2-ingredient crispy potato cake
2-ingredient crispy potato cake.
- shred 2 potatoes (about 300g)
- mix in 1/2 cup of all purpose flour
- in a 8 inch pan, heat up 1-2 cup of cooking oil with medium heat for 1 minute
- add half of the potatoes mixture into the pan
- pan fry over medium heat for 5 minutes
- carefully pour the oil into a bowl
- flip the potato cake with a plate
- pour the oil back into the pan, slide the potato cake back into the pan to fry over medium heat for another 5 minutes.
- get the potato cake out, sprinkle some salt and pepper before serving.
Note:
- Do not wash the potato shreds or add any seasoning before you mix in the flour. Otherwise yours won’t be as crispy as mine
- Make sure your frying pan is not bigger than 8 inch. You need to put enough potato shreds into the pan, and press them firmly, otherwise the potato cake might separate and break easily when you take it out.
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How to Make Grandma's Potato Cakes
Recipe for Potato Cakes
3 cups leftover mashed potatoes
1 cup flour
2 eggs
2 tsp. baking powder
2 pinches of salt
Mix well and drop by spoonful into heated pan. Fry until golden brown over medium heat. Makes 17.
Rösti — Swiss potato cake (eight techniques tested)
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***RECIPE***
potatoes (1/2 lb, 227g per person, I like Yukon Golds)
fat/oil (I like clarified butter)
salt
Peel the potatoes if you want to (I don't), grate them, rinse them in a little cool water, squeeze the water our of them, toss a little salt through them. Heat some fat in a pan over moderate heat, drop in the potatoes and spread them in an even layer. Cook until the bottom layer is golden brown, about five minutes.
Transfer the pan to the oven at 350ºC/180ºC (convection, ideally) and bake until it feels solid enough to flip, 10-20 minutes depending on how thick it is. Turn the cake out to a plate or a board, put a little more fat in the pan, and slide the cake back in to brown the other side, about 5 minutes.
Slide it out to a cooling rack, and if you want you can put the rack into the oven again for a few minutes to crisp the exterior and soften in the interior. Let it cool a bit before slicing.
Attention potato lovers! Try these Mashed Potato Cakes with ham and chives, oven baked!
These potato cakes are oven baked with melting soft buttery insides and a slightly crispy outside. Filled with ham and chives. Great as a side dish for chicken, meat or simply enjoy them on their own with a salad. The recipe makes 12, but why not double it and freeze half ready to use. Enjoy my oven baked mashed potato cakes.
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Old Fashioned Potato Cakes - Potato Pancakes
Old Fashioned Potato Cakes - Potato Pancakes
2 cups mashed potatoes
1 egg
3-4 Tablespoons All Purpose Flour (stiffer cakes need up to 1/2 cup)
Using a medium bowl, stir together the mashed potatoes, egg, and flour. If your potato mixture is too thin, or you just want it stiffer, you may increase the flour up to 1/2 cup.
Form mixture into four patties and fry in hot oil until both sides are golden brown.  Serve while warm. 
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How to Make the Best Mashed Potato Cakes - Natasha's Kitchen
These cheese potato pancakes are well-loved by everyone in our family. This is just about the only way that my kids will eat mashed potatoes and by eat, I mean they wolf them down!
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Ingredients for Cheesy Potato Pancakes Side dish:
►4 cups mashed potatoes
►2 cups (8 oz) shredded mozzarella cheese
►1 large egg
►1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
►2 to 3 Tbsp chives, chopped
►1/2 cup plain bread crumbs
►Light Olive oil or Canola oil to saute
►Sour cream to serve
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