4 to 6Tablespoonscanola or vegetable oil for frying
2cupsmashed potatoes
½cupchopped onionsred, scallions, yellow, white -- whatever is on hand
¼cupfinely grated parmesan or romano cheese
5Tablespoonscorn starch
⅛teaspoonsea salt or Kosher salt
¼teaspoonground black pepper
Instructions
In a mixing bowl, stir together the potatoes, onions, cheese and corn starch.
Heat half of the oil in a skillet over medium-high heat -- there should just be enough to keep the cakes from sticking.
Drop ¼ cup-full of the potato mixture into the hot skillet and press to flatten to about ½ inch thickness. Don't crowd the skillet -- fry only about 4 cakes at one time.
Let the cake fry for about 5 minutes without moving it and then flip it over using a sharp spatula. Fry cake an additional five minutes. If the crust is getting too dark, lower the heat a bit.
When cakes are done, drain them on paper towels.
Add more oil to the skillet if needed and repeat for the remaining four cakes.
Notes
Nutrition info is approximate and is based on two cakes per serving.