Left Over Potato Cakes Recipes

LEFTOVER MASHED POTATO CAKES

Steps:

• Beat the egg.
• Mix the beaten egg with the mashed potatoes.
• Stir in the dry ingredients.
• Add the milk and mix well.
• The batter should be very thick.
• Melt the shortening or heat the oil in a skillet.
• Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
• Brown on one side, over medium heat. Turn and brown on the other side.
• Serve with ketchup.
• These are great cold and served the next day.

FRIED MASHED POTATO CAKES

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
• Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
• Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

OLD FASHIONED POTATO CAKES

Steps:

• 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.

LEFTOVER POTATO CAKES

Steps:

• Roll the potatoes into balls and flatten them.
• Dip them in Melted butter.
• Roll them in crushed cornflakes.
• Place them in a greased pan.
• Bake the balls at 350F until they are well heated (20-30 minutes).

HOLIDAY LEFT-OVER SWEET POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
• Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.
• Bake for 35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting or serving.

LEFT-OVER POTATO CAKES

Steps:

• Mix cold mashed potatoes, cold stuffing, eggs, and biscut mix together until well blended. If you are adding anythign else such as meat or cheese this is the time to mix that in too. If you put the mixture into the refridgerator for 30 mintutes or so it will tighten up some and be easier to work with.
• Preheat the oven to 400. Combine the bread crumbs and friend crushed onions together in a shallow bowl. Prepare a rimmed cookie sheet by spraying it a healthy amount with nonstick cooking spray.
• Work with 1/4 cup of potato mixture at a time and form into patties. Press into the crumb mixture. and arrange it on the cookie sheet.
• Place in the oven and cook for 20 minutes. Use a spatula to flip the cakes and continue cooking 20 more minutes.
• Let the cakes set 5-10 minutes before serving.

POTATO CAKES WITH CHARD AND TALEGGIO

Steps:

• Wash the chard thoroughly, then steam or boil until the stalks are tender. Drain well. Process the basil leaves and their stems and the olive oil in a food processor, then stir in a pinch of salt and the lemon juice. Set aside. Coarsely chop the chard, leaving four beautiful leaves on one side.
• Cut the cheese into small pieces and mix with the coarsely mashed potatoes. Season generously with salt and black pepper, then stir in the flour, parsley, and chopped chard. Divide the mixture into fourths and shape each one into a rough patty about the diameter of a digestive biscuit. Tip the cornmeal onto a plate, then turn the patties in it to coat.
• Warm a thin layer of oil in a nonstick frying pan. Set the patties into the pan and cook for about four minutes on each side, until golden. Let rest briefly on paper towels to drain while you dip the reserved chard leaves in the frying pan, just to warm them through. Serve the cakes topped with the chard leaves and a drizzle of basil oil.