These are such an easy base. Could fancy them up with:
corn kernels, bacon bits, sausage and onion, different cheeses, etc.
Ingredients
- 2cups chilled leftover mashed potatoes
- Salt
- Pepper
- 1egg, beaten
- 1Tbsp. thinly sliced chives or scallions
- 2Tbsp. breadcrumbs
- ¼cup vegetable oil
- Bacon Crumbles, Cheddar cheese, sour cream
Instructions
- Season potatoes with salt and pepper, to taste. In large bowl, combine potatoes, egg, chives or scallions, and matzo meal or breadcrumbs. Form into cakes, about ¼ cup each.Heat oil in large, deep skillet over medium-high heat. Add cakes, being careful not to crowd pan (cook in batches, if necessary). Cook without disturbing, 2–3 minutes, until bottom is golden brown. Flip and cook 2–3 minutes longer. Drain on paper towels and serve immediately with toppings of choice (we like bacon and cheddar cheese) Refrigerate any leftovers.Tips and Tricks:
The cakes will be easier to form and cook if the mashed potatoes are thoroughly chilled.Resist the urge to move the cakes as they cook — they may break. To ensure they form a delicious (and protective) bottom crust, don’t prod them during the first 2–3 minutes of cooking.Any given batch of mashed potatoes will differ, and that will affect the consistency of the cakes. If they are a little runny, add a few tablespoons of breadcrumbs, potato starch or instant mashed potato flakes to create firmness.
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