Old-Fashioned Potato Cakes Recipe

My husband absolutely loved these potato patties! The finely diced onion added a nice touch. A tip for making them: if the potato mixture sticks to your hands, use an ice cream scoop and wet your hands to form the patties. I found that a light coating of oil on the skillet was enough, no need for half a cup.

Based on this recipe, I made a few modifications with what I had on hand. I used about 1 1/2 cups of leftover mashed potatoes and mixed in 2 tablespoons of green chili sour cream, 2 tablespoons of chopped onion, an egg, a teaspoon of salt and pepper seasoning, approximately 1/2 cup of flour to thicken the batter, and chopped cooked bacon. I cooked the cakes in a mixture of bacon grease, cooking oil, and Smart Balance spread. I used a medium cookie scoop to portion the batter onto the pan, flattening them while cooking. I'll be serving them with extra sour cream. These cakes turned out delicious, give them a try!

I had some leftover mashed potatoes and decided to use green onions instead of regular onions. I discovered that two eggs were required for every 2 cups of potatoes. It was a simple recipe and turned out to be delicious as well.

OMG! This recipe is absolutely fantastic. I made these potato cakes to go with roasted chicken and spinach sausages, my own twist on "bangers and mash". I decided to use less oil than the recipe called for, and it worked perfectly. Mixing green onion with yellow onion, as another reviewer suggested, added a special touch to an already amazing dish. A helpful tip: I used an ice cream scoop to form the potato cakes in the skillet, then flattened them with a spatula sprayed with cooking spray. This prevented the potatoes from sticking and worked like a charm. I served the potato cakes with roasted chicken, spinach sausages, and green beans, accompanied by sour cream as suggested by others. It was heavenly! This recipe is a definite winner. Thank you for sharing it.

This is a great foundational recipe, in line with my approach to most recipes. I've noticed some reviews expressing concerns about the pancakes being greasy and lacking flavor. My suggestion is for these cooks to adjust the recipe to suit their preferences and also to have a basic understanding of the science behind cooking. To address the issue of greasy pancakes, consider the purpose of adding oil in the first place. If it's just to prevent sticking, try using a thin layer of oil on the pan but applying it more frequently between batches. If you end up with overly greasy pancakes, you may be using too much oil and cooking too much at once. Adjust the amount of oil, heat, and batch size to maintain a stable cooking temperature for consistent results. If your pancakes are still too oily, it could be due to insufficient oil temperature or overcrowding the pan, leading to a drop in temperature that prevents proper searing. Remember, the goal of frying is to quickly sear the exterior while sealing in moisture. Adjust the oil temperature based on your choice of oil and try to maintain a consistent level by controlling the amount in your pan. Additionally, take into account the properties of your cookware. Cast iron and aluminum pans conduct heat more effectively than basic stainless steel, which mainly heats at the surface. This means stainless steel is better for searing the outside, while cast iron or aluminum can cook the interior more thoroughly by radiating heat beyond the pan's surface.

Here is the rewritten review: "My 75-year-old mother declared these potato cakes as the best she has ever tasted, and she's tried quite a few in her lifetime. I enhanced the flavor by adding 1 teaspoon of garlic powder to the flour mixture. I also set aside some flour mixture to coat the exterior of the cakes, which added a nice crunch. Using butter on my hands while forming the cakes was a great tip to prevent them from sticking. I opted to fry them in a mixture of butter and olive oil, which turned out to be a winning combination. My husband loved them so much that he requested I make extra mashed potatoes next time to ensure there are plenty of leftovers for more potato cakes."

I have been enjoying these hash browns for over 60 years! The options for toppings are limitless. My go-to additions are crispy bacon bits and melty shredded cheese. I typically cook them in butter, but have also tried using cooking spray. I have experimented with adding green onions, minced garlic, sautéed mushrooms, diced ham, and breakfast sausage. They are always a hit with my guests when served for breakfast alongside sunny-side-up eggs.

I initially followed the recipe using 3 green onions and reducing the flour to about 3/4 cup. The first batch turned out tasting quite similar to fried potatoes and lacking in flavor. To improve it, I sprinkled in some garlic powder and paprika, incorporated an extra egg, and added some grated cheese to the next batch. This elevated the dish to a five-star level for us! It's a fantastic way to repurpose leftover mashed potatoes.

The original recipe instructions resulted in a bland and oily dish. To enhance the flavor, I made some modifications. I added garlic, as everything tastes better with it. I also used a local brand of seasoned salt, along with a combination of salt, pepper, and a hint of cayenne pepper for a little kick. I cooked them in a few tablespoons of oil, ensuring the bottom of the pan was covered but not submerged. This helped to achieve a crispy exterior. For serving, I recommend topping them with sour cream, chives, and bacon bits for a delicious finished dish.

I prepared these potato cakes to accompany roast pork loin and sauerkraut - they were absolutely delicious! Following recommendations, I decreased the flour to 1/2 cup and used less oil, resulting in perfectly cooked potato cakes. Next time, I might add a touch more salt and pepper. Thank you!

Here is my review: I recommend using less oil in a well-seasoned cast iron or non-stick skillet and ensuring that it is adequately heated. The dish can become oily if the skillet is not hot enough. Additionally, the crust on this dish is a standout feature! Feel free to season more to taste. I personally enjoy adding plenty of sautéed onions, but a touch of sautéed garlic (or garlic powder) and a sprinkle of paprika also work well. I found that using two average-sized eggs worked better than using one jumbo egg. For a delicious twist, consider adding flaked cooked cod or haddock to create fantastic fish cakes!

I'm sorry to say that these did not turn out well. I followed the directions exactly, but the result was disappointing. I will not be attempting this recipe again, nor would I recommend it.

I absolutely adore this recipe! I've made it several times now and it's absolutely delicious.

I absolutely adore them. They turned out fantastic.

I usually boil my potatoes with a stock cube, which adds extra flavor to them. Then I follow the recipe, but I also add some smoked paprika and mixed herbs, which gives it a great taste. I also used half the amount of flour suggested and it turned out delicious.

No changes needed. I used my iron skillet with plenty of hot oil. The first round was slightly larger than the second batch, which browned quickly on the outside. Both turned out well. I added diced onions for extra flavor and crispiness around the edges, making them delicious.

Wonderful foundation for creating Potato Cakes. I discovered that incorporating spices into the mixture significantly enhanced the flavor of the end result and made it more hearty. An excellent recipe to try out!

Recipe was extremely simple to follow.

This method is excellent for reducing food waste!

My mother used to make this dish in the 1950s (maybe even earlier) with leftover mashed potatoes. Occasionally, she would incorporate spinach. While she preferred canned (not my favorite, I don't understand Popeye's fascination with it), I opt for fresh cooked or defrosted spinach. The result is surprisingly delicious.