Potato cakes make a great hearty and delicious meatless main course, side dish or appetizer; usually made from leftover mashed potato that is fried in a hot skillet until browned and crispy.

The sauce is a killer…..( I am a mushroom lover, as you can tell….), you defiantly need to make it with the cakes! 

The potato cakes start off as just sending a picture to my sister. Of course, whatever you make you have to share. We were going to the gym that night and she insisted on me bring her just one to “try”. I being the loving sister said- sure why not?

Here we are in front of the gym parking lot about to walk in to get our exercise going; she opens the container with the potato cake!

A couple delicious, hearty bites…once her lips are licked clean and the cake is gone… and then we were ready for a great workout! Anywhere these potato cakes go, I guarantee you there will not be any leftovers. 


Makes about 10 Potato Cakes



Potato Cakes:

1 1/2 pounds russet potatoes, peeled, boiled and mashed

1 large egg

2 Tbsp. Butter -melted                        

2 Tbsp. all-purpose flour

3 green onions, thinly chopped (optional)

1/4 teaspoon black pepper

1 tsp. Salt or to taste

1/2 cup dry bread crumbs

Oil for frying

 Mushroom Sauce:

2 Tbsp. butter

1 large coarsely chopped onion

8 ounces fresh sliced mushrooms (I used white button)

Salt and pepper to taste

1 cup sour cream


Potato cakes:

Peel and cut potatoes into 1-inch-thick slices. Put potatoes into a saucepan; cover with water by 1 inch. Add 1 teaspoon salt. Bring to boil, reduce heat and simmer covered for about 15-20 minutes. Drain water from potatoes; return potatoes to pot. With potato masher, mash the potatoes. Set aside to slightly cool.

In a large bowl, combine mashed potatoes, egg, 2Tbsp. flour, 2 Tbsp. melted butter, salt, chopped green onion, and pepper. The potato mixture should remain a little tacky but workable. Shape into 9 equal portions, shaping each in to 3/4 inch thick patty;

Set a 12-inch nonstick frying pan over medium heat. When hot, add oil.

Place ½ cup bread crumbs in a shallow dish. Take one potato cake and dredge in bread crumbs; place in frying pan.  Cook until well browned on the bottom, 3- 5 minutes. Turn cakes over and cook until browned on the other side, 3-5 minutes longer. 

Fry potato cakes in batches. Drain briefly on paper towel and serve hot with mushroom sauce.

Mushroom Sauce:

In a medium saucepan, sauté onions in butter for about 2-3 minutes. add mushrooms season with salt and pepper and sauté for another 2-3 minutes.

Add 1 cup sour cream and turn it off. Mix until combined.

Serve with potato cakes.