Potato Cake Recipe - Allrecipes.com
Potato Cake Recipe
  • READY IN 35 mins

Potato Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
  2. 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).
Kitchen-Friendly View


  • Editor's Note:
  • If your mashed potatoes are already well seasoned, use garlic powder or fresh garlic instead of garlic salt.

Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2006

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

Most Helpful Critical Review
Nov 15, 2003

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!

Jun 08, 2007

THIS is the way I've had potato pancakes since I was a kid. In fact, I'd never had the uncooked shredded kind until I was an adult. I guess it was thanks to Mom's frugality. The way these are put together is a little thick for my taste. You can mix the cheese right in if you want and make them the thickness of regular pancakes. I like the fact that they have a higher amount of crispiness that way. I also like to mince up some onion into mine.

Jan 13, 2006

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!!!

Apr 30, 2006

These pancakes are light and fluffy. I followed the recipe exactly. The only thing to remember is to have your mashed potatoes at room temperature. They cook very quickly.

Jul 27, 2006

This was great! So great that I took a picture of it! :P It was super easy to make with leftover mashed potatoes. The first time I made it, I made fresh mashed potatoes and the cakes were difficult to form because the potatoes were still warm. So I really recommend using leftovers. I only ended up using leftover potatoes, cheese, and oil to make my cakes. And it still tastes great! Thanks for the recipe.

Feb 20, 2006

Very, very, good!! I took advice and added extra garlic powder and 2 small green onions. I also just added the cheese to the mixture instead of adding cheese on top and a second layer of potatoe mixture. Because I fixed these as part of breakfast, and had fried bacon, I fried them in some of the bacon grease. Not very healthy, but VERY tasty!! The cakes picked up just enough of the bacon flavor. My husband was still talking about them the next day! Thanks!

Dec 20, 2006

I loved this recipe to use up leftover mashed potatoes from Thanksgiving. I altered the recipe slightly by adding about 1 tsp cayenne pepper, 1/2 can of corn, 1/2 c chopped red bell pepper and using crumbled bleu cheese instead of cheddar. Serve with meatloaf or bratwurst and beans!


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  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 61.6 g
  • 20%
  • Cholesterol
  • 172 mg
  • 57%
  • Fat
  • 28.5 g
  • 44%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 1226 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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