Whether you are Portuguese, French or Irish, Mashed Potatoes transformed into a ‘crispy on the outside creamy on the inside’ side dish is something you won’t want to pass up! This recipe is great for using up last night’s mashed potatoes and eating them for breakfast or brunch. Of course if you want to make this dish and you don’t have left over mashed potatoes… just make enough to yield about two cups of mashed potatoes.
Mashed Potato Hot Cakes are really great with my BCT Frittata or Southwest Omelet for Father’s Day!
These are plain left over mashed potatoes. If you have garlic mashed or cheesy mashed, that would work great here too! These are just made with butter, cream, salt and pepper.
Add in 1/2 a minced and sauteed onion.
Shred up about a cup of cheddar cheese.
Add cheese and egg into the mashed potatoes.
Add in a pinch of salt and cracked black pepper. Remember your mashed potatoes are already seasoned, so you are just seasoning the other ingredients going in now.
Form into a golf ball sized ball.
Pat the ball down into a patty.
Place plain bread crumbs in a shallow bowl.
Place your formed patty in the plain bread crumbs.
Flip the patty to bread the other side.
Get patties ready before frying.
Place patties in heated veggie oil… you should hear a sizzle when you place them in.
When patties are golden brown on one side, flip.
Drain on a clean dry paper towel or brown paper bag. Lightly salt now.
Recipe for Mashed Potato Hot Cakes:
(makes about 8 cakes)
2 cups left over mashed potatoes
1 cup plain bread crumbs
1 egg
1/2 onion, minced and sautéed
1 cup cheddar cheese, shredded
1 pinch kosher salt and pepper
Sour cream and scallions for topping
1/2 cup vegetable oil for frying
Directions:
Mix together mashed potatoes, onions, egg, cheese and salt and pepper. Form into balls, then flatten into patties (about 1/2″). Bread both sides of patties. Fry in oil in skillet over medium/high heat. Flip when golden brown. Drain on paper towels when done. Top with sour cream and scallions.
Love this