If there are two things you can take away from my cooking style by reading this blog, they are: 1. I enjoy recipes that are tweakable/adaptable/otherwise easy to play with; and 2. It hardly bears repeating, but…potatoes.
It should hardly be surprising, then, that I’m sharing these leftover mashed potato cakes with you. In addition to fulfilling the criteria above, they’re tasty, and they put leftovers to use. So, win/win/win/win.
There are dozens of iterations of these little pancake-y treats floating around the internet, and the first one that caught my eye was one incorporating broccoli, on food52.
These…are not even remotely those.
(Sorry, broccoli-fans. But if you’re into broccoli, might I direct you here?)
These incorporate two of my other favorite food things: Bacon and cheese. Smoked cheese. If you make these, you can incorporate any of your favorite food things. Except like… maybe not chocolate.
But if you’ve got a mountain (or a molehill, har har) of leftover mashed potatoes on your hands, make these! Add whatever veggies, cheese or seasonings your little heart desires. Serve them with a poached egg, or a dollop of sour cream, or as a side dish for tonight’s dinner.
Leftover mashed potato cakes (makes about 1 dozen small cakes)
1 1/2 cups mashed potatoes
1/3 cup shredded smoked mozzarella
2 strips bacon
2 tbsp finely chopped onion
1 egg, beaten
1-2 quick grinds of black pepper
2.5 tbsp + extra, for dredging
olive oil, for frying
Cook your bacon until nice and crispy, and then crumble. Cook your chopped onion in rendered bacon fat until golden brown – this should only take a few minutes.
Mix together your potatoes, cheese, bacon, onion, egg, black pepper and 2.5 tablespoons of flour in a large mixing bowl. (You can just combine it with your hands, but fair warning – it’s a little sticky.)
Add your dredging flour to a smaller bowl.
Once your potato mixture is combined, roll a small amount (it should be about the size of a golf ball) into a ball, then gently flatten it with your fingers and dredge in the reserved flour. Shake off any excess, and place on a plate.
Heat your olive oil (enough to lightly coat the bottom of the pan) in a large, nonstick skillet. Once the oil is hot enough, add your potato cakes in batches. Fry about 4-5 minutes, until golden brown, then flip and repeat.
Serve however you see fit.