I loathe waste and love leftovers. Great combination for magic in the kitchen. That means leftover mashed potatoes from steak-and-mashed-potato-night turns into awesome potato patties. And I DO MEAN AWESOME.
2 cups leftover (or fresh!) mashed potatoes
4 green onions, cut all the way to the ends
1 cup shredded cheddar
sea salt, to taste
pepper, to taste
extra virgin olive oil (evoo)
Mix all ingredients except the evoo. Heat enough evoo in a heavy pan to cover the bottom and heat on medium flame.
With an ice cream scoop, put enough of the potato mixture to fill the scoop, and press with your palm. Plop out into warm oil, press gently with your fingers to flatten slightly, and cook until golden brown. Carefully flip and when golden brown on the other side, lay on paper towel to blot.
NOTES: I use my cast iron skillet for this, but any heavy pan will do. Never put more than four patties in the warm oil at a time for best browning. Oh!! I almost forgot to tell you that sour cream goes PERFECT on top!!