Hash Brown Potato Cakes
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  • 2 1/4 cups leftover mashed potatoes (room temp or slightly warm)
  • 11 medium-large russet potato (about 12 ounces), peeled and grated on a box-grater
  • 1 Small pinch salt
  • 11/4 teaspoon granulated garlic
  • 11/4 teaspoon paprika
  • 1 Pinch black pepper
  • 11 egg, whisked, for brushing over potato cakes
  • 1 Ghee, avocado oil, or your preferred choice of oil, for searingUse a 1/4 cup measuring cup to portion out 8 generous little mounds of mashed potatoes, and shape those mounds into cakes or patties (about a 1/2β€³ thick”) by gently pressing them between your palms; set aside.
  • 1 Add your grated russet potato to a fine mesh strainer, and rinse thoroughly with cold water until the water runs clear; squeeze as much water from the grated potatoes as you can by hand.
  • 1 Add the squeezed out grated potatoes to a clean kitchen towel, and squeeze any remaining water out of them so that they are as dry as possible, then gently toss to loosen; add the grated potatoes to a bowl and sprinkle in the small pinch of salt, the granulated garlic, the paprika and the pinch of black pepper, and toss to combine. (If your mashed potatoes are already quite salty, skip adding in the salt.)
  • 1 Take each little mashed potato cake, brush both side of it very lightly with some of the whisked egg, and press it into the seasoned, grated potato mixture, gently turning to coat both sides in grated potatoes; repeat with all potato cakes, setting them aside on a platter to hold.
  • 1 Place your cast-iron skillet (or other heavy-bottom pan) over medium-high heat, and add in about 3 tablespoons of ghee, avocado oil, or an oil of your liking; allow the oil to get hot.
  • 1 To cook, work in batches to fry the hash brown potato cakes in the hot skillet for about 5 minutes per side or until golden-brown, gently pressing down on them in the pan (they can be a bit delicate, so take care when flipping them over); repeat with remaining cakes.
  • 1 Serve immediately fresh out of the skillet, or keep warm on a parchment-lined baking sheet in a warm oven until ready to serve.



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