Savory Breakfast Potato Cakes with Pecan Butter
A great use for leftover mashed potatoes. Creamy Idaho® Potato Cakes slicked with nutty pecan butter make a great breakfast, lunch or afternoon snack. No leftovers? No problem. A recipe for mashed potatoes is included.
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Ingredients:
- 2 cups cold mashed Idaho® potatoes
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup parsley, chopped (optional)
- 2 tablespoons chives, chopped (optional)
- 3 tablespoons butter, for the pan
Mashed Potatoes
- 2 pounds Idaho® russet potatoes, peeled and diced into 2- inch chunks
- ½ cup whole milk
- ½ cup half and half
- 1 ½ tablespoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter, room temperature
Pecan Butter:
- 1 cup pecans
- 1 tablespoon coconut oil
- 1 teaspoon sea salt
Directions:
- If making mashed potatoes: Put potatoes in a large pot, cover with cold water, add a pinch of salt and bring to a boil over med-high heat. Boil for 15 – 20 minutes. Potatoes are done when easily pierced with a knife. Drain in colander. Let steam escape, ensuring the potatoes are dried out a bit.
- Combine milk and cream in a small saucepot and warm over medium heat. Place potatoes in a medium bowl, add warm milk mixture and butter. Beat with hand mixer (or paddle attachment for stand mixer) until smooth, but do not overmix. Season with salt and pepper.
- 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, until dark golden brown on both sides. Repeat until you’ve used up all of the potato mixture, adding butter to the pan as necessary.
- Make pecan butter: In a dry skillet or sauté pan, toast pecans for 5 – 7 minutes over medium heat, until fragrant. Cool. In the bowl of a food processor, combine toasted pecans, coconut oil and salt. Let processor run for 2 – 3 minutes, then scrape down bowl. Blend until smooth, stopping to scrape down the bowl as necessary.
- Serve potato cakes warm topped with pecan butter.
Notes:
Chef’s Notes:
- Making pecan butter may take 5 minutes if you have a new machine or 10 minutes if your machine is a little older. Stop and let the blade cool down for a minute or two if the food processor gets too warm.
- Additional add-ins for potato cakes could include sautéed onions, rosemary, marjoram, curry powder or chili powder.
