Ready in 20 minutes
A great way to use leftover mashed potatoes. It does not take much to make enough to serve 4 people so save your leftover potatoes even the instant will do but regular potatoes are best.
1. In medium size bowl, beat the egg. Add the cold potatoes, chopped onion, flour and seasonings. Mix well. If mixture seems too thick, add a small amount of milk to make mixture the consistence of peanut butter (thick, not as runny as pancake batter).
2. Put approximately 1/4 cup oil in large skillet over medium heat and allow to heat pan before adding the mixture.
When heated, use a serving spoon and drop a spoonful of mixture into the hot oil. Leave a little space between each to allow browning and make it easier to turn each one over.
3. As each one browns on bottom, turn over and brown the other side. Do not rush the browning so the inside will have sufficient time to cook throughly. Medium to dark brown is best.
4. Remove from oil and place on paper towels to drain. Serve warm.
lagace13 2y agoTurned out great. Did not use bacon though.
hover 2y agoA family favorite! So easy and tastes great!
skroseberg 2y agoWe had leftover potatoes from a church meal and this recipe was perfect!
marie0717 2y ago
DestinyCooks 2y ago
jdempewolf 3y agoI didnt follow the recipe exactly so im not going to vote it down... But my mixture was not thick enough and didnt stick together... Nd i miffed because i used olive oil to fry.... The ones that did stay together had the start of something good
Olivegoldie 3y agoI tried mine with onion powder too and they were good. PS consistency of peanut butter is important
Fourleafclover 3y agoI made them with a little onion powder instead of onion, tasted much better.
lindsayann1986 4y ago
rlhstl 4y agoExcellent! I added some canned tuna for a little extra protein, and a couple dashes of soy sauce.