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Mashed Potato Cakes

Source of Recipe

From "My Mother's Southern Kitchen" by James Villas


Recipe Introduction

"Needless to say, my forever frugal mother first made these crusty cakes when she once had lots of mashed potatoes left over from dinner the night before. Ever since, she often purposely whips up extra potatoes in the evening, forms the cakes, and refrigerates them overnight between sheets of waxed paper. The cakes are best piping hot, but even cold they're never any left on the breakfast or brunch serving platter."

List of Ingredients

• ¼ cup (½ stick) butter
• 3 large onions, finely chopped
• 4 large eggs
• 3 cups mashed cooked potatoes
• ½ cup all-purpose flour
• Salt and black pepper to taste
• Tabasco sauce to taste
• 2 Tbsp water


Recipe

Preheat the oven to 375°F.

In a large skillet, melt the butter, then add the onions, and cook over moderate heat 3 minutes, stirring. Remove the skillet from the heat.

In a large mixing bowl, whisk three of the eggs till well blended, then add the cooked onions, the potatoes, flour, salt, pepper, and Tabasco and stir till the mixture is firm. Form the mixture into sixteen round cakes and place on a large greased baking sheet.

In a small bowl, whisk the remaining egg with the water, brush the top of each cake with the egg wash, and bake the cakes till golden brown, 20 to 25 minutes. Transfer to a heated platter and serve.

Makes 8 servings