I always seem to have leftover mashed potatoes in my fridge. This is a great recipe to use them up.
Awesome! I had made ‘Baked Potato Skins’ last night, so I had all the insides that I needed to do something with, and this was perfect for that! I mashed up the insides and mixed in some melted butter, milk, salt and pepper and then proceeded w/ the recipe. I used my large cookie scoop to portion the mixture into the pan, and then just flattened them and let them cook. These had great flavor (loved that these were fried in the bacon grease) and sort of reminded me of a cheesy hashbrown~YUM! We make something similar to these, except putting more of an Italian spin on them…this is a wonderful alternative to those and one I will be making again! Thanks, Rae, for sharing such a great recipe! 🙂
I liked this recipe even better than my usual recipe. When I make mash potatoes I always plan on making the patties for breakfast the next day. When I boil my potatoes I add an extra to the pot. When mashing I remove 1 1/3 cup and set aside and go on as usual. The reserved cup and a third I add very little hot milk, an egg, onion powder salt & pepper, crumbled bacon and the shredded cheddar. This mixture I put in a small Tupperware to form into patties the next morning, I don’t form the patties until just before I’m ready to fry them. Yummy
Very good and super easy. I didn’t have bacon so I used olive oil. I added a tablespoon of flour as other reviewers recommended and they were perfect.
3 slices bacon
4 cups cold leftover mashed potatoes
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese …
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