Crispy potato cakes

    15 min

    This is a great way to use up leftover mash. You can also freeze them once they've cooled, and then just pop them in the toaster to reheat!

    115 people made this

    Serves: 4 

    • 1 egg, beaten
    • 425g mashed potatoes
    • 1 onion, finely diced
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons olive oil

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
    2. Heat olive oil in a medium sized frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 10cm circles, pat with a spatula to flatten the mounds to approximately 1.5 to 2.5cm thick. Cook until bottom is browned. Flip the patty over and brown on the other side.
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    Reviews in English (44)


    Used different ingredients. instead of onion add two tablespoons of oatmeal and two tablespoons of cheese. A recipe form my grandmother.  -  07 Mar 2009


     -  21 Mar 2010


    I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-)  -  07 Mar 2004  (Review from Allrecipes US | Canada)

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