Speckled Potato Cakes

We are still enjoying Larry’s smoked meats, and will be for quite a few meals to come.   We had the burnt ends this time, with some Brussels sprout salad Brussels Sprouts Salad with Chicken  (minus the chicken) and some speckled potato cakes made from some leftover mashed potatoes.

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These potato cakes were crispy on the outside and creamy on the inside.  The just melted in our mouth with every bite.  I threw in all the little bits of vegetables I had into my leftover mashed potatoes and, voila!  Speckled potato cakes were created.  I find I am at my most creative when “The Queen” pays my a visit and we are just trying to use up little bits and pieces of things that aren’t enough for a meal, but I don’t want to throw away.  I just HATE throwing away food, so I always do my best to find other ways of recreating with what I have left, especially if it is only little bits and pieces of this and that.  The Queen and I make a good pair.  We always come up with some fun and delicious ways to use up all the leftovers.

Speckled Potato Cakes

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2 cups cooked mashed potatoes

1/4 red onion, diced fine

1/2 jalapeno, diced fine

2-3 TBSP corn

1/4 bell pepper, diced fine, any color is fine

1 egg, slightly beaten

3/4 flour

salt & pepper to taste

canola or vegetable oil for cooking

 

Dice all the vegetables into a fine dice and saute in olive oil until tender, about 5-7 minutes.  Add the salt & pepper.  Then let them cool for a few minutes before adding to the potatoes.

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Add the vegetables to the mashed potatoes along with the egg and the flour and mix together thoroughly.  You want a thick, firm dough.  If you need more flour, add a little bit at a time until the dough gets to your desired thickness.

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Divide the dough into equally sized balls and flatten them out with your hand on a piece of parchment paper.

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Place the potato cakes in the refrigerator for at least one hour before cooking, to allow them to set.

Heat your oil to 350* F or 180* C and then carefully place the potato cakes into the hot oil.  Cook for about 5 minutes per side, or until they are golden brown on each side.

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These crispy-creamy potato cakes are now ready to enjoy either on their own or served as a side dish to something else.  They are the perfect balance of crispy and creamy and will just melt in your mouth.

Stay safe and stay well Everyone.  ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

58 thoughts on “Speckled Potato Cakes”

  3. I LOVE these! I like them better than the mash potato…I’m saving this one…thank you! I never had one with this many ingredients…sounds great.

    It reminds me of something my dad told me. He said in the 1950s he would go to the county fair and their homemade corn dogs would have bits of potato in them…I’m wondering if it was something like this?

    Liked by 1 person

    Reply

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