The best way to use up those leftover mashed potatoes. Easy and delicious.
In a large mixing bowl, add the mashed potatoes, cheese, egg & chopped scallions. Using a potato masher, combine ingredients until well mixed. Gradually add the flour and continue mixing until the mixture can hold a pancake shape. If the potatoes are still too loose to hold a patty shape, add extra flour a tablespoon at a time.
Using an ice cream scooper, take the equivalent of about 2 tablespoonsful of potato mixture between your palms and form into a ball. Flatten each ball into a round patty measuring about 3" in diameter.
Place breadcrumbs in a shallow dish. Dredge both sides of each patty in the breadcrumbs and set aside on a tray.
Heat a large non-stick skillet over medium heat with enough oil to cover the bottom of the pan. Once the oil is hot, add several patties in a single layer (without crowding) and sauté 3-4 minutes per side or until golden brown. Repeat with the remaining patties, adding more oil as needed.
Transfer the patties to a tray lined with paper towels. Sprinkle with salt & pepper to taste. Serve immediately.
Don't have leftover mashed potatoes?
Peel and cut about 2 pounds of russet or Yukon gold potatoes into 1-inch cubes. Place them in a large pot and cover with water. Add 1 tablespoon of salt. Cook until easily pierced with a fork. Drain well and mash in 4 tablespoons of butter. Let the mashed potatoes cool to room temperature before proceeding.