Description
Transform leftover mashed potatoes into crispy, golden-brown cakes that are perfect for brunch, especially when topped with a poached or fried egg.
Ingredients
Units
Scale
- 2 cups leftover cold mashed potatoes
- 1 egg
- 1 cup seasoned dry breadcrumbs
- Butter
- Olive oil
- Salt and pepper, to taste
- Optional: bits of goat cheese or cheddar cheese
Instructions
- In a medium bowl, combine the mashed potatoes and egg, mixing well until the mixture is slightly stiff. Season with salt and pepper if needed.
- If desired, mix in small bits of goat cheese or cheddar cheese for added flavor.
- Shape the mixture into small patties using your hands.
- Place the breadcrumbs on a plate and coat each patty thoroughly by pressing them into the breadcrumbs on both sides.
- In a large skillet, heat a combination of butter and olive oil over medium heat until the butter is melted and the oil is shimmering.
- Add the potato cakes to the skillet, cooking in batches if necessary to avoid overcrowding. Cook each cake for about 4-5 minutes on each side, or until golden brown and crispy.
- Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil.
- Serve hot, optionally topped with a poached or fried egg.
Notes
For a richer flavor, incorporate bits of goat cheese or cheddar into the potato mixture. These cakes are best served immediately but can be kept warm in a low oven if needed. Leftovers can be stored in the refrigerator and reheated in a skillet to retain crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 1
- Sodium: 300
- Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 4
- Cholesterol: 35