This article brought to you by Mountains Community Hospital
Article by Victoria Heerschap
Talk about comfort food; these indulgent potato cakes are a nice change from the same old mashed, baked, or roasted potatoes. They go with literally every protein or can even substitute for an entrée in a meatless meal. You can always opt to make the mash fresh, but this is a perfect way to use up any leftover mashed potatoes you may have hanging around your fridge.
Potato Cakes Recipe
Ingredients:
3 cups mashed potatoes
4 tbsp. olive oil
1 small white onion – diced
1 ½ tbsp. fresh rosemary – finely chopped
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup panko breadcrumbs
Directions:
Heat two tablespoons olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes, then add the rosemary, salt, and pepper. Continue to cook, stirring, until the onion is translucent, about 3 – 4 minutes more.
Add the onion mixture along with the mashed potatoes and onion powder to a large mixing bowl and mix well. Season further to taste with additional salt and pepper, if desired.
Pour the panko crumbs into a shallow bowl. Form the potato mixture into cakes (using roughly 1/3 cup of the mixture per cake). You should end up with 10 – 12 cakes. Coat each potato cake with panko crumbs, pressing them gently into each side.
Heat two tablespoons of olive oil in a large skillet over medium/high heat. Cook the coated potato cakes in batches, about 4 minutes per side, until they are golden brown. Add more oil during cooking if needed. Serve hot.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.