Crispy Rosemary Potato Cakes

By Lorena_321

Ingredients

• 3 T. olive oil
• 1 1/2 cups chopped onion
• 1 T. finely chopped rosemary
• 3 cups leftover mashed potatoes
• 1 cup panko bread crumbs
• salt and pepper

Preparation

Step 1

In a medium skillet over medium-low heat, heat 1 T. oil. Add onion, rosemary and 1/2 t. each salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper.
Spreak panko in a shallow dish. in a large skillet over medium-high heat, heat 1 T. oil. Using a 1/2 cup measure, form potatoe mixture into 12 cakes. Gently press panko on both sides of each cake. Cook in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.