Southern Sunshine Spuds.
Mashed potatoes. A southerner’s favorite side dish. But what happens the morning after your fried chicken and mashed potato dinner? You have a whole Tupperware full of left over mashed potatoes. Well with just a few extra ingredients you can have a light and crispy potato cake that will wake up any breakfast menu.
2 cups of mashed potatoes
1/4 cup onions (chopped)
3 tablespoons chives (chopped – optional)
1/4 cup flour
1 teaspoon garlic powder
salt (to taste)
pepper (to taste)
grape-seed or olive oil (for cooking)
Preparing the Cakes.
Best part of using left overs…you already did all the hard work. So you can whip these cakes up in no time.
Place your mashed potatoes in a large bowl and add the onions and chives. Next add your seasonings, adding salt and pepper to taste. Finally add the egg and flour and mix until well incorporated.
Cooking the Cakes.
Cooking these cakes is just as easy as preparing them.
Heat your skillet to medium heat and add about 1/2 inch of oil. Next grab a heaping tablespoon of your prepared batter and pat it into the pan making a little patty. Let the cakes cook for 1 to 2 minutes on each side or until they are nicely browned.
Serving the Cakes.
Once your cakes are done, complete the light breakfast with a delicious fried egg to top the cakes. And if you are looking for a more hearty meal, pair the cakes with two fried eggs, a side of bacon (or your choice of breakfast meat), and a cup of hot tea.
Get excited about your leftovers and make a breakfast that will be sure to get you and your family out of bed.
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