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| Loaded Mashed Potato Cakes |
Ingredients
2 cups cold mashed potatoes
1 cup shredded cheese (such as cheddar)
1/2 cup flour
1 cup chicken
1 medium onion, chopped
2 eggs
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
4 tbsp butter or margarine
Instructions
Fry the chicken until crispy and drain on a paper towel until cool. Crumble into small bits. Place the chicken bits into a large bowl.
Pour off all but 2 tbsp of chicken grease from the frying pan and over medium heat cook the garlic and onion until translucent.
Add to the chicken bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it'll be sticky).
Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it's about 1/2 - 3/4" thick.
Fry for about 3 minutes on each side, until they are lightly golden brown.
For best results, serve immediately, while hot and crispy.
Top with green onions, sour cream or ketchup.
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| Loaded Mashed Potato Cakes |
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