Thursday, August 8, 2013

Deep Fried Potato Cakes





To Die For.

'Sall I'm sayin'.

But first, let me just say that if you have a KINDLE...

GO HERE!!!!!

AND DOWNLOAD TRY, TRY AGAIN....

THIS BOOK, THIS ONE RIGHT HERE!!!!!



FOR FREE!

Yes, absolutely free and I'd love to have your review on Amazon once you've read this beautiful story of two hearts... two minds... two souls - torn by tragedy, brought together by faith, a derelict ex-cop, a cute kid, a great dog and a love that maybe... just maybe... never really ended.

It just got lost for awhile.

Yes, that is a shameless plug, total self-promotion, but honestly, I just love this story and who can argue with free???? Because I'm willing to bet you'll love it too.

AND THEN COME BACK TO LEARN HOW TO MAKE THESE AMAZING POTATO CAKES!!!! YOU GO AHEAD, WE'LL WAIT FOR YOU RIGHT HERE! PROMISE!

(We now return you to our regularly scheduled program...)

We make "Potato Bake" a lot. For parties, picnics, gatherings, showers, whatever... it's a huge hit in our house, with our family and friends.

Here's the Easy Peasy Potato Bake Recipe we use:

1 2 lb. bag frozen shredded hash brown potatoes
2 cans cream of chicken soup
1 12 oz carton French Onion Dip
1 stick butter, melted
2 cups shredded cheese
Salt/Pepper

Mix altogether in big bowl. You can thaw potatoes or work with them frozen. Spread in greased 13" x 9" pan.

Top with:

3 cups crushed corn flake/corn chex type cereal mixed with 1 stick (1/2 cup) melted butter

Bake at 400° for about 30-40 minutes. If I double the batch and use a bigger pan, the baking time is longer. Potatoes should look golden on sides of pan and top should look deeper golden brown and unbelievably crunchy.

:)

LEFTOVERS OF THIS ARE WONDERFUL AND I'M ABOUT TO SHOW YOU WHY....


Refrigerate leftover potato bake. Mix it up with spoon (topping and all) while cold the next day. Add more shredded potatoes if necessary for a good patty-forming consistency. I had about 1/2 pan of potato bake leftover (too much food as usual!!!!) and added about 2 cups of shredded potatoes to it. Mix well.



Form into patties about the size of, well... Hmm... About the size of my hand without the fingers. Although my fingers are very important to me.... Still, that would be too big.


Whisk two eggs and about 1/3 cup water in bowl.

Toss about a cup of flour onto a plate.

Fill another plate with bread crumbs (I used fresh from some aging hot dog rolls, but you can use whatever you like)



Once patties are all formed, dredge each one in flour, then egg, then bread crumbs.

Clean off hands occasionally....  :)

Place on tray to move outside to deep fryer so house does not smell BAD...

I have a double basin deep fryer and it cooked four potato patties at a time. Could you bake them? Sure! I like the frying texture better, but if you bake them, do it at 400° for about twenty minutes, turning after about 10-12 minutes. Outside should look crispy and delightful!!! Inside is tender and delicious, potato-ey-cheesy-goodness!



Oh my stars, these were the hit of the second party of the weekend!

(Do your summer weekends go like that???? Because ours do! Up here in the north, summer weekends virtually disappear with functions/parties/weddings/reunions. Crazy fun and just plain CRAZY!!!!)

12 comments:

  1. YUMMY!

    I read it . I loved it. I reviewed it.

    So glad you're doing a free run because your book deserves to be SEEN. And then you'll be kicking everybody off the charts and we'll have to put out a hit on those fingers you love so much.

    I'm on the fence about this recipe, though. Love potatoes and cheese. But cream of chicken soup and French Onion Dip and butter? Hmmmm. I think I had a sympathetic heart attack right after the frying part...

    P.S. Your fans are outraged on Seekerville and facebook because the BOOK IS NOT FREE AT THIS MOMENT.

    This is good. This means they want it. Or it's bad and it means they just want to harass you.

    Since you're famous and have fans, I'll bet on the first one.

    ReplyDelete
    Replies
    1. girl, not sure mentioning Hemingway in the review is gonna rack up sales LOL! Hemingway - yuck! blech! images of a drunk depressed man writing about people dying...I'm hoping Try Try Again is much better!
      ;-)
      Susanna

      Delete
  2. Downloaded book, check. Will review once read. Promise. :-)

    You lost me at the deep frying part -- I'm such a wimp, but the first recipe sounds intriguing. I bet I could substitute another creamed soup to make it vegetarian. I might just try this the next time I go brunching.

    ReplyDelete
  3. You used that word again.... What are these "leftovers" you speak of?

    But that potato casserole? LOVE that one! It's always the first thing to disappear whenever I take it anywhere!

    And IF I ever have leftovers, I'm going to have to try your potato cakes - but baked, not fried.

    I'm almost half-way through Try, Try Again. Love it. Just love it. I don't even mind that I paid real money for it when I could have waited until it was free :)

    ReplyDelete
  4. already have the book - just haven't gotten around to reading it yet! I did share your facebook post with a friend who reads christian romance in case she's interested...
    I LOVE french onion dip - don't think I could make this recipe with a container of that stuff in the house - that and a big bag of Ruffles and I have my meal...sigh...
    Susanna

    ReplyDelete
  5. Ruthy, you had me at Deep Fried Potato Cakes. But I'm also good at following instructions, so I know have Try, Try Again waiting to be read on my Kindle. :)

    Oh, I am lovin' this post.

    ReplyDelete
  6. Done!

    And aren't hash browns one of the best ingredients ever??? NO cubed potatoes for me. I love em shredded!

    ReplyDelete
  7. Thanks for the freebie!!
    This potato recipe sounds divine. I'm definitely adding it to our list.

    ReplyDelete
  8. As Ginny mentioned, I was "outraged" (not really...just frustrated...and irritated with Amazon...) that I couldn't download your book at 12:30 this morning. Instead I went to bed and started reading Valerie's "Raspberries and Vinegar" on the Nook. So I had ONE friend's book to read anyway!

    When I saw your post here, I thought you were taking leftover mashed potatoes and using those. That's what I've done: refrigerate leftover mashed potatoes (that had been beaten with trans-fat free butter and skim milk). Remove from fridge the next day (about lunchtime for me), mix in an egg, heat some oil in a skillet, form potatoes into a patty or 2 or 3, then fry until nice and golden on both sides. Serve with ketchup and a hint of salt. My mom used to make these and I carried on the tradition, but I'm about the only one in our immediate family who likes them. That's even ending because I can't handle the oil like I used to.

    Yum to hash browns! Donny and I used to make homemade ones a long long time ago. Easier to just buy them in the freezer section, LOL.

    ReplyDelete
    Replies
    1. There's that word again: "leftover".

      How does anyone have "leftover" mashed potatoes?

      Maybe I need to make mashed potatoes and then not serve them to my family! Then I'd have some to make these!

      Delete
    2. LOL, Jan! Well, when we had leftovers, it was me and my roommate in the dorm. Now, with family, there aren't any. Which is why I guess I haven't had any potato cakes in years! :)

      Delete
  9. Yum! When I lived in the dorm, my roommate and would have friend chicken and mashed potatoes one night. Then later, we'd make potato cakes from leftover mashed potatoes. I would love these!

    ReplyDelete