This tasty (and fast) recipe is in honor of MOTHER’S DAY! Mother’s Day is this Sunday kids, so take note. I’m sure everyone can think of a lovely lady in their life, family or not, who has nurtured you/pestered you/made you who you are today.
Fried mashed potatoes are one of those things that Momma makes that make any day a little more delicious. They are also made out of leftovers, and when one lives alone one generally does not make the kind of family-style fare that ends up as leftovers. So I only get them when I go home to Momma. And because I am in the library working on a final that is due in a few hours, I obviously have time to type out the recipe real quick.
leftover mashed potatoes
1 egg, beaten (optional)
vegetable oil of some kind, for frying
salt and pepper
optional: grated cheese, preferably cheddar
Grab your bowl of mashed potatoes and check out the consistency. If they’re fresh and/or contain lots of butter, you can probably form them into patties without adding anything. If they are crumbly, stir in a beaten egg. Season with some extra salt/pepper/grated cheese if you’re feeling fancy, and form into patties about 1/2 inch thick.
Thickly coat the bottom of a skillet with vegetable oil. 1/4 inch or less should be plenty. We are not actually deep frying here, just giving those bad boys a crispy coating. I usually test my oil with a drop of water, but I think this is a fire hazard. The proper way is to drop in a little piece of bread and see if it sizzles.
When oil is hot, lay your patties in and fry until the bottom is golden brown. Flip once, and continue cooking until hot and tasty. Serve with ketchup and fried eggs.
Happy Mother’s Day!
My mom and I in Scotland on the banks of Loch Lomond. I am no doubt dreaming of fried mashed potatoes.