Old Fashioned Potato Cakes Recipe

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

Flour: Used to bind the ingredients together and give structure to the cakes.

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

Milk: Adds moisture and helps create a smooth batter.

Salt: Enhances the overall flavor of the potato cakes.

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

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

To achieve perfectly crispy potato cakes, ensure your mashed potatoes are not too wet. If they are, consider adding a bit more flour to the mixture to help bind the ingredients together. When frying, make sure the butter is hot enough before adding the potato mixture; this will help create a golden crust. Additionally, avoid overcrowding the frying pan to maintain an even temperature and allow for proper browning.

• mashed potatoes - Substitute with mashed sweet potatoes: Mashed sweet potatoes provide a similar texture and moisture content but add a slightly sweeter flavor profile.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a nutty flavor and can help achieve a similar texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg, offering a vegan option with binding properties.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the liquid consistency needed for the recipe.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the potato cakes.

• butter - Substitute with olive oil: Olive oil is a healthier fat option for frying, offering a distinct flavor and maintaining a good frying temperature.

• Allow the potato cakes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the potato cakes in an airtight container, separating each layer with parchment paper to avoid sticking. Store in the refrigerator for up to 3 days.

• If you plan to keep them longer, freezing is the way to go. Lay the potato cakes on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the potato cakes to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, reheat the potato cakes directly from the freezer. Preheat your oven to 375°F (190°C), place them on a baking sheet, and bake for about 10-15 minutes or until heated through and crispy.

• Alternatively, you can reheat them in a skillet over medium heat with a touch of butter or olive oil for added flavor and crispiness.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until they are warmed through and regain their crispy exterior.

• Use a skillet to bring back the golden crunch. Heat a small amount of butter or olive oil over medium heat. Add the potato cakes and cook for 2-3 minutes on each side until they are hot and crispy.

• For a quick fix, the microwave can be your friend. Place the potato cakes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for about 1-2 minutes, checking to ensure they are heated through.

• If you have an air fryer, it's a fantastic option to revive that delightful crispiness. Preheat the air fryer to 350°F (175°C) and place the potato cakes in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For a stovetop steam approach, place the potato cakes in a skillet with a lid. Add a splash of water to the pan, cover, and heat over low-medium heat for about 5 minutes. This method keeps them moist while warming them through.

• Mixing bowl: A large bowl used to combine the mashed potatoes, flour, beaten egg, milk, salt, and pepper into a uniform mixture.

• Frying pan: A flat-bottomed pan used to fry the potato cakes, ensuring they cook evenly and achieve a golden brown crust.

• Spoon: Used to scoop the potato mixture from the mixing bowl and place it into the frying pan.

• Spatula: A tool used to flatten the potato mixture slightly in the pan and to flip the cakes to cook both sides evenly.

• Measuring cups: Used to measure the mashed potatoes and flour accurately.

• Measuring spoons: Used to measure the salt and pepper precisely.

• Whisk: Used to beat the egg before adding it to the mixture.

• Stove: Provides the heat source for cooking the potato cakes in the frying pan.

Prepare ingredients in advance: Measure and set out all ingredients like mashed potatoes, flour, and butter before you start cooking to streamline the process.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal, reducing prep time.

Preheat the pan: Start heating the frying pan while mixing the potato mixture to ensure it's ready when you are.

Batch cooking: Cook multiple potato cakes at once if your pan is large enough, cutting down on total cooking time.