Crispy Parmesan Potato Cakes

• Vegetarian

• Produce

  • 1 Green onion
  • 2 cups Mashed potatoes

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 tbsp Flour

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Italian bread crumbs

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese

Found on annsentitledlife.com

Description

Ingredients

• 2 cups cold Mashed Potatoes
• ¼ cup Parmesan Cheese
• 1 Extra Large Egg
• 1 Green Onion, sliced
• 3 TBSP Flour
• ½ cup Italian Bread Crumbs
• 2 TBSP Butter
• 2 TBSP Olive Oil

Directions

• • Add the mashed potatoes, Parmesan cheese, egg, and the green onions to a large bowl. Stir to combine. • Add a tablespoon of flour and completely work it in. The mixture should not be too wet and should easily form a cake without sticking to your fingers. If it does not, add more flour, a tablespoon at a time. Be sure to thoroughly work in the flour between each addition. • To form the potato cakes, use a medium-size ice cream scoop to scoop the mixture into your hands. Form the cake approximately ½” thick and 2″ around. Lightly coat the top and bottom with the bread crumbs. • Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a wide skillet over medium-high heat. • When the oil and butter mixture is hot, carefully place the potato cakes in the pan, leaving about 2 inches in between each one. Do not crowd the pan. Gently press down on each Parmesan Potato Cake to flatten them out a little. • After 3 to 4 minutes, check to see if the bottom of the Parmesan Potato Cakes are golden brown. If they are, go ahead and flip them over and cook for another 2 to 3 minutes or until browned. If the heat appears to be too high, turn it down to medium. • Repeat until all the cakes are done, adding more butter and oil as needed. • Serve hot. • If desired, serve with a little sour cream and more green onions sprinkled on top!