If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 12 whole scallions
- 2 eggs, lightly beaten
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/4 cup fresh bread crumbs
- 1 1/2 cups cold leftover mashed potatoes
- 1 tablespoon olive oil
- 2 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.
- This recipe is a Community Pick!