I had the honor of hosting my family’s Thanksgiving this year. When discussing the day’s menu, I asked my mom if she wanted to cook turkey, the Thanksgiving staple. “I don’t know,” she said, “but we definitely do need mashed potatoes for your brother.” His love of the creamy side dish is well documented in our household, and we usually don’t eat them except at big holidays, so we made so much we had to mash them in two batches!
There was a generous amount left over the next day and I took the opportunity to make a recipe I’ve been curious about. Fortuitously we everything on hand! With the help of a big mixing bowl and a hot cast iron skillet, breakfast was served.
Mashed Potato Cakes
Tweaked from Chow
- 3 cups mashed potatoes
- 1/2 cup cheddar cheese
- 4 medium green onions, thinly sliced
- 2 medium garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup all-purpose flour
- Vegetable oil
- Kosher salt
- Mix all ingredients together except for oil and salt.
- Fry in heated, oiled pan — I used a cast iron for its excellent nonstick and browning properties. Place a 2-3″ medallion of potatoes on the hot skillet, patting them flat with a spoon. Let them sit for ~4-5 minutes, until the underside is nicely browned. Flip and cook the other side for about the same amount of time, and then place on a plate with a paper towel to drain. Repeat until all are done. Cakes should be crispy outside, cooked through and creamy inside.
- Sprinkle with salt to taste.