A delightful and easy-to-make recipe that transforms leftover mashed potatoes into crispy, golden-brown cakes. Perfect for a quick and satisfying meal or a tasty appetizer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cold Mashed Potatoes | 2 cups |
| Large Egg | 1 |
| Shredded Cheddar Cheese (optional) | ½ cup |
| Green Onions or Chives, finely chopped | ¼ cup |
| All-Purpose Flour or Breadcrumbs | ¼ cup |
| Garlic Powder | 1 teaspoon |
| Onion Powder | ½ teaspoon |
| Salt and Pepper | To taste |
| Butter or Vegetable Oil (for frying) | 2 tablespoons |
| Sour Cream or Ketchup (for serving) |
Optional Add-Ins:
| Ingredient | Quantity |
|---|---|
| Cooked Bacon Crumbles | ½ cup |
| Chopped Parsley | 1 tablespoon |
| Parmesan Cheese | ¼ cup |
Instructions:
Prepare the Potato Cake Mixture:
Combine mashed potatoes, egg, cheddar cheese (if using), green onions, flour, garlic powder, onion powder, salt, and pepper in a bowl.
Mix until well combined. Add more flour or breadcrumbs if mixture is too loose.
Shape the Potato Cakes:
Divide mixture into 8-10 portions.
Shape each portion into a ½ inch thick patty.
Fry the Potato Cakes:
Heat butter or oil in a skillet over medium heat.
Fry potato cakes for 3-4 minutes per side, or until golden brown and crispy.
Drain and Serve:
Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
Serve warm with sour cream or ketchup.
