Old Fashioned Potato Cakes Recipe

Mashed potatoes: The base of the cakes, giving them a soft and creamy texture.

Flour: Helps hold the potato mixture together so the cakes don’t fall apart.

Egg: Acts as a binder to keep everything in place.

Milk: Adds a little moisture to make the batter smooth.

Salt: Brings out the flavors in the potato cakes.

Black pepper: Adds a mild kick and seasoning.

Butter: Used for frying, it gives the cakes a rich flavor and crispy outside.

One of the most important steps in making these Old Fashioned Potato Cakes is how you shape and flatten the potato mixture before frying. Here’s a simple way to do it that helps your cakes cook evenly and get that perfect golden crust:

1. Use a spoon or a small ice cream scoop to take out a portion of the potato mixture. This helps keep the size consistent so all the cakes cook at the same rate.
2. Gently place the scoopful into the hot pan with melted butter.
3. Press down lightly with the back of the spoon or a spatula to flatten the cake to about half an inch thick. Not too thin, or it might break apart; not too thick, or it won’t cook through properly.
4. Leave some space between each cake in the pan so they don’t stick together and can brown nicely on all sides.

Doing this step carefully means your potato cakes will have a nice crispy outside and a soft, fluffy inside. If you don’t flatten them enough, they might stay doughy in the middle. If you press too hard or make them too thin, they could fall apart when you flip them.

When I first tried this recipe, I didn’t flatten the cakes evenly, and some ended up undercooked while others got too crispy. Now, I take a little extra time to shape each one just right, and it makes a big difference. Also, using a spoon to scoop the mixture helps me avoid messy hands and keeps the cakes looking neat.

Once you get the hang of this, frying the cakes becomes a fun and satisfying part of the cooking. Plus, you’ll be proud of those golden, tasty little patties you made from simple mashed potatoes!

• 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.