This is an updated recipe, since I never got a pic the first time. Funny how often that happens. Got some leftover mashed potatoes you don’t want to throw away? I’ve found the best way to use them up (and serve them the next night without ‘potatoes again?’) is to make them into cakes! The amount of ingredients you will need to make this will depend on how many leftover mashed potatoes you have really, so most of it is to taste.
- 5-6 strips bacon
- 1/2 yellow onion, diced
- 3 cloves garlic, finely diced
- Leftover mashed potatoes
- Salt and Pepper to taste
- 1/2 C. Panko breadcrumbs
- 1 Egg
- Oil for frying
- 1/4 C. yellow mustard
- 1/4 C. dijion mustard
- 1/4 C. honey
- 1 Tbsp horseradish
- 1 tsp. Cayenne
- pinch of salt
- pinch of pepper
First make the mustard sauce by combining all ingredients in a bowl, set aside.
Fry your bacon and drain grease, reserving about a tsp.
Add onions and garlic to pan you fried your bacon in and cook until just soft and fragrant, about 5 min.
Add all ingredients (except oil) to a bowl with your mashed potatoes and combine thoroughly. On a sheet of plastic wrap (or tin foil sprayed with cooking spray) shape potato mixture into a log. Wrap completely in foil or plastic and twist ends together to seal. Place in freezer for about an hour, or whenever you are ready to cook them.
Remove from freezer, unwrap, and cut into 1/4″-1/2″ medallions, its really up to you.
Heat oil so that when you drop a bit of potato in there, it starts to sizzle. Once oil is ready, carefully place potato medallions, 2-3 and a time into it. Let cook until edges are golden brown and flip. If you are having problems flipping the cakes without them breaking then use a wide spatula and place your fingers in the center as you flip.
Drain on paper towel and serve with dipping sauce on the side.