Kentucky Fried Potato Cakes Recipes

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

Steps:

• Mix mashed potatoes, egg, flour, and salt together in a bowl.
• Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Steps:

• In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
• In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.

Steps:

• Wash the potatoes.
• In a large covered saucepan, cook the whole potatoes in enough boiling salted water to cover for 20 to 25 minutes or until almost tender; drain.
• Chill several hours or overnight.
• Peel the potatoes; shred enough to make 3 cups.
• Combine the shredded potatoes, onion, garlic, salt, and pepper.
• In a 10-inch skillet, melt the butter.
• Using a spatula, pat the potato mixture into the skillet, leaving a 1/2 inch space around the edge.
• Cook potato mixture, uncovered, over low heat about 20 minutes or until the underside is crisp and golden brown.
• Use a spatula to loosen the potatoes from the skillet.
• Place a plate or baking sheet on top the skillet.
• Invert the skillet to remove the potatoes.
• If necessary, add more butter to the skillet.
• Slide the potato cake back into the skillet, browned side up; cook the unbrowned side for 5 minutes.
• Sprinkle the shredded cheese on top of the potato cake; cover, and cook 5 minutes more or until the potatoes are golden brown and the cheese is melted.
• Cut the potato cake into four wedges and serve.
• Garnish with sliced green onions, cut parsley, or sour cream if you wish.