Leftover Mashed Potato Cakes Recipe (2024)

FAQs

Why are my mashed potato pancakes falling apart? ›

Flour absorbs some of the excess moisture from the milk and butter that is likely in your leftover mashed potatoes, a main culprit in pancakes that fall apart. It also provides protein and starch that helps the egg hold everything together.

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

What to Serve With Potato Cakes. Serve the potato cakes as a side dish with a dollop of sour cream. You can also balance the savory recipe with a sweet homemade applesauce. Fresh chives or green onions will add a burst of flavor and color.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

Egg – This is used as a binder to help keep the mashed potatoes cakes from falling apart. Shredded Cheddar Cheese – I like the flavor of the cheddar cheese here but feel free to use any shredded cheese variety, I tested it with a shredded mozzarella as well and it turned out super good!

It depends on whether your potatoes are turning gray before you cook them or after. When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

Stick to canola or peanut oil, which both have high enough smoke points to fry up a mess of latkes. (Update: With further testing and research, we've changed our stance on frying in olive oil.

What is another name for potato pancakes? ›

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

It is the national dish of Belarus, Ukraine and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.

In some states it's known as a 'potato scallop', in others it's a 'potato cake', and for years the debate has been bantered back and forward between protagonists. “It might be a 'scallop' of potato but let's not confuse it with a serve of scallops!

Bubble and Squeak (or Potato Cakes) is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so so good.

You do not want to leave the water boiling for long. The aggressive temperature and rolling bubbles will cause the potatoes to fall apart. Cook just until tender, and drain.

Cracking is usually because of moisture. Your oven temperature is probably too high or you are using the wrong setting (should be top/bottom heat not fan) or you are cooking it too long. All of these factors will dry the cake out too much.