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Ok, so any of you who made far too many spuds than diners yesterday, such as myself, here’s an easy and delish side dish to serve up tonight! (This works particularly well if you made my Cheesy Baked Mashed Potatoes.)
Mashed Potato Cakes
2 Cups chilled left over Cheesy Baked Mashed Potatoes*
2 Tbls vegy oil
2 Tbls unsalted butter
1/2 cup flour, for dredging
1 1/2 tsp salt
1/4 tsp pepper
Divide potatoes into 8 portions, using your hands to form 1/2 inch thick patties.
In a skillet, heat the butter with the oil over med-high heat until almost smoking. Mix the flour and the S&P in a pie plate. Coat the patties in the flour mixture and place in the skillet and reduce heat to med-low.
Cook 15-20 minutes until they form a golden brown crust on the bottom. Turn and cook the other side about 15 minutes. Season again with S&P. Remove from skillet and place on a plate covered with paper towel to absorb excess oil.
Serve warm with your choice of minced green onion, sour cream or just plain potato goodness!
*If using plain mashed potatoes, you may want to add some grated cheese and bit of seasoning to the chilled potatoes to kick up the flavor a bit.