Potato Cakes - (Tater Pancakes) - Depression Era -The Hillbilly Kitchen

Hello friends and welcome to the peasant

kitchen

, today we are going to make

potato

cakes

. Potato

cakes

are a very, very old recipe, they have been around forever and they are leftover recipes, so there is a way to stretch the food. I've had it when my kids were little. I can't even tell you how many times I went in and picked up a couple more kids and they were all hungry and I went to make dinner and either I didn't have any

potato

es or I ate one or two potatoes, so I look in the refrigerator and look for leftovers and usually, I get potato cakes, they are super simple to make and are very, very hard to mess up.

I have the basic ingredients here and most of the time when I made them when the kids were little I didn't add anything more than flour, milk, an egg, a little salt, pepper and almost always a little onion powder just for give it more flavor. I will tell you that you can stretch your potatoes quite a bit with this. If necessary, I have about 3/4 cup of flour here and I have a cup of milk. I probably won't use all of it because you want the dough to be pretty thick, but if you were to feed it. many children could use these same two cups of potatoes and I have about 2 cups of potatoes here and they could add a 1/2 cup of flour 2 eggs and even more milk to stretch them further and feed more people, but for now today we have about two cups of leftover cold potatoes and just go ahead and dump the flour in there.

Now I'm using self raising flour, you can use plain flour and no baking soda or you can use plain, sorry. baking powder or you can use plain flour and add a little baking powder. I like mine a little fluffy, so I live in them a little, so I use self-raising flour or add a little baking powder if I'm using all-purpose flour, here's the egg, beaten a little before I throw it in there by itself to make it easier to mix and although the leftover potatoes are seasoned with salt and pepper, you will want to add some. more because you added the flour, you added the egg and you will add the milk and this is just to test.

I'm making them for myself in bread. Bread definitely likes more salt. You'll like it softer than that. and I'm going to mix this up a little bit. Oh I forgot my onion powder and I know some of you were seeing chopped onion over here even if I add chopped onion to you I still like a little bit of onion powder just because the way the flavor mix is ​​and I'm probably using about a teaspoon to half a teaspoon, if I wasn't doing anything else, if I wasn't putting any other additives in it, I would put in at least a teaspoon of onion powder. this because this is a leftover recipe and one of those things that you can't mess up if for some reason you have to make them and you don't have an egg, you can make them without eggs or people with egg allergies, you can make them without eggs and I'll start with about half of this and milk and I'll see what I have here.

How much milk you add will really depend on how thick your leftover potatoes are to begin with, okay, actually. It looks pretty good, you want it to stick to the fork but still fall off, it's the spoon, you can mix them with a fork or a spoon or whatever because you want them to spread when you put them in the pan and we're going to fry these um I'm on medium heat you just want to put enough oil in your pan to cover the bottom of the pan it's up to you what kind of oil you used to cook them in.

I like grapeseed oil or corn oil for these I use a lot of corn oil for these just because that flavor is so good with potatoes, you can also fry them in butter or some other fat you like. I usually use corn oil, sometimes I make butter or the grape seed oil now what I have here are some of the unlimited add-ins that you can make with these and I told you this is a leftover recipe this is an exaggeration what a meal you have, you can use the leftover ham in these If you're trying to give some vegetables to your kids, you can chop up some cauliflower very fine and add it to this and the kids wouldn't know it's there and you could put some vegetables in that way.

What I'm making here is a kind of loaded potato pie. I have some shredded cheddar cheese, some crumbled bacon, some finely chopped onions, and some finely chopped green peppers. Now if I were making these for kids I would just use what I have in this bowl. right now or maybe add some cheese if they're older kids you might get away with the bacon like I said put some veggies on them but I'm going to start with these just the basic ones and then I'll add this other one. things now I already have my pan on and like I said, it's on medium heat, you can see my oil is hot and it's starting to build up here and if you just use a regular guard, a regular table spoon to get them out.

