Ozark Foodie

Lonnie Taylor
County Reporter
I love Thanksgiving leftovers almost as much as the meal itself. So, I make sure there are plenty of mashed potatoes. After turkey sandwiches, mashed potato cakes are a favorite. I use a standard recipe of 2 cups cold leftover mashed potatoes, 1 whole egg, and ¼ cup flour.  If you have a lot more potatoes, add another egg and some more flour. Mix the egg into the mashed potatoes with a fork until well blended then add the flour. At this point you can add any mix-ins that you prefer.  Finely diced green onion, bacon bits, granulated garlic, grated cheese and so on.
Pour approximately 2 tablespoons of oil into a cast-iron skillet and heat over medium heat. Scoop out heaping tablespoons of mixture into the hot oil. (I like bacon grease!) Dip the back of a spoon into the oil and use to flatten the potato mixture to about 1/4-inch thick. By dipping the back of the spoon into the oil, the spoon will not stick to the potatoes, making flattening them much easier. If you find it simpler, make the patties and then add to pan. Fry until golden brown and then flip and continue to brown the potato patty on the other side.
Remove to a paper towel-lined plate to serve.