Tag Archives: hash browns

Mashed potato pancakes

taterpancake-blog

I started experimenting with potato pancake recipes and my first tries tasted ok, they came out either too mushy, too messy, not enough flavor. And I finally came back around to the key.  The universal truth: cheddar makes everything better.

These potato pancakes are an instant favorite.  They are crispy on the outside, warm and soft on the inside.  They aren’t too eggy, they aren’t wet in the middle, and the cheddar both binds them and gives them a delicious flavor.  I like things pretty basic and I know most people don’t. This would be a great base recipe for a ton of variations.  I like mine with a healthy dose of black pepper but you could add chives, bacon, garlic, onions, or pretty much any herb to take the flavor to a new place.

So try these and let me know what your twists are.  I love them with ketchup and/or sour cream, tucked in next to some fluffy scrambled eggs and buttery brown toast.  Have I mentioned I really love breakfast?  Enjoy!

Mashed potato pancakes
 
 
:
: brunch
Cuisine: American
: 3
Ingredients
  • 2C cold mashed potatoes
  • ½ cup cheddar cheese
  • 1 egg
  • 3T panko bread crumbs
  • ¼C flour
  • 3T oil
  • ½ teaspoon sea salt
Instructions
  1. Heat skillet over medium heat. Line a plate with several layers of paper towel and set aside.
  2. Combine mashed potatoes, cheese, egg and panko in medium-sized bowl, stirring to combine well.
  3. Pour oil into hot skillet.
  4. Using an ice cream scoop, and scoop out potato mixture. Dredge potato scoop in flour on both sides, flattening slightly to about ½" thick.
  5. Gently place in hot oil, cooking until brown on both sides, approximately 4-5 minutes on each side.
  6. Remove to paper towel-lined plate to drain excess oil, and immediately sprinkle with sea salt.

 

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Amazing Muffin Cups

muffincupblog

 

It’s safe to say I am not one of the morning people who spring from bed, eager to take on the world and everything in it.  Getting up and waking up on a daily basis is kind of a test of my maturity.  Most of me is screaming, “noooooooo!  I’m not getting up; you can’t make me!” and the responsible voice in my head (the one who’s really a bummer) forces me out to face another day.  Actually, truth be told, my dog pouncing on me, challenging herself to sprawl all 60 pounds of herself on top of me and sticking her nose in my face is probably more of a motivator.  If I didn’t have to get up to feed her, I might not have a job.

Anyway, after dragging myself into the kitchen and feeding the dog (the only reason I’m awake after all), I start to think about what I want to eat.  My requirements for breakfast are few but important:

  1. it has to be delicious, or it’s not worth making
  2. it has to be easy enough to make with only one eye barely pried open

This morning, it was a Johnsonville’s Amazing Muffin Cups.  A quick thaw of some Ore-Ida country style hash browns made a crispy crust for my sausage, egg and cheese breakfast.  I had some precooked sausage, so I sprinkled that into the potato-lined ramekin and covered it in egg and cheese.  Baked for a few minutes and out pops a warm, creamy delicious breakfast made with just one eye open.

If I have to get up, this is a good way to start the day.  Give it a try – here’s the recipe.  For one ramekin, I scaled the recipe back to 2 servings.  But you can feed the whole gang with this one, too.

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Say Cheese…

cheesypotatoblogIf you look at my recent posts, you’ll see a trend.  Comfort food.  Maybe it’s because work is so crazy right now, and maybe it’s just because it’s getting cold and warm things sound good right now.

But today’s comfort food is cheesy, warm, melty with a little crunch on top.  Easy Cheesy Hash Browns live up to their name.  They’re crunchy on top, lovely brown cheese on the bottom, and they’re just the right amount of rich gooey goodness inside.  I made mine with Ore-Ida hash browns.  Since I made a scaled-down batch, I omitted the soup but added some extra cheese.  Make some on a chilly Fall day and you’ll be happy, happy, happy.  Here’s the recipe.

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Egg & potato pita – quick, delicious breakfast

Egg & potato pita

 

Healthy breakfast?  I mean, normally I’d rather make pancakes or waffles drenched in butter and syrup.  Or bacon.  Or more bacon.  MMmmbacon.  Oh but that’s not what this post is about.

This is a MyPlate recipe, which means it’s balanced and (gulp) healthy.  But don’t let that stop you.  This was a quick, delicious little plate of filling breakfast.  You won’t even notice it’s healthy, I swear.  And if you think it’s too good for you, just sprinkle a little full fat cheese in there.

Check it out and make yourself a lovely breakfast pita for here or on the run – it’s a fork-free alternative to that greasy round puck of mcgrease and it doesn’t take any more time than sitting in the drive thru.  You can grab this delicious breakfast recipe here.

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