I'm going to give you about the right size, just a full tablespoon and you don't want to overcrowd them, and you're going to let them fry um three four minutes on each side, maybe a little bit longer, depends on how much milk you use. Put them in and how moist they are, you can even make them without milk and make them really thick and just press them with the back of the spoon, but like I said, when I made them I always made them to stretch the food. so I would add the milk and stuff to make them last longer when you serve them, you can serve them like this, you know, without anything, just as a garnish.

My kids really like them with ketchup if you are making them because the adult sour cream is a good dressing or if you are making them like I have them here with the bacon, onion and peppers serve them with a little ranch dressing which is also very good and Brett likes them that way because he likes baked potatoes a little bit and it gives him the same flavor when I started this video I said it was a very old recipe and it was used to stretch food. This recipe was used widely during the Depression here, but I'm suspicious. it's probably a lot older than that, I'm guessing this recipe probably dates back to the potato famine in Ireland and I know we have some viewers in Ireland so if you watch this video maybe you can give us an idea of ​​that if it really is that old, I said, I suspect that's probably where the basic recipe originated from.

Another thing I used to do with these two when my kids were little, sometimes I added corn, just make sure you drain the corn really well and mix in some corn. there, especially if you're making it all with leftovers and you have some leftover corn, you can get rid of it because leftover corn really isn't that good on its own and you need to fry it until it's this shiny. They are nice and golden brown before you turn them, they take as long to cook as a pancake and my kids used to call them potato

pancakes

.

You can see they lift them up a little bit as they can, but not much because it was just self-rising flour that doesn't have a ton of baking powder in it but it has enough to make it rise and I didn't use as much if you want it to be fluffier because you have a lot of potatoes in there and With such a small amount of flour, you can add a little baking powder even with the self-rising flour and it will make it fluffier. I'm going to add these ingredients one at a time because they're actually all different variations of the recipe.

I'm going to start with just the chopped onions, if you have little kids, they won't eat these little kids anyway, a little more onion, but whatever you add, stir it in now when you take it. If you want to drain them on something, a rack or some paper towels or something, they're done, they look great. The second side actually looks a little better than the first because my pen is the right temperature. Now there are some here with our onions while you pick up these two you may need to add a little more oil because some of the oil is being absorbed and your potato cakes keep an eye on the temperature of your pan make sure it doesn't get too hot because Sometimes when you fry something like this, the temperature will go up and they will start to burn even if you don't change the settings on the stove, so you may need to turn them down a bit after frying.

I have cooked one or two pans while they fry. I want to take just a minute and think about everyone who is a part of this channel and I want to tell you how great our God is if you need encouragement. something to show you that God answers prayers and that he is very real and that he cares about our daily lives. I want you to go back and look at the latest videos and some of the comments on or if you're one of those people who are looking for God but aren't quite sure if they're looking for something to show them that he's real or maybe he wasn't.

I don't know, there are many people who simply cannot understand the fact that the creator of the universe is interested in our lives and I want to tell you that he really is and we as part of your life wonderful things can happen to you if you are not saved first you have to be safe because Jesus said no man comes to the Father but through me, so if you are not saved but are seeking God, find a Christian friend or a church that can guide you through the process of being saved or leave a comment here and whether it's me or someone else. whoever watches these videos they will guide you through the steps they will tell you what you need to know they will give you the resources so that you can find that peace of forgiveness and you can receive eternal life but I have to tell you how God is okay, I don't know, three years ago or four weeks I announced that I was going to do this full time and a few hundred of you or several hundred of you actually said that you were praying for this channel to be successful. and what God has done because you all have prayed is that the last video I uploaded received over a hundred thousand views in the first week it was available.

Now I know it's not phenomenal by YouTube standards, some people may be doubting this. and watching this, but probably like a hundred thousand views, 100 thousand uses, they have a lot of views for a cooking show and it's definitely a lot of use for our channel on average, when we upload a video the first week, it gets three thousand views. It went from that three thousand to over a hundred thousand, that's more than ten times, okay, that's a big increase and not only did the views increase that much, but on average our channel gained about a thousand subscribers a month over the last week .

