Savory Supper Patties

This is a leftover recipe that doesn’t taste like leftovers. Cooked ground beef and mashed potatoes get mixed with sage, minced onion, and eggs, then formed into patties, rolled in flour, and pan-fried until golden and crispy on the outside.

The flour coating is what makes these work. It creates a thin, crunchy shell that holds the soft, creamy potato-and-beef center together. Without it, the patties would fall apart in the pan. Roll them evenly and make sure they’re coated on all sides.

Sage is the herb that ties everything together here. Its warm, slightly piney flavor is a natural match for beef and potatoes, giving these simple patties a savory depth that belies how basic the ingredient list is.

Chef Tips

• Use cold mashed potatoes. Warm potatoes make the mixture too soft to form into patties. Straight from the fridge is ideal.
• Keep the patties about ½ inch thick for the best ratio of crispy outside to creamy inside.
• Get the fat in the skillet hot before adding the patties. A sizzle on contact means you’ll get a crust instead of a greasy, soggy bottom.
• Don’t flip more than once. Let the first side develop a solid golden crust before turning.

Variations

• Use leftover roast beef, turkey, or chicken in place of ground beef.
• Add shredded cheddar to the mixture for melty pockets of cheese inside each patty.
• Serve with a quick brown gravy or a fried egg on top for a heartier supper.