If you have ever had leftover mashed potatoes from a dinner, this is the best way I know to make good use of them the morning after. Are they better than hash browns? Do you like a crunchy exterior with a creamy interior? Am I asking rhetorical questions?
Ingredients
· 2 c. slightly warm mashed potatoes (at least room temperature – makes stirring easier)
· 1 egg
· ½ c. flour
· 1 c. shredded cheddar cheese
· 1 t. garlic powder
· ½ t. salt
· 3 T. butter, divided
Method
1. Mix first 6 ingredients plus 1 T. butter, melted, together in a bowl. The result should be slightly sticky and not runny.
2. In a cast-iron skillet over medium heat, melt the remaining butter. When the butter begins to slightly bubble, form the potato mixture into patties about 3 inches around and ¼ inch thick.
3. Place each into the skillet, leaving plenty of room between each, and cook for 4-5 minutes or until golden brown. Flip and cook for an additional 4-5 minutes.
4. Remove from skillet and place on plate lined with paper towel. Season with salt and pepper.
5. Serve warm.
6. Enjoy.
VARIENTS
These are really so simple to make that there is hardly any room for change. You could alter the cheese or the seasonings, but why mess with perfection? Unless you really wanted to do that.
