Mashed potato cakes with cranberry cumberland sauce
Instructions:
or other well-seasoned mashed potatoes, chilled;
, for serving.
- Preheat the oven to 300 F. Set a wire rack inside a large rimmed baking sheet and place in the oven.
- Stir together the bread crumbs, salt, and pepper on a plate. Stir together the potatoes and egg in a medium bowl until smooth. If the potatoes are too soft to hold their shape on the spoon, stir in enough flour to make them the consistency of soft dough. Form the potato mixture into 8 equal cakes about 1⁄2-inch thick. Coat the cakes lightly and evenly with the bread crumbs and set aside in a single layer to dry a little while the pan gets hot.
- Heat the oil and butter in a large well-seasoned cast-iron skillet or nonstick skillet over medium-high heat until the butter stops foaming. Working in batches, add the cakes to the pan, reduce the heat to medium, and cook, turning once, until warmed through and nicely browned on both sides, about 5 minutes per side. Transfer the cooked cakes to the wire rack in the oven to stay warm until all of the cakes are cooked, or up to 20 minutes.
- Serve the cakes warm atop a pool of warmed Cranberry Cumberland Sauce