It’s that time of year. Food, food and more food. Which means leftovers galore! Which also can mean, waste. But not this year! At least not for those leftover mashed potatoes. Those bad boys make an awesome breakfast side, appetizer or even a main dish. That’s right! Potato cakes! Give ’em a try. They’re easy, tasty and so inexpensive. No more waste, just lots of taste!
Mashed Potato Cakes:
2 cups leftover Mashed Potatoes – $2.45, if you make specifically for this recipe
1 Egg, slightly beaten – $.33
1 tsp dried Onion Flakes – pantry
1/2 tsp Salt (or less, if mashed potatoes are pre-seasoned) – pantry
1/2 tsp fresh ground Pepper – pantry
1/3 cup flour (season with Soul Seasoning or just a tsp salt and pepper) – pantry
2-3 Tbsp Canola Oil – pantryCOST: $2.78
Mix all ingredients, except flour and oil. Divide the mashed potato mixture into 8 equal parts and form into 1/2 to 3/4 inch thick patties. Dredge potato cakes in your seasoned flour and then place into nonstick pan with heated oil. Make sure your pan and oil are at a medium to medium high heat to form a crisp. Reduce to just medium, maybe even medium low heat to cook till golden brown on both sides, about 10 to 12 mins a side.
Serve hot and with yummy fried chorizo, bacon, sausage, or whatever you have. Our deli/butcher makes an awesome pork chorizo ($2.62). It was great with the potato cakes and some fried eggs ($.33 x 6 = 1.98).
What a great “after Thanksgiving” breakfast. Mashed potatoes will never go to waste is our house, ever again!
GRAND TOTAL: $7.38 ($4.83, if using leftover mashed potatoes)
