In a previous post I talked about making "extra" mashed potatoes so that I could make potato patties with the leftovers. It makes a great breakfast item, or a side dish with your supper.
Mashed potatoes
1 C (or so) Panko bread crumbs
2 Tbsp. butter
Salt & pepper to taste
Place the Panko on a plate. Take a hand full of your leftover mashed potatoes and flatten out, similar to the method you would use to make a hamburger pattie. Make it about the size of your palm or a little bigger. You want it to be manageable to handle, because it will be crumbly or a little hard to turn in your skillet if the pattie is too big.
Roll the pattie in the Panko, pressing down gently to push the crumbs into the potato. The Panko will help hold it together, but it will also give it a slight crunch, which I like.
Melt your butter in the skillet over medium or medium-low heat and place the patties in the skillet. Unless your patties are too thick, it should only take about 3 minutes per side to come to a nice golden brown. Sprinkle with salt & pepper as they are browning.
Pictured here with chicken and citrus cream sauce, and a green salad.
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