Italian Potato Patties

Janet’s Applachian Recipes

Janet Crow

By Janet Crow

Guest Columnist

When I make mashed potatoes I always make enough for leftovers so that I can make potato patties the next day. My Mama and Grandmothers made the crispiest little fried potato patties as I was growing up and I like the fact that you can really put just about anything in them.

This batch I made with a little Italian flare and even though it’s just my husband and I now, we pretty much cleaned the plate. I served them up with some leftover pintos and cornbread and it was just the perfect meal.

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Italian Potato Patties (makes approx. 12 patties)

1 1/2 C. leftover mashed potatoes

1 large egg, beaten

2 T. onion, finely chopped

1/2 tsp. italian seasoning

1/2 tsp. dried basil

12 pieces sliced pepperoni, diced up

1 C. shredded mozzarella cheese

3 T. all purpose flour

bacon grease or vegetable oil (I had leftover bacon grease in the pan from breakfast and used that)

In a bowl, combine the first 8 ingredients. Heat enough bacon grease or oil, over med. high heat, to cover the bottom of a cast iron skillet. Once heated, drop the potato mixture by spoonfuls into the pan and flatten out just a tad and reduce the heat to medium. Working in batches, fry them for approx. 2-3 minutes per side until golden brown. Remove to a paper sack or paper towel to drain and continue with remaining potatoes.

Janet Crow Crow
Janet’s Applachian Recipes
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