Crisp Potato Cakes

• 4 cups left over mashed potatoes, or Chive and Onion Mashed Potatoes, recipe follows
• 2 cups panko breadcrumbs, divided
• 1 large egg, lightly beaten
• 1/4 cup vegetable oil, plus more, if needed
• 1 1/2 pounds potatoes, peeled and cubed
• 1/2 cup chive and onion cream cheese, softened
• 1/4 cup butter, softened

1. In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg.
2. Shape the potato mixture into 3-inch patties.
3. Dredge the patties in the remaining 1 cup panko.
4. In a large nonstick skillet over medium heat, add the vegetable oil.
5. Add half of the patties and cook until golden brown, 2 to 3 minutes.
6. Repeat the procedure with more oil, if needed, and remaining patties.
7. Serve hot.
8. Boil the potatoes until done.
9. Pour the potatoes into a medium bowl and add cream cheese and butter.
10. Using a potato masher, mash the potatoes to desired consistency.
11. Serve immediately.

potatoes, breadcrumbs, egg, vegetable oil, potatoes, chive, butter

Taken from www.foodnetwork.com/recipes/paula-deen/crisp-potato-cakes-recipe.html (may not work)