Search
  • Eat, Darling, Eat

Potato Cakes

Updated: Apr 14

(by Shirley Beth Newbery)


4 medium-sized potatoes, diced (with or without skins)

2 T. butter, softened

2 eggs

1 chopped onion

pinch of salt and pepper

flour for dredging

vegetable oil for frying

optional: 4 additional eggs

Place potatoes in a pot of boiling water and cook until tender.

Drain and mash with 2 T. butter and 2 eggs.

Cook onions in a small amount of water until softened.

Mix onions, salt and pepper with potato mixture.

Form mixture into small, thick pancakes and dredge in flour.

Heat oil and shallow-fry cakes, turning once, until browned.

Optional: These are delicious with a fried egg on top.


Recent Posts

See All

Butternut Squash Soup

(by Eleanor May Blackburn) 2 - 3 T. olive or sunflower oil 1 large onion, chopped 1 medium butternut squash, peeled, seeded, and cubed 1 t. cumin 1 qt. vegetable stock salt and pepper to taste Heat oi

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme