Spicy Potato Cakes are a delicious way to use up leftover mashed potatoes. Transform them into a spicy pancake that’s crisp on the outside and creamy on the inside. Put an egg on it, and have an awesome breakfast.
My mission to be motivated is already losing steam in a serious way. I’m currently experiencing a massive yawn approximately every 20 seconds, but I only have 58 things on my to do list for work tomorrow, so maybe I’m starting to get a handle on this after all. Maybe I can start kicking ass again soon. Now I just have to keep the job long enough to make it my… Okay, maybe I’m getting carried away. This is what happens when you wake up at 5:30 am in a dead panic about room bookings and paperwork.
This is why comfort food is my jam. Carbs and constant complaining are the only things that soothe my anxiety. Only one of those things is something that other people also enjoy. This is why I never make you salad. Imagine if you had to read my nonstop whining AND eat kale? It just wouldn’t work.
What makes Spicy Potato Cakes so awesome?
I am massively in love with mashed potatoes. So much so that we hardly ever have leftovers. But on those rare occasions when you just can’t manage another bite, I’ve got the perfect breakfast solution. Spicy Potato Cakes.
These are a bit messy to make. At least, I haven’t yet figured out how to make them without getting covered in mash. It’s totally worth it, though. The potato cakes get a nice crusty exterior while the inside stays creamy. There’s a bit of crunch from the green onions and some fire from the chopped chili. We topped ours with some sour cream mixed with a dash of scorpion pepper sauce for some extra awesome heat. And kids, do not, under any circumstances, forget to put an egg on it.
If you’re staring down the barrel of a long week, just keep daydreaming about the luxurious breakfast you’re going to eat at the weekend. Make sure it includes Spicy Potato Cakes. It’s gonna be awesome.Print
Spicy Potato Cakes
Spicy Potato Cakes turn leftover mashed potatoes into a fiery breakfast of awesomeness.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
- Approximately 2 cups leftover mashed potatoes
- 1 egg, lightly beaten
- 2 green onions, thinly sliced
- 1 red chili, chopped (remove the seeds if you want to decrease the heat)
- Approximately 2 tablespoons flour for dusting
- 2 tablespoons olive oil
- Sour cream and hot sauce, optional
- 1 egg per person for frying, only optional if you’re a maniac
- In a large bowl, stir together the mashed potatoes, egg, green onion, and chili until well combined.
- Put a large skillet over medium heat and add the oil. Allow the pan to heat up while you make the cakes.
- Use a large scoop to scoop out the potato mixture. I drop it into my hand to pat it flat then dust the top with flour and carefully place the flour side down into the hot pan. Then sprinkle the top with a bit more flour and repeat with the remaining potato mixture. You may have to cook your potato cakes in batches depending on the size of your pan and your potato cakes. I was able to make about six. And yes, I had mashed potato all over my hands.
- Cook each potato cake about five minutes a side or until it’s as brown and crispy on the outside as you’d like. Gently flip your potato cake and cook for another five minutes on the second side. Remove to a plate and top your cake with a drizzle of sour cream and hot sauce, then top with an over easy egg with a delightfully runny yolk.
Keywords: Potatoes, Leftovers