Traditional recipes

Crispy potato cakes recipe

Crispy potato cakes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

This is a great way to use up leftover mash. You can also freeze them once they've cooled, and then just pop them in the toaster to reheat!

152 people made this

IngredientsServes: 4

  • 1 egg, beaten
  • 425g mashed potatoes
  • 1 onion, finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
  2. Heat olive oil in a medium sized frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 10cm circles, pat with a spatula to flatten the mounds to approximately 1.5 to 2.5cm thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

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Reviews & ratingsAverage global rating:(62)

Reviews in English (49)

Used different ingredients.instead of onion add two tablespoons of oatmeal and two tablespoons of cheese. A recipe form my grandmother.-07 Mar 2009

by Leslie Sullivan

I had always made these sort of hash browns after having leftover mashed potatoes. I have found through the years that cooking them on a lower temperature works better at keeping them together. If you cook them on medium to med-low for about 10 minutes on one side, it gets them very nice and browned which aids in flipping them over. Also, have a spatula that is big enough to encompass the whole bottom of the pancake. Makes sure to completely brown one side before flipping it. It just takes patience. I have also found that the flatter I make them, the better they turn out. If they are only 1/4 inch thick or less, they cook faster and are crispier than if they are thicker. Just a few suggestions to aid in your frustrations... :-)-07 Mar 2004

Recipe Summary

  • 2 pounds potatoes, peeled and coarsely shredded
  • 2 onions, minced
  • 3 eggs, beaten
  • ¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon lemon juice
  • 1 pinch ground nutmeg, or to taste
  • salt and ground black pepper to taste
  • ¼ cup vegetable oil

Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.

Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

Mashed Potato cakes

Mashed potato cakes are an easy way to use up leftover mashed potatoes or to add a new twist to your potato side dishes. So simple to do, you&rsquoll be snacking on their golden crispy edges and tender middles before they hit the table.

This post was originally published in March, 2015.

There are a few recipes in this world that are highly reliant on good seasoning. Mashed potato cakes and salmon patties are two that I&rsquom convinced can be wonderful or a total disaster based on what you put in them.

When testing this recipe, I faced a few batches that were just awful. Bland. Boring.

But we prevailed and I feel like I&rsquove created a version that while simple, still brings a flavor that you&rsquoll love to any meal and is a great way to use up leftover mashed potatoes, or is special enough to warrant you making a batch just for this recipe.

Tips for the best mashed potato cakes

  • Make sure your potatoes are well seasoned from the get-go. I make my mashed potatoes with salt, butter and sour cream so I started with a base that had great flavor in the first place. If you don&rsquot typically add sour cream to your mashed potatoes, toss in two tablespoons per cup of potatoes you&rsquore using to make your potato cakes.
  • Don&rsquot hesitate to add more salt if needed to punch up the flavor. Always taste your potatoes before you fry them to know for sure what they need.
  • I like green onion tops here for color, but if you would prefer, a good old grated yellow onion works just fine. Remember that grating them makes the flavor stronger, so a tablespoon of grated onion would be plenty per cup of mashed potatoes.
  • Use a neutral oil like vegetable or refined coconut oil to fry yours and use a good pan (I like cast iron) for even heating and that perfect golden crust.
  • Add in some grated cheddar cheese if you&rsquod like, and top them with sour cream and even bacon for that &ldquoloaded&rdquo potato flavor. You can also check out an already loaded version as a base.

Can mashed potato cakes be frozen?

I think so, yes. Fry them then lay them in a single layer on a cookie sheet. Freeze, then transfer to a zip lock bag for freezing. To reheat, bake them from frozen on a cookie sheet or in a toaster oven. They may not crisp up like they were originally, but they will still taste great.

What can I serve with mashed potato cakes?

I love southern classics like macaroni and cheese (we&rsquore gluttons for carbs in the south), or alongside a rack of crispy baby back ribs. As a rule of thumb, it&rsquos a good idea to pair a starch like potatoes with something green (beans, salad, brussels sprouts, etc) and a main protein.

Recipe Summary

  • 4 1/2 pounds baking potatoes, peeled and shredded on the large holes of a box grater
  • 1 bunch of scallions, both white and green parts, very finely chopped
  • 1 large egg white
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil

Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.

Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weight down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes. Uncover carefully and slide the cakes onto plates. Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer. Slide the potato cakes onto a work surface. Cut into wedges and serve.

The Crispiest Potato Latkes Recipe of All Time

Fact: Everyone should adopt the latke into their recipe rotation. (Because what&rsquos not to love about fried potato pancakes?) The trick, whether you&rsquore making them for Hanukkah or otherwise, is to get them super crispy. Here&rsquos how.

1 small onion, peeled and halved

4 large Yukon Gold potatoes, peeled

1 large egg, lightly whisked

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter

1. Place a large, clean kitchen towel on your counter, and place a box grater on top of it. Grate the onion on the coarse section of the grater. Remove the grater, wrap the shredded onion in the towel and squeeze over a large bowl (or your sink) to remove excess moisture. Transfer to a large bowl.

2. If the towel is very damp, open it to a new section or get a fresh towel. Grate the potatoes on the coarse section of the grater over the towel. As you finish each potato, squeeze out the moisture as you did with the onion. Repeat until all the potatoes are grated and squeezed. Transfer to the bowl with the onion. Toss the mixture to combine. (Note: If the mixture still feels wet to the touch, dry it one more time.)

3. Add the egg and mix to combine. Season with salt and pepper.

4. In a large skillet, heat the oil and butter over medium-high heat. Working in batches, scoop ⅓ cup of the potato mixture into the hot oil and butter. Use a spatula to flatten slightly. Cook until golden and crisp, 3 to 5 minutes per side

Crispy Potato Fritters | Gromperekichelcher

My first taste of Luxembourg’s Gromperekichelcher was during the annual Christmas market. The town square buzzed with happy shoppers and carolers whose voices floated down from the bandstand. The smell of fried potatoes and onions was just about enough to send anyone straight for their wallet so, of course, I happily complied.

While most Luxembergers dunked their fritters in apple sauce, I went straight for the ketchup. It was an easy thing to do and it made my new home a little more familiar – a little more like the United States, which I had left back in 1992. The irony is, of course, that now I eat the fritters with ketchup because it reminds me of Luxembourg. It’s amazing how memories travel with our taste buds, wherever we go.

Even though I left Luxembourg after high school, in 1998, I simply have to smell fried potatoes to go back there. In those moments, I remember the friends and the food. The troubles and the laughter. The tears and the songs. It all comes bundled up together, and sometimes the best thing to do, in good times and bad, is to simply enjoy whatever peaceful moments we can find in the now – and, then, when it passes, to take another bite of life… to see what’s next.


2 large russet potatoes (about 2 lbs total), peeled and grated
1 onion, diced
a handful of parsley, chopped
2 eggs
2-6 Tbsp flour (as needed to get them to hold together)
salt & pepper

Come with me to Luxembourg. She twinkles at night, just like a little star.

Luxembourg at night. Photo by Benh LIEU SONG.

While you’re there, make some Gromperekichelcher.

First step? Wash, peel and coarsely grate the potatoes. Watch out for your knuckles – trust me, you don’t want to grate them.

When you’re done, put the potatoes in a cloth and press all the moisture out.

Add the potatoes to a large bowl with the chopped onion, parsley, eggs, and flour. Add enough flour to thicken the potatoes so that they hold their shape when placed in the oil.

Now, sizzle-fry the potato mixture in hot oil (about 350-375F). While you can deep-fry it, I simply put 3/4 inch in a skillet and that worked well enough for us folks at home.

Fry on both sides until deep golden brown. Drain on paper towels and serve hot with ketchup or sweet, homemade apple sauce [recipe].

Enjoy with a happy collection of friends, no matter what the occasion.

Bichermaart on the Place d’Armes in Luxembourg, where kids sell their used schoolbooks. Photo by JWH.

Potato Croquettes

recipe by Christina Conte

  • 1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
  • one egg
  • 1 tbsp chopped fresh parsley
  • salt and pepper
  • 1/2 cup (about 4 oz) flour
  • 1 or 2 eggs, beaten with a little salt and pepper
  • 1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
  • oil, to fry (such as grape seed oil)

Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.

Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.

Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs repeat (yes, do it twice, it’s worth it!) I love these stainless steel trays for dipping.

Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.

When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.

Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned.

Remove, and place on towel-lined plate to cool a little.

Continue with the rest of the potato mixture until it is all finished. Put the cooked croquettes in the oven to keep them warm.

Serve hot, on their own with HP Sauce, or as a side.

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Crispy Potato Cakes

These delicious crispy potato cakes are known as Placki Ziemniaczane if you are from the south of Poland, Placki Kartoflane if you are from the north, and Latke if you&rsquore Jewish! The word &lsquoblintz&rsquo actually comes from the same Slavic root as &lsquoblini&rsquo and is a softer pancake that sometimes contains fruit.

At the Borsch, Vodka & Tears restaurant, we serve them with sour cream and lemon, or with the addition of smoked salmon, but you can also serve them with a sprinkle of sugar.

Time: 40 mins


  • 500g potatoes, with the skin left on, coarsely chopped
  • 1 egg
  • 1/2 onion, coarsely chopped
  • 45g potato flour
  • 1 teaspoon salt
  • vegetable oil, for frying

Put all the ingredients, except the oil, into a food processor and process to make a batter &ndashthere should still be bits of potato and onion floating around. It&rsquos quite a forgiving recipe, and a totally smooth batter is a bit much to expect. The batter at this stage is quite liquid. Alternatively, you can grate the onion and potato and combine with the remaining ingredients in a bowl.

Heat 1 tablespoon of the oil in a cast-iron frying pan or flat griddle plate over a medium&ndashlow heat. You really do need cast iron, as no other surface seems to work &ndash if you don&rsquot have a pan, try using the grill plate of your barbecue. Just make sure it&rsquos clean first.

Spoon 1/4 cup of the batter into the pan at a time, spreading it out to form a little round pancake. Cook for five minutes, or until they are set on the top, then turn over and cook for a further 5 minutes, or until lightly browned. Remove from the pan and set aside. Repeat with more oil and the remaining batter to make about 12 blintzes.

Once you have cooked the blintzes the first time, heat two tablespoons of oil in the same pan over medium&ndashhigh heat. Return the blintzes to the pan, working in batches, and cook until golden brown and crisp on both sides. Serve immediately with your chosen accompaniments.

Recipe taken from Borsch, Vodka and Tears by Benny Roff
Borsch, Vodka and Tears &ndash a tucked-away Polish-style vodka bar and restaurant in Melbourne&rsquos south &ndash has earned a dedicated following since it opened in 2000. This book is a celebration of the food and passion behind this Melbourne institution. The book is split into three chapters: &lsquoTears&rsquo, which is the story of how the restaurant came about &lsquoVodka&rsquo, which is a definitive guide to Polish vodkas, vodka tasting notes and how to match food with vodka, as well as recipes for the restaurant&rsquos most popular cocktails and &lsquoBorsch&rsquo, which features warming Polish classics, such as cabbage rolls, blintzes, peirogi and borsch, as well as modern dishes, desserts and sharing plates. Edgy photography by Bonnie Savage, a comprehensive guide to vodka, and delicious, popular recipes make Borsch, Vodka and Tears an instant classic for fans beyond the restaurant itself.

What Ingredients You Need

To make the best fried Potato Cakes you only need 7 simple ingredients, plus toppings:

  • Yukon Gold potatoes
  • Eggs
  • Grated parmesan cheese
  • All-purpose flour
  • Scallions
  • Salt
  • Butter

Easily make this a gluten-free recipe by swapping all-purpose flour with your favorite GF flour alternative!

  1. Grate potatoes. Place potato in a sieve over a large bowl. Using the back of a large spoon, press to drain excess liquid.
  2. Combine flour, baking powder, ham and chives in a bowl. Season with salt and pepper. Add egg and potato to flour mixture. Stir until well combined.
  3. Heat oil in a non-stick frying pan over medium heat. Spoon 2 tablespoons of mixture into pan. Flatten with a spatula. Repeat to make 4 cakes. Cook for 1 to 2 minutes each side or until golden. Transfer to a wire rack over a baking tray lined with paper towel. Repeat with remaining potato mixture.

Using a starchier variety of potato, such as the desiree, helps the lightly beaten eggs to bind these cakes.