I've gained five thousand subscribers, so I want to welcome all our new subscribers. Thank you so much. God really is interested in our lives, he really cares about what we do on a daily basis, he really listens to our prayers and he really answers them and it totally changes your life when you have that when you are a part of that when you know that God is involved in your life when you know that God cares about you when you know that there is an Almighty God that you can call when you need something and I really wish that everyone who listens to this can find Him and that is my prayer is that everyone who is here in this video and who watches this video discover that you know what it is to have an almighty creator of the universe.

God is part of his life, who will answer his prayers, who will give them what they need, maybe not everything they want now. I'm not going to sit here and tell you that every prayer you pray, God will tell you that sure here is because it doesn't work that way, but God will give you everything you need and give you the desires of your heart just like the Bible says. he will do it. You will know that I am here telling you to go back and look and you can see the evidence faith is really believing in something for which there is no proof and there is no proof but there is a lot of evidence in life and if you are really looking for God and you look you will find enough evidence to believe without shadow There is no doubt that he is real, so thank you all so much for your prayers.

I can't really tell you what they mean, how important they are, but those of you who are praying know what they mean and you know how important they are. and you know how powerful they are, so thank you very much, welcome to all our new subscribers. I hope you stay here for a long time and I know some of you have been watching these videos for five years. I've been with us since that first silly video. Hey, we've got another painful one ready to go. The onions, don't change it so much. I'm going to go ahead and my cheese should have made it while I was talking.

I want to make sure to stir the cheese well because you really don't want it in your pan. Are we going to have to add a little oil before filling the next pan? My pan is getting hot so I'm I'm going to turn it down a little bit and that's what makes it so bad here. I'll run out of dough before I have all my ingredients, but you can see something happening here every time you add something else to this. it increases the amount you have so you're stretching those 2 cups of potatoes so they're not feeding more people and that's the point of this recipe, that's how it came about, like I said what's the stretch of what you ate? all of that will go with potatoes, you can add it in here, you can make it like a little bit of mince if you have some leftover roast and some peas, and make a shepherd's pie flavor that's really good here, gosh, anything if like that I'll go with potatoes, you can throw them in there.

Next we're going to do our peppers so we have onions, peppers, cheese and so far this is vegetarian. If you're looking for a really good vegetarian side dish and maybe you even know that if you're making a big dinner and a vegetarian comes over, this could almost be a food because it contains cheese likeprotein and it has the peppers and onions, the cheese makes it a little more liquid as it melts and it sticks to the spatula, it will also stick to the pan, so you'll have to loosen them a little bit as they can. As for the amounts of things you add here, it really depends on you and your tastes, like cheese.

I added almost two cups of shredded cheese, but I had already cooked almost half of my dough, my kids would eat it if it was 80%. cheese I said the cheese makes it run here, which makes it break down easier, so depending on the type of texture you want, you may not want to add as much cheese, you may want to make two cups in a full batch, which is what I had. there or maybe even reduce it to a cup of cheese and a whole batch the same way with the peppers and onions and stuff, just based on what you like or how much you've eaten if you're making leftovers.

What I had was about half a pepper and half an onion that I had chopped up nicely. Now I've used a lot before on peppers, so there are quite a few peppers in there, maybe you don't like that meaning. you made and you want more, but there aren't really any hard and fast rules on how much you would add, where I put the cheese here, my batter looks a little thicker, but once the cheese melts, you know the potato cakes aren't as thick. and I added a little bit of oil here, but where all my cheese is melting, it has oil, so it looks like I added water oil to it.

The cheese also really changes the color and texture. You can see here, these are the ones with the onion and these are the plain ones, it changed a little bit even with the onions, but the color really changed after adding the cheese. Okay, now these are going to be very soft because of the cheese, don't worry about that, just be careful when you take them out, they will become stiff as the cheese cools a little. Be careful with them because they will break quite easily and now we are going to make some of our peppers. Up to this point, you're fine. the kids maybe not with the onions the kids are definitely not going to like the pepper so with the peppers you still have a vegetarian side dish and I'm going to add some bacon now I'm not going to put all this crumbled bacon in here because I cook a lot of this it would be too much with the bacon now with the crumbled bacon or if you put some small pieces of chopped ham in there or something like that it would make a really good lunch. all alone and I've done things like that many times, it's a hot lunch and it's something different, you know, when you're looking for something different for lunch, sometimes this is a good option with bacon or with a little ham or even doing things like that .

