Potato Cakes

By Addie

"Potato Cakes are great for breakfast. Mashed potato cakes with a cheese surprise in the middle."

Ingredients

• 2 cups mashed potatoes
• 1 egg, beaten
• 1/2 cup all-purpose flour
• Salt to taste
• 1 pinch garlic salt
• 1 tablespoon butter
• 1 cup shredded Cheddar cheese

Preparation

Step 1

In a medium size mixing bowl combine mashed potatoes, egg, flour, salt and garlic. Mix well.

Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).
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REVIEWS:

THIS is the way I've had potato pancakes since I was a kid. In fact, I'd never had the uncooked shredded kind until I was an adult. I guess it was thanks to Mom's frugality. The way these are put together is a little thick for my taste. You can mix the cheese right in if you want and make them the thickness of regular pancakes. I like the fact that they have a higher amount of crispiness that way. I also like to mince up some onion into mine.

These pancakes are light and fluffy. I followed the recipe exactly. The only thing to remember is to have your mashed potatoes at room temperature. They cook very quickly.

This was great! So great that I took a picture of it! :P It was super easy to make with leftover mashed potatoes. The first time I made it, I made fresh mashed potatoes and the cakes were difficult to form because the potatoes were still warm. So I really recommend using leftovers. I only ended up using leftover potatoes, cheese, and oil to make my cakes. And it still tastes great! Thanks for the recipe.

I loved this recipe to use up leftover mashed potatoes from Thanksgiving. I altered the recipe slightly by adding about 1 tsp cayenne pepper, 1/2 can of corn, 1/2 c chopped red bell pepper and using crumbled bleu cheese instead of cheddar. Serve with meatloaf or bratwurst and beans!

Very, very, good!! I took advice and added extra garlic powder and 2 small green onions. I also just added the cheese to the mixture instead of adding cheese on top and a second layer of potatoe mixture. Because I fixed these as part of breakfast, and had fried bacon, I fried them in some of the bacon grease. Not very healthy, but VERY tasty!! The cakes picked up just enough of the bacon flavor. My husband was still talking about them the next day! Thanks!

Very tasty, took longer to cook than I thought it would but were nicely browned and delicious.

My Dad used to make potato cakes, but until now I haven't had any for almost 30 years. I had some left over mashed potatoes, so I tried this recipe. It was fabulous! Instead of putting the cheese in the middle of the cakes, I mixed it in with the potatoes. The cook time (10 minutes per side over low heat) delivered a crisp outside. I also added garlic powder, onion powder and parsly. You can easily adapt this recipe to whatever flavors you and your family prefer. This recipe is definitely a keeper.

If you omitted the cheese you would have my grand mother's recipe, except she called them potato pancakes. She fried her's in bacon drippings and it gave them great flavor. I make mine with the cheese but I like to mix it in. I also use granulated garlic(1/2 teaspoon) and a pinch of cayenne. Sometimes I'll do them by the teaspoon so that they make little mini cakes and serve them as an appetizer. You can do a lot of variations with this recipe. Omit the garlic, add 1/2 cup bacon bits and 1/4 cup finely chopped chives, serve with a dollop of sour cream and you have baked potato cakes. Or you can use a different cheese, or herbs. The possibilities are only limited by your imagination.

I've made these for my husband a couple times and he loves them. They're easy to make and very versatile. I can sub whatever seasonings and cheeses I happen to have on hand that I need to use up.

Mom made this for us growing up. VERY comforting. Mom used garlic powder instead of garlic salt and added chopped green onion. I make these now for my kids with a side of sour cream and salsa. Excellent for breakfast with eggs and choriso.