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Photo by: Randy Mayor; Leigh Anne Ross

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.

  • Yield: 6 servings (serving size: 1 potato cake)

Ingredients

  • none 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 none center-cut bacon slice, cooked and crumbled
  • 3/4 cup panko (Japanese breadcrumbs)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 122none
  • 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
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Crisp Mashed Potato Cakes Recipe

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