In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary, and salt and pepper to taste. Cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper.
Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake.
Cook cakes in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.
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Crispy Rosemary Potato Cakes
By Terrie Lewis | May 20, 2024
Yields: 12 Prep: 15 mins, Total: 30 mins
Ingredients
3 Tbsp. olive oil
1 1/2 c. chopped onion
1 Tbsp. finely chopped rosemary
3 c. leftover mashed potatoes
1 c. panko bread crumbs
Kosher salt and freshly ground pepper
Directions
In a medium skillet over medium-low heat, heat 1 tablespoon oil. Add onion, rosemary, and salt and pepper to taste. Cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper.
Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 tablespoon oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake.
Cook cakes in batches (adding more oil as needed), turning once, until golden brown and heated through, about 8 minutes.
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