I’m doing something a little different with potatoes today: one potato cake recipe from mashed potatoes, filled with ham, cheese, eggs, and pickles … and then topped with peas. Normally, I would whip up some small potato cakes (almost the size of a small pancake) to use up that leftover mashed potatoes, or potatoes that might go bad soon. But this recipe is for a complete meal, all dressed up for the dinner table. You can also use it as a side dish, especially for that Easter ham!
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- 1 What I Love About This Savory Potato Cake Recipe from Mashed Potatoes
- 2 Kitchen Equipment Needed
- 3 Tips & Tricks For The Savory Potato Cake
- 4 FAQs
- 5 Substituting Instant Potatoes for Real Potatoes in Recipes
- 6 Savory Potato Cake from Mashed Potatoes
- 7 The Final: Savory Potato Cake Recipe from Mashed Potatoes
What I Love About This Savory Potato Cake Recipe from Mashed Potatoes
I am the queen of making too much food. So I need a recipe to use up leftover potatoes to not waste them. This recipe is a full meal, but also works well as a side dish. I just omit the ham, or substitute it for a different meat that matches whatever meat I am eating.
You can also use this recipe to make individual-sized potato cakes, much like the traditional potato cake. I usually pan fry my smaller potato cakes, but you can put them in the oven, too and top with those peas.
Crafting a satisfying meal out of leftovers is both economical and rewarding. This savory potato cake recipe transforms humble mashed potatoes into a delightful centerpiece, brimming with flavors and textures. Filled with savory ingredients like ham, cheese, eggs, and pickles, and crowned with peas, this dish elevates the ordinary to the extraordinary.
Kitchen Equipment Needed
- Large pot for boiling potatoes
- Knife and cutting board
- Cheese grater
- Mixing bowls
- Measuring cups and spoons
- Springform pan
- Spoon or spatula for layering and mixing
- Refrigerator for chilling the cake
Tips & Tricks For The Savory Potato Cake
Crafting potato cakes in the form of a traditional cake presents its own set of challenges and nuances. Here, we address common issues encountered when preparing cake-shaped potato cakes and provide expert guidance for achieving perfect results every time.
- Even Cooking Throughout: One common pitfall when making cake-shaped potato cakes is achieving uniform cooking throughout the entire cake. To ensure even cooking, consider using a springform pan with a removable bottom, allowing for better heat distribution and thorough cooking. Additionally, preheating the pan before adding the potato mixture can help promote even browning and consistency.
- Maintaining Structural Integrity: Another challenge with cake-shaped potato cakes is maintaining their structural integrity during handling and serving. To prevent crumbling or collapsing, allow the cake to cool slightly in the pan before carefully transferring it to a serving platter. Additionally, chilling the assembled cake in the refrigerator for a few hours can help firm up the texture and enhance its stability.
- Slicing and Serving Neatly: Slicing and serving cake-shaped potato cakes neatly can be challenging without proper technique. To achieve clean slices, use a sharp knife dipped in hot water to make smooth, even cuts. Wiping the knife clean between slices can further ensure a polished presentation. Serve each slice with a wide spatula to maintain its shape and integrity on the plate.
- How Should I Store Leftover Potato Cakes? Store leftover potato cakes in an airtight container within the refrigerator to ensure freshness for up to four days. When ready to enjoy again, reheating options include using an oven, air fryer, or a skillet over low heat. For those looking to keep them longer, individually wrapping each cake in foil before freezing is recommended, allowing them to last for up to three months.
- What Are Good Pairing Suggestions for These Potato Cakes? These potato cakes are versatile and can complement a variety of dishes. They pair exceptionally well with meaty options like grilled chicken or pork chops. As a side dish, they are excellent with both soup and salad. For appetizer presentations, consider serving them alongside dips such as ketchup, apple sauce, salsa, or a mustard-mayo mixture, offering a delightful range of tastes.
- Can I Make These Potato Cakes Gluten-Free? Yes, it’s quite simple to adapt the recipe for those with gluten sensitivities. By substituting the regular flour with a gluten-free flour alternative, the potato cakes can be made gluten-free, allowing everyone to enjoy them without dietary concern.
- Are There Dairy-Free Options for This Recipe? The base recipe for potato cakes is inherently dairy-free, requiring no dairy ingredients. However, if a recipe variation includes cheese, opting for dairy-free cheese substitutes is a viable solution, ensuring the dish remains accessible to those avoiding dairy.
