crispy mashed potato cakes

another way to love mashed potato. this is one for you and for me!


  • 2 large Idaho potatoes, 2 pounds total weight
  • 2 tablespoon margarine from tub
  • 5 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 teaspoon oregano
  • 1 teaspoon celery seed
  • sea salt and freshly ground black pepper
  • 1 tablespoon margarine from tub, for skillet


Peel and dice potatoes and add to a large pot. Cover with water, bring to boil over medium heat and cook until tender. Drain the potatoes and transfer potatoes to a bowl. Add margarine, diced garlic and egg. Salt and pepper to taste. Mash potatoes to combine mixture.

Heat the remaining 1 tablespoon margarine in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

original recipe from 30 Minute Meals: Crispy Mashed Potato Cakes


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