My Mom always made potato cakes when she had left over mashed potatoes. But I love this recipe so much, I don’t wait for leftovers. I buy the refrigerated ones like Bob Evans or Simply Potatoes and use them right from the package. They are to die for. So creamy and cheesy and rich on the inside and crispy on the outside. The perfect combination. Dip them in sour cream for a real treat!
Mashed Potato Cakes
2 cup mashed potatoes
1 large egg, beaten
1/3 -1/2 cup all-purpose flour, plus more as needed
1/2 teaspoon kosher salt, plus more for sprinkling
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
¼ cup Parmesan cheese
2 finely chopped green onions, plus more for sprinkling
1 cup panko breadcrumbs
Vegetable oil, for frying
Sour cream, to serve
In a large bowl, mix together the mashed potatoes, egg, flour, salt, and pepper until well combined. Fold in the cheese and green onion. The mixture should be moist but not wet; check to see if you can form a small amount into a patty without it sticking too much. If the potatoes appear too sticky, add more flour, 1 tablespoon at a time.
Place the panko breadcrumbs in a shallow bowl. Divide the mashed potato mixture into 8 portions. Form the portions, one at a time, into 3 ½-inch disks. Dredge each disk in the panko, shaking off the excess. Set them on a plate.
Add oil to a large skillet over medium-high heat. Just enough oil to cover the bottom of the skillet by about ¼ inch. Heat the oil to 350 degrees or until it sizzles when you drop a little potato mixture in the skillet for a test. Fry the potato pancakes, in batches as necessary, until golden brown and crispy, 2 to 3 minutes on each side.
Drain the pancakes on paper towels and sprinkle with salt.
Serve hot, with a sprinkle of green onion and a dollop of sour cream.
Tip: Switch up the cheese and use Swiss, Monterrey jack, or Gruyere!
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