This was Mama Reed’s Potato cakes recipe. She was a wonderful grandmother who worked hard all day long and never let anything go to waste. She must have made extra potatoes because I can’t see her having enough left over to feed 10 kids plus herself and Papa Reed. Kids usually love these so I would think they would eat 3 or 4 at least and probably more since half the kids were boys and worked on the farm. After my mama and daddy got divorced Mama Reed had me help her with supper everyday and then Daddy and I would eat there. I see now that she was doing this in order to teach me how to cook and I am so grateful for it.
For this Potato Cakes Recipe by Mama You’ll need:
- Flour: Any kind you have on hand.
- Cold mashed potatoes* Don’t use instant. Trust me.
Whatever flour you have on hand (self rising or all purpose) is fine for this but you really really really really ~insert about ten more “really”‘s here~ need to use real mashed potatoes. Save those instant ones to thicken your stews with and use in the crust on my taco casserole recipe.
We gotta make these puppies up right!
How To Make Potato Cakes Step by Step
- To your mashed potatoes, add egg and mix up really well. Then add flour. Stir it up really well with a fork until well blended like this. It will be very thick and sticky.
You can also add some finely diced onion at this point as well if you like but Mama leaves that out because this is one of the grandkid’s favorite things to eat and they aren’t that big on onions. Kids are weird this way – give ’em ten years or so and we think they’ll come around!
- Heat just a little bit of oil (about two tablespoons, it doesn’t take much) in the bottom of a skillet and place over medium heat for two to three minutes, or until hot.
This is important because if you don’t heat your oil first, your potato cakes will be greasy.
- Scoop out heaping spoonfulls of potato mixture into the hot oil.
- Dip the back of your spoon into the oil and then press down with it onto the potato cakes to flatten them a bit.
- Fry until browned and then carefully flip them over and brown on the other side.
This photograph is a bit shaky but that is probably because a slew of grandkids ran through the kitchen as Mama was taking it. Between Austin, Jake, Lane, and Elle, her house stays hoppin’! On those occasions that we go to visit and throw our kids into the mix, it’s a wonder Mama’s walls are still standing!
- Once they are browned on both sides remove to a paper towel lined plate and eat up!
- 2 cups cold leftover mashed potatoes
- 1 whole egg
- 1/4 cup flour all purpose or self rising
- 2 T. finely diced onions optional
- Mix egg into mashed potatoes with a fork until well blended. Add flour and onions (if using onions) and mix well. Mixture will be very stiff.
- Pour approximately 2 T. oil into skillet and heat over medium heat.
- Scoop out heaping tablespoons of mixture into hot oil. Dip back of spoon into oil and mash potato mixture to flatten to about 1/4 inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to potatoes making flattening them much easier. Fry until browned and then flip and continue to brown patty on other side.
- Remove to paper towel lined plate to serve.
- Note from Mama: I do not use onions in my potato cakes since my grandmother never did. It is strictly personal perference. But if you do, make sure to dice them fine so that they will cook in the short amount of time it takes for patties to brown.
- *Makes about ten potato cakes
To find more of Mama’s recipes, check out these posts: