Use fresh spuds or leftover mashed potatoes to make potato cakes.
Potato cakes are an easy-to-make lunch entree or side dish at dinnertime. Because potatoes are like a blank canvas, season the potato cakes with flavors you enjoy. Incorporate fresh herbs, such as thyme and rosemary, or sprinkle on a Cajun seasoning mix before cooking. Serve them with toppings and a fresh salad for a complete meal.
Instructions
1. Peel and cube then potatoes, then place them in a large saucepan and cover them with water. Add salt to the water. Bring the potatoes to a boil over medium high heat. Cook for 20 to 25 minutes, or until the potatoes are tender.
2. Drain the potatoes and place them in a large mixing bowl. Mash them with a potato masher or use a hand mixer on a low setting.
3. Stir in the onions, flour, chives and the egg.
4. Liberally grease a griddle or frying pan with butter. Heat the pan over medium high heat.
5. Drop the potato batter onto the well-greased griddle in 1/4-cup portions. Flatten the batter with a spatula. Fry the cakes until golden brown, then flip them and cook the other side.
6. Place the potato cakes on a plate lined with paper towels to drain excess grease. Serve with toppings, such sour cream and chives or green onions.
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