Buttermilk Potato Cakes
The buttermilk makes these potato cakes some of the most creamy and decadent you'll ever try. They are the ultimate in comfort food when you are in need.
The buttermilk makes these potato cakes some of the most creamy and decadent you'll ever try. They are the ultimate in comfort food when you are in need.
Ingredients
1 bag (22-ounce) frozen cut russet potatoes, Ore-Ida® Steam n’ Mash®
1⁄4 cup buttermilk
2 tablespoons butter
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon ground mustard powder, McCormick®
1⁄2 teaspoon garlic powder, McCormick®
All-purpose flour
2 tablespoons extra virgin olive oil
Kosher salt
Crumbled cooked bacon, Hormel® (optional)
Chopped fresh chives (optional)
Directions
Cook potatoes according to package directions. In a bowl, mash potatoes with buttermilk and butter. Stir in egg, parsley, mustard, and garlic powder. Shape mixture into eight patties. Dredge patties in flour, shaking off excess.
In a large nonstick skillet, heat oil over medium-high heat. Fry half the patties in hot oil for 3 minutes or until nicely browned. Gently turn cakes over and cook 3 minutes more. Drain on paper towels. Repeat with remaining patties. Season with salt. Top with crumbled cooked bacon and chives (optional).
