Just the thought of Ma cooking these savory little cakes up in the cast-iron skillet should make your mouth water. It's doubtful that Ma used panko breadcrumbs, but you'll be happy with the modernization as it makes the potato cakes nice and crispy.
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)
How to Make It
Preheat oven to 425°.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.
Rave reviews from everyone, and I had no problem with the recipe at all. Mashed potatoes stayed together and browned very nicely. I used leftover garlic mashed potatoes, regular onion which I mixed with more garlic and browned in cooking spray, and added a handful of leftover cooked broccoli. Maybe that's what made them so moist? I also cooked them 15+ minutes on each side on a cookie sheet that I sprayed quite liberally with Pam. They were soft on the inside and crispy out. Recipe made six patties, and we all wished we had more!
I highly recommend this recipe; it's the best way I've found to use leftover mashed potatoes & broccoli. Also seems like it would be okay to experiment with different cheeses, veggies and seasonings.
Used 2-day old mashed potatoes, and turned out great. I sprayed the tops with butter-flavored cooking spray before baking and then again after I flipped them. The second time I made these, I used chopped pepperoni instead of bacon and Mexican 4-cheese instead of cheddar, and they still turned out wonderful.
i really liked these! i had something similar at a upscale rest one time and these came pretty close. I put the mashed potatoes in the freezer for about 15 minutes before making so they were firm. I also brushed them with a little EVOO before i threw them in the oven so they would brown nicely. Very tasty! i am going to try to make them in smaller ball shapes next time and see how that turns out.
These tasted great, but they were severely ugly. I don't think my leftover potatoes were cold enough. They spread out on the baking sheet into gelatinous blobs that were very hard to turn over. However, I served them to just the family, and my teenage sons thought they were delicious. I think the bacon had a lot to do with it. I'm going to try them again with very cold mashed potatoes and see if they hold together a little better.