- Can I Add Other Ingredients to the Potato Cake Mixture? Absolutely, the potato cake mixture can be customized with a variety of additions. Consider incorporating finely diced onions, green onions, or fresh herbs for enhanced flavor. For an additional nutritional boost, ingredients like mashed cauliflower, chopped spinach, or shredded carrots can be mixed in, enriching the dish’s overall taste and health benefits.
- Can I Substitute a Different Meat to the Recipe? The recipe is flexible, allowing for various meat substitutions to suit different tastes and dietary preferences. Alternatives like diced pepperoni, mozzarella, taco meat, or a combination of sundried tomatoes and feta cheese are excellent choices, enabling customization and variety in flavor.
- Can the Batter Be Prepared in Advance? Preparing the batter in advance is a practical approach, offering convenience and possibly improving the texture. Refrigerating the prepared batter can aid in the cakes’ formation and cohesion during frying, making the cooking process smoother and more efficient.
- What’s the Best Way to Achieve a Crispy Texture? For a crispy exterior, it is crucial to heat the oil properly before introducing the potato mixture to the skillet. This technique prevents the absorption of excess oil and ensures the cakes are crispy and golden, enhancing their flavor and appeal.
- Any Tips for Cooking These Potato Cakes? When cooking potato cakes, ensuring the oil is at the correct temperature is key. Using a spoon dipped in oil to shape and flatten the cakes in the skillet helps achieve uniform thickness and even cooking, ensuring each cake is perfectly prepared.
- Can You Make These Into Smaller, Individual Sizes? Yes, forming the potato cakes into smaller sizes is an excellent option for serving them as appetizers or snacks. This adjustment will require a reduction in cooking time due to their smaller size. These mini cakes can be prepared using various methods, including pan-frying, baking, or air-frying, offering flexibility in preparation and serving.
Substituting Instant Potatoes for Real Potatoes in Recipes
This calculation is a guideline. The exact substitution might vary slightly depending on the type and brand of instant potatoes and the specific recipe requirements. Always taste and adjust as necessary. But generally, you need the same amount of instant potato flakes in cups as you would in pounds of real potatoes.
- Weight of Potatoes: 2.5 pounds of potatoes is approximately 1134 grams (since 1 pound is about 454 grams).
- Yield of Mashed Potatoes: On average, 1 pound of potatoes yields about 2 cups of mashed potatoes. Therefore, 2.5 pounds should yield about 5 cups of mashed potatoes.
- Instant Potato Substitution: Generally, for every 1 cup of mashed potatoes, you can substitute about 1/2 cup of dry instant potato flakes. So, for 5 cups of mashed potatoes, you’d need approximately 2.5 cups of dry instant potato flakes.
- Preparation of Instant Potatoes: To prepare the instant potatoes, follow the package instructions. Typically, you’ll need to add water, milk, and sometimes butter to rehydrate the potato flakes. Adjust the quantities to achieve the desired consistency and taste.
Try protein instant potatoes for some added protein.
- 2.5 pounds potatoes
- 6 ounces ham
- 1 can peas, small
- 5 pickles
- 4 boiled eggs
- 8 ounces yellow cheese
- salt to taste
- black pepper to taste
For the Sauce
- 2 cups yogurt
- 1 cup mayonnaise
- Peel potatoes and then boil until tender, then set aside to cool. Pro Tip: Cube the potatoes to make cooking time faster.
- Shred the yellow cheese and eggs. Chop the ham into small pieces. Combine these with salt and pepper to taste.
- Mash the boiled potatoes and season with salt and pepper.
- In a separate bowl, mix together the yogurt and mayonnaise, adding salt and pepper to taste.
- Prepare a cake tin with a removable bottom.
- Begin by layering the mashed potatoes at the bottom of the tin. Then spread a layer of the yogurt and mayonnaise mixture. Shred some pickles over this, sprinkle with peas, and add the cheese and egg mixture. Repeat the layers.
- Refrigerate the cake for at least 3 hours before serving.
Ensure the potato layers are evenly spread for a consistent texture. Adjust seasoning in each layer to suit your taste.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 467Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 120mgSodium 724mgCarbohydrates 36gFiber 4gSugar 7gProtein 18g
Nutrition automatically generated.