Real Recipes From Real Home Cooks ®

potato cakes

★★★★★ 10
a recipe by
Helene Mulvihill
Magnolia, TX

I made up this recipe back in 1985 when I got my first apartment and was beginning to experiment in the kitchen. I was trying to use leftovers, but I didn't know how to cook. After many years of adjusting the recipe, this is how we make it now. Turns out we love to eat this with breakfast, eggs, bacon, and potato cakes!

Blue Ribbon Recipe

We really like this potato cake recipe for several reasons. First, it's nice to bake instead of fry, and with this recipe, you don't miss out on any flavor. And second, these are a terrific way to make use of leftover mashed potatoes. They give day-old taters a whole new life. Onion and garlic add a robust flavor and the combination of all the cheese is fantastic! They do spread while baking, but they're still delicious. If you really wanted to pan-fry these, that would work too.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves a whole sheet or 2 sheets of patties
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For potato cakes

  • 1/4 c
    finely chopped onion
  • 1/2 tsp
    minced garlic
  • 6 c
    cold mashed potatoes
  • 2 lg
    egg yolks
  • 1/4 stick
    melted butter
  • 1/4 c
    all-purpose flour
  • 1/2 c
    frozen spinach, drained and chopped
  • 6 slice
    American cheese, broken up in little pieces
  • 3/4 c
    shredded cheddar
  • 1/4 c
    shredded mozzerella
  • 2 to 3 Tbsp
    Parmesan cheese
  • 1 Tbsp
    Italian parsley
  • 1/2 tsp
  • 1/4 tsp
  • paprika

How To Make potato cakes

  • Sauteeing onions in butter.
    Sautee onions and garlic in 1 Tbsp of butter; set aside.
  • Mix potatoes with egg yolks, melted butter, flour, spinach, cheese, salt, pepper, parsley, and onions.
    Mix potatoes with egg yolks. Then add the melted butter, flour, spinach, all the cheese, salt, pepper, and parsley. Add sauteed onion mixture.
  • Potato mixture dropped on baking sheet.
    On a greased and floured cookie sheet, drop golf ball-sized balls.
  • Pressing the balls of potatoes into a patty.
    Press them into patties.
  • Sprinkling with paprika and Parmesan cheese.
    Sprinkle with paprika and extra Parmesan cheese; more salt, and pepper if you like.
  • Baking the potato cakes.
    Bake at 425 for half an hour to 45 minutes. The cheeses should be turning brown on top and the potatoes should begin to become golden.
  • 7
    We've also made this by spreading it across the entire cookie sheet and then cutting it into wedges. ***NOTE*** Sometimes I add leftovers from the fridge, like chopped green pepper to the sautee, or diced ham or crumbled bacon