Potato Cake

Potato Cake

85 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Dave Silsby
Recipe by  Dave Silsby

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

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
  2. 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 (85)

Rate This Recipe
frenchy
183

frenchy

the problem with some people saying this is bland, because it needed spicing up.. should then spice it up,,, when you read what goes into a recipe and it sounds like something else should be added, then add it. I never take a recipe and follow it just exact, inless it sounds like nothing else would make it taste better, if you like things spicy ,put something spicy in . I use this web site for ideas, and this one was a great idea

Lisa M
94

Lisa M

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.

Autumn
86

Autumn

There's a lot I learned for this, but its a great recipe with some help! I used loaded instant potatos after reading other reviews. I started with the heat on 2, then got tired of waiting longer than 10 minutes and cranked it to 4... went much faster. Don't flip the cakes early or you will be scraping them back together in lumpy pancake pieces. (check by lifting a piece to see if they are brown) I used a square flat pan so I rotated them halfway through to keep them evenly browned. Just keep this in mind when you do this recipe!!!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 603 cal
  • 30%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 61.6 g
  • 20%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 185 mg
  • 62%
  • Sodium
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

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Holiday Left-Over Sweet Potato Cake

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