Reshape your mashed potatoes into crispy cakes to make your leftovers last
things you'll need.
4 tablespoons butter
6 cups leftover Mashed Potatoes
2 Eggs (beaten)
5 Sprigs of Thyme (leaves removed)
1/3 cup All-Purpose Flour
Flour (for dredging)
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 4 tablespoons butter
instructions In a medium-sized, non-stick pan, melt the butter over medium heat.
ingredients 6 cups leftover Mashed Potatoes 2 Eggs (beaten) 5 Sprigs of Thyme (leaves removed) 1/3 cup All-Purpose Flour
instructions Mix the leftover mashed potatoes with the beaten eggs, thyme, and flour. Gently fold together.
ingredients Flour (for dredging)
instructions Form the potatoes into small cakes, about 2 inches in diameter, and dip in the flour. Shake off the excess. Place the potato cakes in the pan and cook for about 3-4 minutes per side, or until golden brown. Serve warm