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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Ingredients
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3 cups
mashed potatoes
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1/2 cup
grated Parmesan cheese (you can use jack or cheddar cheese, also)
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2
scallions or green onions, thinly sliced
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1
large egg, lightly beaten
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2 tablespoons
butter
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Kosher salt to taste
Directions
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Place everything but the butter and salt in a medium bowl; stir to combine, set aside.
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Heat half the butter in a large frying pan over medium heat until hot but not browning.
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Make 3 inch cakes with 1 cup of the mixture and place 3-4 cakes in the preheated pan.
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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
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Transfer to a plate; season with with salt and keep warm.
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Repeat with the remaining potato mixture.
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Serve with sour cream or gravy.
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