These little potato cakes didn't turn out exactly as I had hoped. They didn't seem to bind together as well as I had hoped. I believe next time it would help to chill the mashed potatoes for a bit before mixing in the Brussels sprouts and making into cakes for browning.
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
6 T. butter, melted
1/3 cup milk, warmed
2 t. salt
1/2 t. black pepper
3 T. vegetable oil, divided
12 oz. Brussels sprouts, ends trimmed and thinly sliced
4 green onions, thinly sliced on the diagonal
Place potatoes in large saucepan, add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer about 10 minutes or until potatoes are tender. Drain.
Return potatoes to saucepan; mash with potato masher until slightly chunky. Stir in butter, milk, salt and pepper until well blended; set aside.
Heat 1 T. oil in large nonstick skillet over medium high heat. Add Brussels sprouts; cook about 8 minutes or until tender and lightly browned, stirring occasionally. Stir Brussels sprouts and green onion into potato mixture. Wipe out skillet with paper towel.
Heat 1 T. oil in skillet over medium heat. Drop potato mixture into skillet by 1/2 cupfuls spacing about 1/2 inch apart. Cook about 3 minutes per side or until cakes are browned and crisp, pressing down lightly with spatula. Transfer to platter; tent with foil to keep warm.
Repeat with remaining 1 T. oil and potato mixture.
From Irish Favorites by www.pilcookbooks.com