Saturday, October 25, 2008

Cheesy Mashed Potato Cakes

There's a gray sky over New York this morning. I must have sensed in my sleep that it was going to be a gray day because I didn't roll out of bed until after 10am! When I finally allowed myself to escape from the warmth underneath my comforter, I wanted a breakfast that would be comforting and deliciously bad for me. Then I remembered I had some leftover Sour Cream and Onion Mashed Potatoes from earlier in the week.


Now, I confess. I was just going to heat up the mashed potatoes in the microwave, make some coffee, and plunk myself down in front of my television to watch yet another rerun of Little House on the Prairie, but then I had an epiphany. What if I made those fantastic mashed potatoes into potato cakes? Could I do it? I marched myself straight into kitchen and gave it a try.

The result? Heaven! I'm stuffed way too full for this point of the day, but I don't care. What I actually ate for breakfast was way better than what I was planning to eat! And, I couldn't have done it without those coveted mashed potato leftovers. The recipe below makes four good-sized cakes, perfect for brunch. And, since the recipe calls for mashed potatoes, I'm pretty sure you could consider this one "kid-friendly." I served mine up with a fried egg on top of each cake. Is it any wonder I'm so full??

So, how do you use up leftover mashed potatoes?


Cheesy Mashed Potato CakesPrintable Recipe

INGREDIENTS

  • 2 cups mashed potatoes
  • 1/3 cup cheddar cheese, shredded
  • 1 tablespoon all-purpose flour
  • 1/2 cup bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, slightly beaten
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil

INSTRUCTIONS
  1. In a shallow dish, combine bread crumbs with salt and pepper.
  2. In a large bowl, combine mashed potatoes, cheese, and flour until the cheese and flour are well distributed.
  3. Form the potatoes into flat cakes, about 1/4-inch thick.
  4. Dip one cake into the beaten egg until coated, making sure to shake off any excess egg. Dredge the cake in the seasoned breadcrumbs on both sides until covered. Shake off any excess breadcrumbs. Set side. Repeat this process until all cakes have been dipped in egg and dredged in breadcrumbs.
  5. In a large skillet, heat the butter and olive oil. Place the cakes in the skillet and pan-fry for about 2-3 minutes, until the cakes are golden brown. Turn the cakes over carefully and cook for an additional 2-3 minutes.
  6. Remove the cakes from the skillet and drain on a plate lined with a paper towel. Serve immediately or keep warm and crisp in an oven set at 200°F until ready to serve.

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4 comments:

grace said...

Sounds like the perfect Saturday morning. I know how crappy it was the whole day...good thing it started out heavenly for you with these cakes!!!

Michelle said...

Grace - Wasn't the weather just awful? Too bad those mashed potato cakes didn't have the power to make the sun come out! ;-)

Zesty Cook said...

Michelle, these look amazing. I am a huge potato lover and these did not disappoint. Great post. Thanks for sharing

zesty

Michelle said...

Zesty - Having a flavorful batch of mashed potatoes, like the Sour Cream and Onion Mashed Potatoes I used, to start with definitely helps. No wasting mashed potatoes in my kitchen! :)