- 1 cup leftover mashed potatoes
- ¼ cup shredded sharp cheddar cheese
- 1 large scallion chopped
- 1 egg
- 2 TB flour
- 1 TB butter
- 1 TB canola oil
- ¼ cup sour cream
Combine potatoes, cheese, white part of scallion, egg, and flour in a medium bowl.
Heat butter and canola in a large nonstick skillet over medium heat. Drop batter by heaping TBs and cook for 5-6 mins per side or until lightly browned.
Serve each cake topped with 1 tsp sour cream and garnished with green scallion.
This recipe is easily doubled or tripled to serve a crowd!