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This is more of an idea than a recipe. It’s a simple and basic mixture that starts with leftovers, has a bazillion variations, and has been around as long as mashed potatoes. Some people call them patties, some call them cakes. Whatever you call them is fine, just don’t forget about them when you find yourself with a bowl of left over mashed potatoes.
Are you making mashed potatoes for the holidays this year? Have you thought about making a little extra just in case? These are a great side or can be served with an egg on top for breakfast.
What do you like on your potato? A little ranch dressing? Ketchup? Gravy? Maybe a light sprinkle of sea salt and chopped green onions?
I bet these would be good with a little cheddar cheese mixed in before cooking. I added chopped sweet onion because that’s the way my mom did it. I remember eating these when I was young and looked forward to it with great anticipation.
Being a child of the depression my mom always used leftovers for something. Nothing went to waste. If she had a spoonful of corn, peas or green beans she would drop them all together in a freezer container with all the other leftover vegetables. When it was time to make soup she would bring out the frozen layers of vegetables and add it to the pot. Nothing edible was thrown away and it all tasted great.
These brought back some memories. I don’t believe I’ve eaten them in over 20 years but they were still just as good as I remembered. The outside is a little crispy, the center is creamy, light and fluffy and steaming hot!
Mashed Potato Cakes
(Recipe as remembered from my Mom)
Measurements are estimated depending on the amount of left over potatoes you have on hand:
4 cups cold mashed potatoes
1/4 cup finely chopped sweet onion
2 eggs, lightly beaten
1 cup all purpose flour
salt and pepper to taste
Canola or other vegetable oil for cooking
Place the flour, salt and pepper in a bowl for dredging. In another small bowl whisk the eggs until lightly beaten.
Mix the mashed potatoes and onion together in a large bowl. Add oil to a large skillet (just enough to barely cover the bottom) and heat on medium heat. Make a ball of potatoes using approximately 1/2 cup of the mixture. Do not flatten it to much. It should be like a very thick hockey puck.
Dredge the potato ball in the flour, then the egg mixture and back into the flour again. Fry each cake until lightly browned on both sides. Gently press the potato cake with a spatula but not too thin. Do not over-crowd the pan, cooking a few at a time. Remove the cooked cakes to a paper towel lined plate and keep warm. Serve with your favorite toppings such as green onions, hot sauce, cheese, salsa, ketchup, gravy or ranch dressing. It’s all good!
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The mashed potatoes were left over from a birthday dinner for my husband and son. Their birthdays are two days apart so we often celebrate them together when we can. They requested a dinner of mashed potatoes and their favorite meatloaf. If you haven’t checked out this recipe – you’re going to love it!
I have great plans for cooking this weekend. Hopefully I’ll get it all done and the laundry too. I hope you have a wonderful fall weekend and thanks so much for stopping by!
If you missed the announcement for the winner of the Williams-Sonoma gift card – here you go!
WINNER ANNOUNCED
Congratulations to No. 38 – Kate. Please send an email to [email protected] with your complete name and address so I can send your gift card! Congratulations again and thanks for being a blog groupie!
Tricia
Melissa says
Im a new follower, and I saw this post..I love mashed potatoes!!! gotta have them at every Holidiay meal. =)<br /><br />Im saving this recipe, to make soon!
Anonymous says
Tricia, I had to laugh at your comment about not liking ground beef, I too am not a fan but with a house full of boys and my husband I feel bad that I don't serve it for THEM more often. I decided to try a double recipe of your meatloaf this past weekend and I have to say it has been a great success! My kids aren't always big leftover fans, but they keep going back to the fridge for a
Sue/the view from great island says
Mom's recipes are always the best! These look yummy!
The Café Sucré Farine says
I am such a sucker for mashed potatoes and these sound wonderful Tricia! My mom was the same as yours, very frugal and making delicious things from almost nothing. She had a German heritage and she made wonderful potato dumplings with a browned butter crumb topping. They were to die for and we would actually fight over them 🙂 I will try your yummy looking potatoes, I have the feeling that they
curiouscuisiniere says
Yum! I like the idea of serving them with an egg on top.
The Slow Roasted Italian says
These look awesome. My mom used to make something similar when we were growing up. Comfort food at its finest. Now, all I need are some mashed potatoes. Hmmmm
Big Dude says
They look mighty fine Tricia – I've never tried breading them, but it made for a pretty crust.
Tanna at The Brick Street Bungalow says
This one brought back some really good memories for me. =) I do love making good use of leftovers, too! Congratulations to Kate! Have a wonderful fall weekend, Tricia! blessings ~ tanna
scrambledhenfruit says
My mom made these as well, but she used cheese instead of onion. I bet they'd be good with both. 🙂
Mary says
These look amazing, Tricia! I've made latkes before, but this version sounds fantastic. I'm going to compare our recipes now. I am loving the look of the crust on yours. Mine were much more like traditional pancakes.