Old Fashioned Potato Cakes Recipe

Mashed potatoes: These are the base of the recipe, providing a creamy texture and rich flavor.

Flour: Helps bind the ingredients together and gives the cakes structure.

Egg: Acts as a binder to hold the mixture together.

Green onions: Adds a fresh, mild onion flavor to the cakes.

Salt: Enhances the overall flavor of the potato cakes.

Black pepper: Adds a hint of spice and depth of flavor.

Butter: Used for frying, it gives the cakes a rich, golden brown crust.

When forming the potato cakes, make sure your hands are slightly damp. This prevents the mashed potatoes from sticking to your hands and allows you to shape the patties more easily. Additionally, pressing the patties gently with a spatula while they cook helps achieve a crispier exterior.

• leftover mashed potatoes - Substitute with riced cauliflower: Riced cauliflower provides a similar texture and can be a lower-carb alternative.

• flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, making it suitable for those with gluten sensitivities.

• large beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan egg substitute.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use in moderation to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used for frying to achieve a similar crispiness.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat until warmed through, or in an oven preheated to 350°F for about 10 minutes.
• For freezing, arrange the cooled potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the potato cakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat from frozen, place the potato cakes on a baking sheet and bake in a preheated oven at 375°F for 15-20 minutes, or until heated through. Alternatively, reheat in a skillet over medium-low heat, covered, until warmed through.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until heated through and crispy on the outside.
• Heat a skillet over medium heat and add a small amount of butter or olive oil. Place the potato cakes in the skillet and cook for 2-3 minutes on each side, until they are warmed through and have regained their crispy texture.
• For a quick option, use the microwave. Place the potato cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated through.
• If you have an air fryer, preheat it to 350°F (175°C). Place the potato cakes in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the mashed potatoes, flour, beaten egg, green onions, salt, and pepper.

• Skillet: This is where you'll cook the potato cakes until they are golden brown on each side.

• Spatula: Handy for flipping the potato cakes in the skillet to ensure they cook evenly on both sides.

• Measuring cups: Essential for accurately measuring the mashed potatoes and flour.

• Measuring spoons: Use these to measure out the salt and black pepper.

• Knife: Needed for chopping the green onions.

• Cutting board: Provides a safe surface for chopping the green onions.

• Fork: Useful for beating the egg before adding it to the mixture.

• Plate: Place the formed patties on this before transferring them to the skillet.

• Paper towels: Use these to drain any excess butter from the cooked potato cakes before serving.

Prepare ingredients in advance: Chop the green onions and measure out the flour and butter the night before.

Use a cookie scoop: For even-sized potato cakes, use a cookie scoop to portion the mashed potatoes mixture.

Preheat the skillet: Ensure the butter is hot before adding the patties to reduce cooking time.

Double the batch: Make extra potato cakes and freeze them for a quick meal later.

Use non-stick skillet: A non-stick skillet can help reduce the need for extra butter and make flipping easier.