Cajun Fried Buttermilk Mashed Potato Patties

Audio

Background Music: Two-Step Pour Milton Adams by The Savoy-Doucet Cajun Band on Sam's Big Rooster

For our New Year's dinner one of the side dishes which I prepared was buttermilk mashed potatoes. I purposely made a little extra because I had my sites on the next morning's breakfast. Instead of the usual bacon, eggs and hash browns I instead used the leftover mashed potatoes and formed patties to fry in the bacon oil.

You can of course apply this recipe to any leftover mashed potatoes. It doesn't have to be the buttermilk kind. You can use vegetable oil instead of the bacon grease, but the fried patties won't be as tasty

Ingredients

• 2 cups mashed potatoes
• 2-4 tbs. oil
• 1/4 cup green onions, chopped
• 1/2 cup all-purpose flour
• 1/2 tsp. Old Bay seasoning

Add the green onions and seasoning to your mashed potatoes and mix well. If you don't have Old Bay seasoning you can substitute your own, or you can prepare your own Cajun style seasoning. Go here to find out how easy it is to do: DIY Cajun Seasoning.

I use 1 cup of potatoes per person but you can make your patties smaller if you want. You are in control. Shape the prepared mashed potatoes into patties and dust generously with the all-purpose flour until the patties are well coated. Shake-off any excess flour.

In a skillet heat the oil (med-high heat) until the oil becomes smoking hot. Gently place the patties in the hot oil and fry on each side for a couple minutes. See how easy that is? It's important to note that you don't really need a lot of oil to do the deed -- just enough to coat the bottom of your skillet.

So, the next time you make a little too much mashed potatoes for dinner you might want to use the left overs to accompany your bacon and eggs for breakfast the next morning.

Bon Appetite! Enjoy!


More on Fried Mashed Potato Patties (alternate recipe - slide presentation)