Savory Breakfast Mashed Potato Cakes

Creamy Potato Cakes slicked with nutty pecan butter make a great breakfast, lunch or afternoon snack.

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INGREDIENTS

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Combine milk and cream in a small sauce pot and warm over medium heat. Place potatoes in a medium bowl, add warm milk mixture and butter.

Combine cold mashed potatoes with eggs, flour and herbs if using. Heat a tablespoon of butter in a non-stick skillet and drop ½ cup portion (4 oz) of mashed potato mixture into hot pan.

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With wet fingers, slightly flatten the top of the potato cake. Cook for 4 – 5 minutes, flip and cook for an additional 4 – 5 minutes.

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Repeat until you’ve used up all of the potato mixture, adding butter to the pan as necessary.

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Serve potato cakes warm topped with pecan butter.

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