🥔 Tater~Trot Crispy Potato Cakes

Sadie Mae opened the refrigerator, spotted a bowl of leftover mashed potatoes and nearly snorted.

“Now hold on just one hoggone minute. Nobody’s throwin’ perfectly good taters to the chickens!”

So she tossed in a little cheese, an egg and a few simple fixin’s, heated up the skillet and gave yesterday’s mashed potatoes a crispy little comeback.

Because around Sadie Mae’s kitchen, leftovers don’t get old ~ they get another chance to show off. 🐷❤️

🥔 What You’ll Need

2 cups cold leftover mashed potatoes
1 large egg
½ cup shredded cheddar cheese
¼ cup finely chopped green onion
¼ cup all-purpose flour, plus a little extra if needed
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup breadcrumbs
2~3 tablespoons butter or cooking oil for frying
Sour cream, ranch or applesauce for serving, if you like

🐷 Let’s Get Sloppin’

In a large bowl, mix the cold mashed potatoes, egg, cheese, green onion, flour, garlic powder and pepper.

The mixture should be soft but firm enough to shape. If Sadie Mae’s taters are feeling a little too sloppy ~ and she’s certainly familiar with that problem ~ mix in another spoonful or two of flour.

Shape the mixture into small patties about ½~inch thick.

Put the breadcrumbs on a plate and lightly coat each potato cake on both sides.

Heat the butter or oil in a skillet over medium heat. Add the potato cakes without crowding the pan and cook for about 3~4 minutes per side, until they’re golden brown and crisp on the outside and heated through.

Serve them warm with sour cream, ranch, applesauce~ or just grab one straight off the plate before everybody else figures out how good they are.