Fried potato patty recipe wantedgreenspun.com : LUSENET : Country Families : One Thread
My grandmother used to mix leftover mashed potatoes with other ingredients, then make "hamburger" shaped patties, and fry them. Has anyone made them? I would like to have the "recipe". I know she just mixed the ingredients without a recipe, but was too young to remember what. Thank you.
-- Janet in Kansas (firstname.lastname@example.org), November 29, 2001
Janet, We always mixed in an egg and some finely chopped onion, salt & pepper to taste and fried in oil, (bacon grease) until golden brown. Depending on how much potatoes you have is how many eggs you add you need enough to make the potatoes stick together. Sally
-- (email@example.com), November 29, 2001.
This is funny you should ask? I was going to give the recipe under "F" and never did. My Mother always covered the mashed potatos with flour and make into patties, fried in butter or bacon grease, till brown. Don't have to use a lot of grease. Then salt and pepper. Love these with bacon and eggs.
-- Jo (firstname.lastname@example.org), November 29, 2001.
I use an egg and a little bit of Italian seasoned bread crumbs. Then I sprinkle parsley and black pepper, and a little seasoned salt on them. Fry in a hot skillet in corn oil until crispy. My crew loves these.
-- Melissa (email@example.com), November 29, 2001.
Mom used egg to hold her potato cakes together.
-- Jo (firstname.lastname@example.org), November 29, 2001.
You can also add some browned ground beef or browned sausage to the potatoes before you brown them. This was called a hunter's breakfast or woodcutter's breakfast years ago. My husband and son love it.
-- vicki in NW OH (email@example.com), November 29, 2001.
Janet, I make them twice a week. My guys like them for breakfast with eggs. I mix about 1/2 cup of self-rising flour with 2 cups of leftover potatoes (or whatever I have), 1 egg and some finely chopped onion with maybe some parsley flakes. If I have bacon I crumble some in and a little grated cheese is good. I've even added some sour cream. I like the stuff to be a little thicker than the mashed potatoes to make a puffy cake. I fry them in a little oil or bacon grease until golden brown on both sides. It's mighty fine eatin
-- peggy (firstname.lastname@example.org), November 29, 2001.
I thank each of you for your recipes. I can't wait to try them. They each sound good. Thank you.
-- Janet in Kansas (email@example.com), November 29, 2001.
what a coincidence. My grandmother made these long ago when I was a kid also so I tried myself last week. I didn't think of using egg with them. That explains why I made such a mess trying to keep them together. Thanks ; )
-- Dave (firstname.lastname@example.org), November 29, 2001.