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Are you going to make steak and roasted garlic mashed potatoes tomorrow night?  I really hope you do, and I really hope you enjoy them!

I also hope that you save some mashed potatoes for these fried wonders….after you make such a great meal you will probably drink too much boxed wine and need something fattening to enjoy the next morning that’s easy to throw together.

This has bacon and eggs in it too – do you REALLY need more on a Sunday morning?  I think not.

Let’s fry some leftover mashed potatoes!

Mashed Potato Cakes

For about 6 large cakes, grab the following:

  • 4 cups leftover mashed potatoes
  • 3 strips bacon
  • 1/2 cup shredded cheese
  • 2 eggs
  • flour
  • oil
  • parsley, for garnish (depending on how you’re feeling)
  • sour cream, for garnish
  • salt and pepper

First, grab some bacon.  You could use ham or sausage too!

Yum, dead animal!  Chop the bacon into little pieces, and quickly crisp it up in a hot frying pan.  You’ll use the same pan for the potato cakes – a one pot unhealthy meal.  I’m all about service to you, here.  🙂

When the bacon is crispy, set it off to the side until you’re ready to use it and add about 1/4 inch canola or vegetable oil to the bottom of the pan – keep the heat on medium and let it heat thoroughly.

While the bacon is cooking, add the eggs and shredded cheese to the potatoes and mix them all together.

Then, sprinkle in just enough flour so that when you mix it in the potatoes get back to their original firm consistency.  Basically, we want to offset the egg with flour while still having the egg in there to hold the cakes together.  The mixture should be very firm – you’ll need anywhere from 1/4 to 1/2 cup flour, depending on how big your eggs are and how much leftover potato you’re using.

When the mixture is very firm, stir in the reserved crispy bacon.

Now, your oil should be nice and hot.  My mixture was sort of flimsy, so I didn’t bother making patties or anything like that – you could make a pile of potato patties that are all pretty though, if you want!

Glop a big heap of potato into the hot oil, then gently press down on it with a spoon to flatten it out.  Make a few patties like this in the oil – turning the oil up if you need to.  The potatoes should sizzle when you drop them in!

Allow cakes to fry for about 7 minutes on each side until they are toasty and crispy.  If the first batch falls apart when you flip them add some more flour to your remaining potato mixture before you fry it – firm cakes hold up much better!

Let the cooked cakes drain on paper towels and repeat with all the potatoes.

And that’s it!  I served these with sour cream, extra salt and pepper, and parsley – nothing else needed!  These would be great in miniature for a party appetizer or a brunch, or as a useup with some grilled chicken on a weeknight – try them with lots of mix-ins and let me know what you find out!

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