Round Two Recipe - Fried Potato Cakes (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1 cup reserved breadcrumbs from baked mashed potatoes recipe |
kosher salt and freshly ground black pepper |
1/8 teaspoon cayenne pepper |
2 cups reserved mashed potatoes from baked mashed potatoes recipe, cold |
1/4 cup shredded mozzarella cheese |
1/2 cup canola oil |
Directions:
1. In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
2. In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.
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