Potato Cakes are a delicious way to use up leftover mashed potatoes. These make a great side dish for breakfast or dinner, or can be a tasty snack topped with butter, salt and pepper.
For the first time since I switched the focus of my blog to food, I missed my blog anniversary.
I’m feeling a bit frazzled lately. As usual with the dawn of the new year, comes the inevitable resolutions Jay and I always make, and usually break.
One such resolution is a new budget. I’m hoping to take another family vacation (probably not this year, but in 2016), and we have a LOT of things that desperately need to be fixed on the house.
Plus, I want to be able to not sweat finances in the event that The Replacements play more shows in the summer. I really need to see them again. I figure that if I stick pictures of the band on each monthly budget page, that will remind me NOT to order that pizza and instead get me arse in the kitchen and MAKE a pizza.
As I have about eight different bank accounts I manage for the two of us, I decided to stick to budgeting our main joint account, and I’m trying out the envelope budget system.
It requires you to use cash and designate certain categories for your spending. Once the cash in that envelope is gone, it’s gone and you have to fight the temptation to borrow from other envelopes.
I made myself a “Concerts” envelope, and stuck a picture of the ‘Mats on that too. I had wanted to go to Vegas for the Punk Rock Bowling & Music Festival at the end of May (Rancid, the Bosstones and Bad Manners are all playing!), but unless I win the lottery between now and January 10th, when tickets go on sale, it ain’t happening.
I will, however, scrounge whatever I possibly can to fund any ‘Mats-related trips that might occur over the summer.
The bambino is still resentful of my tattoo and the band, but I’ve already warned him that if they play anywhere within a day’s drive of Brookings, I will be there.
And if that means we eat nothing but leftovers for the next six months, so I can fund my Replacements obsession, so be it.
- 1 C mashed potatoes
- 3/4 C flour
- 1 large egg, lightly beaten
- salt and pepper to taste
- flour, for dusting
- 2 Tbsp. unsalted butter
- Preheat a griddle or a cast iron skillet over medium heat.
- In a large mixing bowl, combine the mashed potatoes, 3/4 C flour, egg, and salt and pepper. Mix until combined, then turn the dough out onto a lightly floured surface. Knead for about 1 minute, or until the dough becomes smooth. Pat or roll out to a thickness of 1/4-inch.
- Using a floured 2-inch biscuit cutter, cut rounds out. Push together any scraps to cut additional rounds.
- Melt the butter in the preheated skillet or coat the griddle with a thin layer of it. Fry the potato cakes until nicely browned and heated through, 4-5 minutes per side. Serve warm with additional butter.