Potato Cake Stacks

Ingredients 2 cups Creamy Perfect Mashed Potatoes, cold 1/2 cup shredded cheddar 1 large egg 1 cup Panko, regular or Gluten Free Panko/Bread Crumbs 2 Tbl fresh chives, minced 1/2 tsp kosher salt 1/4 tsp black pepper Canola oil for frying Instructions In a large bowl mix together all the ingredients except the oil. The mixture should be sticky but able to hold a shape. Scoop up some of the mixture (see note on how much) and form into patty stacks (round/oval/square) being no thicker than 1/2”. In a medium non-stick skillet over medium heat add enough oil to cover the bottom of the pan and having it be about 1/4” deep. You just want enough oil so when you put the first stack in the oil covers the bottom of the stack and half way up the side. Fry for 5-7 minutes or until golden brown on the bottom. Carefully flip the stack over and fry for another 5-7 minutes until golden brown. Remove from the oil and place on a paper towel lined plate. Eat as is or top with your main entrée. Serve warm. Notes The amount you scoop up to shape your stack will depend on what you’re serving with it – you want the stack to be the same size of whatever you’re topping it with. Or if you want to serve them by themselves, go with 2-3Tbl of the mixture and form into small round patties no thicker than 1/2”.

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