Author Notes: For me, the best part of mashed potatoes is mashed potato cakes the next day. These are a fantastic base for poached eggs (think a potatoey eggs benedict) and make a great light lunch topped with salsa. Panko breadcrumbs are a perfect coating, but I’ve used matzo meal, grits or plain flour as a breading too. —Savorykitchen
Makes: 6-7 cakes
Ingredients
-
1.5
cups mashed potatoes
-
1
egg
-
2
ounces grated cheese
-
1
cup breadcrumbs
-
oil for frying
Directions
- Mix together the mashed potatoes, egg and cheese.
- Put breadcrumbs into a medium bowl. Using an ice cream scoop or quarter-cup measure or a big spoon, scoop mashed potatoes into crumbs, turn gently to coat. Set aside on a plate until ready to fry
- Heat a cast-iron or non-stick skillet and pour in a thin layer of oil. When the oil is hot, add the cakes to the skillet and fry, flipping once, until nicely browned on both sides, about 3-4 minutes a side.
/3f0328e5-9019-48ce-9e36-521c1c02fa19--Mashed_potato_patties.jpg "Mashed Potato Cakes 2")
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/01e25168-3748-4c87-980a-04e55cf92d03--Mashed_potato_patties_garnishes.jpg "Mashed Potato Cakes 3")
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