When Myrna and I were kids, or our husbands, for that matter, all of our Moms made potato patties or cakes from leftover mashed potatoes. It was part of the “Use it up” mentality of that generation, and we all also had plenty of potatoes that everyone raised in their gardens.
Here’s a version I like better than my Mom’s; she didn't have access to those crispy Panko crumbs, and she also used a lot more fat. You can season those potatoes to suit your other meal choices.
Crispy Potato Patties
2 cups Mashed Potatoes -- leftover
½ cup Panko
1 large Egg -- lightly beaten
2 tablespoons olive oil
2 tablespoons butter
½ cup Panko -- for coating
In a large bowl, combine the mashed potatoes, first amount of panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining panko.
In a large nonstick skillet over medium heat, add the vegetable oil and butter. Handling carefully with a turner, add half of the patties and cook until golden brown, 3 to 5 minutes. Repeat the procedure with more oil and butter, if needed, and remaining patties. Serve hot.
I make 8 thin patties from this amount.