Left-Over Potato Cakes – a delicious recipe with potatoes, stuffing, eggs, biscuit mix, bread, french fried onions. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cold mashed potatoes, cold stuffing, eggs, and biscut mix together until well blended. If you are adding anythign else such as meat or cheese this is the time to mix that in too. If you put the mixture into the refridgerator for 30 mintutes or so it will tighten up some and be easier to work with.
2
Preheat the oven to 400. Combine the bread crumbs and friend crushed onions together in a shallow bowl. Prepare a rimmed cookie sheet by spraying it a healthy amount with nonstick cooking spray.
3
Work with 1/4 cup of potato mixture at a time and form into patties. Press into the crumb mixture. and arrange it on the cookie sheet.
4
Place in the oven and cook for 20 minutes. Use a spatula to flip the cakes and continue cooking 20 more minutes.
5
Let the cakes set 5-10 minutes before serving.
234
kcal
Calories
5
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups prepared mashed potatoes, 1 cup prepared stuffing (can be replaced with equal amounts of potatoes), 2 eggs, lightly beaten, 1 cup prepared dry biscuit mix (I used Bisquick), and more.
Yes, Left-Over Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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