Cast Iron

Mashed Potato Cakes

February  1, 2010
Author Notes

For me, the best part of mashed potatoes is mashed potato cakes the next day. These are a fantastic base for poached eggs (think a potatoey eggs benedict) and make a great light lunch topped with salsa. Panko breadcrumbs are a perfect coating, but I've used matzo meal, grits or plain flour as a breading too. —Savorykitchen

  • Makes 6-7 cakes
  • 1.5 cups mashed potatoes
  • 1 egg
  • 2 ounces grated cheese
  • 1 cup breadcrumbs
  • oil for frying
In This Recipe
  1. Mix together the mashed potatoes, egg and cheese.
  2. Put breadcrumbs into a medium bowl. Using an ice cream scoop or quarter-cup measure or a big spoon, scoop mashed potatoes into crumbs, turn gently to coat. Set aside on a plate until ready to fry
  3. Heat a cast-iron or non-stick skillet and pour in a thin layer of oil. When the oil is hot, add the cakes to the skillet and fry, flipping once, until nicely browned on both sides, about 3-4 minutes a side.
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