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READY IN 20 mins

Old Fashioned Potato Cakes

Read Reviews (20)

"These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em." — DaMonkey

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg

1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup vegetable oil, or as needed

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Directions

Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

Footnotes

Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. Placed a scoop of the mixture onto my wet hand and then gently flattened them into patties. You don't really need a half cup of oil - just enough to coat the bottom of a heavy non stick skillet.

—Baking Nana

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Most Helpful Critical Review

Jan 26, 2013

I thought it tasted a bit dough-y... maybe too much flour? I may try them again with less flour and add cheese and bacon crumbles.

—emmascookin

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21 Ratings

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Aug 10, 2012

Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp. chopped onion, the egg, a tsp. of a salt/pepper seasoning mix and about 1/2 cup flour (sorry, didn't measure exactly but added enough to make a somewhat thick (not pourable) batter) and two strips cooked bacon which I had chopped before cooking. I used the remaining bacon grease, added a bit of cooking oil (not evoo) and about 2 Tblsp. Smart Balance to cook the cakes in. Used a medium-size cookie scoop to measure and dropped them into the med-hot pan. When I flipped them, I squished them down. Will serve with more sour cream. Have already tried them and they are DElish! Enjoy!

—gingered

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Sep 07, 2012

I used leftover mashed potatoes and substituted green onions for the onions. I found two eggs are necessary for 2 cups of potatoes. Easy and really tasty, too.

—Dee Dee

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Sep 13, 2012

I shaped these by hand and will use less oil next time (1/2 cup is way too much for these!) This is a nice way to use up extra mashed potatoes. I served them with dollops of sour cream. I will definitely make them again!

—Jacolyn

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Nov 04, 2012

I used 3 green onions, and less flour, maybe 3/4 cup. Made one batch and it still very much like fried potatoes and sort of bland. So I added some shakes of garlic powder, paprika, added another egg and some grated cheese in the next batch, which took this to a five star for us. Great way to use up leftover mashed potatoes.

—*Sherri*

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Oct 02, 2012

O.....M.....G...... So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiration when I decided to serve with sausage. The amount of oil called for is more than what you really need. I used maybe half and got great results. I also followed another reviewer's advice and used half green onion and half yellow onion. Wow. The green onion really added something special to what was already a fantastic recipe. Tip: To make the actual cakes, I used an ice cream scoop and dropped scoops into the skillet (four at a time in a regular size round skillet). I then sprayed the back of my spatula with cooking spray and flattened them into pancake size without the potatoes sticking to the spatula. Worked like a charm. I served with roasted chicken and spinach sausages and green beans on the side. As others suggested, I served the cakes with sour cream. HEAVENLY. Thanks for the recipe. It's a winner.

—Pleasanton Mom

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Aug 14, 2012

These are delicious. And they do not have to be shaped by hand .... Just drop by spoon into a greased skillet to get the size of potato cakes you want...4 inches or so is a good choice.... Easy!

—mommytgr

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Nutrition

Calories
255 kcal
13%

Carbohydrates
45.1 g
15%

Cholesterol
55 mg
18%

Fat
4.9 g
8%

Fiber
3 g
12%

Protein
7.1 g
14%

Sodium
627 mg
25%

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

Nutritional Information

Old Fashioned Potato Cakes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 255
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 1.1g 5 %
Cholesterol 55mg 18 %
Sodium 627mg 25 %
Potassium 407mg 11 %
Total Carbohydrates 45.1g 15 %
Dietary Fiber 3g 12 %
Protein 7.1g 14 %
** Sugars 2.9g
Vitamin A 2 %
Vitamin C 14 %
Calcium 6 %
Iron 21 %
Thiamin 36 %
Niacin 36 %
Vitamin B6 19 %
Magnesium 11 %
Folate 43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.