Fried Potato Cakes

From: Drunk Chef

On Jul 14, 2009

This is great! I threw in some garlic powder and since I was going to use bacon grease I mixed in some crispy bacon too. Mmm!

From: sweetchocolate

On Feb 24, 2009

This was a taste explosion! We are potato lovers, so this was a big hit with our family. I bet this recipe gets 5 stars, but I didn't have bacon grease! I used leftover mashed potatoes and added chopped onions to the mix. I also seasoned the flour with garlic powder and seasoning salt. Added a bit of shredded Mexican mix cheese to the center of each ball. Like another reviewer, I ate most of the ones I prepared! Look forward to making these again!

From: Lynn in RI

On Sep 21, 2003

What I made is actually a variation on the recipe posted. It was so delicious, I'm writing a review before cleaning up the kitchen. I started with MizzNezz's recipe for the potato mixture then put cheese on the inside and corn flake crumbs (instead of flour) on the outside. Talk about heaven--even though I forgot to add the onion to the potato mixture. The recipe as posted sounded very tasty, but I am trying to use up anything I can in anticipation of a move. With too much Edam cheese on hand--like over 4 lbs. of a 5 lb. ball--I decided to make one thin potato cake, about 3/8" thick, put about 1/4" of Edam slices over it to about 1/3" of all edges, then make another 3/8" thick cake as a top and seal it with the bottom. Originally planning to encase the cheese filled potato cakes with bread crumbs, I remembered I had an unopened box of Kellogg's corn flake crumbs and decided to use them instead of flour. I really pushed the corn flak crumbs into the top and bottom so there would be a nice crust. Out of bacon drippings, I fried them in a combination of oil and butter. Wow! Cruncy, smooth, and cheesy. I served them with steak but in all seriousness, we could have made a meal just out of those potato cakes (had I cooked more). Now for what I did wrong, besides forgetting to use the onion: 1. I made the potato cheese cakes too big to easily cook, about 6" long and 3 1/4" wide. Turning them in the pan became a real two spatula task due to the size. One totally fell apart. Next time I'm going to make them smaller. 2. I didn't pay close enough attention to the recipe and used about 4 tablespoons of butter instead of 4 *teaspoons.* That extra butter did make the flavor nice, but the more butter one adds, the harder any potato cake, with or without cheese, is to turn over in a pan without falling apart. For a note on cheese: If I hadn't had too much Edam on hand, I would have used cheddar, which is definitely my favorite cheese. As the recipe turned out, I think Edam just might be the perfect cheese for this potato mixture enclosure. Really, it was heaven in the mouth.

From: Karen From Colorado

On Feb 12, 2002

Wonderful way to make potatoes. I loved the the crispy outside and the tender inside when they were done. I used creamcheese with garlic and herbs instead of sour cream and they were fantastic. Garlic and herb cheese in mashed potatoes is just a personal preference. Thanks for another great recipe Inez.