Old Fashioned Potato Cakes Recipe

Mashed potatoes: These form the base of the cakes, providing a creamy texture.

Beaten egg: Acts as a binder to hold the cakes together.

Flour: Helps to give structure and a slight crispiness to the cakes.

Chopped green onions: Adds a fresh, savory flavor and a bit of crunch.

Salt: Enhances the overall flavor of the cakes.

Black pepper: Adds a touch of heat and depth to the flavor.

Vegetable oil: Used for frying the cakes to a golden brown.

When forming the potato cakes, make sure your mashed potatoes are not too wet. If they are, the cakes may fall apart during frying. To achieve the best texture, let the mashed potatoes cool completely before mixing with the other ingredients. This helps the flour and egg bind the mixture better, resulting in crispy and well-formed potato cakes.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and a similar texture.

• mashed potatoes - Substitute with cauliflower mash: Cauliflower mash is a low-carb alternative that mimics the texture of mashed potatoes.

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

• beaten egg - Substitute with applesauce: Use ¼ cup of applesauce as a binding agent for a slightly sweet flavor.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a nutty flavor.

• flour - Substitute with cornstarch: Cornstarch can be used to thicken the mixture and is gluten-free.

• chopped green onions - Substitute with chopped chives: Chives provide a similar mild onion flavor.

• chopped green onions - Substitute with finely chopped leeks: Leeks offer a slightly sweeter and more delicate onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a distinct flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is great for frying.

• 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 each layer 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 or in the oven at 350°F until warmed through.

• For longer storage, freeze the potato cakes. Lay them out on a baking sheet in a single layer and 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 use within 2-3 months for best quality.

• To reheat from frozen, bake in a preheated oven at 375°F for 15-20 minutes, or until heated through and crispy. Alternatively, reheat in a skillet over medium-low heat, flipping occasionally, until warmed through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the potato cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have regained their crispy exterior.

• Microwave Method: Place the potato cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the crispiness as well as the other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the potato cakes in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the potato cakes on the toaster oven tray. Heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Frying pan: A flat-bottomed pan to fry the potato cakes until they are golden brown and crispy.

• Spatula: A tool to flip the potato cakes in the frying pan.

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

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

• Knife: To chop the green onions finely.

• Cutting board: A surface to chop the green onions on.

• Paper towels: To drain the excess oil from the fried potato cakes.

• Spoon: To scoop the potato mixture and shape it into patties.

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

Prepare ingredients ahead: Measure and chop green onions and beat the egg in advance to streamline the process.

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

Preheat the pan: Start heating the vegetable oil while mixing the ingredients to save time.

Batch cooking: Shape all potato cakes before frying, so you can cook them in quick succession.

Uniform shape: Use a measuring cup to ensure each potato patty is the same size for even cooking.