Cheddar Mashed Potato Cakes with Smoky BBQ Chicken

By Sprig Originals ✓ · cooked up in Sprig

Sunday's leftover mashed potatoes and picked-over roast chicken get a second life as crispy, golden skillet cakes loaded with sharp cheddar and scallions. A smoky barbecue drizzle over the top makes them taste like something you planned all along, and they come together in about half an hour with things already in the fridge.

Ingredients

• 3 cups cold leftover mashed potatoes
• 2 cups leftover roast chicken, shredded or chopped small
• 1 cup sharp cheddar, grated
• 4 scallions, thinly sliced
• 1 large egg
• 1/2 cup all-purpose flour, plus more for shaping
• 1 tsp smoked paprika
• 1/2 tsp salt and black pepper
• 4 tbsp vegetable oil

• 1/3 cup barbecue sauce

Instructions

1. In a large bowl, stir together the cold mashed potatoes, shredded chicken, cheddar, most of the scallions (save a spoonful for the top), egg, flour, smoked paprika, salt and pepper until it holds together like a thick dough. If your mash was very loose, add another 2 tablespoons of flour.
2. With lightly floured hands, shape the mixture into 8 patties about 3 inches wide and 3/4 inch thick, setting them on a floured plate or board as you go. Chill 10 minutes if the mixture feels soft.
3. Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, about 2 minutes.
4. Fry 4 cakes at a time, without crowding, for 4 minutes on the first side until deep golden and crisp, then flip carefully with a thin spatula and cook 3 to 4 minutes more. Keep the heat at medium so the centers heat through before the outside burns.
5. Transfer to a paper-towel-lined plate, add the remaining 2 tablespoons oil to the pan, and cook the second batch the same way, 4 minutes per side.
6. Warm the barbecue sauce for 20 seconds in the microwave, drizzle over the hot cakes, and scatter with the reserved scallions. Serve right away.

Chef's tips

Nutrition (per serving, estimated)

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