I hope you had a wonderful holiday season! I haven’t posted in a couple of weeks because I’ve been thoroughly enjoying all the holidays, but now I’m ready to get back into the swing of things. I really do love the feeling of a new year – a blank slate with all kinds of possibilities. I love setting goals and getting organized and all of that!
I wanted to share a quick recipe with you today even though I didn’t have my photographer extraordinare around this morning to take lovely pictures of what I made. So, you’ll have to just see the picture I took with my phone and trust me that this is a good recipe.
This is an easy, delicious way to use leftover mashed potatoes. My mom used to do this a lot when I was little. I’ve added things to them over the years to make them even more delicious. Last night, I made extra mashed potatoes so I could make these for breakfast. They aren’t just for breakfast though!
Here’s what you need: About 3 cups leftover mashed potatoes, 1 egg, about 3 T flour, 2/3 c shredded cheddar cheese, chopped green onions, a couple of pieces of crispy bacon, crumbled, vegetable or canola oil, and about 1/4 c extra flour.
Put all the ingredients except the oil and extra flour together in a bowl and mix well. Heat the oil in a skillet (I usually do it on medium so that they don’t easily burn). I put the extra flour in a pie plate, but you can use a saucer, plate, or whatever you want. Form patties with your hands and then put them in the flour and turn them over so that both sides have a thin flour coating. Put them in the oil and cook them about 2 minutes on each side. Don’t flip them too soon because you want them to get a lovely brown crust. When you remove them from the oil, drain them on a paper towel. Serve hot with a bit of sour cream, sriracha, extra cheese or anything you want! These things are DELICIOUS!
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