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Round Two Recipe - Fried Potato Cakes

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 cakes
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1 cup reserved breadcrumbs from Baked Mashed Potatoes recipe

Kosher salt and freshly ground black pepper

1/8 teaspoon cayenne pepper

2 cups reserved mashed potatoes from Baked Mashed Potatoes recipe, cold

1/4 cup shredded mozzarella cheese

1/2 cup canola oil


  1. In a shallow plate or pie dish, mix the breadcrumbs with salt, pepper, and cayenne pepper. In a large bowl, stir together the potatoes and cheese. Scoop out 1/4 cup of the potato mixture and form it into a small patty. Gently press the patties into the seasoned breadcrumbs, coating both sides, and set aside.
  2. In a large skillet over medium heat, add the oil. When it is hot, add the potato cakes in 1 layer and cook until golden brown and crispy, about 2 minutes per side. Drain on brown paper and sprinkle with more salt and pepper while hot.
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