Crispy Rosemary Potato Cakes

Name: Crispy Rosemary Potato Cakes
Prep time: 15 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 3 tbsp. olive oil; 1 1/2 c. chopped onion; 1 tbsp. finely chopped rosemary; 3 c. leftover mashed potatoes; 1 c. panko bread crumbs; Kosher salt and freshly ground pepper

By Cheryl SlocumPublished: Jun 28, 2012

1 Rating

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Kana Okada

Yields:

12 serving(s)

Prep Time:

15 mins

Total Time:

30 mins

Cal/Serv:

115

Use leftover mashed potatoes to create these heavenly pan-fried potato cakes.

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Ingredients

3 Tbsp. olive oil
1 1/2 cups chopped onion
1 Tbsp. finely chopped rosemary
3 cups leftover mashed potatoes
1 cup panko bread crumbs
Kosher salt and freshly ground pepper

Directions

1. Step 1In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary, and salt and pepper to taste. Cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper.
2. Step 2Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.

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