What
you need,
3
cups left over mashed potatoes
2/3
cup grated sharp cheddar cheese
2
tbsp. green onion, chopped finely
1
egg, lightly beaten
3
tbsp. + ½ cup all-purpose flour
Salt
and Pepper
Vegetable
oil for frying
Sour
cream for serving
In
a large bowl stir together the left over mashed potatoes, cheese, onion, egg
and 3 tablespoons of flour.
Season
the mixture with salt and pepper if needed.
Depending
on how much butter and cream you used to make your mashed potatoes the first
day you may need a little more or less flour.
The
potatoes should stick together but not be too dry.
Using
an ice cream scoop form the potato mixture into balls then flatten them to
about a ½ inch thick.
Place
them on a wax paper lined baking sheet.
Heat
enough oil to cover the bottom of a large frying pan over medium heat. Dredge
each potato patty in the flour then cook in the hot oil for 3-4 minutes per
side until golden brown and crisp.
Fry
the patties in batches, keeping them warm in a 200 degree oven on a wire rack.
Serve
with a dollop of sour cream and a few green onions.
Jen of My Tiny Oven
