2 cups cold leftover mashed potatoes
1 whole egg
1/4 cup flour (all purpose or self rising)
2 T. finely diced onions, optional

  • Mix egg into mashed potatoes with a fork until well blended. Add flour and onions (if using onions) and mix well. Mixture will be very stiff.
  • Pour approximately 2 T. oil into skillet and heat over medium heat.
  • Scoop out heaping tablespoons of mixture into hot oil. Dip back of spoon into oil and mash potato mixture to flatten to about 1/4 inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to potatoes making flattening them much easier. Fry until browned and then flip and continue to brown patty on other side.
  • Remove to paper towel lined plate to serve.

Note from Mama: I do not use onions in my potato cakes since my grandmother never did. It is strictly personal perference. But if you do, make sure to dice them fine so that they will cook in the short amount of time it takes for patties to brown.

*Makes about ten potato cakes

source: www.southernplate.com