Leftover Mashed Potato Cakes
Ingredients:
– 2 large eggs
– about 2 oz of finely shredded cheddar cheese (whatever you have on hand works!)
– 6 tablespoons of flour (you might need a little more depending on how creamy your potatoes are)
– 2 cups of cold mashed potatoes (super important they’re cold!)
– A little oil or nonstick cooking spray, for frying
Instructions:
1. In a big bowl, go ahead and mix up your cold mashed potatoes, eggs, cheese, and flour. Start with the 6 tablespoons of flour and really mix it well. You’re aiming for a soft, slightly sticky dough that you can form into little disks. If it feels too wet, add another tablespoon or two of flour – trust your gut here!
2. Now, grab a cookie scoop or just use your hands to take out some of the potato mixture. Flatten them into nice thick discs. A little tip: keep your hands slightly damp, it seriously helps stop the dough from sticking!
3. Heat up a good amount of oil or a spray of nonstick cooking spray in a large frying pan over medium heat. Once it’s warm , carefully place your potato cakes in the hot pan. Cook them until they’re beautifully golden brown on each side, which usually takes about 3-5 minutes per side.
