Recipes
Mashed Potato & Jalapeño Breakfast Cakes
Uses: instant mashed potato, jalapeno, margarine, yogurt cup
Ingredients:
- 1/2 cup prepared instant mashed potato
- 1 teaspoon finely minced jalapeno, or less to taste
- 1 teaspoon margarine or oil
- 2 tablespoons yogurt on the side
- Black pepper, garlic powder, or paprika, optional
Instructions:
- Prepare instant mashed potato according to package directions and let it cool until it can be shaped.
- Stir in a very small amount of minced jalapeno and seasonings.
- Form the potato into 2 small patties.
- Cook in a skillet with margarine or oil for 2 to 3 minutes per side, until lightly golden.
- Serve warm with a little yogurt on the side for dipping.
Good for: A fun savory breakfast that turns instant potatoes into little crispy cakes.
Optional: Add a small sprinkle of shredded cheese into the potato mixture if available.