Loaded Potato Cakes with Rotisserie Chicken

• 🥔2 cups leftover mashed potatoes≈ $1.10
• 🍗1 cup cooked Rotisserie Chicken, shredded≈ $3.50
• 🍞1/4 cup flour≈ $0.25
• 🥚1 egg≈ $0.40
• 🥄2 tbsp fresh parsley, chopped≈ $0.15
• 🥄1/2 tsp paprika≈ $0.10
• 🧂Salt to taste≈ $0.25
• 🌶️Pepper to taste≈ $1.10
• 🫒2 tbsp oil (for frying)≈ $0.30

Prices are rough US grocery estimates per ingredient and may vary by store and season.

1. 1

   In a large bowl, combine mashed potatoes, shredded chicken, flour, egg, parsley, paprika, salt, and pepper. Mix well until everything is incorporated.

   Mark as done
2. 2

   Form the mixture into 6-8 small patties, about 1/2 inch thick.

   Mark as done
3. 3

   Heat oil in a large non-stick skillet over medium heat.

   Mark as done
4. 4

   Carefully place the potato cakes into the hot oil, ensuring not to overcrowd the pan.

   Mark as done
5. 5

   Cook for 4-6 minutes per side, or until golden brown and crispy.

   Mark as done
6. 6

   Remove from skillet and place on a paper towel-lined plate to drain excess oil.

   Mark as done
7. 7

   Serve warm, perhaps with a dollop of sour cream or a simple green salad.

   Mark as done