Post image for Parmesan Encrusted Potato Salad Cakes

Parmesan Encrusted Potato Salad Cakes

by Tickled Red on May 11, 2011 · 43 comments

Lately our surf loving lifestyle has kicked into overdrive. It never fails, when April rolls around and M2 has his birthday we seem to jump from spring to summer in a flash. The boys sports teams are in full swing, school is focused on end of the year tests and Surferboy is burning the daylight hours between work, coaching and surf contests. This means we won’t stop moving until mid October. Add my new schedule into the mix and you have the makings of a side show for Barnum and Bailey’s, I call it Spinning Plates a la Red. I can envision a navy coat with tails, white sparkly leggings and blinged out red Vans. Throw in some fireworks shooting out of the plates and I may just steal the show from the clowns, watch out Bozo.

Let’s see the last recipe that I shared with y’all was for my Tangy Potato Salad, I figure this is as good a place as any to pick up where we left off. During the summer with all of the many outings, picnics and get togethers we enivitably have some potato salad left over. I’m going to assume that you guys have the same conundrum in your house as we do, “What do we do with all of the leftover potato salad?” Well let me share with y’all what I do, I fry it.

Yes you heard me correctly, I fried my tater salad. My Tangy Potato Salad was healthy until I got my bored with leftovers mitts on it. Well okay, to be honest I actually pat it into little pancakes, lovingly add a fresh coat of shredded parmesan and then sear them in a skillet so technically they are not deep fried but still…OMW!! Talk about jazzing up your leftovers, they’re off the hook nummy. They are super easy to make and here’s what you do…

Mash your potato salad with a potato masher and add a little parmesan to the mix.

Form the potato salad into little pancakes. Layer the bottom of a glass dish with shredded parmesan and press your potato salad pancakes firmly down on top of the cheese. Coat the tops with more parmesan. Don’t be stingy, you want a nice solid, crisp coat of cheese on your potato pancakes.

Gingerly place each pancake in a preheated nonstick skillet coated with olive oil.

Let them sear on each side for approx. 4 minutes or until golden brown. Be careful when you go to flip them, they’re delicate.

Oh yeah, now that’s what I’m talking about kiddos!

The crisp parmesan crust only enhances the mediterranean flavors already found in the potato salad.

So the next time that you’re stumped this summer and can’t think of what to do with all of your leftover potato salad simply add cheese and fry it up. I’m actually going to make another batch for frying purposes only.

By the way, how do y’all jazz up your leftovers?

Have fun playing around in your kitchen with this recipe and keep me posted on what new creations you come up with :)

Xoxo,

Tickled Red

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Parmesan Encrusted Potato Salad Cakes-Makes Approx. 4-6 cakes

*This recipe depends on the amount of leftovers that you have*

3 cups potato salad

1 cup shredded parmesan cheese

1 teaspoon olive oil.

Prep: Coat a non stick skillet with olive oil and preheat on medium high.

Add approx. 2 tablespoons of parmesan to the leftover potato salad and mash with a potato masher or fork; some small pieces left whole are perfectly fine. Do not whip the potatoes or you risk the chance of creating moisture, this will cause your pancakes not to form or hold together as well.

Form small round cakes in your hand approx. 4″ in diameter, roughly the size of a hamburger patty.

Layer a square or rectangle baking dish with half of the parmesan cheese and press the potatoes cakes firmly in the cheese to throughly coat the bottom of the cakes.

Liberally coat the tops of the cakes with the remaining parmesan cheese.

Gingerly transfer the parmesan encrusted potato cakes to the preheated skillet and sear on both sides approx. 4 minutes or until golden brown. Be careful when you flip the cakes because they are delicate.

Serve warm and enjoy!

Shari/ Tickled Red

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{ 43 comments… read them below or add one }

Leslie May 11, 2011 at 7:31 pm

Red, that right there is freakin’ INSPIRED! Mwah!

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Tickled Red May 11, 2011 at 7:39 pm

LOL…MWAH back at you love!! Bring the boys over sometime this summer pretty please :)

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Jennifer (Savor) May 11, 2011 at 7:46 pm

This is a recipe to drool over – share?

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Tickled Red May 12, 2011 at 10:41 am

Absolutely! Doors open :)

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Kevin (Closet Cooking) May 11, 2011 at 7:48 pm

Potato salad cakes are a great idea!

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Tickled Red May 12, 2011 at 10:41 am

Thank you!! I had a blast with these :)

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Katrina @ In Katrina's Kitchen May 11, 2011 at 8:50 pm

This is all kinds of right.

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Tickled Red May 12, 2011 at 10:40 am

Why thank you darlin’ . It’s not often someone tells me that I’m right ;) (giggle)

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Jen @ My Kitchen Addiction May 11, 2011 at 8:51 pm

Oh, this is just brilliant! I always have leftover potato salad that just sits in the fridge because we get sick of it. I will make these next time!!

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Tickled Red May 12, 2011 at 10:39 am

Thanks darlin’!! I hope that you enjoy them, I know what you mean by the end of summer I usually can’t even say the words P—– S—– :)

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Amy | She Wears Many Hats May 11, 2011 at 8:58 pm

Goodness this looks flat out good! I want some. And I want it now. Right now!

