LEFTOVER MAKEOVERS: MASHED POTATO CAKES
3 cups leftover mashed potatoes (any kind)
1/2 cup shredded parmesan cheese
2 TBSP chives chopped fine, plus extra for garnish
1 egg, lightly beaten
2-3 TBSP flour, plus more for dredging
Vegetable or canola oil
2 bacon strips, cooked and chopped
2/3 cup sour cream
In a large bowl combine the potatoes, cheese, chives, egg and 2 TBSP flour. Mix with your hands until well combined and if the mixture seems a little wet, add another tablespoon of flour. Using a 1/4 cup measuring cup, scoop out level scoops of potato mixture. Roll into a ball in your hands, then flatten into a 1/2 inch thick disk. Dredge lightly in flour.
Heat 1/4 inch of oil in a large skillet over medium-high heat. In batches, fry each potato cake on each side until golden (about 3 minutes per side). When finished, place potato cakes on a paper towel lined sheet pan and sprinkle with salt. Add sour cream and chives for garnish. Serve immediately.