Potato Cakes

Helene Mulvihill


I made up this recipe back in 1985 when I got my first apartment and was begining to experiment in the kitchen. I was trying to use leftovers, but I didnt 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!

★★★★★ 10 votes
a whole sheet or 2 sheets of patties
15 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
We really like recipe for several reasons. First, no frying! Sometimes 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. Yum.


1/4 c
finely chopped onion
1/2 tsp
minced garlic
6 c
cold mashed potatoes
egg yolks
1/4 stick
melted buttr
1/4 c
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


1sautee onions and garlic in 1 T of butter, set aside
2mix potatoes with egg yolks, then add the melted butter,flour, spinach, cheeses and salt and pepper and parsley. add sautee onion mixture.
3on greased and floured cookie sheet, make golf ball sized balls and press them ito patties
4sprinkle with paprika and extra parmesan cheese, more salt and pepper if you like
5bake 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.
6we've also made this spreading it across the entire cookie sheet and then cutting it into wedges.
7***NOTE*** sometimes I add leftovers from the fridge, like chopped green pepper to the sautee, or diced ham or crumbled bacon

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Collection: Christmas 2.0