Crispy Mashed Potato Cakes
Today I had just enough beef tenderloin on hand to make one more dinner with it. I also had some potatoes on hand, and decided to get creative and try a new way to prepare the potatoes as a side to the tenderloin. (This also gave me a good excuse to tackle my 3rd new recipe for my 50 in 15 Challenge.) I searched a handful of sites for different ways to make mashed potato “cakes”, most of which were same general recipe. So I pared them down to the most basic recipe and gave it a go.
Ingredients
- Cooking spray
- 2 c. mashed potatoes, cooled
- 2 tbsp. shredded cheese
- Sea salt and fresh ground black pepper (to taste)
- 1/2 c. Panko bread crumbs
- Additional mix-ins (e.g. bacon, onions, chives, etc.)
Directions
- Preheat oven to 425° F
- Place mashed potatoes in a bowl and stir in cheese, salt, pepper, and any other additional mix-ins. Divide the potato mixture into 6 equal portions, shaping each into a patty approximately 1/2″ thick.
- Place bread crumbs in a dish and dredge each patty in the crumbs.
- Place patties on a baking sheet and bake for 12-15 minutes. Carefully turn the patties over and bake for an additional 12-15 minutes, or until golden brown.
- If desired, turn on the oven broiler and place patties under the broiler for 1-2 minutes to finish browning.
Notes
Overall I was very happy with the end result of this recipe. They made a fine side dish for the beef tenderloin and some oven-roasted asparagus. The only thing I wish I would have done different was to bake the potato cakes for a bit longer to brown them more and make them a bit more crispy. At least now I know for next time I make them.
Bon Appétit!
