If you are anything like me you always cook WAY more mashed potatoes than you need. I don’t know why I do this every time, but I do.
These crispy mashed potato patties are an amazing way to use up left overs!
They are crispy on the outside and soft and fluffy on the inside, Delish!
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.
I served mine with some left over chili, it was TO DIE FOR‼
You really can’t go wrong with crispy mashed potatoes!