Every single time I mash up some potatoes as a side dish, there's always a mound left over. Regardless of if I'm feeding 2 or 8, I just can't seem to eyeball the appropriate portion and then become fearful that I won't have enough and add a little bit extra--because as we're taught from the earliest of days more is always better....right? Well that may not be true for everything but more mashed potatoes sounds like it could always be a good idea--until it's time to actually use the left overs.
My girlfriends and I frequent a local restaurant for Sunday brunch for one single menu item--potato cakes. This isn't your run of the mill potato pancake. It's a ball of fried mashed potatoes, topped with a little sour cream and bell pepper.
I took this inspiration to the kitchen Sunday morning and tried my own version of these potato cakes. Topped with a poached egg they're the perfect hearty breakfast...and so simple to make.
Potato Cakes (makes 4 cakes)
- (atleast) 1 cup left over & refrigerated mashed potatoes
- 1/2 c flour
- 1 egg + 1tbsp water
- 3/4 c panko breadcrumbs
- 1/3 c corn meal
- 1 tsp salt
- 1 tsp pepper
- 3-4 tbsp olive oil
Heat the oil in a deep skillet over medium high heat --careful not to let it smoke.
Set up an assembly line:: one shallow dish flour, one shallow bowl egg + water beaten, one shallow dish breadcrumbs, cornmeal, salt & pepper well mixed.
Working 1/4 cup at a time form the potatoes into a ball/ thick cake --(hockey puck anyone?) carefully dredge it in the flour, then dip into the egg and finally coat with the breadcrumb mixture. Add to the oil and pan fry each large side 2-4 minutes until golden brown. *The puck shape works well for frying the small sides about 30seconds-1 minute per "side".
Remove the cakes from the pan and drain on a paper towel.
Top with your favorite toppings or eat along side your breakfast (or this would be delicious as a side dish for steak!).