Wednesday, January 26, 2011

Potato Cakes, Just Like Grandma Usta Make

Giddy with the success of my mashed potatoes the other day, I prepared to make potato cakes with my leftovers.  I am domestic woman, hear me roar!  Grandma was a resturant cook, it's in my genes.  So while my half  bacon grease- half butter flavored shortening melted on my griddle, I added 1 egg and a handfull of finely chopped onions to the cold mashed potatoes and stirred.  And here's where grandma started spinning in her grave.  It was thin.  Very thin.  Maybe what makes to-die-for mashed potatoes isn't necessarily best for potato cakes?  I dropped a spoonfull on the griddle anyway.  As it got hot, the potatoes spread.  And spread... ever tried to turn water with a spatula?  My first try went in the trash.  I could have used flour to thicken the mix, but I didn't want a flour taste.  Ah-Ha!  I threw open the cabinet door, grabbed out the box of instant potatoes, and added enough to make the mixture nice and stiff.  And guess what.. perfect potato cakes.  Golden brown and crispy without a bit of flour.  Grandma has stopped spinning, and yes, I am once more domestic woman... hear me roar.

1 comment:

  1. Yum, I love potato pancakes. You are a genius for figuring out how to thicken your "batter".



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