Crispy Potato Patties

By Addie

Use leftover mashed potatoes from Thanksgiving dinner to make these delicious, crisp potato patties.

Ingredients

• 2 cups mashed potatoes
• 1 egg, beaten
• 1 onion, minced
• 1/4 cup flour
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 2 Tbsp. olive oil
• 2 Tbsp. butter

Preparation

Step 1

Mix together mashed potatoes, beaten egg and onion in a medium bowl. Add flour, cheese, salt and pepper and stir.

Over medium heat, heat olive oil and butter in a medium size nonstick frying pan. Drop about 1/4 cup of the potato mixture into the frying pan, patting it into 3 inch circles that are 1/2" thick. Cook until bottom is browned and crisp, about 3-4 minutes. Carefully turn the patty over and cook the second side until brown and crisp, 3-4 minutes. Serve with ketchup or salsa.
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REVIEWS:

I made these and added about 1/4 cup pancake mix, 1/2 small grated onion and a little grated garlic. They came out great - fried them in olive oil using my good old cast iron skillet. Try them with maple syrup or applesauce .... can't wait to make them again!!!"

"I like to add 1/2 cup pancake mix. Makes them a bit different. Goes real well with breakfast."

I have tried several times to make potato patties but they always fell apart. But this recipe was WONDERFUL, I, like others, added 1/2 cup of flour as well and they came out perfect!!!! I will definitely write this one into my favorite recipes!!

"I too added about a half cup of flour to the recipe so they wouldn't fall apart, and pretty much kept them the way they dropped from the spoon, just flattened them out a little and it works Great! unless you don't know how to cook to begin with! These came out AWESOME! Thanks!"

I added about a half cup of flour also so they wouldn't fall apart, kinda kept them in little flattened out balls, and they came out GREAT! Would certainly make them again! Thanks!

This was a very easy to follow recipe and i have made potato patties before and they never turned out, i think it was because i handled them to much. when you leave them alone and if you have the heat up enough. they turn out great, thanks!

VERY GOOD AND EASY HAD TO PLAY SECOND TIME AROUND ADDED 1/2 t. FRESH GROUND NUTMEG 3/4 C. FRESH GRATED PARMESAN CHEESE AND FRIED IN A LITTLE HABANERO INFUSED EXTRA VIRGIN OLIVE OIL EXCELENT WILL MAKE FOR FRIENDS AND FAMILY"

"This didn't come out too good..the potatoes kept coming apart and didn't fry as well as I would have liked. Still it tasted good.

I added about a half cup of flour when I made them and then sprayed the spatula with cooking oil to flatten the patties. They were very yummy!

I had perfect results the very first time I tried this recipe, and I’m just a guy – not a gourmet chef or even a great cook. I am a busy author, so any recipe that is relatively quick and simple works great for me. You don’t need to wait for leftovers, either. I have successfully used instant mashed potatoes like Potato Buds and added dried minced onions to suit my own taste as I mixed in the egg(s) and other ingredients. I substitute ½ teaspoon of nutmeg in lieu of the white pepper for a more interesting hint of flavor. The patties do not fall apart or make a mess if they are well compressed and carefully handled. I use 3” diameter, non-stick metal ring molds found in kitchen specialty shops, the same type of rings used to fry eggs in a perfect round shape for my own McDonalds-type egg-cheese-sausage breakfast sandwiches. Set the rings on waxed paper, aluminum foil or any smooth, washable surface. Spray with Pam and compress the potato mixture firmly into the molds. Lift off the rings and carefully transfer the patties with a spatula to the frying pan or griddle with the pre-heated olive oil. No fuss, no mess – just as if I actually knew what I was doing.