Potato Cakes . . . from leftover Mashed Potatoes

     Barry and I both have fond memories of our mother’s potato cakes . . . made from leftover mashed potatoes. It was a “waste not, want not era,” but those potato cakes were delicious.

     Following Barry’s recent birthday dinner in Texas (which included mashed potatoes), we prepared our rendition of potato cakes for our friends, Glen & Joan Dawson, who we were staying with in New Braunsfels.

     Here’s our recipe of sorts . . .

Mashed Potato Cakes

Leftover mashed potatoes, about 2 cups+

1 egg

Bread crumbs – enough for binding and coating

Cooking oil

1.  Mix leftover mashed potatoes with egg. Add enough bread crumbs (about ½ to ¾ cup for 2 cups mashed potatoes) to bind.

2.  Form potato mixture into potato cakes, and coat with additional bread crumbs.

3.  Heat a thin layer of cooking oil in a skillet. Add potato cakes to hot skillet; add potato cakes and allow to brown and form a crust on one side. Turn and brown the other side.

Variation: Add herbs, chopped ham or bacon, grated cheese, chopped green onions, etc. in step #1.

Recipe without photos . . .

Mashed Potato Cakes

Leftover mashed potatoes, about 2 cups+

1 egg

Bread crumbs – enough for binding and coating

Cooking oil

1.  Mix leftover mashed potatoes with egg. Add enough bread crumbs (about ½ to ¾ cup for 2 cups mashed potatoes) to bind.

2.  Form potato mixture into potato cakes, and coat with additional bread crumbs.

3.  Heat a thin layer of cooking oil in a skillet. Add potato cakes to hot skillet; add potato cakes and allow to brown and form a crust on one side. Turn and brown the other side.

Variation: Add herbs, chopped ham or bacon, grated cheese, chopped green onions, etc. in step #1.