Old Fashioned Potato Cakes Recipe

Mashed potatoes: These form the base of the potato cakes and should be smooth and creamy.

Egg: Acts as a binder to hold the potato cakes together.

Flour: Helps to give structure and a bit of crispiness to the potato cakes.

Green onions: Adds a mild onion flavor and a bit of color to the potato cakes.

Vegetable oil: Used for frying the potato cakes to a golden brown.

When mixing the mashed potatoes with the egg and flour, ensure the mixture is smooth and well-combined to avoid lumps. This will help the potato cakes hold together better during cooking. Additionally, when heating the vegetable oil in the skillet, make sure it is hot enough before adding the potato mixture. A good test is to drop a small amount of the mixture into the oil; if it sizzles immediately, the oil is ready. This ensures a crispy exterior while keeping the inside tender.

• mashed potatoes - Substitute with mashed sweet potatoes: They provide a similar texture and a slightly sweeter flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. This works as a binding agent similar to eggs.

• flour - Substitute with cornstarch: It can act as a thickening agent and help bind the ingredients together.

• chopped green onions - Substitute with chopped chives: They offer a similar mild onion flavor and can be used in the same quantity.

• vegetable oil - Substitute with olive oil: It has a similar cooking profile and adds a slight richness to the flavor.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato cakes in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.
• Once the potato cakes are frozen solid, transfer them to a resealable plastic bag or an airtight container. Label the bag or container with the date for easy reference.
• For short-term storage, keep the potato cakes in the refrigerator. They will stay fresh for up to 3 days.
• For long-term storage, freeze the potato cakes. They can be stored in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen potato cakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat the potato cakes in a skillet. Heat a small amount of vegetable oil over medium heat and cook the cakes for 3-4 minutes per side, or until they are hot and crispy.
• Avoid microwaving the potato cakes as it can make them rubbery and less appetizing.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until they are heated through and crispy on the outside.
• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the potato cakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and have regained their crispy texture.
• Use a microwave-safe plate and cover the potato cakes with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not retain the crispiness as well as other methods.
• If you have an air fryer, preheat it to 350°F (175°C). Place the potato cakes in a single layer in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps to maintain the crispy exterior.

• Mixing bowl: Use this to combine the mashed potatoes, egg, flour, green onions, salt, and pepper.

• Skillet: This is where you will cook the potato cakes to a golden brown.

• Spatula: Essential for flipping the potato cakes to ensure they cook evenly on both sides.

• Measuring cups: Use these to measure out the mashed potatoes and flour accurately.

• Measuring spoons: Handy for measuring the vegetable oil and any additional seasonings.

• Paper towels: Place the cooked potato cakes on these to drain excess oil.

• Spoon: Use this to drop spoonfuls of the potato mixture into the skillet.

• Knife: Needed for chopping the green onions finely.

Prepare ingredients in advance: Chop green onions and measure out flour and mashed potatoes ahead of time.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes from a previous meal.

Preheat the skillet: Start heating the vegetable oil while mixing the potato mixture to save time.

Batch cooking: Cook multiple potato cakes at once in a large skillet to reduce overall cooking time.

Quick draining: Use a wire rack over paper towels for faster draining of potato cakes.