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Tickled Red May 12, 2011 at 10:38 am

Let’s see you hop in the truck hit 40 and… :) Voila! I’ll even try to make a nifty drink for you just don’t expect it to be as fab as yours.

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foodwanderings May 11, 2011 at 9:45 pm

Oh yum!! The color you achieved on these cakes is unbelievable!! Just gorgeous! Excellent idea foe leftovers!!

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Tickled Red May 12, 2011 at 10:36 am

Oh thanks! Wast not, want not right :)

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marla May 11, 2011 at 10:44 pm

Really??? Oh yes, this looks amazing! I envision being the all star at potlucks with these babies :)

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Tickled Red May 12, 2011 at 10:36 am

Thanks!! Girl you are already an all star to me :)

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Aggie May 11, 2011 at 10:50 pm

goodness gracious lady. I’m going to be dreaming of these tonight!! Look at that crust!

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Tickled Red May 12, 2011 at 10:35 am

Crispy parmesan dreams are one of my favs! Hope yours were good :)

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Ethan May 12, 2011 at 1:51 am

We need to be friends for reasons like this! It’s summer potato salad picnic meets Chanukah latke:)

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Tickled Red May 12, 2011 at 10:34 am

I adore making new friends :) Stop by any time and hangout with us.

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Maria May 12, 2011 at 10:49 am

Great way to use up potato salad!

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Tickled Red May 12, 2011 at 10:57 am

Thanks Maria! I hope that you’re having a wonderful day and have an oven full of cookies baking away :)

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Michelle May 12, 2011 at 1:28 pm

Those sound and look yummie yummie YUMMIE!

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Tickled Red May 13, 2011 at 9:25 am

What up GF!! Come have a stack with me :)

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Barbara | VinoLuciStyle May 12, 2011 at 2:30 pm

You are OH MY wonderful Red. I have on many occasions fried up potato pancakes from leftover potato salad but never thought to add the coating of Parmesan cheese; looks so good I want to make some ‘tater’ salad just so I can fry some!

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Tickled Red May 13, 2011 at 9:26 am

You’re wonderful too!! And by the way I am cheesy, so therefore I pretty much add cheese to everything :)

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Meredith May 12, 2011 at 2:41 pm

Drool! As a lover of all things potato pancake this just looks awesome!

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Tickled Red May 13, 2011 at 9:27 am

LOL…Potatoes are my kryptonite :)

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Mandy - The Complete Cook Book May 12, 2011 at 11:49 pm

Red, you are a genius! Hot decadent potato salad over with a crisp cheesy crust – doesn’t get better than that.
Enjoy the summer and your busy schedules – we are heading home in 6 weeks to a cold winter :-( I am not good with cold weather.
:-) Mandy

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Tickled Red May 13, 2011 at 9:28 am

Hee, hee…I know right!! You can’t ever go wrong with fried parmesan and potatoes :)

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DessertForTwo May 13, 2011 at 12:25 am

These look great!

I usually jazz up leftovers by adding a new starch: brown rice, whole wheat couscous, etc. Fresh herbs + lemon zest and it tastes new!

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Tickled Red May 13, 2011 at 9:32 am

Thank you so much :) Oh that’s brilliant with the couscous!!

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Sylvie @ Gourmande in the Kitchen May 14, 2011 at 8:45 am

So smart! I don’t think I’m going to look at leftover potatoes the same way now.

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Shaina May 17, 2011 at 2:07 pm

These look amazing. I want to eat them right now.

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Tickled Red May 18, 2011 at 1:00 am

I\ll make some especially for you come on over anytime :)

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SMITH BITES June 5, 2011 at 7:15 pm

OMG, OMG, OMG – I DIDN’T THINK THERE WAS ANYTHING BETTER THAN POTATO SALAD!!!! i am about to have a heart attack . . . must. make. soon.

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Marla June 7, 2011 at 9:26 am

Hey Red….would you consider adding these potato cakes to this weeks appetizer line up for Get Grillin’? It looks amazing. You can link up to 3 of your amazing recipes :)

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kelli June 17, 2011 at 7:43 am

Hello there Red! I am new to your blog. Found it thru Bakerella, and I must say that these look soooo yummy. I just wish my boys (hubs and son) would like potatoe salad so that I could make these. I might have to make it just for me. although I am not sure I would be able to eat all of it myself!! (Maybe take the rest to work and let them eat it) take care and have a great summer!~K

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Barbara | Creative Culinary July 4, 2011 at 1:57 pm

I love me some potato salad I do…but I think I would make it JUST to have leftovers so I could encrust it with Parmesan and make these. Yummalicious!

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RJ Flamingo July 5, 2011 at 2:59 pm

Oh, criminy, Red! Now I wish I’d made my own potato salad for the party we went to, yesterday, just so I could do this! *Faint!*

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Kathy - Panini Happy July 6, 2011 at 5:53 pm

Now that is one fabulous, creative idea!

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