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Cottage Fried Potato Cakes


COTTAGE FRIED POTATO CAKES
Boston Beanery Restaurant Recipe

2 cups creamy mashed potatoes
1/2 cup soft bread crumbs
1 tablespoon finely chopped fresh dill
1 teaspoon finely chopped fresh thyme
2 eggs, beaten
salt
freshly ground pepper
2-3 tablespoons butter

Mix the creamy mashed potatoes with the bread crumbs,  the fresh herbs, and the beaten eggs, add a little salt and pepper to taste.  Heat the butter in a large skillet.  When the butter gives off a slight haze, drop in large spoonfuls of the potato mixture and flatten them with a spatula.  Cook over a gentle heat until the undersides of the cakes are light brown, then turn over with a spatula and brown the other side. Arrange on a very hot plates and serve with pork chops, hamburgers or other meat dishes. Serves 4.