Breaded Mashed Potato Patties 5fix Food

LOADED MASHED POTATO CAKES #5FIX

Steps:

• In a large bowl, combine the mashed potatoes, egg, cheese and bacon. Shape mixture into 8 patties. Roll in bread crumbs.
• Place on broiler pan. Broil for 10 minutes or until delicately browned.

CHEESY MASHED POTATO PATTIES WITH BACON #5FIX

Steps:

• Mix potatoes, cheese, bacon, onions and cream cheese until well blended. Form into patties. Fry in skillet until golden brown, butter or oil may be used to prevent sticking. Season to taste.

PANKO CRUSTED MASHED POTATO CAKES

Steps:

• In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

MASHED POTATO POLPETTI (PATTIES)

Steps:

• Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
• To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.
• Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.

SIMPLY LOADED MASHED POTATOES #5FIX

Steps:

• Preheat oven to 375 degrees.
• Fry the bacon, then crumble in pieces.
• Chop the scallions in small pieces.
• Microwave the potatoes according to the directions on the Simply Potatoes label.
• Spoon the heated mashed potatoes into the ramekin crocks, for this first layer, just cover the bottom of each crock with the mashed potatoes. Place the potatoes in lightly, don't pack them down.
• Cover the potatoes with a layer of cheese.
• Sprinkle bacon on top of the cheese.
• Repeat the above layers in each crock. Begin with spooning mashed potatoes over the bacon. Make a mound of potatoes that goes up a little over each crock edge.
• Cover the potatoes with a layer of cheese.
• Sprinkle bacon on top of the cheese.
• Bake the crocks in the oven for 10 minutes or until the cheese is melted.
• Remove the crocks from the oven and garnish with chopped scallions.
• Top each crock with a dollop of sour cream.

IRRESISTIBLE POTATO CAKES #5FIX

Steps:

• Fry bacon until golden.
• Mix bacon, brussels sprouts, mashed potatoes and stuffing mix together.
• Form patties.
• Heat 4 tablespoons oil in skillet over medium high heat.
• Cook potato cakes about 5 minutes on each side or until golden brown.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.