Potato Patties (Fried Potato Cakes) The Anthony Kitchen Recipe


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Instructions. Heat the butter in a 10-inch nonstick skillet over medium-low heat. Cook until butter just begins to brown. Add the cold mashed potatoes. Spread evenly into pan. Cook for about three minutes until the bottom browns. Turn the mashed potatoes with a heatproof-silicone spatula. Repeat until the potatoes are spotted and golden brown.


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Instructions. Make mashed potatoes as desired or use leftovers that have been chilled. This particular batch of mashed potatoes were made with garlic, butter, salt and pepper. In a deep fryer or electric skillet, heat oil to 350F°. If using an electric skillet, oil should be roughly an inch deep. In a food processor, combine mashed potatoes.


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Pressure cook on high for 11-12 minutes, let naturally release for 10 minutes. Drain water - reserve about a half cup of the cooking water in case you need it for mashing. Boil Method: Quarter potatoes and place in a large cooking pot, put in enough water to submerge all the potatoes. Boil until soft (test with a fork).


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1 or 2 eggs, beaten with a little salt and pepper. 1/2 to 1 cup (4 to 8 oz) dry breadcrumbs. oil, to fry (such as grape seed oil) Mix the mashed potatoes, egg, parsley, salt and pepper until well combined. Place the flour, beaten egg and breadcrumbs in three separate trays or bowls. Take a handful of potato mixture, shaping into a log shape or.


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Fill a large pot with water, add 1 teaspoon of salt. Add potatoes and bring to a boil. Cook until fork tender, about 20 minutes. Drain and transfer to a large bowl, add salt, pepper, oregano, crushed garlic and shredded cheese. Mash the potatoes into smooth puree. Add cornstarch and mix/mash.


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Mash potatoes using a potato masher. Add the salt, black pepper, garlic powder, cheddar cheese, and cornstarch to the bowl and mix with a wooden spoon until incorporated. Spread a large sheet of parchment paper on a work surface and place the potatoes on top. Using an spatula spread the mixture into a 8 x 10 rectangle.


Fried Mashed Potato Patties Turn leftover mashed potatoes into a

Carefully place potato cakes in a single layer into hot oil. Fry for around 5 minutes or until lightly brown and crispy. Flip and fry on the other side. Transfer fried potato cakes to a paper plate lined with paper towels and allow oil to drain. Serve warm or at room temperature.


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Add 2 cups cold mashed potatoes and 3/4 cup shredded cheddar cheese and stir to combine. Spread 1/4 cup all-purpose flour in an even layer on a rimmed plate or small tray. Lightly beat 2 large eggs in a wide, shallow bowl. Place 1 1/3 cups panko breadcrumbs on a rimmed plate or small tray. Heat 6 cups vegetable oil in a large Dutch oven over.


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Place your mashed potatoes, eggs, cheese, and one cup of flour into a large bowl. Stir until WELL combined. Gradually add up to one more cup of flour until the potato mixture become s thick enough to hold their shape on the griddle. Heat a large skillet with about 1/4" oil in the bottom over medium high heat.


These Fried Mashed Potatoes are an awesome way to use up leftover

Instructions. Cut each potato into 8 parts. Fry the potatoes until nice and golden, but not too dry. Place the fried potatoes into a bowl, then mash it with a potato masher until smooth. Add cornstarch, chicken stock powder, black pepper, and salt. Stir to combine. Then add heavy cream and stir to combine.


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While the oil is heating, mix together the mashed potatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl. Roll into balls about the size of a golf ball and set on a board. In three bowls set out the bread crumbs, flour and the remaining 2 eggs beaten with a tablespoon of water.


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Working in batches, add coated potato balls; fry, stirring frequently, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with remaining balls. Sprinkle with remaining salt while still hot. Garnish with additional chives, if desired.


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Tip in your mashed potatoes and spread out to cover the pan base. Cook on a medium heat and turn and shake occasionally. Turn over in parts (it isn't like an omelette, don't worry if it breaks). Keep frying until you have a solid crispy shell around it and a nice creamy center. Enjoy with a spicy tomato sauce or ketchup and mayonnaise.


Fried Mashed Potato Cakes Recipe

Directions. Combine potatoes, egg and flour in a medium to large bowl and mix well. Add grated onion, salt and pepper, and combine completely. Heat 1/8″ vegetable oil in a nonstick skillet until you see a shimmer and a drop of the batter sizzles when placed in the pan.


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Step 1 In a large skillet over medium heat, add enough oil to fill pan a third of the way up. In a large bowl, stir potatoes, cheese, egg, chives, hot sauce, and salt until combined. (If your.


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In a large bowl, place the leftover mashed potatoes and break them up, so they cover the bottom of the bowl evenly. Add the shredded cheese and flour blend, and mix to combine. Add the cooked onions and bacon, then the mustard powder, scallions, and garlic salt, and mix to combine.