Leftover mashed potatoes get a new lease on life -- and you get a morning-after Thanksgiving breakfast you'll actually want to cook.

Bert Greene's Potato Scallion Cakes (Fritterra)

Serves: 4

Ingredients

• 12whole scallions
• 2eggs, lightly beaten
• 1/4teaspoon freshly ground nutmeg
• 1/2teaspoon salt
• Freshly ground pepper
• 1/4cup fresh bread crumbs
• 1 1/2cups cold leftover mashed potatoes
• 1tablespoon olive oil
• 2tablespoons vegetable oil

Directions

1. 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.
2. Place the scallions in a medium-sized bowl. Add the eggs, nutmeg, salt, pepper to taste, bread crumbs, and mashed potatoes. Mix well.
3. 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.

https://food52.com/recipes/25186-bert-greene-s-potato-scallion-cakes-fritterra?utm_campaign=20190220_eds_weeklygenius_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=16057273