Ingredients:
- 3 cups leftover mashed potatoes
- 2 large eggs
- 1 tsp. garlic powder
- 1/4 cup all-purpose flour, plus more if needed
- 2 green onions, thinly sliced
- 8 oz. sharp cheddar cheese, freshly grated
- ½ cup panko breadcrumbs
- To taste, salt and pepper or your favorite all-purpose seasoning
- For frying, bacon grease, butter or cooking oil
Directions:
- In a large mixing bowl, combine the leftover mashed potatoes, 2 eggs, garlic powder, 1/4 cup flour, chopped green onions and grated cheese. Mix until well combined. Refrigerate for 30 minutes.
- You can form the mixture into patties by hand or skip this step and spoon the potato mixture directly on the griddle.
- Heat the griddle on low-medium heat. Add a layer of oil or butter to the frying area.
- Sprinkle a thin, even layer of panko breadcrumbs where you’ll place each potato cake. Spoon the potato mixture directly on top of the panko, and press down into a round “pancake” shape. Sprinkle another thin layer of panko on top of each potato cake. Use a spatula to gently press down into a “pancake” shape. Cook for 5 to 6 minutes until the bottoms of the potato cakes are golden and crispy.
- Flip carefully and cook for another 4 to 5 minutes until the second side is crispy and the cakes are heated through.
