Cottage Fried Potato Cakes

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
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.

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