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5 easy pieces, part 5: mashed potato cakes

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By Jen White · December 2, 2012 · 0 Comments ·
Finally, here's an easy recipe for turning leftover mashed potatoes into something other than soup. These cakes are simple to mix, quick to cook, and will do wonders for your brunchatude (top it with a poached or fried egg, above, and you're in business!).  You can also jazz them up further by mixing in any little bits of cheese you have lying around, goat cheese and cheddar being two excellent choices.

mashed potato cakes

  • 2 cups leftover cold mashed potatoes
  • 1 egg
  • 1 cup seasoned dry breadcrumbs
  • butter and olive oil

  1. In a medium bowl, combine mashed potatoes and egg and mix well (it should be a little stiff still).  Season with salt and pepper if you think the potatoes might be a little bland.
  2. With your hands, form potato mixture into small cakes, about 2.5" in diameter and 1/2" thick. You'll have 4 to 5 cakes.
  3. Dredge the cakes carefully in dry breadcrumbs, pressing a little to help the breadcrumbs stick.
  4. Heat a nonstick skillet over medium high heat. Melt 1 tablespoon of butter and 1 tablespoon of olive oil together.  When the butter stops foaming, add the cakes without crowding (you may need to do two batches).  Cook until golden brown on the bottom, about 4 minutes. Carefully turn and cook until the other side is browned, about 4 more minutes. Serve immediately.

makes 4 to 5 cakes

MORE EASY PIECES: smoked salmon breakfast pizza; roasted potatoes and turnips; butter bean hummus; greens with andouille.

the secrets of the old: pasta with breadcrumbs and sweet onions

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By Jen White · January 13, 2012 · 0 Comments ·

Yesterday I read a great article on alternet.org that my friend Meredith highlighted on her blog, The Boiled Down Juice: it's called Compost Cuisine, and it's full of really interesting ways that a few chefs in California are using "whole vegetables" in the same way other chefs use whole animals, or in other words, using all parts of the animal, from head to tail.  They're doing things like stuffing squash stems and slow-cooking kale stems until they're soft like pasta, and reducing lemon and carrot peels into flavor-packed "ash" in the oven.  I don't know if I'm up to ashing my vegetable peelings, but it's fun to see what possibilities there are in cooking things that we would otherwise throw out, or if we're more sustainability-minded, throw in the compost pail.  It's good to find creative, delicious ways to use up what's old.

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the leftover's leftovers, or the cajun frittata

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By Jen White · November 28, 2011 · 0 Comments ·

We didn't even cook a Thanksgiving dinner at our house, and we still have mountains of leftover bits and pieces in the fridge! Part of the reason is turkey gumbo, or what I like to call the best leftover turkey invention EVER (here's Paul's recipe from my hibernating soup blog).  But after the gumbo's been cooked, eaten, and frozen in Tupperware, there's a good chance you still have some veggies and sausage (or turkey or ham) lying around, looking forlorn.  It's frittata time.

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