Cheesy Potato Cakes

Leftover Mashed Potatoes - at least 2 cups.

1 Egg - 1 per every 2 cups of potatoes

2 to 3 tablespoons of flour per each 2 cups of potatoes.

Chopped veggies and herbs  of your choice (onions, scallions, chives, bell pepper, jalapenos, parsley, broccoli, etc... - it's your potato cake - create them as you want them), optional.

Bacon cooked and crumbled, optional

Cheese(s) of choice - shredded

Oil for greasing muffin tins

Preheat oven to 350F.

Oil muffin tins. Mix all ingredients together except oil. If the mix seems to wet mix in more flour. Divide into well greased muffin tins. Bake at 350 F oven for 20 minutes. Pull out of oven and top with more shredded cheese. Place back into oven and cook 5 minutes longer or until cheese has melted.  Serve warm.

Note: I made mine with bacon, green onions (scallions) and pepper jack cheese.