Mashed Potato Cakes
2 cups leftover mashed potatoes
1 cup shredded Swiss cheese or Gruyere
2 eggs, beaten
1 green onion, trimmed, thinly sliced
1 tsp prepared mustard
1/2 tsp salt
dash pepper
1 tbs oil or butter
Combine potatoes, the Swiss cheese or Gruyere, eggs, green onion, mustard, salt, and pepper to taste to the potatoes. Stir to blend with a wooden spoon. With wet hands, form the potatoes into patties about 3 inches wide and 1/2-inch thick. Rinse your hands frequently to prevent sticking. Heat a large nonstick griddle or skillet over medium heat until hot enough to sizzle a drop of water. Add the oil or butter (ideally, a bit of both to prevent butter from burning). When hot, add the patties, without crowding skillet, and cook until golden brown and crisp on the bottoms. Turn and brown other sides. Repeat with remaining patties, adding more oil as needed. Makes 12 cakes
Menu suggestion: Serve two or three patties per person hot as a side dish or use the potato cakes as the focus of a simple meal with a high-protein soup on the side.