Friday, November 12, 2010
Crispy Mashed Potato Cakes
Yet again, apologies for the bad photo...
I found this recipe in one of my old Cooking Light magazines. It is a really great--and tasty way to use up extra mashed potatoes. As an added bonus, they are even baked in the oven instead of fried like a lot of potato cakes are. I swapped turkey bacon and one diced shallot because I didn't have any green onions and I don't eat regular bacon but I will post the original recipe as it was written. Furthermore, I know I added more cheese than it called for because as my husband says, "you can never have too much cheese!" Look for the panko Japanese breadcrumbs for this recipe to get that really crispy crunch in contrast with the soft potato filling.
Preheat oven to 425 degrees.
1/2 C chopped green onions
2 C mashed potatoes, chilled
2 T shredded cheddar cheese
1/8 tsp salt
1/8 tsp pepper
1 center-cut bacon slice, cooked and crumbled
3/4 C panko bread crumbs
Heat a large skillet over medium heat. Coat with cooking spray or a little oil. Add green onions to pan and cook 2 minutes or until tender, stirring occasionally. Remove from heat.
Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt and pepper, and bacon. Divide potato mixture in to 6 equal portions, shaping each into a 1/2" thick patty. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray (or I just used Parchment paper). Bake for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.