I’ve been trying to get to the bottom of my freezer in the spirit of spring cleaning. Leftover Thanksgiving mashed potatoes transformed into these delicious potato cakes. I used a wok and submerged them in order to get the crispy texture all the way through.
You can make them flatter and shallow fry if you’d like more of latke or European style potato fry.
Top with sour cream, chives, and hot sauce: you’ve got a winner to go with any dinner.
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