Waste Not, Want Not Potato Cakes

By • November 20, 2010 • 3 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: My parents were children of the Depression. Couple that with the fact we were relatively poor (not poverty-stricken, but certainly not middle-class), and lived in the rural South, and you produced a family that didn't waste anything. This was my favored way of recycling leftover potatos, and I used to eye the dish when Mama would make stewed potatos (quartered, boiled, then the water thickened with a cornstarch-and-milk slurry to make a heavier sauce, with some parsley added) to be sure there were enough left to do this with the next night. It also worked on mashed potatos, and I have even used it with roasted potatos (you just have to mash up a few pieces, but the crispy-chewy outside lends a neat texture note). It's still one of the ultimate comfort foods for me, and I never boil or mash potatos that I don't cook some extra for this. Kayb

Serves 4

  • 2 cups leftover stewed, boiled, mashed or roasted potatos
  • 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 egg, well beaten
  • 1/2 cup milk, approximately
  • 1/2 cup chopped green onion (white and green parts)
  • salt and black pepper to taste
  • Vegetable oil, for frying
  1. In a bowl, mash up a few of the potatos, if using boiled or roasted. Add flour, green onions, baking powder, salt and pepper, and beaten egg.
  2. Stir to distribute flour, and begin adding milk, a bit at a time, until a good thick batter consistency is reached.
  3. Scoop in about 1/2 cup portions into hot oil. Fry about 3-4 minutes, until golden, flip, and brown that side. Drain on paper towels, and keep warm in oven on a rack until ready to serve.
  4. If you want to fancy up the presentation, sprinkle with some freshly grated parmigiano and some chopped chives, and serve with a dollop of sour cream or creme fraiche.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Stringio

almost 4 years ago testkitchenette

I love your story! My grandparents made a point of telling all their grandkids what they did without during the Depression and many of our favorite recipes are from that period. Thanks for contributing a great recipe!

Dsc00426

almost 4 years ago vvvanessa

mashed potato cakes are high on my list of comfort foods, too! thanks for reminding me i need to make these. i'll definitely try your version.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I am making the yukon gold fennel puree from bon appetit (http://www.epicurious.com...) for TG dinner. If there is any left over I'm going to use this recipe. I think it'll be ridiculous!