Oh heavens, these were such a hit! All the grandkids wanted seconds and grandpa ate three of them
A delightful and easy-to-make recipe that transforms leftover mashed potatoes into crispy, golden-brown cakes. Perfect for a quick and satisfying meal or a tasty appetizer.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cold Mashed Potatoes | 2 cups |
| Large Egg | 1 |
| Shredded Cheddar Cheese (optional) | ½ cup |
| Green Onions or Chives, finely chopped | ¼ cup |
| All-Purpose Flour or Breadcrumbs | ¼ cup |
| Garlic Powder | 1 teaspoon |
| Onion Powder | ½ teaspoon |
| Salt and Pepper | To taste |
| Butter or Vegetable Oil (for frying) | 2 tablespoons |
| Sour Cream or Ketchup (for serving) |
Optional Add-Ins:
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| Ingredient | Quantity |
|---|---|
| Cooked Bacon Crumbles | ½ cup |
| Chopped Parsley | 1 tablespoon |
| Parmesan Cheese | ¼ cup |
Instructions:
-
Prepare the Potato Cake Mixture:
- Combine mashed potatoes, egg, cheddar cheese (if using), green onions, flour, garlic powder, onion powder, salt, and pepper in a bowl.
- Mix until well combined. Add more flour or breadcrumbs if mixture is too loose.
-
Shape the Potato Cakes:
- Divide mixture into 8-10 portions.
- Shape each portion into a ½ inch thick patty.
-
Fry the Potato Cakes:
- Heat butter or oil in a skillet over medium heat.
- Fry potato cakes for 3-4 minutes per side, or until golden brown and crispy.
-
Drain and Serve:
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
- Serve warm with sour cream or ketchup.
