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Buttermilk Potato Cakes

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Ingredients

  • 1 bag (22-oz) frozen cut russet potatoes, Ore-Ida Steam
  • n' Mash
  • 1/4 c buttermilk
  • 2 T butter
  • 1 egg, slightly beaten
  • 2 T chopped fresh parsley
  • 1 tsp mustard
  • 1/2 tsp garlic salt
  • flour
  • crumbled bacon, optional

Details

Servings 4

Preparation

Step 1

Cook potatoes according to package directions. In a bowl, mash potatoes wiath buttermilk and butter. Stir in egg, parsley, mustard and garlic. Shape into 8 patties. Dredge in flour, shaking off excess.

In large nonstick skillet, heat oil over medium-high heat. Fry half patties in oil for 3 minutes or until nicely browned. Gently turn and cook 3 more minutes. Drain on paper towels. Repeat with other patties. Season with salt and top with cooked bacon.

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