Name: Old Fashioned Potato Cakes: 30 Minute Comfort
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups mashed potatoes; 1 cup all-purpose flour; 1 onion, diced; 1 egg; ½ teaspoon ground black pepper; ½ teaspoon salt; ½ cup vegetable oil, or as needed

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Old fashioned potato cakes have this incredible ability to transport me straight back to my grandmother’s kitchen. The smell of them sizzling in the pan, the slightly crispy edges giving way to a fluffy interior – it’s pure comfort food for me. I remember watching her expertly form these simple patties, a mix of mashed potatoes, onion, and a few pantry staples, transforming humble ingredients into something truly special. They’re so versatile, perfect for breakfast, a side dish, or even a light supper. If you’re looking for a taste of nostalgia and a reliably delicious recipe, you’ve found it. Let’s get cooking!

Why You’ll Love This Old Fashioned Potato Cakes

These aren’t just any potato cakes; they’re a taste of tradition that’s incredibly easy to make. You’ll adore them because:

They’re wonderfully crispy on the outside and tender inside.
The simple ingredients are likely already in your pantry.
Prep is a breeze, making them perfect for weeknights.
The addition of onion gives these potato cakes with onion a fantastic savory depth.
They’re a versatile side dish that pairs with almost anything.
You can whip up a batch of these traditional potato patties in under 30 minutes.
They bring a comforting, homemade feel to any meal.
They’re a fantastic way to use up leftover mashed potatoes.

Ingredients for Old Fashioned Potato Cakes

Gathering these simple ingredients is the first step to making delicious potato and onion cakes. I always find that using leftover mashed potatoes is the best shortcut for this recipe. Here’s what you’ll need:

2 cups mashed potatoes – day-old mashed potatoes work best as they are drier
1 cup all-purpose flour – this helps bind everything together
1 onion, diced – about ¼ cup, for that classic savory flavor
1 egg – acts as a binder for the cakes
½ teaspoon ground black pepper – for a little warmth
½ teaspoon salt – to enhance all the flavors
½ cup vegetable oil, or as needed – for frying to golden perfection

How to Make Old Fashioned Potato Cakes

Making these classic potato cakes is a straightforward process that yields incredibly delicious results. You’ll be amazed at how simple it is to create these savory delights.

Step 1: Start by preheating your oven to 350°F (175°C). While the oven heats, prepare your potato mixture.
Step 2: In a large mixing bowl, combine 2 cups mashed potatoes with 1 cup all-purpose flour. Add the finely diced onion, 1 egg, ½ teaspoon ground black pepper, and ½ teaspoon salt. Mix everything gently with your hands or a spoon until it forms a cohesive, smooth dough.
Step 3: If the mixture feels too sticky to handle, I find adding flour one tablespoon at a time helps immensely. Conversely, if it’s too dry, a splash of milk or another egg will make it pliable. The goal is a dough that holds its shape without being crumbly.
Step 4: With slightly damp hands, take small portions of the potato mixture and roll them into balls about the size of a golf ball. Gently flatten each ball into a disc, about half an inch thick. This shaping is key to a good fried potato cakes recipe.
Step 5: Heat about ½ cup vegetable oil in a large skillet over medium heat. You’ll know the oil is ready when it shimmers. A small test drop of the potato mixture should sizzle immediately upon hitting the oil.
Step 6: Carefully place the formed potato cakes into the hot oil, being careful not to overcrowd the skillet. You want them to have space to fry evenly.
Step 7: Fry the cakes for about 3-4 minutes per side. Watch for that beautiful golden-brown color and a delightfully crispy exterior. These easy potato cakes cook up surprisingly fast!
Step 8: Once golden and crispy, transfer the cooked potato cakes to a plate lined with paper towels. This step helps drain any excess oil, ensuring a perfect texture. Serve them warm and enjoy!

Pro Tips for the Best Old Fashioned Potato Cakes

I’ve learned a few tricks over the years that make these potato cakes absolutely perfect. Follow these simple tips for guaranteed success:

Using cold, day-old mashed potatoes is key – they’re drier and hold their shape much better than freshly mashed ones.
Chill the formed potato cake discs for about 30 minutes before frying. This really helps them maintain their shape and prevents them from falling apart in the pan.
Keep your oil temperature consistent, ideally between 350-375°F (175-190°C). Too low and they’ll be greasy, too high and they’ll burn before they cook through.
Don’t overcrowd the skillet when frying. Give each cake some space so they can fry evenly and get that beautiful crispiness.

What’s the secret to perfect potato cakes?

