Mom's Potatoes Per-Pat

My mother used to make this, and still does, and can be a very resourceful use for leftover mashed potatoes.  The best thing about these is that they are crunchy on the outside and creamy on the inside. Any mashed potatoes can be used.  Today I am using Ron's flavor-filled garlic-roasted mashed potatoes from last week.  I have been saving them to try out this recipe. 

To the mashed potatoes I added:

1 egg
1 T parsley
1/2 c Romano cheese

My mom used to make fat pancakes out of the mixture but I am changing it up and making them hot-dog shaped. 

The most difficult part of this dish is making them dense enough so they don't fall apart when you are breading and frying them.  So I grab a handful and squeeze it very tightly to get rid of any air, then roll them into the desired shape.

After they are rolled, I refrigerated them for several hours.  This prevents them from falling apart at the next step in the process.

Then roll the potatoes in seasoned bread crumbs.

Heat up a non-stick frypan with about 1/8-1/4" oil (not olive oil).  Let the oil get good and hot, then lower to medium and add your potatoes.  Turn on each side until golden brown and remove onto paper towels.

Let cool 5 minutes before cutting into them or they will mush all over!

Ummm-tastes like home.  Salute!