Cottage Fried Potato Cakes
2 Cups
Creamy Mashed Potatoes
1/2 Cup soft Bread Crumbs
1 Tbsp. Finely Chopped Fresh Dill
1 Tsp. Finely Chopped Fresh Thyme
2 Eggs, Beaten
Salt
Freshly Ground Pepper
2-3 Tbsp. Butter
Mix the creamy mashed potatoes with the bread crumbs, the fresh herbs, and the
beaten eggs, add a little salt and pepper to taste.
Heat the butter in a large skillet.
When the butter gives off a slight haze, drop in large
spoonfuls of the potato mixture and flatten them with a spatula.
Cook over a gentle heat until the undersides of the cakes are
light brown, then turn over with a spatula and brown the other side.
Serves 4.
