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These potato cakes are super easy to make for a tasty side to any meal. If you've got leftover mashed potatoes — they're ready in just 20 minutes!
Potato cakes are the tastiest way to repurpose leftover mashed potatoes! They’re incredibly addictive, super versatile, and insanely easy to make. Crispy on the outside and smooth and creamy on the inside with a sweet-savory flavor profile, they’re the ultimate comfort food!
This old-fashioned potato cakes recipe is quick and easy to follow and you’ll have a delicious new side dish in no time. Crispy on the outside but tender on the inside, these easy potato cakes are sure to be a hit!
Potato cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle.
Ingredients. Flavor Variations. How to make Potato Cakes. Tips for making the perfect Leftover Potato Cakes recipe. How to Reheat and Store Mashed Potato Cakes. What goes with Mashed Potato Cakes? What are the best potatoes to use? We use Russet potatoes for most of the recipes calling for mashed potatoes.
Leftover mashed potato cakes, aka: potato pancakes, fried mashed potato, or potato patties, are a great way to use up those leftover potatoes from Thanksgiving, holiday dinner leftovers, or cookout potatoes. (So don’t throw out those leftovers!) This is a great recipe for kids snacks, too! Jump to Recipe.
These mashed potato cakes, which are pillowy and fluffy with a hint of cheese, might be the coziest yet. Plus, you only need five ingredients to make them. If you’re starting with raw potatoes, you’ll simmer them until tender and pass them through a ricer.
Get 5 Classic Recipes with a Deliciously Secret Twist. The best way to use up leftover mashed potatoes for breakfast or side dish! Easy, cheesy, fried mashed potato cakes in under 30 minutes.
With only a few simple ingredients and and 4-minutes, you can have homemade fried potato cakes that are crispy and golden brown on the outside, and creamy and fluffy on the inside! Potato cakes (or potato patties) have been around forever and just about every culture calls them something different.
Step 1 For the cake: Preheat the oven to 350℉. Coat a rimmed 18-by-13-inch sheet pan with nonstick baking spray. Step 2 Pierce each sweet potato 5 or 6 times with a paring knife and microwave on a microwave-safe plate until pierced easily with a fork, 4 to 8 minutes, rotating them halfway through. Cut in half and let the potatoes cool until easy to handle, about 5 minutes.