I’ve got a lot going on today…making a business brochure, grooming Zoe. I really feel sorry for Zoe. This will be my first attempt at grooming(cutting). In the meantime, I want something quick for lunch. I have some leftover potatoes that I’ll try to work into something tasty.
When I was a little girl, Auntie would use leftover potatoes to make potato cakes. She’d say that she was just throwing something together so she wouldn’t waste food. Like her, I use leftover mashed potatoes but I believe in serving them with attitude. Don’t be surprised if you come to my house and I serve these as an appetizer course. To me, they’re completely Southern Chic!
P.S. Wish Zoe luck…she’ll need it 🙂
1 cup cold mashed potatoes, seasoned**
1 green onion, chopped
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 strips bacon, crumbled
¼ cup shredded cheese
Green Habanera Hot Sauce(found in the Latin aisle of our local grocer)
**These are Yukon Gold potatoes, mixed with cream, butter & salt to taste.
In a bowl, stir potatoes to break up. Add egg and mix well. Stir in onion. Heat butter and olive oil in skillet on medium heat. Once skillet it hot, drop potato mixture by the tablespoon into the skillet. Cook for 2-3 minutes per side, edges should be browned before turning. Remove from skillet and allow potato cakes to drain on paper towels.
Place 2 pancakes per plate, top with cheese, sour cream and bacon. Drop a small dot of the hot sauce atop the sour cream.