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Old School Potato Cakes Take a New Class

Mike Thayer 2016 (2)By Mike Thayer

Potato_cakesIf you've got some leftover mashed potatoes and don't know what to do with them because you ran out of that KFC gravy, let me key you in on a great breakfast, snack or side dish treat.

Potato cakes.

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.......   



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