While these always appear at our annual “Irish Dinner”, they are also a nice change of pace from the usual mashed variety, or a nice way to use up leftover mashed potatoes. My mom made them often when I was growing up. She just took cold leftover mashed potatoes and rolled them in flour, then cooked them in a skillet with a little oil until crisp on each side. But we both agree the changes I made are definitely better.
POTATO CAKES
5-6 russet potatoes, boiled and mashed (about 5-6 cups)
5 T butter, divided
3 T milk
2 tsp dried thyme
1 T dried parsley
1/2 tsp kosher salt
1/2 tsp black pepper
5 thick slices pepper bacon, cooked and chopped
6-8 cabbage leaves, chopped (about 4 cups)
1 cup flour
2 eggs
1 cup breadcrumbs
Oil, for cooking
Mix together potatoes, 3 T butter, milk, thyme, parsley, salt and pepper, and bacon.
Saute the cabbage in remaining 2 T butter over medium high heat in a skillet.
Cook until softened, but not mushy.
Stir in cabbage to potato mixture. Make into patties (I do about 1/3 cup per patty, but you can do larger or small depending on what size you want).
Set up 3 dredging bowls. One with flour, one with the eggs beaten with 2 T water, and the last one with breadcrumbs.
Get a skillet or griddle hot, and drizzle with oil. Roll each potato patty in flour, then egg, then breadcrumbs. Cook until golden brown, then flip and continue cooking until other side is golden brown.
You can keep these in a warm oven if you have multiple batches to do.
