Leftover Potato Cakes Recipes

POTATO CAKES RECIPE

Steps:

• Preheat the oven to 375F°
• Combine all of the ingredients together and shape into patties approximately 3 inches round and 1/2 inches thick.
• Place the patties on a greased baking sheet and bake for 30 minutes, turning the pan halfway through.

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.

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

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).

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.