Cheesy Potato Cakes

If you are making mashed potatoes for Christmas, be sure to save this recipe for your leftovers. 

They were a terrific way to use up potatoes, and delightful with eggs for breakfast too!

The potatoes are delicious and the slightly toasted cheese from the griddle puts them over the top.  Even the leftovers the next day were tasty.

Cheesy Potato Cakes – From Lizzy Writes

Ingredients

• 2 C leftover mashed potatoes
• 1 egg
• 1/2 C extra sharp cheddar cheese
• salt & pepper to taste

Directions

Begin by mixing the egg into the 2 C of mashed potatoes.  Stir well.  

Shred the extra sharp cheddar cheese and toss that into the potatoes. 

If desired, season with salt & pepper.  We only did pepper because we find the cheese adds enough salt for our taste. 

Scoop the potatoes onto a hot griddle (300-350 degrees).  We didn’t need to butter the griddle, but if you typically do that for yours, you should do that here so the potato cakes don’t stick. 

Carefully flatten the potato cakes with a spatula while they are on the griddle.  Cook for 5 minutes until nicely browned. 

Then, flip the potato cakes over & continue cooking on the other side until the second side is nicely browned. 

Serve warm, with ketchup if desired. 

We enjoyed these served alongside roasted veggie sandwiches.  They don’t look super pretty… but they sure taste good!