Old Fashioned Potato Cakes Recipe

Mashed potatoes: These form the base of the potato cakes, providing a creamy texture and rich flavor.

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

Flour: Helps to give structure to the potato cakes and ensures they hold their shape while cooking.

Green onions: Adds a fresh, savory flavor and a bit of crunch to the potato cakes.

Vegetable oil: Used for frying the potato cakes, giving them a crispy, golden exterior.

To achieve a crispier texture for your potato cakes, ensure the mashed potatoes are well-chilled before mixing with the other ingredients. This helps the mixture hold together better during frying. Additionally, avoid overcrowding the skillet to maintain an even cooking temperature, allowing each cake to brown perfectly.

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

• egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a binding agent suitable for vegans.

• flour - Substitute with cornstarch: It can act as a thickening agent and provide a similar consistency.

• 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 property and adds a slightly richer flavor.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• For freezing, arrange the potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen potato cakes to a freezer-safe bag or container, separating layers with parchment paper. Label with the date.
• Freeze for up to 2 months. To reheat, bake directly from frozen at 375°F for 15-20 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Arrange the potato cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter. Place the potato cakes in the skillet and cook for 2-3 minutes on each side until they are warmed through and regain their golden-brown crust.

• 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 to ensure they are evenly heated. Note that this method may not retain the crispiness as well as other methods.

• For a quick reheat, use a toaster oven. Set it to 350°F (175°C) and place the potato cakes directly on the rack or on a baking sheet. Toast for 5-7 minutes until they are hot and crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato cakes in a single layer in the basket. Air fry for 5-6 minutes, shaking the basket halfway through, until they are heated through and crispy.

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

• Skillet: This is where you will cook the potato cakes. Make sure it's large enough to fit several cakes at once.

• Spatula: Use this to flatten the potato mixture in the skillet and to flip the cakes.

• Measuring cups: These will help you measure out the mashed potatoes and flour accurately.

• Measuring spoons: Use these to measure the vegetable oil.

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

• Whisk: Use this to beat the egg before adding it to the mixture.

• Knife: This is for chopping the green onions.

• Cutting board: Use this as a surface for chopping the green onions.

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

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

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

Batch cooking: Cook multiple potato cakes at once if your skillet is large enough.

Use a cookie scoop: Use a cookie scoop to portion out the potato mixture evenly and quickly.