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.
Preheat the oven to 400\u00b0F. Bring the milk and 2/3 cup water to the boil and add a pinch of salt. Remove from the heat and stir in the instant mashed potato powder.
Cook the peas in boiling salted water for 5 mins. Drain and refresh with cold water.
Beat the eggs into the potato mixture and season with salt and black pepper. Stir in the peas and parsley.
Heat the oil in a Dutch oven and saute the shallots for 2 mins. Pour in the mixture and bake for 10 mins.
Cut into wedges and serve hot or cold, garnished with parsley.
oft, but still slightly firm. Potato cakes will hold together best when
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Saute onion in butter until tender.
Remove from heat.
In a bowl, lightly beat one egg.
Add the onion, potatoes, flour, salt and pepper.
Shape into patties (4 to 6).
Place on a greased baking sheet.
Lightly beat remaining egg; stir in water.
Brush over potato cakes.
Bake at 375\u00b0 for 20 to 25 minutes.
Eat topped with gravy.
o large bowl; stir in mashed potatoes, American cheese, flour, egg
ablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop
eat, and mix in the mashed potato flakes. Let stand two minutes
s prebaking, combine milk and mashed potatoes in a microwave-safe
Add powdered sugar to mashed potato until it becomes liquid. Keep adding powdered sugar until it is like dough.
Roll out into a sheet.
Spread with peanut butter.
Roll jelly roll style and cut. Chill.
Ready to eat.
acon fat in skillet for potato cakes.
In a large bowl
Sift the flour and baking powder together. Stir in the mashed potato, butter and chives. Season to taste. Using wet hands, shape dough into a ball and then flatten the ball into a disc about 7 inches across. Cut into 8 wedges.
Melt a little butter in a frying pan or griddle pan. Cook the potato cakes for about 4 mins on each side. Serve with grilled tomatoes and fried mushrooms.
USE \"IDAHO SPUDS\" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR
ins.
Serve with creamy mashed potato. Sprinkle with parsley to garnish
Beat the egg.
Mix the beaten egg with the mashed potatoes.
Stir in the dry ingredients.
Add the milk and mix well.
The batter should be very thick.
Melt the shortening or heat the oil in a skillet.
Spoon batter into the skillet to form 3\" to 3-1/2\" inch wide pancakes, about 1/2\" thick.
Brown on one side, over medium heat. Turn and brown on the other side.
Serve with ketchup.
These are great cold and served the next day.
s quite salty. Place the potato mixture in the refrigerator to
Shape cold mashed potato in small cakes.
Roll in flour. Butter hot omelet pan and put in cakes.
Brown one side, turn and brown the other side.
Add butter as needed to prevent burning.
Preheat oven to 450. Grease a baking sheet.
Sift the flour into a bowl and add the butter, salt and dill.
Mix in the mashed potato and enough milk to make a soft, pliable dough.
Roll out the dough on a well floured surface until fairly thin.
Cut into circles with a 3-inch cutter.
Place the potato cakes on the baking sheet and bake for 20-25 minutes until risen and golden.
Combine potatoes, egg, onion and parsley.
Shape into round cakes about 3/4-inch thick.
Brown cakes on both sides in hot Crisco.
Serve hot with eggs for breakfast.
Combine potatoes and beaten egg.
Add salt and pepper.
Shape into 6 round cakes about 3/4-inch thick.
Brown cakes on both sides in hot oil.