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anybody else grow up loving "smashed tator patties"?

RRPRRP Posts: 22,034
edited 4:59AM in EggHead Forum
OK...I may be older than a bunch of you, but when I was a kid back in the 50's we loved left over mashed potatoes which my Mother would then form in to patties and fry them. Last Thursday my sister-in-law left us about 3# of fresh - NOT instant - mashed potatoes. I'm sure it's simple, but does anybody have a recollection of that 50's PGASAWAC recipe? (PGASAWAC = Pre Give A Sh*t About Weight And Cholesterol?)
L, M, S, &  Mini
And oh yes...also a 17" BlackStone gas fired griddle! 
Dunlap, IL
Re- gasketing AMERICA one yard at a time!


  • BENTEBENTE Posts: 8,337
    i did some two weeks ago but all i did was add butter to a pan make them into patties and fry them with a little salt, pepper, and dizzy pig cow lick(i am getting carried away i know but i have put it onto popcorn and EVERYTHING else)when they developed that "crust" i pulled them addes butter and enjoyed i dont know what else i would do diffrently except maybe make them silver doller size

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BlueSmokeBlueSmoke Posts: 1,678
    "A recollection" is about all I have... Add an egg to each couple pounds of potatoes; you want the potatoes stiff enough that you could form them into a ball. If, with the egg added, they're too loose add flour by the tablespoon till they're stiff enough. Put a ball, bigger than an egg but smaller than a baseball, in a hot greasy skillet; flatten the ball and fry till golden.[p]Fry 'em in bacon drippings from the can on the back of the stove. Don't use butter unless company's coming.[p]Gettin' hungry for 'em myself.[p]Ken

  • RRP,
    But of course!!!![p]Chef Jerry

  • AlaskanCAlaskanC Posts: 1,346
    RRP,[p]We always called it lefse, even though we knew it really wasn't the real deal. :)
  • Chef WilChef Wil Posts: 702
    sounds familar with the cajun trilogy added as well, saute'd onions, bell peppers, celery, and garlic makes a cup of jello taste good.

  • RRP,
    You have a wart older than me. Potato Cakes? Lots of syrup and butter.[p]Mike

  • RRP,[p]I'll try and find my recipe in the morning and e-mail it to you. I use egg, flour, and sometimes green onion. Have a nice eveinig. AZ
  • Celtic WolfCeltic Wolf Posts: 9,773
    RRP,[p]Shape Cold Mashed Potatoes into small flat cakes and roll in flour. Butter Hot omelet pan, put in cakes and brown one side, turn and brown other side adding butter as needed to prevent burning. [p]Easy Peasy :)[p]Plagiarized for the 1944 Edition of the Boston Cooking School Cookbook.
  • BordelloBordello Posts: 5,926
    Hey Ron,
    Guess Old Bordello is up there in the age thing with you. LOL
    I'm still doing the leftover "Smashed Tater" thing. I do it mostly with real tater's but also with the tater's I get from Costco.[p]Ha,
    I guess being divorced twice and single for 30 years has taught "Old Bordello" a thing or two.[p]Cheers,
    Old Bordello Bob
    Ugly Old Fart with no sense of humor

  • RRP,[p]My mother's simple version --[p]shape cold leftover mashed into patties about half-an-inch thick and three to four inches around. Heat bacon grease in cast-iron skillet until it just starts to smoke, back off the heat a bit, and add tater cakes. Cook until crisp-brown on the bottom, then flip. Pull when second side is crisp.[p]Note that her mashed potatoes where just potato and milk; no water, no butter, no other additives.[p]Tom
  • RRP,[p]I miss my the way my mom used to make them. I may have to cook some myself. I thinking a little sharp cheddar and some crumbled bacon mixed with the potatoes before cooking would be good, maybe even add a dollop of sour cream on top.
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