Thursday, November 20, 2014

Crispy Mashed Potato Cakes

If you haven't heard, Thanksgiving is next week.  So much food, so many different varieties of dishes and no two Thanksgiving menus are ever truly identical.  However, besides the turkey, there is one dish that will be at nearly every house.  It is the magical mashed potato.  Most families have their tried and true recipe and they are the delicious bed for the other treats you will eat on Thanksgiving.  But what about the leftovers?  Sure, they are great on their own, but my recipe for Crispy Mashed Potato Cakes is the way to use the leftovers up.  The mashed potato cake has a crispy, crunchy surface with a smooth and creamy middle.  The best textures with the perfect flavors and it could not be simpler to make.   They will make a fantastic side to breakfast any morning of the long weekend or can be a fantastic snack on their own.  These crispy pillows are so tasty, it might be a good idea to set some of mashed potatoes aside to make sure you have leftovers!

This is what you need:

2 cups Mashed Potatoes (makes about 4 cakes)
1 cup Panko Bread Crumbs
2 Eggs- beaten
1 cup Flour
2 tbsp Olive Oil
1 tbsp Butter
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Cayenne Pepper (optional)

Optional Garnish
Sour Cream
Green Onion
Hot Sauce
Applesauce

This is what you do:
Form your potatoes in little cakes, kind of like burgers,  I used about 1/2 cup of mashed potatoes per cake.  Set your coating assembly up, flour, salt, pepper and cayenne in one bowl, eggs in the next bowl and the panko bread crumbs in the last.  Dip each cake first in the flour, then the egg, then the bread crumbs.  Heat the butter and olive oil in a pan over medium heat until bubbling.  Set the cakes down gently and let cook for about 6 minutes, until the bottom is crispy.  Carefully turn over and cook for about 5-6 minutes.  Remove and top with your garnished of choice.
Prep Time: 10 Minutes
Cook Time: 12-15 minutes total
Serves: 4

First thing to do is form your cake.  I used about a 1/2 cup of mashed potatoes per cake, but you can use less for smaller cakes if you prefer.  The potatoes can get a little runny, so if this happens, you can add a bit of flour to them and make sure they are really cold when handling them.
Potato Burgers

Now, you want to start your coating assembly line up.  It is the same as if you were frying chicken or fish.  First, add 1 cup flour in a bowl and add the 1/4 tsp salt and pepper each, and the 1/8 tsp cayenne pepper if you want.  Next bowl is your beaten eggs and the last bowl is the Panko bread crumbs.  If you don't have Panko, regular bread crumbs would work too.  Panko are just light and fluffy and crisp up so deliciously.
Dipping station is set.

Next, carefully dip each cake into each bowl.  They can be a little delicate, so you will probably need to use both hands.  
Ready to fry to a perfect crispiness.

When your cakes are ready, heat 1 tbsp butter and 2 tbsp of oil over medium heat until bubbling.  Takes about 3-5 minutes.  Add your potato cakes and you should hear them start to sizzle immediately.
 Bubbly butter.

After 5-6 minutes, carefully check your potato cakes.  They should be a deep golden brown.  Flip them gently and continue cooking for another 5-6 minutes or so until the other side is also a golden brown.  
Who knew the mashed potato could be elevated in such an amazing way?

While waiting for the other side to cook, you can prepare your garnishes.  
Green onions and sour cream are my choice.  I could add these 2 items to almost anything and be happy.

Once your Crispy Mashed Potato Cakes are ready, remove from pan and serve.  They will have the most amazing, crispy outer crust with smooth mashed potatoes in the middle.  Basically, the perfect food.  
 Has there ever been a crust so beautiful?

I promise you, these will be the main reason you make mashed potatoes from now on.  I know you and your family will enjoy these just as much as we do!