Granny Ruth'S Potato Cakes
Golden-brown potato cakes with a crispy exterior and tender interior, perfect for breakfast or a snack, utilizing leftover mashed potatoes and simple pantry ingredients.
Ingredients
Instructions
- Mix leftover mashed potatoes, chopped onion, beaten egg, flour, salt, and pepper in a bowl.
- Heat cooking oil in a skillet over medium heat.
- Drop spoonfuls of the mixture onto the heated skillet.
- Cook until the bottom is browned, then flip with a spatula.
- Cook the other side until browned and cakes are heated through.
Tips & Substitutions
For a crispier texture, you can add a bit of cornmeal to the flour. If you don't have onion, chives or green onions can be a great substitute. Leftover mashed potatoes that are well-seasoned work best, but feel free to add herbs like parsley or dill for added flavor. If your batter is too loose, a bit more flour can help bind it together.
Serving Suggestions
Serve Granny Ruth's Potato Cakes warm with a dollop of sour cream or applesauce on top for a delightful contrast. They make a fantastic side dish for breakfast alongside eggs or as a snack with a refreshing Berry-Colada Punch. Consider pairing them with a simple salad dressed with Easy Delicious Old Fashioned Cole Slaw Dressing for a light meal.
Storage & Reheating
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes on each side until warmed through and crispy. Alternatively, you can bake them in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Ruth'S Potato Cakes contains roughly 781 calories, with 12g protein, 131g carbohydrates, and 24g fat. It is an excellent source of protein (25% of the Daily Value), iron (22% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 915mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the potato cakes?
Yes, you can freeze the uncooked potato cake mixture. Form the cakes and place them on a baking sheet to freeze individually before transferring them to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
What can I use instead of flour?
If you're looking for a gluten-free option, you can substitute the flour with almond flour or gluten-free all-purpose flour. This will change the texture slightly, but it will still hold together well.
How can I make these cakes spicier?
For a spicier kick, consider adding finely chopped jalapeños or a dash of cayenne pepper to the mixture. You could also serve them with a spicy dipping sauce or salsa on the side for an extra flavor boost.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).