Ingredients
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2 cups cold mashed potatoes
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⅓ cup dry whole-wheat breadcrumbs
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⅓ cup shredded sharp Cheddar cheese
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1 teaspoon onion powder
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¼ teaspoon pepper
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3 tablespoons chopped fresh chives, divided
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1 tablespoon extra-virgin olive oil
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¼ cup sour cream
Directions
- Combine mashed potatoes, breadcrumbs, cheese, onion powder, pepper and 2 tablespoons chives in a medium bowl; mix well. Divide the mixture into 4 balls (about 1/2 cup each). Flatten the balls into 3-inch-diameter cakes, about 1/2 inch thick.
- Heat oil in a large cast-iron or stainless-steel skillet over medium heat until shimmering. Add the potato cakes; cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a platter. Sprinkle with the remaining 1 tablespoon chives. Serve with sour cream.
