Baked Mashed Potato Cakes
These mashed
potato muffin cakes are your favorite double-baked sweet potato, and the best
use of the remaining mashed potatoes!
Ingredients
- 2 eggs
- 1/4 cup onion, finely chopped
- 2 tablespoons butter
- 4 large russet potatoes, peeled and rinsed (about 1 pound)
- 2 tablespoons chopped chives, plus more for garnish
- 2 teaspoons salt
- 1/4 cup sour cream or plain yogurt, full fat
- 2 green onions including green parts, chopped
- 1 or 2 tablespoons milk if needed
- Red pepper flakes for garnish optional
- Fresh ground black pepper to taste
- 2-3 garlic cloves, crushed and rough-chopped
- 1 cup pancetta, ham, bacon, or cooked sausage, diced
- 1/2 cup grated cheddar or Italian 4-cheese mix (more is fine) plus extra for topping
Instructions
First, Cook
the potatoes in plenty of salted water until they are cooked through.
Then, Add 2
tablespoons of butter in a medium skillet and heat over medium heat. Add the
onion and cook for about 3 minutes, until softened.
Add the crushed garlic
during the last 30 seconds of cooking the onions.
Out of the fire and set
aside. Note: If you add panchetta, cook it a little with the onions and garlic
until the fat becomes translucent.
In a large
bowl, combine the potatoes and crush them roughly with the potato masher. Add
eggs, onion / garlic mixture, meat, sour cream, cheese, chives and green onions.
Add 2 teaspoons of salt, black pepper as you like. Adjust the texture with a
little milk if necessary.
Preheat your
oven to 190 ° C (400 ° F) and cover a baking sheet with parchment paper.
On the
baking sheet, using a ring mold *, a potato-based mix to shape the cakes, I
made mine over 2 inches thick, but you can make it less thick for to do more.
Press lightly with your fingers or a spatula. Sprinkle with extra cheese
(Parmesan is great here), crushed red pepper flakes, if desired. Remove the
ring mold and repeat the process.
Bake at 190
° C (400 ° F) for 15 to 20 minutes, or until walleye is golden brown. Serve hot
with a knob of butter and sprinkle with additional chives.
The potato
cakes freeze wonderfully for a month and travel very well for lunch. Happy Cooking Time
