Tater Cakes

Taters. Spuds. Poh-Tay-Toes. Pu-Tat-Ohs. However you want to say it, starchy veggies that are a mainstay around our house. (I know, full of carbs, but delicious anyway!) I come from meat and potatoes stock. No fancy vegetarian dishes were on the menu when we were growing up. Now, I embrace them, but not when I was a kid. We had meat and some kind of potatoes. Not very often did we have rice or pasta, we had potatoes.

There are some varieties of potato that I have never tasted. My UK friends talk about Maris Piper potatoes and others. I would love to try them, maybe someday. I like Yukon gold myself, or russets. Red potatoes to me always mean new potatoes, preferably cooked in cream sauce with new peas. I also want to try the peruvian purple potatoes some day. And sweet 'taters, don't forget them!! It just is not Thanksgiving around our house without the requisite sweet potatoes with marshmallows on top.

"Tater" can be used as an affectionate term, too. At least it is in our family. In fact, my brother has a dog named Tater. "Catch ya later, tater" is a quick way of saying goodbye. "Tater Tot" is a friendly term to use for a small child.

I am going to show you what I did with some leftover mashed potatoes the other day.


Tater Cakes

At least 2 cups left-over mashed potatoes
Egg
Chives, snipped
Strong cheddar cheese, shredded
Salt and pepper
Bread crumbs
Olive oil
Butter


Set potatoes out to warm. Mix in egg. Add in cheese and chives. Can use a bit of chopped onion instead. Season to taste with salt and pepper. Pat out into small cakes and dip each side in bread crumbs. Melt butter with oil in nonstick skillet. Fry cakes gently until crispy on either side. Serve up.



There ya have it, me auld 'tatercakes!