It's been a very long while since I have been able to make any posts on my blog. Having lost my job briefly in January, I was able to get back in the swing of things by returning to education and teaching new little ones in the elementary setting. Luckily, I still have been cooking, but I haven't had the chance to make any posts due to being non stop busy busy.
Well, this post is really easy to make especially if you have a small group of people who are planning to have brunch or breakfast.
Leftover mashed potatoes
salt and pepper to taste
1 cup shredded cheese (preferably monterrey jack, but any good cheese is good)
1 egg (more mashed potatoes, then add an additional egg or 2)
Seasoned panko breading (italian breadcrumbs also work)
Butter and olive oil
First, start by taking out the leftover mashed potatoes and place into a bowl. This works best when you have made the potatoes a day or two before. If you need to, add pepper and/or salt. I normally don't since the potatoes have been salted enough.
Add the shredded cheese to the potatoes. Mix the cheese and potatoes. I don't like to add eggs to this as the cheese will act as a binder to the cold potatoes. Start to make your patties.
Whisk the egg(s). Place off to the side. Get your tray full of breading and also place off to the side. Start to make heat up your butter/olive oil slowly on medium/low heat.
Dip each patty into the egg mixture and then coat with the breadcrumbs or panko (whatever you are using).
Start to place your patties into the heated pan. Allow to cook for about 2 minutes (or until brown) and then flip. You might need to add additional olive oil and butter as you cook all of your patties.
Once cooked, remove and place into a prepared dish with some paper towels. This allows the oil to drain from the potato patties. We have this with some different types of quiche. Very nice brunch indeed!!