Potato cakes

December 5th, 2009

Last night I made my world-famous mashed potato, which I served under pan-fried scallops.

What to do with the leftovers this morning?

Smoked salmon potato cakes of course!


  • My world-famous mashed potato
  • An egg
  • Shredded smoked salmon

All you have to do is mix it all up together and drop blobs of it into a hot, oiled frying pan.

A good blob on a wooden spoon is about the right size for each portion. Any bigger and they will break up when you try to flip them.

About six minutes a side should be enough on a medium to high heat.

Serve as part of your Saturday brunch (note the sautéed mushrooms in oyster sauce).

That’s Irish butter on the toast, by the way. None of your foreign muck.


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