Seasoned mashed potato patties lightly fried until golden brown. Crusty outside. Moist inside. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
2-1/2cupswhite potatoes, coarsely crumbledBoil white potatoes in salted water until fork tender. Drain. Cool. Crumble. Any white potato will work. Do not use instant mashed potatoes because they’re too thin.
Combine coarsely crumbled potatoes, milk, egg, sifted flour, salt, black pepper, paprika (if using), green onions, and cheddar cheese in a medium sized bowl. Mix well. The mixture will be thin. Set aside.
Drizzle olive oil or vegetable oil into a large skillet. On top of stove, warm over medium heat until oil sizzles. Avoid smoking hot.
Use two heaping tablespoons of mixture to form a patty. Place in skillet with hot oil. SMASH (same as press) lightly with back of tablespoon to flatten.
Fry 3 to 4 minutes over medium heat OR until golden brown. Flip and repeat. Drain on paper towels.
Serve hot. Or, serve cool with (or without) topped with sour cream.