a little surprised at how long it took to brown then on each side, but boy was worth the wait! A little dollop of sour cream on top and its pure heaven
This recipe and method for potato pancakes has exactly what you need to riff on: egg, moderate amount of flour, and another fat (theybuse cheddar, there are many other things you can use). I didn’t do the stuffing technique, but I did love the scoop and press technique! My mother always patted them out in her hands, so that’s what I’ve done. It so messy on your hands, and then to plop it into the oil. This is so much better! I used a 2 test ice cream scoop to put them in the pan then smashed with a sprayed spatula. So much easier! Thank you!
I also add bacon to my recipe!
I have been trying to find a recipe to make potato cakes and this what it. My family loved it
Great use of leftover mashed potatoes. A hit with family!!
It’s good. Didn’t fall apart on me like other recipes. Glad I added more seasonings to it. Fam ate them up.
These were easy to make. I mixed the shredded chedder right into the batter. I fried them in butter and they cooked perfectly but on the second batch, I tried using cooking spray. The spray quickly turned brown in the pan so I wiped it out and used butter again. Stick with the butter. They brown nicely and taste as good as the mashed potatoes you start with.
Used leftover whole potatoes and vegan cheese
Yummy – this recipe can be made many ways as some reviewers have done – added chopped green onion, corn, dill and some granulated garlic. Next time I will make taco flavored cakes – you people who do not like viewers changing up and then rating recipe – live a little and try different recipes. Thanks Dave – just delicious, crispy on the outside and creamy on the inside – my leftover mashed was half potatoes and half cauliflower.
Simple but delicious way to use up leftover mashed potatoes!
We thought it was the best tater cake EVER!
This is the great basic recipe for potato cakes. You can add any spices that you want to and I’ve had them with corn mixed in too, which is very good. My spin on it was to omit the cheese since I can’t have dairy, and I added 2 teaspoons plus a little extra of garlic salt since we really like garlic, and 2 teaspoons of onion powder. I used leftover cold mashed potatoes with the skins on and used a fork to combine the flour, egg and spices. I fried them in olive oil, first getting the pan hot and added the cakes, then turned the heat to low and covered them. It took about 8 minutes on the first side to get golden brown and about 8 on the other side. I put margarine on them right when I got them out of the pan, and served with over-easy eggs. Delicious!
I used sweet potato and regular potato mix to gather with bacon bits. I added the salt and pepper while they cooked. they tasted great.
they were good but a bit mushy I. i don’t think I put enough flour.
I added a few spices for our families taste and they came out really good!!
First time making potato cakes and the cheese in the middle was a big hit with my family! Great way to use up leftover mashed potatoes! We served with an egg and gravy on top too.
Flavors were excellent
I love love love this recipe… I found that using lumpy mashed potatoes gives it a better texture….. more flavorful for the potatoes !!!
I added a little minced onion to this, and lightly floured the pancake before cooking. Next time, I will add black pepper, just a tiny pinch of red cayenne pepper, and will omit the flour. This might be good with minced peppers as well. Very good recipe! Thank you for sharing!
I made it by the recipe and then added fresh onions, garlic powder and shredded cheese. These were the best I have ever eaten.
Did some tweaking but they were good.