Mashed Potato Cakes

By • December 27, 2011 1 Comments

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Author Notes: This is the best reason to have leftover mashed potatoes! For breakfast, just add a fried egg and a side of gravy.Granny G

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Makes 8 cakes

  • 3 cups mashed potatoes
  • 1/2 cup grated Parmesan cheese (you can use jack or cheddar cheese, also)
  • 2 scallions or green onions, thinly sliced
  • 1 large egg, lightly beaten
  • 2 tablespoons butter
  • Kosher salt to taste
  1. Place everything but the butter and salt in a medium bowl; stir to combine, set aside.
  2. Heat half the butter in a large frying pan over medium heat until hot but not browning.
  3. Make 3 inch cakes with 1 cup of the mixture and place 3-4 cakes in the preheated pan.
  4. Fry undisturbed until the bottoms are golden brown, about 4 to 5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more
  5. Transfer to a plate; season with with salt and keep warm.
  6. Repeat with the remaining potato mixture.
  7. Serve with sour cream or gravy.

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