Not-Your-Average Potato Cakes

It seems as if each time there’s a mashed potato-eating holiday where my mom and I are together, she asks if I’m going to make potato cakes with my leftovers.

I always answer know.  “What are they”  I always ask.  “How do you make them?”

You’d think I’d remember eating them if she likes them so much, but I don’t – and I love mashed potatoes.

I always get lost in the explanation, somewhere after, “You take the leftover mashed potatoes …”

Oh, well.

But after Christmas I had a LOT of leftovers.  Really.

So I decided to experiment with potato cakes.

Potato  Cakes

I added all of my favorite things, stirred them up ’til the color was pretty, and then fried them in a hot frying pan, and even My Little Man, the anti-potato man himself, liked them.  They’re rich, full of flavor, easy to make, and while they’re not exactly easy on the arteries, they do have some nutrients hidden in there.  That’s gotta count for something, right?

Not-Your-Average Potato Cakes
Yields 16
A rich and delicious way to reinvent those leftover mashed potatoes
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324 calories
60 g
36 g
5 g
10 g
3 g
115 g
210 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
115g
Yields
16
Amount Per Serving
Calories 324
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 36mg
12%
Sodium 210mg
9%
Total Carbohydrates 60g
20%
Dietary Fiber 6g
22%
Sugars 3g
Protein 10g
Vitamin A
43%
Vitamin C
58%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 1/2 - 3 c. mashed potatoes
  2. 1/2 onion, diced
  3. 1/2 green pepper, diced
  4. dash of olive oil + some for frying
  5. 2 T. butter, melted
  6. 2 eggs, beaten
  7. 6-8 strips of bacon, cooked, patted dry, and crumbled
  8. 1 big handful of fresh spinach, washed and chopped finely
  9. 1 c. shredded cheddar
  10. sea salt, to taste
  11. freshly ground pepper, to taste
  12. 1/2 t. garlic powder
  13. 1/2 t. Season-all
Instructions
  1. Melt the butter and set aside to cool.
  2. Finely chop the onion, green pepper, and spinach. Saute in olive oil over medium heat until cooked through.
  3. Add the salt, pepper, garlic powder and Season-all to the onion mixture. Stir well.
  4. Add the bacon, cheese, veggie mixture, cooled butter, and eggs to the mashed potatoes. Stir really well until totally combined.
  5. Chill for at least half an hour or until mixture will form a ball.
  6. When ready to go, heat a skillet until hot over medium heat. Spread a small amount of olive oil over the bottom of the pan, just to prevent sticking.
  7. Make a walnut-sized ball with the potato mixture. Squish it a bit so that it's rather flat looking, and place it into the hot pan. Repeat until the pan is full but not crowded - you need room to flip.
  8. After about 4 minutes, when cakes are hot, browned, and seared on the bottom, carefully flip. Repeat for the second side, then remove from pan and place on a serving plate - or directly onto your own plate.
  9. Try not to eat them all before serving time.
  10. Makes 16 - 20 cakes.
Notes
  1. Disclaimer: Because I was playing with leftovers, all of my amounts are, as usual, approximate. Basically, mix what you want and add enough eggs to glue it all together.
beta
calories
324
fat
5g
protein
10g
carbs
60g
more
A Nest in the Rocks http://anestintherocks.com/
What would YOU put in potato cakes?

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