Crisp Potato Cake With a Surprise Inside

This is a great recipe for using up those leftover mashed potatoes. Really delicious and easy.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄3 cups  cold mashed potatoes
• 1⁄4 lb gruyere or 1⁄4 lb  horseradish cheddar cheese or 1⁄4 lb edam cheese or 1⁄4 lb jalapeno jack cheese, etc, cut into 1/3-inch thick slices
• 2  tablespoons unsalted butter
• 2  tablespoons  vegetable oil
• 4  cups idaho potatoes, peeled, coarsely shredded (Yukon Gold potatoes work as well)
•  salt and pepper
• 1  thin green onion, minced

Directions

1. Preheat oven to 350 degrees.
2. Scoop up 1/3 cup of mashed potatoes, press a slice of cheese in the center and pat the mashed potatoes around the cheese to enclose it.
3. Flatten the potato cake slightly.
4. Repeat with the remaining potatoes and cheese.
5. In a medium skillet, (cast-iron is best), melt the butter in the oil over high heat.
6. When fat begins to brown, carefully scoop two 1/2-cup mounds of shredded potato into the skillet; flatten them with a spatula and season with salt and pepper.
7. Top each with a mashed potato round and cover with another 1/2 cup of the shredded potatoes. Lightly press the shredded potato into the mashed potato.
8. Season with salt and pepper, reduce the heat to low and cook, turning once, until the cakes are crisp and golden, about 8 minutes.
9. Transfer the potato cakes to a baking sheet and keep warm in the oven.
10. Repeat to make the remaining 2 cakes.
11. Plate the potato cakes and sprinkle with the chopped green onion.
12. Serve hot.
13. If you are tempted to use frozen hash browns, don't. I tried it and was sadly disappointed with the results.