Best 3 Shredded Potato Cakes Recipes
**Shredded Potato Cakes: A Crispy and Savory Treat**
Crispy on the outside, fluffy on the inside, and packed with flavor, shredded potato cakes are a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with simple ingredients like potatoes, eggs, flour, and seasonings, these savory cakes are a great way to use up leftover mashed potatoes or simply enjoy the classic flavors of potato pancakes. This article presents a collection of shredded potato cake recipes, each offering unique variations on the classic dish.
From the basic shredded potato cake recipe, which highlights the natural flavors of the potato, to more creative takes like the cheesy shredded potato cakes loaded with mozzarella and cheddar, or the spicy shredded potato cakes infused with jalapenos and cayenne pepper, this article has something for every taste. Whether you prefer a simple and traditional potato cake or one with a more adventurous flavor profile, you're sure to find a recipe that satisfies your cravings. These shredded potato cakes are not only delicious but also a breeze to make, ensuring a quick and easy meal that the whole family will love.
SHREDDED POTATO CAKES
Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire. These turned out great and definitely became an all-time favorite.
Provided by Chef Sunshine
Categories One Dish Meal
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown.
- Drain on paper towels quickly before serving.
- Try to fry all the patties at one time, otherwise the mixture becomes stiff.
SHREDDED POTATO SALMON CAKES
Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
Provided by NATHALIE1
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 31m
Yield 12
Number Of Ingredients 12
Steps:
- Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick.
- Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.
Nutrition Facts : Calories 139 calories, Carbohydrate 15.9 g, Cholesterol 41.8 mg, Fat 4.6 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 0.9 g, Sodium 119.1 mg, Sugar 1.6 g
Tips:
- For crispy potato cakes, use a combination of russet and Yukon Gold potatoes.
- Shred the potatoes using the large holes of a box grater.
- Squeeze out as much moisture from the shredded potatoes as possible.
- Use a non-stick skillet or griddle for cooking the potato cakes.
- Cook the potato cakes over medium heat so that they have time to cook through without burning.
- Flip the potato cakes only once during cooking.
- Serve the potato cakes hot with your favorite toppings.
Conclusion:
Shredded potato cakes are a delicious and versatile dish that can be served for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. Whether you like them simple with just a sprinkle of salt and pepper, or loaded with cheese, bacon, and sour cream, shredded potato cakes are sure to please everyone at the table.
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