Crispy Parmesan Potato Cakes
Description
Whether you use leftover mashed potatoes or not, you and your whole family will love these potato cakes. Serve them at dinner, lunch or even breakfast.
Ingredients
2 c. cold mashed potatoes (or leftovers)
¼ c. Parmesan cheese, shredded
1 extra large egg
1 green onion, sliced plus more for serving
3 T. flour, divided
½ c. Italian breadcrumbs
2 T. butter plus more as needed
2 T. olive oil plus more as needed
sour cream, for serving
Directions
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Add potatoes, Parmesan cheese, egg and green onions to a large bowl; stir to combine. Add 1 T. flour, completely working it in. The mixture should not be too wet and should easily form a cake without sticking to fingers. If it does not, add more flour, 1 T. at a time. Be sure to thoroughly work in the flour between each addition.
To form the potato cakes, use a medium-size ice cream scoop to scoop the mixture into hands. Form each cake about ½ inch thick and 2 inches around. Lightly coat tops and bottoms with the breadcrumbs.
Heat 2 T. butter and 2 T. olive oil in a wide skillet over medium-high heat. When oil and butter are hot, carefully place potato cakes in the skillet, leaving about 2 inches in between each cake. DON'T crowd the pan. Gently press down on each cake to flatten them out a bit.
After 3-4 minutes, check to see if the bottom of the cakes are golden brown. If they are, flip them over and cook for another 2 - 3 minutes or until browned. If the heat appears to be too high, turn it down to medium. Cook in batches and add more butter and oil as needed.
Serve immediately while hot, garnished with a little sour cream and more green onions, if desired.
Makes about 18.
Refrigerate any leftovers. They will keep 2-3 days.
* Reheat leftovers in a preheated oven at 350 degrees until hot. Reheating in the microwave will make them soggy.
**If made at breakfast time, they would be great cooked in bacon grease.