Crisp Potato Cakes
- 4 cups left over mashed potatoes, or Chive and Onion Mashed Potatoes, recipe follows
- 2 cups panko breadcrumbs, divided
- 1 large egg, lightly beaten
- 1/4 cup vegetable oil, plus more, if needed
In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1 cup panko.
In a large nonstick skillet over medium heat, add the vegetable oil. Add half of the patties and cook until golden brown, 2 to 3 minutes. Repeat the procedure with more oil, if needed, and remaining patties. Serve hot.