Potato Cakes

1.In a large mixing bowl, combine the cold mashed potatoes, lightly beaten egg, 1/4 cup of flour, chopped chives (or green onion), salt, and black pepper.

2.Mix the ingredients gently using a spatula or your hands until they are just combined. Be careful not to overmix, as this can make the potato cakes tough. The mixture should be firm enough to hold its shape.

3.Lightly dust your hands with flour and form the potato mixture into 8 to 10 patties, each about 1.5 cm (1/2 inch) thick and 7.5 cm (3 inches) wide.

4.Heat the unsalted butter and vegetable oil in a large, heavy-bottomed skillet over medium heat. The fat should be shimmering before adding the cakes.

5.Working in batches to avoid overcrowding the pan, carefully place the potato cakes into the hot fat. Do not move them immediately.

6.Fry the potato cakes for 4 to 5 minutes per side, until they are deeply golden brown and have a crispy crust. Adjust the heat as needed to prevent burning.

7.Remove the finished potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.

8.Serve immediately while hot, ideally with sour cream, applesauce, or a fried egg for a complete breakfast or brunch meal.