Crispy potato cakes

    (56)
    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!


    121 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (56)

    Reviews in English (44)

    chrsitiner
    47

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

    by
    21

     -  21 Mar 2010

    by
    87

    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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