Norms Potato Cakes Recipes

CHEESY MASHED POTATO CAKES

Steps:

• Boil the potatoes and mash them with a potato masher adding a pinch of salt and a bit of butter. Chill in the fridge until no longer warm.
• Add one egg, shredded cheddar cheese, chopped herbs like scallions, one clove of garlic (crushed).
• Mix all ingredients together and then divide into mixture into 100 gm portions each.
• Roll each portion into a ball then flatten it into a cake of about a 1.5-inch-thick.
• Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides.
• Transfer the cakes to a towel-lined plate and serve hot.

MASHED POTATO CAKES

Steps:

• In a large skillet, saute onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired. , Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20-25 minutes or until heated through.

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.

SHREDDED POTATO CAKES

Steps:

• Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.

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.

NORMA'S FAVORITE POTATO CAKES

Steps:

• 1. Peel and cut the potatoes into quarters and place in a sauce pan and add water to cover potatoes.
• 2. Place on stove and turn heat to med-high and let water come to a soft boil. Turn down heat if you need to so water doesn't splash on stove top.
• 3. Test potatoes by picking with a fork. If potatoes are soft. Remove from stove and drain off the water.
• 4. Mash potatoes and set pan on counter top to cool.
• 5. Add all ingredients and mix well until well blended.
• 6. Using a not-stick frying pan; spray pan; set heat at med-high and add the potato mixture to the pan using a tablespoon.
• 7. Cook each potato cake until they are golden brown on both sides.
• 8. Remove from pan and set on paper towels to drain.
• 9. Server hot with your favorite meat's and enjoy.

NORM'S POTATO CAKES

Steps:

• Peel and grate the potatoes and the onion into a small mixing bowl.
• (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
• If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
• Season well with pepper and salt and any other optional ingredients.
• Melt oil and butter together in a medium frypan and heat until sizzling.
• You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
• Cook for about 5 minutes on each side or until golden brown.
• Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
• My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
• Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
• Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
• When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
• Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.

CRISPY MASHED POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.