Place 6 whole, medium-sized, peeled potatoes in a pot with enough boiling water to cover them, leaving room for the water to bubble. Add 1 teaspoon salt. Cook potatoes about 12 to 15 minutes, until crisp-tender. Do not overcook. Drain. Cover with plastic wrap and refrigerate overnight. The next day, use a kitchen shredder to shred the chilled potatoes. Add freshly ground sea salt and freshly ground peppercorns, to taste. Sprinkle a dash of ground red pepper or top, to taste (optional). Add 2 tablespoons melted butter, 2 well-beaten eggs, and ¼ cup self-rising cornmeal mix. Fold gently, until all ingredients are combined. Pour peanut oil into a heavy skillet, just enough to generously coat the bottom. Place the oil over medium heat. Meanwhile, form potato mixture into potato patties. Place the patties into the heated peanut oil in a single layer. Fry over medium heat until the under side is brown. Turn, and brown the other side. When both sides are brown, remove from skillet and place on a platter with paper toweling to drain. Continue this procedure until all patties are browned and drained. Remove from platter and place on a nice serving dish. Serve immediately—while hot! These are crunchy and crusty on the outside and full of flavor on the inside! I hope you enjoy them! --Betty
This video is a creation of bettyskitchen. You can visit bettyskitchen for complete recipes, and more videos.
Turn your leftover mashed potatoes into a scrumptious second meal with yummy potato patties. Betty's version of this classic potato favorite is really effortless to make. Simple yet satisfying, lip-smacking dish makes for a great treat after a hard day's work and is quick and easy to make. Stream the video recipe and get making this at home.