As a child, when we lived in Eureka California, often we would have Sunday dinner at Grandmother's little house. She would make a fine meal including a roast beef or a couple of roasted chickens. And lots of gravy to go along with the large bowl of mashed potatoes, she would serve. Once the meal was over and the clean-up began if we I was lucky there would be a small bowl of leftover mashed potatoes wrapped and put into the fridge.
Or as a side dish for dinner. And yes, if you have any leftover gravy from last night's dinner, pour it on!
Place the leftover mashed potatoes in a medium-sized mixing bowl, add the egg and mix well. The easiest way to do this is with a potato masher, just "mash" the raw egg into the mashed potatoes until smooth and well mixed.
Cook on medium heat for about 5-7 minutes, gently turn, and continue cooking until firm to the touch, you want the cakes to cook all the way through and become crispy and golden brown on the outside.
Storage options for Fried Mashed Potatoes. Store covered in the refrigerator for up to three days, reheat gently in the microwave for best results. Do not freeze.
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Place the leftover mashed potatoes in a medium-sized mixing bowl, add the egg and mix well. The easiest way to do this is with a potato masher, just "mash" the raw egg into the mashed potatoes until smooth and well mixed.
Cook on medium heat for about 5-7 minutes, gently turn and continue cooking until firm to the touch, you want the cakes to cook all the way through and become crispy and golden brown on the outside.
Storage options for Fried Mashed Potatoes. Store covered in the refrigerator for up to three days, reheat gently in the microwave for best results. Do not freeze.
If it was summertime, I would try to get myself "invited" to spend the night at Grandmother's house.
Because I knew that there would be Fried Mashed Potatoes for breakfast the next day! And to be honest, I loved being in the kitchen with her. All the kitchen drawers had lots of different cooking tools tucked inside. And like most kids, I would usually have to open each and every drawer to have a look! And ask questions. From there, often I would be allowed to help using one of the tools from the drawer...
The food served at Grandmother's house was never fancy, but always delicious and (of course) seasoned with lots of love...she took what she had, and made it better. She was not afraid to try different flavor combinations or new ways of using the same ingredients. And even if it did not turn out perfectly, while it might not be made again, there was never any waste. Turns out when you start with good ingredients, you end up with good for you food...
That little bowl of leftover mashed potatoes pretty much summed up her cooking style.
She always used it up (deliciously!) made do with what she already had (frugally) or in really tough times, did without (budget keeping!) but she never went hungry and always had plenty to set another plate at the table if you happened to stop by.
Grandmother called them Potato Cakes. I learned so many things from her, but we will start with these Fried Mashed Potatoes, because really they are just like her, unforgettable.
Some thoughts on this recipe:
If you overcook them, they can become dry in the middle. So fry them long enough to cook the middle, but not to dry them out.
Offer catsup at the table, fried potatoes and catsup really are best friends.
I like to put one of these Potato Cakes under my over-easy egg, delicious!
Serve with eggs, toast, and jam for a delicious breakfast.
Or as a side dish for dinner. And yes, if you have any leftover gravy from last night's dinner, pour it on!
Ingredients needed for this recipe:
- leftover mashed potatoes
- egg
- bacon fat, butter, or oil
- salt and fresh ground pepper to taste
You will also need the following:
- potato masher
- medium-sized mixing bowl
- turning spatula
- cast iron skillet
Now we are ready to begin!
 |
| My Grandmother's Potato Cakes. |
Fried Mashed Potatoes! My Grandmother's Potato Cakes.
In memory of my Grandmother Carter
In memory of my Grandmother Carter
Updated: 01.10.2022
leftover mashed potatoes - about 1 1/2 cups
1 egg
salt and pepper
bacon fat, butter, or cooking oil
leftover mashed potatoes - about 1 1/2 cups
1 egg
salt and pepper
bacon fat, butter, or cooking oil
Place the leftover mashed potatoes in a medium-sized mixing bowl, add the egg and mix well. The easiest way to do this is with a potato masher, just "mash" the raw egg into the mashed potatoes until smooth and well mixed.
Heat 1 T or so of cooking fat in your favorite skillet or pancake griddle.
Drop the potato mixture into the frying pan, gently flatten, and season generously with salt and pepper.
