Subject: Mashed potatoe pattys
From: bear[at]centercomp.com (Ed Hake)
Date: Mon, 18 Nov 1996 23:18:51 GMT
My mother used to make Mashed potatoe pattys with left over
mashed potatoes, and served them for breakfast with ham and eggs.
she would fry them in one of those cast iron skillits and they
would come out golden brown on the outside and solid on the inside.
I have tried to figure out how to make them come out like
hamburger pattys for years and have only been able to make a mess...
what is the secret...please...
Date: Tue, 19 Nov 1996 01:37:30 -0800
My mother made mashed potato patties, too, and I've made them on
occasion. Most of the time, if I shape the potatoes into patties with a
firm hand and a determined look on my face, they stay patty-shaped. Now
and then they'll break up.
I think my mother passed her potato-patty-making secrets on to my sister
(who she always did like better), so I'll try to remember to ask my
sister next time I speak with her. She lives halfway across the country
Meanwhile, I found an actual recipe for mashed potato patties.
Combine 2 cups cold mashed potatoes, 1 slightly beaten egg, 1/4 cup
chopped onions, and salt and pepper to taste. Mix well. Shape into 6
patties. Dip in flour, then brown slowly in butter, about 5 minutes on
Now, that sounds good, but it I'm sure my mother didn't do it that way. I
don't believe she added anything to the potatoes, but she did fry them in
butter. I fry them in vegetable oil.
Well, good luck.
From: Judy Bettinger
Date: Tue, 19 Nov 1996 12:20:31 -0700
Mix the leftover potatoes with an egg and a tablespoon
of flour before you fry 'em. A little finely chopped
onion is tasty in there, too.
From: Margaret Johnson
Date: Tue, 19 Nov 1996 14:32:46 -0500
Are you adding anything to them? My Mom always added egg to them before
making the patties. And they are wonderful! :)
From: dpnorris[at]netcom.ca (Diane Patricia Norris)
Date: 20 Nov 1996 12:50:12 GMT
I don't know the secret because as I grew up my mother and grandmother
always used their leftover potatoes and smashed them with either the
leftover carrots or leftover turnip and then fried it. Hated it. Still
It reminds me of my grandmother's roast cooked like shoeleather. She
would cook a roast for 4 or 5 or 6 hours whether it needed it or not.