Potato Leek Patties


I had left over mashed potatoes after making potato bread this week (that recipe to come–want to tweak it once more), and so made these potato leek patties to go with an egg frittata for supper. These are super easy to make, very versatile, and yet taste like you put some amazing time and thought into dinner!

Potato Leek Patties

Saute 1 chopped leek in a bit of butter until soft.
Add 1-2 minced cloves of garlic and a handful of chopped fresh spinach near the end of the sauteeing (both the garlic and greens are optional).  Cover and steam for a couple of minutes until soft.
If you want a bit of pizzazz in your patties add a pinch of cayenne pepper.
If you want more of a herb patty, add 1 tsp. of crushed rosemary.
Salt and pepper to taste, with an emphasis on the pepper.

Cool this sauteed blend a few minutes and mix into your left-over mashed potatoes.
Spoon and firmly press potato mix into 1/2 c. measuring cup and then knock out on a cutting board or the counter. Flatten and reshape as necessary and set aside. Repeat with remaining patty mix.

Heat griddle or fry pan on medium heat. Melt a bit of butter in each anticipated spot where you will plop a patty. Cook until browned (about 5 minutes). Flip and cook another 5 minutes or so until browned.

If you are making a bunch of patties, and/or aren’t eating them immediately, keep them warm in the oven until you serve them.


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