irections:
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Add potatoes to crockpot with 1 cup water.
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Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until tender.
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Drain excess water, then mash with milk, butter, salt, and pepper.
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Let cool slightly before forming into cakes.
Pro Tip: Make this the night before – cold mashed potatoes hold their shape better!
Crispy Potato Cakes Recipe
Ingredients:
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3 cups prepared mashed potatoes (cold)
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1 large egg
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1/4 cup flour (or breadcrumbs for gluten-free option)
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2 tbsp chopped chives (optional)
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Oil for frying
3-Step Method:
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Mix – Combine all ingredients in a bowl until cohesive.
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Form – Scoop 1/4 cup portions and flatten into 1/2-inch thick patties.
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Fry – Heat oil in a skillet and cook cakes for 3–4 minutes per side, until golden and crispy.
Next-Level Variations
Loaded Baked Potato – Mix in cheddar, bacon bits, sour cream
Veggie Boost – Add sautéed onions, mushrooms, or spinach
Spicy Southwest – Add jalapeños, cumin, and pepper jack cheese
Pizza Style – Top with marinara and mozzarella after frying
Serving Suggestions
Breakfast: Top with a fried egg and hot sauce
Lunch: Serve with a crisp salad
Dinner: Pair with roasted chicken or pork chops
Appetizer: Make mini versions with dipping sauces
