Oh the yumminess! I just can’t get over it!
I’ll never forget the first time my mom made these after I met Homesteader Husband. I had grown up on these, but Homesteader Hubby had never even heard of them before.
He eyed his plate a little funny and he wasn’t quite sure it was going to be something he liked. I’m pretty sure my family was a bit odd when it came to our eating habits. But, here we are 24 years later, and they are one of his favorites!
These are super easy to make and if you had mashed potatoes the night before, they are a simple way to use up your leftovers and lessen any food waste you might be trying to combat in your home.
Homemade Mashed Potato Cakes
All you need is some left over mashed potatoes, flour, and eggs. Feel free to add anything extra like cheese, onions, garlic or bacon. My dad used to pour left over roast beef and homemade gravy over the top of them. Yum!
In our home, I usually have to make a 16 quart stock pot of mashed potatoes the night before. This gives my family of 8 enough mashed potatoes left over to make about 24 medium-sized mashed potato cakes.
Okay! So, let’s say you are working with a 8 quart pot of mashed potatoes. Take 2 eggs and mix them in with enough flour to turn the potatoes sticky. I usually start with a half cup of flour and add in a little more at a time until the potatoes are to the consistency I’m looking for. Then add in any extras like cheese, onion, garlic, or anything else you’d like. I like to mix with my hands because it’s just easier for me that way, but you can use an electric mixer if you’d like. Form the mixture into medium-sized pancakes, about 1 inch thick and fry in hot oil. You can dip in ketchup or like my dad used to, gravy and roast beef 🙂
- Oil - for frying
- Mashed Potatoes
- ½ cup Flour
- 2 Eggs
- Bacon, Cheese, Onions, Garlic
- Heat oil
- Mix mashed potatoes, eggs and flour until mixture is sticky
- Add in any extras
- Make mashed potatoes into a medium sized pancake, about 1 inches thick
- Fry for 10 minutes, turning half way through.
- Remove from pan when they are golden brown and let the oil drain on a paper towel