Sprig Originals's kitchen / Crispy Cheddar Mashed Potato Cakes with Hot Honey Chicken
Crispy Cheddar Mashed Potato Cakes with Hot Honey Chicken
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Yesterday's mashed potatoes and the last of the roast chicken get squashed into golden, cheddar-flecked cakes and fried crisp in a skillet, then finished with a quick hot honey drizzle. Ten minutes of mixing, twenty minutes at the stove, and a Sunday dinner's leftovers turn into a Southern-style weeknight supper the kids will ask for on purpose.
Ingredients
Cakes
- 2 1/2 cups cold leftover mashed potatoes
- 1 1/2 cups leftover roast chicken, finely shredded
- 1 cup sharp cheddar, grated
- 4 scallions, thinly sliced (white and green parts kept separate)
- 1 large egg
- 1/3 cup all-purpose flour, plus more if needed
- kosher salt and black pepper
- 4 tbsp vegetable oil
Hot Honey
- 3 tbsp honey
- 1 tbsp hot sauce
Instructions
- In a large bowl, stir together the cold mashed potatoes, shredded chicken, cheddar, scallion whites, egg, and flour with 1/2 teaspoon salt and plenty of black pepper until evenly combined. The mixture should hold together when squeezed; if it feels loose or sticky, work in another 1 to 2 tablespoons flour.
- Divide into 8 portions and press each into a patty about 3 inches wide and 1/2 inch thick, packing the edges firmly so they don't crack. Set them on a plate and chill 10 minutes while the pan heats (this helps them hold their shape).
- Heat 2 tablespoons of the oil in a large skillet, preferably cast iron, over medium heat until it shimmers. Add 4 cakes and fry, undisturbed, 4 minutes per side, until deeply golden and crisp and hot all the way through.
- 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. Sprinkle the hot cakes with a little salt.
- Stir the honey and hot sauce together in a small bowl and microwave 15 seconds, until loose and pourable.
- Pile the cakes on a platter, drizzle generously with the hot honey, and scatter the scallion greens over the top. Serve right away.
Chef's tips
- Cold mash straight from the fridge is essential — warm or freshly made mashed potatoes are too wet and the cakes will spread in the pan.
- Pulled pork, chopped ham, or leftover Thanksgiving turkey all work in place of the chicken; sweet potato mash is great too, just add an extra tablespoon of flour.
- Uncooked patties freeze well on a tray, then in a bag for up to 2 months. Fry from frozen over medium-low heat, about 6 minutes per side.
- Serve with a crunchy slaw or a fried egg on top to turn it into brunch.
Nutrition (per serving, estimated)
542calories
29gprotein
51gcarbs
25gfat
Estimates only — values vary with brands and portions.
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