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Potato and Egg Cakes

Serve as they are or with whichever toppings take your fancy!


  • 400g mashed potato, cold
  • 2 eggs
  • 1/2 tsp salt
  • Pinch of pepper
  • 2 tbsp sunflower oil

What you'll need

  • Frying pan
  • Plates
  • Cutlery


Take the leftover mashed potato out of the fridge and break it up a bit using a fork. Add the eggs, salt and pepper to the mashed potato and mix.

Heat some of the oil in a large frying pan over a medium heat.

Spoon a large spoonful of the mixture into the pan and allow to spread out until the ‘cake’ is the same thickness all over.

Allow to cook for around 4 minutes on each side until golden brown and then flip and cook for the same amount of time on the other side.

Keep cooking until all of the mix is used up. Don’t overcrowd the pan, and add more oil as needed.

Recipe by Fresh off the Grid