Savory Breakfast Mashed Potato Cakes

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


- Mashed potato - Eggs - All purpose flour - Parsley - Chives - Butter - Whole milk - Half and half - Salt - Pepper - Pecan - Coconut oil

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.

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.

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

Serve potato cakes warm topped with pecan butter.