Every Thanksgiving, my Oma Engels would stand in the kitchen and make these for our evening supper. We always had our Thanksgiving dinner mid-day, and in the evening would have a simpler meal of turkey sandwiches, all of the sides and these wonderful Kartoffelpuffer.
While traditional Kartoffelpuffer are made with grated potatoes, much like a hash brown, this is the kind I grew up with, and is the perfect thing to make with your leftover mashed potatoes.
This recipes is extremely flexible. I had about 4 1/2 cups of mashed potatoes here. We’re going to add a couple simple ingredients, and the quantities will be based upon how much mashed potatoes you have leftover.
In a bowl, whisk together the following – For every 1 1/2 cups of mashed potatoes you have:
1 egg, 1 Tb flour, 1/8 tsp baking powder and salt & pepper to taste.
Again, whisk those until thoroughly combined, and set them aside for a moment.
Finely mince a tablespoon or so of onion, again, for every cup and a half of potatoes you have.
Stir these all together with the potatoes until combined.
In a large skillet, melt a couple tablespoons of butter over medium heat.
Scoop the potatoes into the skillet. I find a muffin scoop is perfect for this. Don’t crowd them.
Let them cook for just a minute, and then flip them over…
Press them down a little with the back of your spatula, until they are about 3/4 inch thick. Let them cook 3-4 minutes until golden brown, and then flip them over one last time to brown the original side all the way.
Lay them on a plate that is lined with paper towel, to absorb the excess oils. Repeat with the remaining potatoes. Add butter to the skillet as needed.
Here’s another variation…add some grated cheese to the potato mixture. You could also add some crumbled, cooked bacon. Yum! Because these variations are perfectly acceptable – if you make “smashed” potatoes in your house rather than “mashed” potatoes – this recipe is perfect for those as well!
Mmmm… these make me think of my Oma.
I miss her dearly.
- To be made with leftover mashed or smashed potatoes.
- For every 1 ½ cup of potatoes (approximate)
- Whisk together the following:
- 1 egg
- 1 Tb flour
- ⅛ tsp baking powder
- 1 Tb minced onion
- Salt & pepper to taste
- Whisk the eggs, flour, baking powder, salt & pepper until smooth. Stir into the potatoes, along with the minced onion until combined.
- In a large skillet, heat a couple tablespoons of butter over medium heat. Scoop the mixture into the skillet in mounds, about ⅓ cup or so each, do not crowd them.
- Let them cook for just a minute, and gently flip them over. Using the back of your spatula, gently press them to ¾ inch thick. Let them cook about 3 or 4 minutes on that side, until it is golden brown on the bottom, then turn them over and finish browning the original side.
- Place cooked patties on a plate lined with paper towel to blot off the excess oils. Repeat with the remaining potato mixture. Add butter to the skillet as needed.
Need some more inspiring recipes to use up your Thanksgiving leftovers? Check out some of these:
Breakfast & Brunch
- Turkey Enchiladas by Webicurean
- Thanksgiving Leftover Casserole by FamilyFoodie
- Turkey and Cranberry Monte Cristo by Supper for a Steal
- Thanksgiving hangover sandwich by Crispy Bits & Burt Ends
- Turkey Tamale Pie by Dinners, Dishes, and Desserts
- Thanksgiving Leftovers Pot Pie by I Run For Wine
- The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes
- Turkey Vegetable Hash by Generation Y Foodie
- Turkey Tetrazzini by That Skinny Chick Can Bake
- Thanksgiving Leftovers: Turkey and Andouille Gumbo by Catholic Foodie
- Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz
- Thanksgiving Turkey Banh Mi Sandwich by 30AEats
- Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet
- Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again
- Turkey and Mushroom Risotto by Comfy Cuisine
- Vegetarian Shepherd’s Pie by The Wimpy Vegetarian
- Skillet Turkey Reuben by Cindy’s Recipes and Writings
- # glutenfree Turkey Shepard’s Cake by Cooking Underwriter
- Turkey shepards pie! by The Realistic Nutritionist
- Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog
Soups, Salads, Sides & Starters
- Gluten Free Turkey and Dumplings by The Meltaways
- Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen
- Curried Turkey Salad by Kimchi Mom
- Potato Patties w/ Tomato Salsa by La Cocina De Leslie
- Spicy Coconut Turkey Soup by Diabetic Foodie
- Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks
- Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen
- Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips
- Leftover Turkey Soup by Bobbi’s Kozy Kitchen
Sweets & Desserts
- Cranberry Sauce Crumb Bars by girlichef
- Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious
- Chocolate Peanut Butter Potato Frosting by Yummy Smells