Drop the potato mixture into the frying pan, gently flatten, and season generously with salt and pepper.
Cook on medium heat for about 5-7 minutes, gently turn, and continue cooking until firm to the touch, you want the cakes to cook all the way through and become crispy and golden brown on the outside.
Storage options for Fried Mashed Potatoes. Store covered in the refrigerator for up to three days, reheat gently in the microwave for best results. Do not freeze.
UPDATE:
For your convenience, a "copy and paste" version of Fried Mashed Potatoes has
been included below.
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#wholefoodingredients
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Printable "copy and paste" version:
Fried Mashed Potatoes! My Grandmother's Potato Cakes.
In memory of my Grandmother Carter
leftover mashed potatoes - about 1 1/2 cups
1 egg
salt and pepper
bacon fat, butter, or cooking oil
In memory of my Grandmother Carter
leftover mashed potatoes - about 1 1/2 cups
1 egg
salt and pepper
bacon fat, butter, or cooking oil
Place the leftover mashed potatoes in a medium-sized mixing bowl, add the egg and mix well. The easiest way to do this is with a potato masher, just "mash" the raw egg into the mashed potatoes until smooth and well mixed.
Heat 1 T or so of cooking fat in your favorite skillet or pancake griddle.
Drop the potato mixture into the frying pan, gently flatten, and season generously with salt and pepper.
Cook on medium heat for about 5-7 minutes, gently turn and continue cooking until firm to the touch, you want the cakes to cook all the way through and become crispy and golden brown on the outside.
Storage options for Fried Mashed Potatoes. Store covered in the refrigerator for up to three days, reheat gently in the microwave for best results. Do not freeze.
~~~~
These look so yummy! I bet my boys would love them too. Pinned.
ReplyDeleteThank you!
DeleteSo simple and so delicious looking, I'll try these in the week, we have potatoes in the house at the moment :-)
ReplyDeleteNostalgic and delicious. I hope you enjoy them!
DeleteI had these before, tasty!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 10, open March 1 to 26. All entries shared on social media if share buttons installed.
ReplyDeleteThanks! I am looking forward to April!
DeleteMy mom used to make these. The pictures brought back memories. It's a great way to use up leftover mashed potatoes.
ReplyDeleteI agree, thanks for visiting!
DeleteHaven’t made these for years, must make some soon
ReplyDeleteI love old family "recipes" they always bring a smile. Thanks for visiting!
DeleteMy mom used to make those too! I loved them then and I love them now! Thank you so much for sharing your artful food with us every week. Hope you have a safe and healthy week ahead.
ReplyDeleteThank you, for stopping by!
DeleteWe grew up making these! They are seriously the best, especially the crispy, buttery edges of the potato pancakes! Mmm, now I'm hungry!
ReplyDeleteThank you for sharing these with us on the Homestead Blog Hop!
-Cherelle
Cherelle, you are so welcome, thanks for hosting!
DeleteOh my gosh! My mother used to make these and I loved them. Thank you so much for reminding me, it's a reason to make mashed potatoes. I have some frozen mashed potatoes in the freezer from Trader Joe's, a little doctoring and they would be perfect prepared this way. I think my mother sometimes added a little grated Parmesan as well. Thank you for posting.
ReplyDeleteSo glad to be of help! Thanks for stopping by!
DeleteNew follower!!! That onion dish sounds great. I love vegetables over dessert@
ReplyDeleteThanks for the follow!
DeletePS that's how I make potato cakes too based on my mother's way.
ReplyDeleteI love that almost everyone has a memory of these being made in their childhood home!
DeleteThose sound amazing! I would like the addition of the bacon fat I think! Thanks for sharing on the Homestead Blog Hop!
ReplyDeleteYou are welcome, thanks for stopping by, I appreciate it!
DeleteOh my goodness these look so delicious!!
ReplyDeleteThanks so much for linking up at the 25 and Done Link Party 1. Shared onto social media x3!
ReplyDeleteDee you are welcome, and thanks for hosting such wonderful link parties to share with!
DeleteMy dad used to make potato pancakes like this on Mondays, using the leftover mash from Sunday dinner and whatever vegetable we has leftover, too. Sometimes peas, carrots, mashed rutabaga, and he would flour before frying. Either way, your grandmother's or my dad's, they are delish and such comfort food.
