Potato Cakes

By • December 20, 2015 0 Comments

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Author Notes: I confess, I've planned mashed potatoes for dinner before just so that there are leftovers to make these potato cakes for breakfast on the weekend. I make them with the Garlic-Mashed Potatoes that I also posted on Food52. (They haven't turned out as well when I've tried them them with thinner leftover potatoes.)pantryhero

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Makes 4

  • 1/4 small yellow onion, finely chopped (about 1/3 cup)
  • 2 1/2 teaspoons butter, divided
  • 1 cup leftover Garlic-Mashed Potatoes (https://food52.com/recipes/39811-garlic-mashed-potatoes)
  • 1 tablespoon finely chopped chives
  • 2 1/2 teaspoons butter, divided
  • 1 1/2 teaspoons olive oil, divided
  1. Heat 1 teaspoon of the butter in a small non-stick pan over medium heat. Sauté the onion with a pinch of kosher salt until the onion is soft and translucent but not brown, about 5 minutes. Turn down the heat if the onion starts to cook too quickly.
  2. Thoroughly mix the cooked onion and chopped chives with the leftover mashed potatoes.
  3. Heat the remaining 1 1/2 teaspoons of butter with the olive oil in a medium griddle pan or non-stick pan over medium heat. Meanwhile, shape the potato mixture into 4 patties, each about 3" in diameter.
  4. When the griddle is hot, cook the patties until golden brown and crispy, flipping once, about 3-5 minutes per side. They can be a hard to flip, so lift them up a little to make sure the bottoms are brown enough, and when they're ready, really shove your spatula under there. Serve immediately

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