Potato cakes are the tastiest way to repurpose leftover potatoes.
This recipe is crispy on the outside and smooth and creamy on the inside.
2 cups mashed potatoes, cold
1/2 teaspoon ground black pepper
1/2 cup vegetable oil, more if needed
In a large bowl, combine mashed potatoes, flour, onion, and egg until they form a thick and creamy batter. Season with salt and pepper.
Preheat vegetable oil in a skillet over medium heat. Drop a 4-inch mound of the batter onto the preheated oil. Flatten the mound with a flat spatula and cook until golden brown, about 5 minutes per side.
Transfer the cake onto a serving plate lined with paper towels. Repeat with the remaining batter.
