Mashed Potato Cakes

I have not eaten a mashed potato cake since leaving home at age 18. My Mom used to make them all the time, and man I hated those tasteless things. So I just never used up my left-over mashed potatoes in this way.

We were cleaning up the remaining Thanksgiving left-overs, and I decided to be brave and try them. Went on-line to get a recipe, nabbing the first that came up. Now I am telling you, these babies are seriously good. A delicious way to use left-over mashed potatoes, the kind with lots of butter, sour cream and cream (see Creamy Mashed Potatoes recipe). They are dry if you just use regular mashed potatoes. Eat this topped with brown gravy, if you have some.


1  med  onion, chopped
2  Tbs  butter
2   eggs
1-1/2  cups  mashed potatoes
1/4  cup  flour
1/4  tsp  salt
1/8  tsp  pepper
Dash hot pepper sauce, optional
1  Tbs  water

In a large skillet, sauté onion in butter until tender. Remove from the heat. In a large bowl, lightly beat one egg. Add the onion, potatoes, flour, salt, pepper and hot pepper sauce if desired.

Shape into four to six patties; place on a greased baking sheet. Lightly beat remaining egg; stir
in water. Brush over potato cakes. Bake at 375° for 20-25 minutes, or until heated through. 

Note: 
Instead of baking, I fried them in butter on top of the stove, omitting the second egg and water. The mashed potatoes I used had sour cream and butter in them. This is what made them so tender.  So I suggest adding about 1/3 cup sour cream and a couple tablespoons of additional melted butter to the mixture, if your mashed potatoes were made without it.