Sure, your mom probably made you these delicious spud patties when you were a kid, but you probably haven't had them since. If you're not familiar with this old school way to have potatoes, you've been missing out.
Old School Potato Cakes Take a New Class
This recipe kicks things up a notch from what mom used to make.
- 2 cups mashed potatoes
- 1 cup all-purpose flour
- 1 medium onion, diced
- 2 eggs
- 1 Tablespoon chicken bouillon powder
- 1 teaspoon dried parsley flake
- 1 teaspoon garlic powder
- 1/2 teaspoon Cookies Flavor Enhancer (or your favorite cayenne pepper based seasoning)
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil
Mix mashed potatoes, flour, diced onion, eggs and the rest of the dry ingredients together in a medium sized bowl until well incorporated. Heat vegetable oil in a large skillet over medium heat. Using an ice cream scoop, drop potato 'batter' into hot oil, flattening with a spatula to give you that patty look (Tip: dip the bottom of the spatula in the oil first so the potato cake doesn't stick when flattening). Cook until golden brown and delicious, about 3 minutes per side. Remove from the skillet with a slotted spatula and drain on paper towels, sprinkle with a pinch of Kosher salt.
Topping options: Louisiana Hot Sauce; mayo; ketchup; Thousand Island dressing; a simple aioli sauce; shredded cheddar cheese; bacon bits; and my favorite - an egg, over easy, letting that yolk seep into the cake for breakfast.......