We’ve made these potato cakes twice now, and the second time it was for breakfast after having mashed potatoes for dinner the night before, because we just couldn’t wait to eat them. My inner kid comes out because I love playing with food, and mom always told me not to put my hands in my mashed potatoes but now I can, so there! I love to eat these yummy patties with sour cream and chives.
It’s important to know that leftover mashed potatoes are the best for this, because they are cold from the refrigerator. The first time I made these I was so excited to try them I used freshly made mashed potatoes and that was a mess! Cold potatoes don’t stick and are able to be shaped much easier. Not that it wasn’t fun but the results weren’t as neat.
2 cups mashed potatoes
1 Eggland’s Best egg white slightly beaten
2 tablespoons chopped white onion
2 tablespoons Gold Medal all-purpose flour
1/4 teaspoon Morton salt
1 teaspoon freshly ground black pepper
1 teaspoon Wesson vegetable oil
In medium bowl combine potatoes, egg white, onion, flour, salt and pepper.
Meanwhile heat oil in a large skillet over medium-high heat.
When hot put about 2 tablespoons potato mixture for each cake into skillet.
Cook until well browned then turn with a spatula and cook other side until brown.
Continue making cakes keeping first ones warm.
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Quick Tip: Use chopped green onions instead of yellow onion to add some color to your potato cakes.