Old Fashioned Potato Cakes

Old Fashioned Potato Cakes

DaMonkey 1

"These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em."


20 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  2. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • profile image

Your rating



  1. 36 Ratings


Hubby really liked these. The finely diced onion is very nice. Tip - if the potato mixture will try to stick to your hands when forming the patties. I used an ice cream scoop and wet my hands. P...

Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp....

I used leftover mashed potatoes and substituted green onions for the onions. I found two eggs are necessary for 2 cups of potatoes. Easy and really tasty, too.

I shaped these by hand and will use less oil next time (1/2 cup is way too much for these!) This is a nice way to use up extra mashed potatoes. I served them with dollops of sour cream. I wi...

I used 3 green onions, and less flour, maybe 3/4 cup. Made one batch and it still very much like fried potatoes and sort of bland. So I added some shakes of garlic powder, paprika, added another...

O.....M.....G...... So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiratio...

I made these potato cakes to go with roast pork loin and sauerkraut - definitely a winner! I did reduce the flour to 1/2 cup and used less oil as others suggested and these came out perfect. I w...

Completely bland and too oily. I would not make these again.

These are delicious. And they do not have to be shaped by hand .... Just drop by spoon into a greased skillet to get the size of potato cakes you want...4 inches or so is a good choice.... Easy!