Crispy Potato Knish (No Dough)

Started by using leftover mashed potatoes. They work the best with this recipe!

• 2 Cups day old mashed potatoes
• 1 Cup flour (can use gluten free) + 4 tablespoons
• 1 Onion, grated
• 4 Eggs (2 for batter and 2 for dredging)
• Salt and pepper to taste
• Vegetable oil

Mix mashed potatoes, 4 tablespoons flour, onion, 2 eggs, black pepper, and salt together in a bowl until well blended. You can add bacon bits, chives, or any other flavor you like! Form into thick round patties and refrigerate for about an hour on a cookie sheet lined with wax paper.

Dredge each patty into whisked eggs and then flour and then egg again and then flour to form a thick crust for skillet frying.

Heat vegetable oil (adequate amount of oil 1-1.5") in a skillet over medium/high heat. Place patties in hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining patties.

Serve with your favorite mustard!