Easy Step-by-Step Instructions
1. Prep the Potato Mixture
In a large bowl, combine cold mashed potatoes and egg until fully mixed.
Stir in cheese, herbs, or any add-ins for extra flavor.
Gradually mix in flour until the mixture holds together (should be soft but not sticky).
2. Shape the Cakes
Scoop about ¼ cup of mixture and form into ½-inch-thick patties.
Lightly dust hands with flour if needed to prevent sticking.
3. Fry to Golden Perfection
Heat butter or oil in a skillet over medium heat.
Cook patties in batches (don’t overcrowd) for 3–4 minutes per side, until crispy and golden.
Lower heat if browning too quickly.
4. Serve & Enjoy!
Drain on a paper towel to remove excess oil.
Serve hot with sour cream, applesauce, hot sauce, or a fried egg on top.
Pro Tips for Success
✔ Cold potatoes work best—warm mash is harder to shape.
✔ No egg? Try a spoon of mayo or sour cream as a binder.
✔ Too wet? Add a bit more flour or breadcrumbs.
✔ Keep them crispy: Avoid stacking—place in a single layer on a wire rack if holding in a warm oven.
Best eaten fresh! These cakes lose crispiness over time, so fry just before serving.
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