Tex-Mex Mashed Potato Cake

For the final helping (smirk) of post-thanksgiving meal ideas I bring you a cake.  Potato Cake that is!  On part two of Thanksgiving for me and my Fireman we were the out-of-town guests taking over Jordan’s grandparents spare bedrooms.. bags, blankets, pillows, and dog in tow.  Not to forget my bear.  The bear I- the 27-year old- cannot sleep without.  Also the bear that my meany sweet fireman tends to throw across the room when it ends up underneath him at two in the morning.  I’m a self-proclaimed snuggler.

The morning after our meal, while enjoying my coffee, I caught a glimpse of a bowl full of yesterday’s mashed potatoes.  Looking around for the toddlers and wondering who is eating that at- lemme look at my watch.. 7:42AM.  Surely those babies will have cereal or something..

Me: Bree.. what are we doing with those potatoes.
FireMom: Breakfast!
Me: Huh? I’ll take some eggs, please.
FireMom: No, you wont. Potato Cakes are on the menu for this morning. 

Ohh- I dig.  They were good- considering carbs are my life.  Don’t you know I could go for these anytime of day- not just breakfast.

Oh- I almost forgot with all these carbohydrates on the brain.  It’s been over a week now. If Thanksgiving leftovers are still lurking, toss em’. Saaweey Turkey- time to go.   

Tex-Mex Mashed Potato Cake

INGREDIENTS
2 cups prepared mashed potatoes
1/2 cup (2 ounces) sharp cheddar cheese
1/4 cup diced onion
1 jalapeno, diced- ribs and seeds removed
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 garlic clove
2 tablespoons butter
Cooking spray
Cilantro for garnish

DIRECTIONS
Place potatoes in a large bowl. Add onion, cheese, jalapeno, flour, salt, and garlic; mash with a fork or potato masher until smooth. Cover and chill 20 minutes.

Divide potato mixture into 16 equal portions. Flatten each portion into a 2-inch round patty.

Heat a large nonstick skillet over medium-high heat. Add butter to pan, swirling until butter melts. Add potato cakes to pan; reduce heat to medium, and cook 3 minutes. Carefully turn cakes over; cook 3 minutes or until browned.

Serve with salsa and cilantro if desired.

Nutrition Information
Serves: 8 (2 potato cakes each)
Calories: 137
Fat: 4.6 g
Carbphydrate: 19.1 g
Fiber: 1.2 g
Protein: 4.6 g

Comments

  1. Love your blog!! I'm an RD married to a fireman too so I can relate to so many of your posts! Keep up the great work!

  2. John Conner says:

    I love this Blog nice people nice posts and nice sharings
    keep working and sharing
    Thanks

  3. This looks great Amber! On another note…check out my post today on who won the slow cooker recipe contest….

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