Mashed Potato Cakes with Scallions and Cream Cheese
I know I'm not alone when I say that I look as forward to Thanksgiving Day leftovers as I do the big meal on that day, maybe even more so. I won't deny I've had several holidays when the effort of getting the meal put together has seen me too tired to really enjoy it. But the next day? Perfect.
One of my favorite dishes that I look forward to for breakfast the next day are potato pancakes — a perfect fried egg, these potato pancakes, and a side of the giblet gravy.
- 3 Cups mashed potatoes
- 1/4 -1/2 cup grated Parmesan
- 2 medium-sized scallions, sliced thinly
- 2 medium-sized cloves garlic, minced
- 1 large egg, beaten lightly
- 1/3 Cup all-purpose flour
- 2 Tablespoons unsalted butter
- Kosher salt, to taste
- Sour cream or gravy, for serving
Place everything except for the butter and salt in a medium-sized bowl. Stir to combine and set aside.
Heat 1 tablespoon of the butter in a large frying pan over medium heat until hot but not browning. Drop 3-4 large spoonfuls (1/3 cup total) of the potato mixture into the pan and spread each into a 3-inch patty.
Fry undisturbed until the bottoms are golden brown, about 4-5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4-5 more minutes.
Transfer to a plate, season with salt, to taste, and keep warm. Repeat with the remaining potato mixture. Serve with sour cream or gravy.