ReplyDeleteI love the idea of the additional vegetables! I think one of the best parts of sharing this recipe is hearing how we all have a memory of potatoes served in this manner. Thanks so for sharing your own special memory, I appreciate it!
DeleteMy mom always did this too. Thanks for the memories!
ReplyDeleteBeth, I believe the best "seasoning" to use with food is creating those memories, that continue to feed us. Thanks for stopping by!
DeleteI might need to make too much mash so that we can try these.
ReplyDeleteMarg, thank you for stopping by, I appreciate it!
DeleteVicki, thanks for your visit, there is nothing like a food memory to spark creativity in the kitchen. Have a great week ahead.
ReplyDeleteVisiting again to say thanks so much for linking up at the Unlimited Link Party 66. Pinned!
ReplyDeleteDee, you are welcome, thanks for hosting the Unlimited Link Party!
DeleteMy grandfather used to make pancakes similar to these. And mom always fried left over mashed potatoes! This are perfect - Thanks for sharing at the What's for Dinner party. I appreciate your posts - have a fabulous week,
ReplyDeleteMBFML, you are welcome, and thanks for hosting What's For Dinner Sunday!
DeleteI love fried mashed potatoes. My mom used to make the with leftovers often! Thanks for sharing at the Share the Wealth Party! I appreciate it - Have a great week.
ReplyDeleteMBFML, you are welcome, and thanks for hosting Share the Wealth Party!
DeleteI will have to try this. Thanks for showing me how to do it. #alittlebitofeverything
ReplyDeleteIt is a tasty way to use up those mashed potatoes! Thanks for stopping by, I appreciate it!
DeleteI love these..I always hope there will be leftover mashed potatoes!
ReplyDeleteSo far it has been a smashing success sharing this story of my grandmother! Thank you for stopping by, I appreciate it! Have a great week ahead, take care.
DeleteI grew up with these. We'd make them every time we had left over mashed potatoes from the night before.
ReplyDeleteThanks for sharing with us on the Homestead Blog Hop. Hope to see more this Wednesday :-)
Thank you Kelly, and thanks for hosting The Homestead Blog Hop!
DeleteSo yummy looking!! My mom made these when I was growing up. My husband doesn't like mashed potaotes, but THESE he would love. Thanks for this, as now I want to make some right away! Thanks for sharing with us at TFT.
ReplyDeleteYou are welcome, thanks for stopping by!
DeleteMy Mom use to make these when I was little. I don't know what the recipe was but yours looks yummy. I need to make these. Congratulations, you are being featured on Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2022/01/thursday-favorite-things-party_0254967407.html
ReplyDeleteHugs,
Bev
My goodness, thanks so much!
DeleteI remember having potato cakes growing up too. Great memories. Thanks for sharing. I'm sure your grandmother inspired your love of cooking too. #HomeMattersParty
ReplyDeleteHello Donna, I loved time with my grandmother, and yes, she comes into the kitchen everyday with me through those memories! Thanks for stopping by, I appreciate it.
DeleteCONGRATS! Your post is FEATURED at the Unlimited Link Party 67!
ReplyDeleteDee thank you so much, I love when my family recipes are featured, it makes my heart smile and helps me remember my Grandmother, a very important person in my life.
DeleteYUM! My mom used to make these when I was growing up. Now I think I'll make some mashed potatoes so I can make these with the leftovers!
ReplyDeletePam, thanks for stopping by! Not only are they great to use up leftovers, but I love cooking the foods from my Grandmother's kitchen.
DeleteWhat a great recipe for leftovers!
ReplyDeleteHi Estelle, I agree!
DeleteMy mom made us these with leftover mashed potatoes. She fried an egg to put on top. She never mixed the egg in though. What does that do? I might have to try it your way!
ReplyDeleteWell I was only about 6 when I had these the first time, but my guess is the egg acts as a binder for the potatoes to stay in a cake or patty shape. But I loved that your version had no egg in, only on top. I will put an egg on top next time! Thanks for stopping by, I appreciate it!
DeleteThanks so much, I am sure to make this one soon. Just to let you know that you will be one of the featured posts at SSPS 257.
ReplyDeleteEsme, thank you!
Delete