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Mashed Potato Cakes
1 ½ lb Yukon Gold potatoes, cut up
½ c grated Swiss cheese
1 large egg, beaten
2 green onion, chopped
Salt and pepper to taste
Pinch ground nutmeg
1/3 c bread crumbs
3 T oil
Boil potatoes in lightly salted water. Drain well, thoroughly mash, and then transfer to a bowl, cool to room temp. Add the cheese, egg, green onion, salt, pepper, and nutmeg, and mix well to combine. With cold-water dampened hands, shape ¼ c amounts of the potato mix into 1” thick cakes. Set the cakes on the bread crumbs, turn to coat, and gently press the crumbs on to help them adhere. Heat the oil in a large, non-stick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, or til golden and heated through.
1 ½ lb Yukon Gold potatoes, cut up
½ c grated Swiss cheese
1 large egg, beaten
2 green onion, chopped
Salt and pepper to taste
Pinch ground nutmeg
1/3 c bread crumbs
3 T oil
Boil potatoes in lightly salted water. Drain well, thoroughly mash, and then transfer to a bowl, cool to room temp. Add the cheese, egg, green onion, salt, pepper, and nutmeg, and mix well to combine. With cold-water dampened hands, shape ¼ c amounts of the potato mix into 1” thick cakes. Set the cakes on the bread crumbs, turn to coat, and gently press the crumbs on to help them adhere. Heat the oil in a large, non-stick skillet over medium heat. Cook the cakes 3 to 4 minutes per side, or til golden and heated through.