I said the young shepherds pie version where you put some small pieces of chopped roast and maybe some peas in here, okay these with the peppers are done and I said once you add the cheese they become very very soft and difficult to handle, but Once the cheese begins to cool, they become firm and take on more of the same texture that we had with the ones that only had onion or the plain ones, but you have to be very careful when removing them from the pan. and flip them and so on if they have cheese, okay, now we're going to make the bacon ones and I'll finish them in this pan and you can see how much sticker my dough gets as I add more things.

You could actually add a little more milk, but with all that cheese in there, I wouldn't if you didn't have cheese and added other things, you'd want a little more milk probably because they're kind. hard but when that cheese melts they are not going to be somewhat rigid, they are going to be like that what I was talking about with the texture of the cheese, these ones that just came out of a pan were very tender but these ones that we made before only had cheese and onion, you can lift them up like the other ones we made, they are a little thinner than the ones without cheese because of the cheese. it melts, it makes the whole dough spread more, but they still have exactly the same texture and you can see the difference in the color.

These were the plain ones and then we added the onions and they warmed up a little bit and then once you added the cheese to them they had this kind of orange tint to them and now these were the peppers you can see the nice green peppers in there and you can probably take them off and That can be done now, but the peppers and a lot of color. and make them really pretty, something you can serve and add a little color to your food as a side dish. These bacon ones are coming out absolutely perfect, that's good because they're the ones Brett will like the most, so there's his lunch and he's probably already very hungry.

I've been working on this video for a while and I said we were going to have them for lunch and then we did these five different ways in this video and the variety that you can make with potato cakes is literally only limited by your imagination and there are plenty of shelves in your refrigerator and just the potato cakes with the flour, milk, salt, pepper and onion powder, if you want, you don't even have to add they're great just like that. and the kids like them with ketchup, the adults like them, I go with sour cream, you don't have to go to that much extra trouble, but if you want something different for lunch, add some meat and cheese and some peppers and onions if you want .

A really nice side dish, you can make them with peppers and onions and omit the cheese, or you can make them when the peppers, onions and cheese add a little cheese. melody for children make something special, my children would probably tell you that they didn't put much cheese because normally when I made them it was because I needed to go shopping and they had eaten all the potatoes and all the cheese and everything else and the leftover shelf was the Unique to eat in the fridge, but like I said, you're literally only limited by your imagination and I'd like to hear from some people in Ireland if this recipe is already available because I think it probably is, or at least get your thoughts on it, so What do you think about how?

It's my grandmother, she called them arch potatoes and she spoke with that thick Irish

hillbilly

accent and for years I thought she arched a turd with some kind of special potato and as I got older I realized she was saying Irish potatoes but she called ours potatoes , that reminded me of a comment I got on one of my older videos, someone commented and they said she's not a real popsicle, she's making all that up, no one calls them pops, well it's really a struggle for me to say it. the word potato because I've called them potatoes my whole life and like I said, I was pretty old when I found out what an arch potato was and I think they're perfect, have a picnic there and I'll ruin it coming out of the frying pan. the cheese makes them sticky and if it sticks to your spatula like this it's going to be really hard to get it out of the pan so I'm going to clean that one up before you take out another one so if you're looking for something different for lunch and want to add a little bit of bacon or ham or something or you're just trying to feed a bunch of hungry kids with some leftover mashed potatoes.

Paper cakes are an excellent recipe and it is very versatile, add whatever you want and in any quantity. to whatever you want I really hope you try them, it's a classic and never stopped to start delicious. I appreciate you joining this in the peasant

kitchen

. I love all your comments. I am very grateful for all your printing and all your encouragement, welcome. All our new people and before you leave, don't forget to like and subscribe if you haven't already and remember to put God first, see you soon.