Oh heavens, these were such a hit! All the grandkids wanted seconds and grandpa ate three of them

A delightful and easy-to-make recipe that transforms leftover mashed potatoes into crispy, golden-brown cakes. Perfect for a quick and satisfying meal or a tasty appetizer.

Ingredients:

Ingredient Quantity
Cold Mashed Potatoes 2 cups
Large Egg 1
Shredded Cheddar Cheese (optional) ½ cup
Green Onions or Chives, finely chopped ¼ cup
All-Purpose Flour or Breadcrumbs ¼ cup
Garlic Powder 1 teaspoon
Onion Powder ½ teaspoon
Salt and Pepper To taste
Butter or Vegetable Oil (for frying) 2 tablespoons
Sour Cream or Ketchup (for serving)

Optional Add-Ins:

Ingredient Quantity
Cooked Bacon Crumbles ½ cup
Chopped Parsley 1 tablespoon
Parmesan Cheese ¼ cup

Instructions:

Prepare the Potato Cake Mixture:

Combine mashed potatoes, egg, cheddar cheese (if using), green onions, flour, garlic powder, onion powder, salt, and pepper in a bowl.

Mix until well combined. Add more flour or breadcrumbs if mixture is too loose.

Shape the Potato Cakes:

Divide mixture into 8-10 portions.

Shape each portion into a ½ inch thick patty.

Fry the Potato Cakes:

Heat butter or oil in a skillet over medium heat.

Fry potato cakes for 3-4 minutes per side, or until golden brown and crispy.

Drain and Serve:

Transfer cooked cakes to a paper towel-lined plate to drain excess oil.

Serve warm with sour cream or ketchup.

 

EASY HAMBURGER STEW

We call this ‘Amish Holiday Hero’ because it never fails to be the star of our table!