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!!!!)