Mashed Potato Cakes
About This Recipe
|This recipe appears in:||A Guide to Leftover Thanksgiving Recipes|
- 2 cups mashed potatoes (with milk, butter, or anything you put in them)
- 1 large egg
- 1 tablespoon freshly grated Parmesan cheese
- Kosher salt to taste
- 2 teaspoons unsalted butter
- 2 teaspoons vegetable oil
Stir together the potatoes, egg, cheese and salt in a small bowl. Refrigerate until very cold.
Heat butter and oil in a 12-inch frying pan over medium-high heat.
Divide the potatoes into 6 portions, form into flat rounds and place in the pan, leaving space between them.
Allow potatoes to set, about 2 minutes, then turn the heat to low and cook until the potatoes are golden brown on the bottom. About 6 minutes.
Raise the heat, turn the potatoes over, and cook until they set, about 2 minutes. Lower the heat and cook until the potatoes are well browned, about 5 minutes.
Remove the potatoes from the pan with a spatula and drain on paper towels. Serve warm.