Don’t throw out those leftover mashed or creamed potatoes. Here’s a great recipe that lets you get the most from those leftovers.
¼ cup chopped onion
3 tablespoons bacon grease
¼ cup chopped bacon (optional)
4 cups leftover creamed potatoes (see recipe on page 179)
1 cup all-purpose flour
6 eggs
Vegetable oil
In a small skillet on medium heat sauté the onion in the bacon grease until soft. Add the chopped bacon if desired and cook. In a mixing bowl combine the onion, bacon grease, chopped bacon if desired, creamed potatoes, flour, and eggs. Mix well but do not beat.
In a heavy skillet on medium heat pour enough oil to thoroughly cover the bottom of the skillet. Form the potato mixture into patties ¾-inch thick and 2½ to 3 inches in diameter. Place the patties in the hot oil and cook each side until golden brown.
Add oil as needed while cooking the patties.
YIELD: 8 POTATO CAKES