Ingredients
Method
- Prepare the shallots: Melt 1 tablespoon of butter in a small skillet over medium heat. Add the sliced shallots and cook gently for 3-4 minutes until softened. Sprinkle with brown sugar and salt, stirring constantly to coat. Cook for another 2-3 minutes until the sugar caramelizes and the shallots are golden and tender. Remove from heat and set aside.
- Mix the base: In a large bowl, combine the cold mashed potatoes and chopped cabbage/Brussels sprouts. Season generously with salt and pepper. Mix thoroughly until well combined. If the mixture feels too wet to hold together, add an extra egg or a tablespoon of flour; if too dry, add a splash of milk.
- Form patties: Divide the mixture into 2-4 equal portions (depending on desired size). Shape each portion into a thick patty or mound about 1-inch high. This helps them cook evenly and hold their shape.
- Crisp the cakes: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter foams subsides, carefully place the potato patties into the pan. Press down firmly with a spatula to flatten them slightly. Cook undisturbed for 4-5 minutes until the bottom is deep golden brown and crispy.
- Flip and finish: Carefully flip the cakes using two spatulas or a plate if needed. Add another small pat of butter to the pan if it looks dry, then press down again on the new side. Cook for another 3-4 minutes until crisp and heated through.
- Serve: Transfer to plates. Top each hot cake with a generous spoonful of the candied shallots. Serve immediately while crispy.
Nutrition
Notes
Adding candied shallots on top transforms this humble leftover dish into something elegant yet effortless. It’s sturdy enough to hold up against rich breakfast meats or a simple fried egg.
The secret is using starchy potatoes like Russets; waxy varieties won’t bind as well. Press the mixture firmly with your spatula to ensure those crispy edges form evenly without crumbling.