Scale
Ingredients
- 2 cups chilled mashed potatoes
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1–1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
Instructions
- Divide the mashed potatoes into 8 half-inch thick patties (they will be roughly 3-4 inches in diameter). In a pie plate or shallow bowl, mix the flour, Parmesan, salt, pepper and paprika. Coat the potato cakes in the flour mixture, then place them on a plate.
- Heat the oil in a large nonstick skillet over medium-high heat until almost smoking. Add the potato cakes to the skillet in batches, cooking until they have formed a crust (7-8 minutes). Then, carefully flip and cook until they have browned on the other side (an additional 5-6 minutes). Transfer to a paper towel-lined plate and fry the rest of the mashed potato cakes. Serve warm, either with a dipping sauce or with a fried egg on top.
Notes
- You could easily make this gluten-free by using gluten-free flour instead of regular all-purpose.