Email to Sardis Lake Baptist Church      

Potato Cakes

Source of Recipe


Tracy Hopper



List of Ingredients



• 2 cups cold mashed potatoes
  
• 2 tbsp. to a 1/4 cup of flour (depending on the consistency of potatoes)
  
• 1/2 tsp. dried parsley
  
• 2 eggs, beaten
  
• 1/4 cup shredded cheese
  
• 1 tbls. chopped onion
  
• 1/2 tsp. salt
  
• 1/4 tsp. black pepper
  
• 1/4 tsp. garlic powder
  
• 2-3 tbls. cooking oil (for frying)
  






Instructions



1. In a large bowl, mix all ingredients together, except oil.
   
   
   
2. Heat oil in a non-stick skillet until hot.
   
   
   
3. Using an ice cream scoop (it's less messy than forming into patties with your hands), scoop potatoes into frying pan, flattening with a spoon or fork until desired thickness is reached.
   
   
   
4. Fry for 3-4 minutes until browned (don't try to flip too soon or they won't hold together).
   
   
   
5. Flip and cook for an additional 3-4 minutes.
   
   






Final Comments


These are good topped with sour cream and chopped green onions OR if you're serving for breakfast, top with a fried egg and a sprinkle of crumbled bacon.