Butter and Chives Potato Cakes

Whenever I make mashed potatoes, I always make extra. There are so many delicious things you can do with that fluffy starch. Wonderful things like these potato cakes that can be served as a side dish or as I like to eat them, with eggs for breakfast.

Eggs + Bacon + Potato Cakes = Breakfast!

They’re so simple to mix up and they reheat perfectly. Dip them in applesauce or ketchup. Both ways are delicious.

A couple notes:

• I always use leftover mashed potatoes and I mix this up while they are cold. Reheating makes them less firm and you will need to add more bread crumbs to keep them solid.
• These do not require a lot of oil to fry but you should use a well-seasoned cast iron pan or something that doesn’t stick easily as the starch sometimes holds on a little bit.
• I use gluten-free bread crumbs but if you’d like to make them gluten-full, you can, just replace them 1:1.

5.0 from 1 reviews

Butter and Chives Potato Cakes

 

Author:

mrfarmersdaughter.com

Print

 

Ingredients

• 2 c. cold mashed potatoes
• 1 egg, large
• ¼ c. Parmesan cheese, grated
• ¾ c. gluten-free bread crumbs
• 1 Tbls. chives, fresh and minced

Instructions

1. Heat oven to 250˚.
2. Mix all the ingredients together.
3. Form into cakes of about ⅓ cup each with your hands.
4. Fry on a non-stick pan until browned on one side.
5. Flip and fry on the other side to brown.
6. As the cakes get done, place on a pan to keep warm in the oven.
7. Serve warm with plenty of pastured butter on top.

3.4.3177