Norma's Favorite Potato Cakes
Featured Pinch Tips Video
Family Tested & Approved
russet potatoes, cooked and smashed or left over mashed potatoes.
(15-1/4oz.) can of corn, drained
onion, chopped fine
Peel and cut the potatoes into quarters and place in a sauce pan and add water to cover potatoes.
Place on stove and turn heat to med-high and let water come to a soft boil. Turn down heat if you need to so water doesn't splash on stove top.
Test potatoes by picking with a fork. If potatoes are soft. Remove from stove and drain off the water.
Mash potatoes and set pan on counter top to cool.
Add all ingredients and mix well until well blended.
Using a not-stick frying pan; spray pan; set heat at med-high and add the potato mixture to the pan using a tablespoon.
Cook each potato cake until they are golden brown on both sides.
Remove from pan and set on paper towels to drain.
Server hot with your favorite meat's and enjoy.
Last Updated: Mon, Nov 16, 2015