Fried Mashed Potato Patties –
5 to 10 minutes prep; 10 minutes cook
Everything is “more or less” – ingredients, and cooking time
- 1 cup skin-on mashed potatoes – I prefer taste, texture, and nutrition of skin-on potatoes
- 1 egg, lightly whipped
- salt, black pepper, powdered cayenne pepper, garlic salt
- 1 tsp all-purpose flower
- Bacon bits
- Onions, chopped fine – I prefer fine-chopped, which reduces the texture impact and gets onion flavor more pervasive.
- Handful of shredded cheese – I use mild cheddar.
- 1 tsp olive oil
- small patty butter
Lightly whip the egg.
Pour egg into mashed potatoes in a bowl.
Add all-purpose flower, salts, and peppers. The salts and peppers are to taste; I use a few shakes of table salt, a couple of garlic salt, a dash of black pepper, and a dash of cayenne pepper.
Stir thoroughly, adding the bacon bits and cheese.
Heat the olive oil and butter in an omelet pan on medium heat. I initially use slightly over medium initially for the first batch and turn it down to medium about two minutes into cooking. Remember, this is more or less; adjust as needed.
When the oil is hot spoon dough into pan, flattening with the spoon until it’s about 1/2 inch thick. I use about 2 tsp per patty.
Cook for about 5 minutes per side. For me it usually turns out to be about 5 minutes on the first side and 4 minutes on the second – depends on how crispy you want it.
