Left-Over Mashed Spud Cakes

February  2, 2010
Author Notes

While living in San Diego during college there was this breakfast spot we would call, "Grandma's. To this day I am not too sure why so other than the fact that their food taste just like it came from the kitchen of a grandma that could cook. The dish I would always order was the egg's benedict with their famous mashed potato cakes with sour cream and home made apple sauce...mmm! I just had to bring this recipe into our home and on a almost regular basis! Sometimes I will garnish with sliced scallions for a mildy spicy herb kick. —JennT1981

  • Serves 4-6 cakes
  • 2 cups mashed potato, 1 day old
  • 1 egg, beaten
  • 1/3 cup flour
  • 3 tablespoons milk
  • 1 pinch salt and pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 1/4 cup applesauce
In This Recipe
  1. Combine mashed potatoes, egg, flour, milk,salt and pepper; stir to mix well until smooth.
  2. Heat butter over medium heat in a non-stick skillet and spoon ¼ cup of batter into skillet, pressing flat to make a circle.
  3. Cook until golden crisp, about 3 to 5 minutes per side.
  4. Drain on paper towel and serve with sour cream and applesauce.

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