These easy leftover mashed potato cakes, also known as fried potato patties, are golden, crispy on the outside and tender on the inside—made with simple ingredients you probably already have. If ...

Note: These easy patties are as good on a bun as they are served on top of sautéed spinach or kale. You can make them ahead to freeze for later. They make swift use of leftover roasted sweet potatoes ...

The star of these potato cakes are leeks gently cooked in milk and butter until they are soft and sweet. Sand and grit can hide in the long leek layers, so clean them well. Halve them lengthwise and ...

Mix potatoes, egg, egg yolk, grated cheese, parsley, salt and pepper, to taste, and onion together. If mixture is too soft, add a little flour, Shape into balls the size of an egg. Roll in flour, ...

These potato cakes are boiled and mashed into little oval cakes. A crisp shell forms around the soft potato making a Japanese tater-tot. Food blogger Marc Matsumoto shares tips and variation ideas for ...

The Melbourne chef and restaurateur shares the secrets to his giant, perfectly crisp deep-fried dish (without caving to the pressure to call it anything else). “It’s all about the batter,” he says.

"It honors the decadence that comes with Thanksgiving but with the added crunchy texture from the potato patties," says the 'Queer Eye' star Antoni Porowski wants you to think outside the bun for your ...

Note: Serve as a side to roast chicken, pork or lamb, or use as the basis for potato pancakes. Use buttery-fleshed Yukon Gold potatoes that have enough starch to fluff up nicely. To clean leeks, ...