The potato, in my opinion, is under-appreciated.
Potatoes are too often turned into mediocre mashed potatoes or poorly prepared French fries.
But the potato can be a princely fellow, if you treat him with the regard he deserves. Check out my column in the Wednesday Sun Herald for more on this subject.
If you are fortunate enough to have some leftover mashed potatoes, there are a handful of good things you can do with them. One of my favorites is potato pancakes that can be eaten as a sweet dessert like food, served at breakfast with syrup, or made more savory.
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Imagine adding smoky bacon, sweet field corn and lots of caramelized onion. Fortified in this way potato cake make a fine and filling entrée.
SAVORY POTATO CAKES
2 cups left over mashed potatoes (cold)
1 tablespoon all purpose flour
1/2 cup whole corn
1/2 cup chopped onion
2-3 strips smoked bacon
Salt and pepper
Sauté the bacon until crispy, remove. Add the onions to the pan, season well and cook until translucent. Combine the mashed potatoes, flour, eggs, corn, bacon and onion (make sure they are cool). Form into patties and fry over medium heat until golden brown. Serve hot.