Smashed Browns

serves 4

My leftover mashed potatoes had some butternut squash (hence the orange hue), but you can certainly use a 100% percent potato mash too. Since you’re leftover potatoes already have salt and pepper, you probably won’t need to add any extra.

Extra virgin olive oil

1 small onion, chopped

1 quart leftover cold mashed potatoes

Cumin, to taste (I used about 1/4 teaspoon)

Heat a skillet, preferably cast iron, over medium heat. Add enough olive oil to coat bottom of pan. Add onions and saute 1 to 2 minutes until softened and fragrant.

Add mashed potatoes and cumin; stir to mix in onions. Increase heat to medium-high and press potato mixture down with a spatula to form a thin layer in the pan.

Cook until nicely browned and crisp, then flip using a heat-proof spatula, and continue cooking until underside is browned to desired doneness. Serve hot and enjoy (I sure did)!