Mashed Potato Cakes

 

 

 

 

 

 

 

 

 

 

 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!

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

15 Minute Ham and Bean Soup

 

15 Minute Ham and Bean Soup 

 

 

 

 

 

 

 

 

 

 

 

 

 

One of my favorite recipes that I use my leftover ham for is soup.  My Mom used to soak those beans and rinse them and soak them again.  Then she would cook the soup on top of the stove for hours.  Well, who has time for that?  This is my replica of my Mom’s delicious Navy Bean and Ham soup, only it took me all of 15 minutes from start to finish.  Trust me, you won’t know the difference!

 

15 Minute Ham and Bean Soup

 

2 tablespoons olive oil

1 onion diced

1 large carrot peeled and diced

1/2 cup finely chopped celery

4 cloves garlic minced

2 cups shredded cooked ham

6 cups chicken stock or broth 

1 tablespoon fresh chopped thyme

3 tablespoons chopped fresh flat-leaf parsley

4 (15 ounce) cans cannellini beans rinsed and drained

1/2 teaspoon black pepper

pinch of salt, if needed

 

In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook for about 5 minutes or until onions are softened. Add in the garlic and sauté for another minute.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the ham on low heat for about 2-3 minutes.  Then pour in the chicken stock.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add in the thyme and parsley and bring to a boil, reduce heat and simmer for 5 minutes. Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed. 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.