It all started a mere month and a half ago; a time that now seems long, long ago because of a major difference in mindset that has occurred since. I haven’t really breached it publicly, but I might as well. Those who know me or have followed a number of my blog posts or Yelp reviews know that I traveled everywhere with my other half, Ryan C. We Yelped together, partied together, and of course, ate together. And its easier if I just say, Ryan is dead. It was tough, but I made it through. I can still cook so everything’s cool.
Anyway, exactly six weeks ago, I took home a huge container of leftover, Thanksgiving mashed potatoes. It ended up being too much for even this potato princess, so I turned to the Internets for an idea on what to do with leftover mashed potatoes. Enter: MASHED POTATO CAKES! Mashed potatoes with a crispy crust. Oh Fuck Yes.
Now, I’ve got you a recipe, and its what I used post Thanksgiving. They came out delicious, and instantly became my favorite food. Not only is it yummy, its rare; even when I make extra mashed potatoes so I’ll have leftovers, I still end up eating them. But the other day it happened; I tore myself away from an overabundance of cheesy mashed potatoes and saved some. The next morning I was super excited to make my beloved cakes, but was momentarily deflated when I realized I didn’t have the recipe’s required 1 egg. No bother — just like sealing your raviolis together, the egg don’t mean shit.
MASHED POTATO CAKES!!
3 c. mashed potatoes
1/2 c. grated cheese (about 2 oz.)
2 medium scallions, thinly sliced
2 garlic cloves, minced
1 large egg, lightly beaten
1/3 c. flour
Now, the first time I made this recipe, I followed it to the letter.
Place all ingredients except oil & salt in bowl and stir to combine. Line baking sheets with paper towels.
Heat oil in frying pan until shimmery. Drop 1/3 c. of mixture into pan and press down/spread into 3-inch patty. Cook until bottoms are golden, about 4-5 minutes. Flip and cook until other side golden brown (another 4-5 min.). Transfer to paper toweled baking sheet and season with salt.
Yum, delish! If you have the ingredients go at it. But here’s the magical thing — no egg needed!
Now, the mashed potatoes I made this most recent time had a nice handful of grated cheese, which was this really smelly cheese I bought unknowingly at my favorite funky grocer, Little House Green Grocery. It was called Jumpin’ Jack Chive, so it already had an herb and damnit I wanted my cakes already.
I don’t even know if it was necessary, but I threw in a spoonful or two of flour and mixed it in the mashed potatoes. So basically, compared to the original recipe, I didn’t add the egg & the garlic cloves and I replaced scallions with chives.
What is really the trick to these is using mashed potatoes on the dry side. You want them to be a bit stiff and stick together, and the cheese helps to achieve that. As long as you have that, you don’t need no stinkin egg!
Pan fry as directed above. I just grabbed a spoon and plopped down 3 heaping scoopfuls, flattening them down into patties. The mashed potatoes were a bit stickier this time maybe, but just as delicious! Be sure you get a nice dark crust, it adds a crunch that is an awesome complement to the soft, creamy mashed potatoes inside.
Just another lovely potato dish from the potato princess!