Potato cakes

Potato cakes

potato cakes it's one of the delicious that you can make so easily.

I want to share with you this recipe for homemade potato cakes, So simple to do, you’ll be snacking on their golden crispy edges and tender middles before they hit the table.

Homemade potato cakes

This sweet potato cake is so delicious, you can fix them to go with eggs for breakfast,  you can fix them to go with soup or sandwich for lunch,  or as a side dish for dinner,  and they're delicious!

I usually make my prepared mashed potatoes with Yukon Gold potatoes with the skins on and prepare by boiling them in salted water until done, then creaming them with evaporated milk, real butter,  and black pepper.

If you don't have time for that,  instant potatoes made with evaporated milk, real butter, and black pepper still make wonderful potato cakes. You can't even tell much difference.

If this recipe makes a larger amount of batter than you need,  it'll keep up to a week in the fridge in a Tupperware bowl with a tight lid. I like to do that anyway,  because I just make however many I need at a time, and I can fix them several times easily. Besides,  these are not good reheated, so only fry them as you need them.

Here's the potato cake recipe:


4 cups prepared mashed potatoes 
1 large Vidalia onion, chopped
2 eggs
3/4 cup self-rising flour
2 Tablespoons Onion Powder
1 teaspoon Garlic Powder
1 Tablespoon Black Pepper
1 teaspoon salt


Note: You can adjust the garlic powder, onion powder,  salt,  and pepper amounts to suit your own taste Melt 1/2 stick real butter into 1/4 cup vegetable oil in a large skillet over medium heat. 
  • Mix all ingredients above, and drop by heaping Tablespoon into hot oil/butter mixture. 
  • Fry over medium heat for about 6 to 7 minutes. Turn and flatten.  Fry 6 to 7 more minutes.
  • Keep turning and frying until golden to darker brown,  depending on how brown you like them.
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