Kentucky Fried Potato Cakes Recipes

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POTATO PATTIES | FRIED POTATO CAKES



Potato Patties | Fried Potato Cakes image

Fried Potato Patties are the best way to use up leftover mashed potatoes -- gorgeously golden brown on the outside, and fluffy, creamy potato heaven on the inside!

Provided by Kelly Anthony

Categories     Appetizer     Side Dish

Time 22m

Number Of Ingredients 7

2 cups cold, leftover mashed potatoes
1 large egg
1/3 cup grated yellow onion
1/2 cup all-purpose flour
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
About 1 1/2 cup canola oil

Steps:

  • In a large mixing bowl, mix together the cold mashed potatoes and the egg. Make sure the egg is evenly distributed through the potatoes.
  • Add the grated onion, flour, salt, and pepper and use a fork to gently mix in the ingredients.
  • Add enough oil to a large fry pan so that it is approximately 1/2" deep and place over medium heat. Allow the oil to come to temperature, about 350°F.
  • Scoop scant 1/2 cups of the potato mixture and gently drop them into the hot oil. Do not overcrowd the pan -- cook no more than 3-4 patties at a time. Gently, flatten each mound into a patty shape with a spatula.
  • Fry for about 2 1/2 to 3 minutes on the first side, until golden brown. Then, slide the spatula under the patty and turn it over. You'll find enlisting a second utensil makes the flip a bit easier! Then, cook for another 2 to 2 1/2 minutes.
  • Transfer the cooked patty to a cooling rack placed over paper towels. Allow to cool slightly, serve, and enjoy!

Nutrition Facts : Calories 265 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 229 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KENTUCKY FRIED POTATO CAKES



Kentucky Fried Potato Cakes image

Make and share this Kentucky Fried Potato Cakes recipe from Food.com.

Provided by The Spice Guru

Categories     Mashed Potatoes

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups instant potato flakes
1 1/2 teaspoons baking powder
1 1/2 teaspoons snipped chives or 1 1/2 teaspoons dried chives
1 1/2 teaspoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon onion powder
1 cup hot water
2 teaspoons butter
1/4 cup light sour cream
2 lightly beaten eggs

Steps:

  • NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
  • INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
  • POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
  • REMOVE water/butter mixture from microwave and stir in the sour cream.
  • WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
  • POUR the water/dairy mixture over the potato mixture in medium bowl.
  • STIR mixture with a fork until just blended (do not over-stir!).
  • ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
  • FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
  • SERVE and enjoy!

Nutrition Facts : Calories 96.5, Fat 3.9, SaturatedFat 2, Cholesterol 68.7, Sodium 147.5, Carbohydrate 12, Fiber 0.9, Sugar 0.5, Protein 3.6

ROUND TWO RECIPE - FRIED POTATO CAKES



Round Two Recipe - Fried Potato Cakes image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 8 cakes

Number Of Ingredients 6

1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe
Kosher salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold
1/4 cup shredded mozzarella cheese
1/2 cup canola oil

Steps:

  • In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
  • In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.

FRIED POTATO CAKE



Fried Potato Cake image

This is a recipe from a cookbook called "Classic International Recipes". It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with "Veal with Cream Sauce". The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time....I cook the potatoes in the morning, and prepare the cake in the evening.

Provided by breezermom

Categories     Breakfast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 medium potatoes (1 lb)
1/4 cup onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1/2 cup cheese, shredded (The recipe calls for gruyere or emmentaler or swiss cheese, shredded, but I know the other two are h)

Steps:

  • Wash the potatoes.
  • In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
  • Chill several hours or overnight.
  • Peel the potatoes; shred enough to make 3 cups.
  • Combine the shredded potatoes, onion, garlic, salt, and pepper.
  • In a 10-inch skillet, melt the butter.
  • Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
  • Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
  • Use a spatula to loosen the potatoes from the skillet.
  • Place a plate or baking sheet on top the skillet.
  • Invert the skillet to remove the potatoes.
  • If necessary, add more butter to the skillet.
  • Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
  • Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
  • Cut the potato cake into four wedges and serve.
  • Garnish with sliced green onions, cut parsley, or sour cream if you wish.

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

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