Savory Potato Cakes w/ Cilantro and Parmesan Cheese

With the kids growing intermittently, it is hard to tell how much they will eat day by day. Some days they are simply ravenous and hard to satiate. Even when their appetites decrease I tend to make more food than necessary. Sometimes on purpose, especially when it is food that I can reheat for the next meal. Mashed potatoes are a loved staple and can make the next meal a crispy delicious one. On par with mixing up breakfast staples, I love using cold mash potatoes from the night before to make a quick yet filling meal.

Oil

Using a high smoke point oil is important in this recipe. A cast iron skillet isn’t needed but preferred. It gets hot enough to firm and crisp the sticky potato mixture. I like the flavor of ghee and extra virgin olive oil combined. The extra fat is not only good for growing brains but for growing bodies. Fat is a controversial topic but it shouldn’t be. For children who are active and playing hard, the healthy fat can add vitamins A,D,E, and even calcium. Don’t believe me, check out this article on the subject.

Tricks/ Substitutions

This is a sticky mixture and instead of having messy hands and running between the sink and the pan, I use an ice cream scoop. Make sure to spray your scoop with some oil so that the mixture will release. Also spray the back of a spatula.

I like to add in salt and pepper and BlackStones Lumber Jack Breakfast blend seasoning. It can be found in your local big box stores. It isn’t a requirement but does give an added flavor boost. Other flavor boost can include: Gruyere cheese, bacon, fresh cilantro or parsley, or a side of sour cream.