I've made this recipe several times when I've had leftover mashed potatoes, and it always turns out great. Tonight is "clean out the fridge" night so we'll be eating a lot of odds and ends!
Crisp Mashed Potato Cakes
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.
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- Calories: 122
- Calories from fat: 16%
- Fat: 2.2g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 3.6g
- Carbohydrate: 22g
- Fiber: 2g
- Cholesterol: 6mg
- Iron: 0.3mg
- Sodium: 290mg
- Calcium: 40mg
- Cooking spray
- 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)
- 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.
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