Friday, March 16, 2012

Grandma's Potato Cakes

This is a great way to spice up your leftover mashed potatoes.  My grandma used to make potato cakes when I was a kid and they remind me of her every time I make them.  She usually pan fried hers but to make things simple (and less messy) I baked mine in the oven.  The recipe I'm sharing with you is about as simple as it gets.  Feel free to add some sauteed onion and veggies to yours to spice things up.  I served mine with Sage Roasted Turkey Legs and Roasted Kale.  Enjoy!

Good 'ol southern comfort food at its finest
2c leftover mashed potatoes (or whip some up by boiling 1lb of red potatoes until soft and then mashing them with butter, salt, pepper, and a bit of chicken stock)
1 large egg
olive oil or melted butter

1. Preheat your oven to 425F.  Mix your mashed potato and egg until well blended.  These work best if they are room temp or slightly chilled (they will be difficult to form into a patty if hot).
2. Form your cakes:  about 3"x1/2" and place them on a non-stick foil lined baking sheet evenly spaced apart.  Spray the tops with a bit of olive oil spray or brush on some oil/butter.  Sprinkle the tops with salt.
3. Bake in the oven about 12 minutes, or until the bottom is golden brown.  Flip and continue to bake another 10-12 minutes.  They are done when both sides are browned.
4. Remove and serve warm.

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