Crispy Potato Cakes

In one of my recent trips to the farmer’s market I bought these wonderful little golden potatoes.  They reminded me of Yukon Golds but the farmer from whom I bought them said they were something else and I’ve now forgotten the name.  He told me they would make the best, creamiest mashed potatoes I had eaten.  Ok, so all I could think about until I actually made them, was mashed potatoes.  I could imagine the butteriness, the creaminess, the straight from the farm goodness.

So I made them.  Boiled them skin on.  For one, they were a little small to peel.  Plus I just really like skin on mashed potatoes.  I added a little garlic and bacon.  Hello!  Garlic, bacon and potatoes.  You just can’t go wrong with that combination. 

My husband and I enjoyed them with our dinner.  Honestly I don’t even remember what else I cooked.  The potatoes were the star.  Now what to do with the leftovers?  Some things are just not good as leftovers and just about any kind of potato is not worth saving.  But these were so good I just hated to throw them out.  Aha!  I remembered what my mom did on occasion with leftover mashed potatoes when I was a kid.  She made potato cakes!  I had done them before but it had been a while.

I dare say that I think we enjoyed the crispy potato cakes the next night almost as much as the mashed potatoes.  And the best part is, I still have some of those yummy little potatoes left to cook and enjoy on another occasion!

Jenny’s Crispy Potato Cakes

2 Cups Cold Mashed Potatoes

1 Egg

Finely Crushed Cracker Crumbs for Coating

Mix potatoes and egg until incorporated.  Mixture should be firm enough to hold together like a meatball.  If it is too thick, add a splash of milk.  If too thin, add a sprinkling of the cracker crumbs.  Form patties and lightly press into the cracker crumb coating.  Pan fry in olive oil over medium heat until a light golden brown on each side (about 5 minutes per side).  Serve warm and enjoy!