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Author Notes: Leftover mashed potatoes get a new lease on life -- and you get a morning-after Thanksgiving breakfast you'll actually want to cook. Adapted slightly from Greene on Greens (Workman Publishing Company, 1984). —Genius Recipes
eggs, lightly beaten
teaspoon freshly ground nutmeg
Freshly ground pepper
cup fresh bread crumbs
cups cold leftover mashed potatoes
tablespoon olive oil
tablespoons vegetable oil
- Wash and trim the scallions, leaving about 2 inches of green stems. Cook in boiling water until tender, about 5 minutes. Drain and chop finely.
- Place the scallions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well.
- Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Sauté, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sautéing the remaining patties.
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