(2) Crisp Mashed Potato Cakes

Back in the saddle again, kind of…. I tell you, I would like to claim mommy brain sometimes. If you have kids, you know what I mean. I was cooking, talking to my husband, singing songs with the baby, fixing her food, etc etc. So I wasn’t 100% focused on cooking. I totally failed to cook the green onions. OOPS. I realized it as I was putting the tray in the oven. We don’t mind raw green onions, so it was fine.

These were DELISH. Let me make a few suggestions. First, don’t make them too big. Secondly, don’t be tempted to over cheese them. I know, I know, I wanted to just PILE the cheese in, but that would equal disaster. Also a good shortcut – I used my favorite refrigerated mashed potatoes (please note that nobody is paying me anything for saying this!! I just love these!):

The recipe suggests that you flip them. I flipped one and was like “no freaking way”. So I didn’t flip any of the others. That’s FINE. They needed browning, so I gave them a minute or two under the broiler before I brought them out. I hope you’ll try these. They are delish and something different for a side dish!



Crisp Mashed Potato Cakes

Yield: 6 servings (serving size: 1 potato cake)
Source: Cooking Light Magazine, November 2007.

Cheddar cheese, bacon, and a panko coating make these a satisfying side dish.

Cooking spray
1/2 cup chopped green onions
2 cups mashed potatoes, chilled
2 tablespoons shredded extrasharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425°.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add green onions to pan, and cook 2 minutes or until tender, stirring occasionally. Remove from heat.

Place mashed potatoes in a medium bowl. Stir in onions, cheese, salt, pepper, and bacon. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish. Dredge patties in panko. Place patties on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; bake an additional 12 minutes or until golden.

CALORIES 122 (16% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 6mg; CALCIUM 40mg; CARBOHYDRATE 22g; SODIUM 290mg; PROTEIN 3.6g; FIBER 2g

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