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

Steps

1. 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.
2. 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.
3. 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.