Mashed Potato Cakes (Edit recipe)

My mom used to make these potato pancakes when we had leftover mashed potatoes from a Sunday dinner of roast beef with all the fixins. Such wonderfully fond memories of those days! We didn’t often have any potatoes leftover, but when we did, she would put them to good use. Back in the day, I thought pan frying mashed potatoes was unusual, but seriously any kind of potato fried in butter? Yep, too good!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	93
Fat:	4 g
Carbohydrates:	15 g
Protein:	2 g
Cholesterol:	9 g
Sodium:	31 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1.5 cup Yukon Gold Potatoes, in mashed potatoes, leftover and cold
2 Tbsp Cassava Flour
.5 tsp Chives, dried (opt. reserve some for garnish)
1 pieces Bacon, cooked, chopped (opt. reserve some for garnish)
.25 tsp Onion Powder
.25 tsp Garlic Powder
1 Egg, whisked
Redmond Real Salt, to taste
Black Pepper, to taste
1-2 Tbsp Ghee, or grass fed butter

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place mashed potatoes, cassava flour, chives, bacon, onion powder and garlic in a shallow bowl, mix with hands till well combined.
Make a slight well in the mixture and pour whisked egg into the center and mix until well blended. Add salt and pepper to taste. Depending on your mashed potatoes may already have enough salt.
You should be able to shape mixture into small patties at this point, if not dust a bit more cassava flour on top and mix into mixture until it's a shape-able consistency and isn't sticking to your hands.
Shape into golf ball sized balls and flatten carefully leaving them about 1/2-3/4 inch thick.
Melt butter in cast iron pan til just bubbling and carefully set patties in to fry. I usually only cook about 3 at a time, you need to leave room for flipping. Try not to move them around too soon, they should release once they are browned and ready for flipping. I use a small metal turner to get between the patty and the pan. After you flip them, brown on the other side and remove.
Add more bacon and chives and/or a bit more grass fed butter on top while warm or fry up an egg and you're all set.