Potato Cakes!


This side dish is pretty versatile and with every “cake” recipe, you can add whatever your hearts desire!  I made a huge batch of the mashed potato base and served it with breakfast and then again with dinner the following night!  The texture is like a tater tot…flaky and crispy!  It’s a great substitute for hash browns with breakfast or smother it with gravy for dinner, paired with a nice pork loin roast and you’ve got heaven on a plate!


Potato                            5 medium

Roasted garlic            1 whole bulb, minced

Sour cream                 1/4 cup

Chicken broth             1/4 cup

Parmesan cheese         1/4 cup

green onion                  2 stalks, minced

salt                                    TT

pepper                              TT

panko                                2-3 cups


  1. Boil potatoes in a large pot with water that is covering about an inch.  With the lid on, simmer potatoes until fork tender, about 20-30 minutes.
  2. Drain water and keep potatoes in the pot.
  3. Mash together:  potato, roasted garlic, sour cream, chicken broth, Parmesan cheese, green onions, salt, pepper and panko.
  4. Taste your mashed potatoes and adjust seasonings if needed.
  5. Make your patties.  I usually make them 2.5 inches in diameter and about a half inch thick.
  6. Place remaining panko on a platter and dredge your patties in it.
  7. In a frying pan, heat preferred oil to medium-high heat.
  8. Brown on both sides, about 3 minutes each side.

**Add crisp bacon or ham if you wish!!**


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