Sauteed Mashed Potato Cakes Recipes

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MASHED POTATO CAKES



Mashed Potato Cakes image

Provided by Catherine McCord

Categories     Side     Sauté     Kid-Friendly     Quick & Easy     Weelicious     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 5

2 cups mashed potatoes
1/4 cup parmesan cheese
1 egg, whisked
7 tablespoons all purpose flour, divided
Butter or oil, for pan-searing

Steps:

  • Place mashed potatoes, cheese, egg, and 3 tbsp flour in a bowl and stir to combine.
  • Take a scoop of the potato mixture and form into patties.
  • Place the remaining 4 tbsp of flour on a plate.
  • Lightly coat the potato patties in the flour.
  • Heat a thin layer of the oil or butter in a large sauté pan over medium heat.
  • Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.
  • Serve as is or with accompaniments.

QUICK MASHED POTATO CAKES



Quick Mashed Potato Cakes image

What a great way to use up any remaining mashed potatoes! These light cakes cook up golden brown and have a wonderful butter-and-onion flavor. Kids and adults alike will love our Test Kitchen's spin on a classic!

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 egg white, lightly beaten
1 cup mashed potatoes (with added milk and butter)
1 tablespoon all-purpose flour
2-1/2 teaspoons finely chopped green onion
1/2 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
Butter-flavored cooking spray
1 teaspoon butter

Steps:

  • In a small bowl, combine the first seven ingredients. In a large nonstick skillet coated with butter-flavored cooking spray, melt butter over medium heat. , Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Cook over medium heat for 4-5 minutes on each side or until golden brown. Serve warm.

Nutrition Facts : Calories 155 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

MASHED POTATO CAKES



Mashed Potato Cakes image

My mother used to make too many mashed potatoes, just so she'd have the leftovers to make these cakes. Now I do, too. They're very simple and a great way to use up leftover mashed potatoes.

Provided by LindaS

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups mashed potatoes
1 egg
1 tablespoon dried parsley
1/2 teaspoon onion powder or 3 tablespoons grated fresh onions

Steps:

  • Mix all ingredients.
  • If mashed potatoes are warm, chill for a couple of hours.
  • Form into 4-6 patties about 1/2" thick.
  • If mixture is too moist to form patties, add a little flour.
  • Dip in flour.
  • Saute slowly in butter, adding more as needed, until crispy on the outside and golden brown.
  • Great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy.
  • Also good with bacon and eggs for breakfast.

Nutrition Facts : Calories 107.5, Fat 1.9, SaturatedFat 0.7, Cholesterol 55, Sodium 336.2, Carbohydrate 18.9, Fiber 1.7, Sugar 1.8, Protein 3.7

MASHED POTATO CAKES



Mashed Potato Cakes image

My mother often made this recipe and probably grew up with it in the Appalachian area of Tennessee. She usually served it on Monday, making use of leftover mashed potatoes from Sunday dinner. We used to eat this topped with brown gravy.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
2 eggs
1-1/2 cups mashed potatoes
1/4 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce, optional
1 tablespoon water

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.

Nutrition Facts : Calories 412 calories, Fat 19g fat (10g saturated fat), Cholesterol 247mg cholesterol, Sodium 886mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

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