The real secret to perfect potato cakes, especially when aiming for that wonderful, savory flavor, is using cold mashed potatoes and not overworking the mixture. This keeps them tender inside while ensuring a great crust when fried.

Can I make potato cakes ahead of time?

Yes, you absolutely can prepare the potato mixture and even shape the cakes ahead of time. Store them covered in the refrigerator for up to 24 hours before frying. This is a great meal prep strategy!

How do I avoid common mistakes with old fashioned potato cakes?

The most common mistake is using warm mashed potatoes, which leads to soggy cakes. Also, avoid overcrowding the pan; this lowers the oil temperature and prevents crisping. Ensure your oil is hot before adding the cakes.

Best Ways to Serve Old Fashioned Potato Cakes

These delightful potato cakes are incredibly versatile and can truly shine at any meal. For a hearty breakfast or brunch, they are absolutely fantastic served alongside eggs and bacon, making them a perfect inclusion for potato cakes for breakfast. They also make a wonderful side dish for lunch or dinner; imagine them paired with a crisp green salad and some grilled chicken or fish. For a more comforting meal, they’re excellent alongside a hearty soup or stew. Their savory flavor and crispy texture complement so many dishes!

Nutrition Facts for Old Fashioned Potato Cakes

When enjoying these delicious homemade potato cakes, here’s a general idea of what you can expect per serving. Remember, these are estimates and can vary based on your specific ingredients and preparation methods.

Calories: Approximately 250-300
Fat: 15-20g
Saturated Fat: 3-5g
Protein: 4-6g
Carbohydrates: 25-30g
Fiber: 2-3g
Sugar: 1-2g
Sodium: 300-400mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Old Fashioned Potato Cakes

Once your delicious homemade potato cakes have cooled completely, storing them properly is key to maintaining their quality. I like to place them in an airtight container, separated by parchment paper if they’re stacked, to prevent them from sticking together. They’ll stay fresh in the refrigerator for about 3 to 4 days. If you want to keep them even longer, freezing is a great option! Wrap individual cooled cakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can last in the freezer for up to 3 months.

When you’re ready to enjoy them again, reheating is simple. For the best results and to bring back that lovely crispiness, I recommend reheating them in an oven preheated to 350°F (175°C) for about 10 minutes. Avoid the microwave, as it tends to make them soft and can ruin that satisfying texture!

Frequently Asked Questions About Old Fashioned Potato Cakes

What are old fashioned potato cakes?

Old fashioned potato cakes are essentially savory patties made from mashed potatoes, often mixed with finely diced onion, egg, flour, and seasonings. They are then pan-fried until golden brown and crispy on the outside, with a tender, fluffy interior. They’re a classic comfort food, reminiscent of traditional home cooking.

What are the best old fashioned potato cakes like?

The best old fashioned potato cakes have a delightful contrast: a perfectly crisp, golden-brown exterior that yields to a soft, flavorful inside. They should be well-seasoned, with the subtle sweetness of onion complementing the potato. They shouldn’t be greasy or fall apart easily, indicating a good binder and proper frying technique.

Can I make potato cakes with ingredients other than onion?

Absolutely! While onion is a classic addition for flavor, you can get creative. Finely minced garlic, chives, or a sprinkle of fresh parsley or dill can add wonderful flavor dimensions. For a bit of heat, a pinch of cayenne pepper or some finely diced jalapeño works beautifully in these savory potato cakes.

Why are my potato cakes soggy?

Soggy potato cakes usually result from a few common issues. Using freshly mashed potatoes that are too moist is a primary culprit. Also, overcrowding the pan lowers the oil temperature, preventing the cakes from crisping up properly. Ensure your oil is hot enough before adding the cakes, and don’t be tempted to rush the frying process!

Variations of Old Fashioned Potato Cakes You Can Try

Once you’ve mastered the classic recipe, don’t be afraid to get creative with your old fashioned potato cakes! These simple patties are a fantastic base for all sorts of delicious twists. You can easily adapt them to fit different tastes and dietary needs.

Gluten-Free Fritters: For a gluten-free option, simply swap the all-purpose flour for your favorite gluten-free flour blend. The result is still wonderfully crispy, much like these potato fritters old fashioned.
Baked Potato Cakes: If you prefer a lighter preparation, try baking them! Arrange the formed cakes on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.
Cheesy Potato Cakes: Add about ½ cup of shredded cheddar cheese or Parmesan cheese to the potato mixture before forming the cakes. The cheese melts beautifully and adds an extra layer of savory goodness.
Herbed Potato Cakes: Mix in a tablespoon or two of fresh, finely chopped herbs like chives, parsley, or dill into the potato mixture for a burst of fresh flavor.