Spicy Potato Cakes turn leftover mashed potatoes into a fiery breakfast of awesomeness.
Total Time:35 minutes
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.
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