Savory Breakfast Potato Cakes with Pecan Butter | Idaho Potato Commission

Ingredients

• 2 cups cold mashed Idaho® potatoes
• 2 large eggs
• ½ cup all-purpose flour
• ¼ cup parsley, chopped (optional)
• 2 tablespoons chives, chopped (optional)
• 3 tablespoons butter, for the pan
• 2 pounds Idaho® russet potatoes, peeled and diced into 2- inch chunks
• ½ cup whole milk
• ½ cup half and half
• 1 ½ tablespoons salt
• 1 teaspoon black pepper
• 4 tablespoons butter, room temperature
• 1 cup pecans
• 1 tablespoon coconut oil
• 1 teaspoon sea salt