Rosemary Potato Cakes

From: Country Living

Ingredients:
3 Tbsp olive oil
1 1/2 cups chopped onion
1 Tbsp finely chopped rosemary
3 cups leftover mashed potatoes
1 cup panko bread crumbs
salt and pepper

In a medium skillet over medium-low heat, heat 1 Tbsp oil. Add onion, rosemary, and 1/2 tsp salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper. Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 Tbsp oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches turning once, until golden brown and heated through, about 8 minutes.

What I did differently from the recipe:
I didn't have that many leftover mashed potatoes so I just cut down on everything accordingly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! The BEST thing about this recipe is the fact that it calls for you to use your leftovers! These were super easy and so tasty!