Potato Cake

SUBMITTED BY: Dave Silsby PHOTO BY: Tripodious

"Potato Cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle."

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups mashed potatoes
1 egg, beaten
1/2 cup all-purpose flour
salt to taste
1 pinch garlic salt
1 tablespoon butter
1 cup shredded Cheddar cheese

READ REVIEWS (32)

DIRECTIONS

In a medium size mixing bowl combine mashed potatoes, egg, flour, salt and garlic. Mix well.
Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

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REVIEWS

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Reviewed on Nov. 15, 2003 by SHAWNALTON

I thought this was going to be a great recipe for left over mashed potatoes, but I found it to be very, very bland. It would be really easy to make it taste better if you mix in some of the things you would normally put on a baked potato. Green onions or bacon bits, etc. I doubt I would waste my mashed potatoes this way again. No one in my family like them!

11 users found this review helpful

Reviewed on Sep. 28, 2006 by frenchy

the problem with some people saying this is bland, because it needed spicing up.. should then spice it up,,, when you read what goes into a recipe and it sounds like something else should be added, then add it. I never take a recipe and follow it just exact, inless it sounds like nothing else would make it taste better, if you like things spicy ,put something spicy in . I use this web site for ideas, and this one was a great idea

7 users found this review helpful

Reviewed on Jan. 13, 2006 by Autumn

There's a lot I learned for this, but its a great recipe with some help! I used loaded instant potatos after reading other reviews. I started with the heat on 2, then got tired of waiting longer than 10 minutes and cranked it to 4... went much faster. Don't flip the cakes early or you will be scraping them back together in lumpy pancake pieces. (check by lifting a piece to see if they are brown) I used a square flat pan so I rotated them halfway through to keep them evenly browned. Just keep this in mind when you do this recipe!!!

7 users found this review helpful

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