Thoughts
Quite an excellent use for leftover mashed potatoes. Fry them up into fritterras and serve them with bacon and eggs. Its basically a hash brown pattie, and everyone loves those, right?
Fritterra (Potato Scallion Cakes)
12 whole scallions
2 eggs, lightly beaten
1/4 tsp freshly ground nutmeg
1/2 tsp salt
Freshly ground pepper
1/4 cup fresh bread crumbs
1 1/2 cups cold leftover mashed potatoes
1 tbsp olive oil
2 tbsp vegetable oil
Wash and trim the scallions, leaving about 2 inches of green stems. Cook in boiling water until tender, about 5 minutes. Drain and chop finely.
Place the scallions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well.
Heat the oils in a large skillet until hot but not smoking. (Searing the cakes quickly helps them stay together.) Shape the onion-potato mixture into patties, using 2 rounded tablespoons of the mixture for each patty. Sauté, about six at a time, until golden brown on both sides, 2 or 3 minutes per side. Keep warm while sautéing the remaining patties.