I was going to show how I make mashed potatoes because I think they are the most perfect dish ever.
Well…I took pictures of the potatoes when they were were chopped (see below) but then company came and I was distracted by super cute children and I never took a picture of the mashed potatoes when they hit the bowl! Oh well.
So then I had left over mashed potatoes and wanted to do something creative with them for breakfast. I made mashed potato cakes. Crazy I know.
2 to 3 cups of mashed potatoes
3 slices of good bacon (cook it and crumble)
1 small onion, diced
1/2 of a jalapeno, diced
Parmesan or cheddar cheese, shredded
Flour to roll the patties in
Oil for cooking
How to make it:
Pour the mashed potatoes in a bowl, sprinkle with the bacon, chopped up pepper and onion and mix them really well. Heat oil on the stove to about 350 – 375 degrees (I suggest you get an inexpensive candy thermometer at Walmart or Target to get your oil temp right).
Fill a shallow bowl with flower to dredge the potatoes in. I made little patties with my hands because the potatoes were super cold but it can get a bit difficult the warmer they get. I shaped patties and then coated both sides in flower and dropped in the oil. About 4 to 5 minutes on each side until they are brown. Let them rest on a plate with paper towels so the oil can drain off.
I sprinkled them with just a bit of salt and pepper when they were fresh out of the oil and they were tasty! The outside is crisp, almost like a hashbrown and then warm and mashed potatoey on in the inside. My husband was quite impressed with my Sunday breakfast. Not typical but a great way to use up my leftovers.