Potato Cakes

I love some good ole fashioned mashed potatoes.  Seriously, we have them at least once a week.  Only I have no clue how to make the same amount (or the least amount) for Terry and me.  There are always leftovers and they usually end up getting thrown out.  That is until today.

Last Saturday evening, we had a yummy southern meal with all the fixins.  And of course we had leftover vegetables — peas and mashed potatoes.  I'm not a huge fan of warmed up (microwaved) potatoes, but today I remembered that I had watched an episode on food network where they made potato cakes.  So, I googled it and found a recipe from the food network to try.  It was easy, fast and quite tasty!

Potato Cakes

Ingredients & Directions:

2 cups chilled mashed potatoes

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1/2 cup all-purpose flour, for dredging

1 1/2 teaspoons salt

1/4 teaspoon black pepper

Divide the mashed potatoes into 8 equal portions. 

 Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat. Mix the flour with the salt and pepper in a shallow dish. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. 

Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.