Ah, flashbacks of Dirty Dancing.
On Friday night, we treated ourselves to chicken fried steak and homemade mashed potatoes. I made us up a mess of mashed potatoes, as we say here in the South (well, I made us up a mess of chicken fried steak, too), and tonight, our supper will be leftover grilled sirloin in garlic marinade from last night, leftover grilled veggies, and potato patties made from the leftover mashed potatoes.
It’s virtually a labor-free meal for Labor Day! 😉
I learned to make potato patties from my Mom. They’re an easy, tasty way to do something different with leftover mashed potatoes. They’re great with eggs and sausage or bacon at breakfast; they’re a yummy side for supper. It’s easy to make as much or as little as you want. Leftovers will re-crisp in the skillet, toaster oven, or oven.
You can vary the flavor a bit with what you stir into them; I usually add in some onion (green onion if I have it) and some green chilies. You could also add in some paprika, if you liked, for a bit more bite, or some Tobasco…anything you like that sounds yummy to you, actually.
So that they’ll cook up quickly and crisply, I make them about 1/3″ thick or so.
They smell — and taste — so yummy that you’ll find yourself singing and dancing along to “Do You Love Me?” while you’re in the kitchen. 😉 (Go on, take less than 180 seconds of time to bring a smile to your face — you know you want to!)
Mashed Potato Patties (Quantity is dependent upon how much mashed potato you use; approximately every 1/4 to 1/3 cup of mashed potato will make a patty)
- Leftover mashed potatoes
- Cornmeal (this will give it a bit of crispety crunch)
- Oil (suggest olive or canola) or butter/margarine, for frying (using a non-stick skillet will allow you to cook these in very little oil)
- Diced onion, if desired (amount depends upon amount of potatoes, but you don’t need a lot)
- Diced/chopped green chilies, if desired
- Splash of Tobasco or other favorite hot sauce, if desired
- Sprinkling of paprika or other seasoning(s) (garlic, etc.), if desired
- Remove potatoes from ‘fridge and let them lose the chill from the ‘fridge so that they will be easy to work with.
- Stir in desired seasonings: diced onion, diced green chilies, splash of hot sauce, sprinkling of desired seasonings.
- Shape into patties (about 1/4″ to no more than 1/2″ thick).
- Dredge in cornmeal.
- Heat a small amount (you just want to barely coat the bottom of the pan; you can add more later, if need be) of oil in a non-stick skillet over medium to medium-high heat.
- Fry potato patties in a single layer until crisped and heated through, preferably turning only once (usually 3 to 5 minutes per side).
- Refrigerate leftovers. Leftovers can be re-crisped/re-heated in a lightly oiled skillet or in an oven or toaster oven at 325F/350F for 5 to 10 minutes.