"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Cakes Recipe

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This recipe for Potato Cakes, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Friday, May 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups leftover mashed potatoes (next day)
2 T. green onions, chopped, use some of the green
1 cup all purpose flour
1 egg, beaten
vegetable oil

Dredge:
1/4 t. salt
1/4 t. ground black pepper
1/2 cup flour
3/4 cup yellow cornmeal mix

Directions:
Directions:
Mix dredge ingredients & set aside. Mix potatoes, onions, egg & flour. The consistency should be thick - add more flour if necessary, so that you can form little cakes about 2-3 inches around. You may need to flour your hands. Place the cake into the dredge & make sure it is covered all over. Heat some vegetable oil to medium/hot in the skillet or on a griddle. Put the cakes in the hot grease to start, then turn the heat down to low so they won't burn. Fry the cakes slowly, turn after the bottom becomes golden brown.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
These potato cakes are great with breakfast the next morning after a big holiday dinner where you have leftovers to use up. Adjust the recipe according to the number of cups of potatoes you have.

 

 

 

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