We hope everyone had a wonderful Thanksgiving! Because my husband was working this year and I was sore from the ongoing expansion process, we decided to–gasp!– order our dinner this year. I’ve never done that. I was very pleasantly surprised and it was delicious. Our local butcher/meat market had an organic Amish turkey with several sides and so we jumped on it, putting in our order a week or so ago. Since we had a small gathering this year (just us and the kids), it was perfect.
Like most of you we have leftovers today so I am going to share one of my favorite recipes for leftover potatoes–potato cakes. These are something I’ve had trouble with for years. I LOVE them, but I’ve never been able to get them to stay together very well. I discovered the last time I made them that my fault has been in my way of preparing the potatoes. I do not like pasty mashed potatoes. Bleh. My husband, however, does. I prefer creamier mashed potatoes. The last time I made them I wasn’t planning on having any of them so I made them thicker. This turned out to be the key to them staying together.
Start with some leftover mashed potatoes. If they have a bit of water in them the next day, strain them through a kitchen towel or cheesecloth to remove excess water. Add 1 egg and enough flour to make them easy to shape. I usually start (for say a small bowl of leftover potatoes) with about a half cup of flour and go from there. For a little extra flavor you can add garlic powder or onion powder. Parmesan is also good. I really prefer them plain. They are just so comforting and homey that way.
You can make them thinner or thicker depending on your preference. I prefer them thicker, as it is easy to overcook them if they are too thin and I just feel they make a heartier side if they are thicker. I’ve even eaten them by themselves with some slices of tomato or a salad. They are just that versatile and everyone loves them.
I hope you enjoy this favorite of mine!