Quick and easy potato cake recipes don’t come much simpler than this. It’s a great way to use up any leftover potatoes, or mash, as you make these potato cakes from mashed potatoes. In this recipe for potato cakes, we’ve included scallions and chives for flavor, but you can experiment with lots of different ingredients. Some chefs will add Cheddar cheese, bacon, garlic, and chopped vegetables to introduce new flavor profiles and textures. If you have any leftover veggies from a recent barbecue then you could even use these in the mixture too. Additions like grilled sweet potato and leek can make your potato cakes really unique.
If you find the potato cakes sticking to the pan when cooking, it may be because the oil in the pan wasn’t hot enough. If you’re working in batches then make sure to let the oil heat up for longer before adding your next round of cakes. Another common issue is the consistency of the mashed potatoes. When you start to add the flour, if you find the mash is too runny you can add more flour than outlined in the recipe above. Potato cakes and blinis, which are practically the same recipe, can be used in similar ways. In both recipes you will often find eggs included to help bind the cakes together, as in the blini recipe shared.
How to serve them
Potato cakes are at their best when served warm and fresh from the oven. Try plating the potato cakes with a dollop of sour cream on top, or serve alongside a full plate of brunch items like sausages and baked beans. Or, for a more elegant breakfast, top with smoked salmon and cream cheese, with a sprinkling of scallions for a pop of color.
Storage
Any leftover potato cakes can be stored in an airtight container in the fridge for up to three days. You can warm them up in the oven again at a later date, or you could even try using an air fryer to reheat the cakes if you have one in your kitchen.