Ingredients
- 4 cups cooled mashed potatoes (1 box of Betty Crocker Mashed Potatoes)
- 2 eggs, lightly beaten
- 2 tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ cup french fried onions
- 1 tbsp olive oil
- Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
- Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
- Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don't worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
- Slide on to serving plate and allow to cool for a few minutes before serving.
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