This recipe for crisp and fluffy homemade potato cakes is terrific for a cooked breakfast or brunch, either served plain (but well seasoned) or with a traditional selection of fried, poached or scrambled eggs, bacon, black pudding, fried mushrooms, grilled tomatoes etc.
Alternatively, you can use these potato cakes as a vehicle for even more leftovers, stirring vegetables, herbs, cheese and/or extra seasonings into the basic mashed potato cake mixture.
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Turn leftover mashed potatoes into delicious potato cakes
300–500g mashed potato or well-crushed roast potatoes
1 large egg, lightly beaten
1–2 tablespoons plain flour, plus extra for dusting
1–2 tablespoons whole milk
Rapeseed or sunflower oil, for frying
Salt and freshly ground black pepper
From: Hugh Whittingstall - Love your Leftovers