PROSCIUTTO AND POTATO CAKES
A great way to use up leftover mash, I use this easy recipe as a side dish and the family love it! Alternatively these could be served on their own with a nice dipping sauce.
Provided by Tisme
Categories Lunch/Snacks
Time 40m
Yield 24 Patties, 24 serving(s)
Number Of Ingredients 13
Steps:
- Make the mashed potato first (using the mash ingredients) and allow to cool.
- Add the egg, green onions prosciutto and garlic to the cooled potato.
- Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
- Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.
Nutrition Facts : Calories 127.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 51, Sodium 149, Carbohydrate 17.5, Fiber 1.6, Sugar 1.3, Protein 4.6
PARMESAN-CRUSTED POTATOES
Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
- For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
- Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
PARMESAN CRUSTED SMOKED CHEDDAR POTATO CAKES
This is a great way to use leftover mashed potatoes, they are smoky and cheesy. This is my own recipe from my blog: www.pickypalate.blogspot.com
Provided by Picky Palate
Categories < 30 Mins
Time 25m
Yield 12 potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Heat olive oil in a large skillet over medium heat.
- Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties.
- Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture.
- In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate.
- Serve warm with ranch dressing if desired.
Nutrition Facts : Calories 457.1, Fat 22.8, SaturatedFat 10.8, Cholesterol 50.4, Sodium 1096.6, Carbohydrate 44, Fiber 3.4, Sugar 3.5, Protein 19.1
CHEDDAR POTATO CAKES
This is a variation of a potato cake recipe I've made for years. These cakes are not as stiff as regular potato cakes so I make the portions a little smaller when I cook them.
Provided by Bekk1227
Categories Potato
Time 15m
Yield 10 potato cakes
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Place spoonfuls of potato mixture in greased fry pan.
- Cook on medium/medium high heat for approximately 5 minutes or until bottom of cakes are golden brown.
- Flip, mash down with spatula and cook for another 5 minutes or until golden brown.
Nutrition Facts : Calories 98.8, Fat 2.8, SaturatedFat 1.5, Cholesterol 28.4, Sodium 232.6, Carbohydrate 14.6, Fiber 1.1, Sugar 1.1, Protein 3.7
MASHED POTATO CAKES
My mother used to make too many mashed potatoes, just so she'd have the leftovers to make these cakes. Now I do, too. They're very simple and a great way to use up leftover mashed potatoes.
Provided by LindaS
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients.
- If mashed potatoes are warm, chill for a couple of hours.
- Form into 4-6 patties about 1/2" thick.
- If mixture is too moist to form patties, add a little flour.
- Dip in flour.
- Saute slowly in butter, adding more as needed, until crispy on the outside and golden brown.
- Great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy.
- Also good with bacon and eggs for breakfast.
Nutrition Facts : Calories 107.5, Fat 1.9, SaturatedFat 0.7, Cholesterol 55, Sodium 336.2, Carbohydrate 18.9, Fiber 1.7, Sugar 1.8, Protein 3.7
PARMESAN CRUSTED POTATOES
Potatoes baked in chicken (or chicken-free) broth, topped with butter (or coconut spread) and parmesan
Provided by veganmeister
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 350F.
- place slits in the top of the potatoes and place in casserole or baking dish.
- add chicken broth til potatoes are approx 1/2 submerged.
- pour melted spread/butter over top of each potato.
- sprinkle with parmesan.
- bake at 350 for 1-1 1/2 hrs, watch carefully after the 1 hour mark as the liquid will be absorbed and may burn once gone.
Nutrition Facts : Calories 286.4, Fat 12.8, SaturatedFat 7.9, Cholesterol 32.7, Sodium 339.1, Carbohydrate 37.5, Fiber 4.7, Sugar 1.9, Protein 6.6
EASY CHEDDAR POTATO CAKES (MADE WITH INSTANT POTATOES)
If you looking for ways to use your instant potato flakes then here is a really great recipe! feel free to adjust all amounts to taste, this takes only minutes to make and my family loves them, don't try this recipe using regular mashed potatoes, it will not work --- this recipe was tested using Idahoan brand mashed potato flakes but I am sure any brand will work fine, servings is only estimated.
Provided by Kittencalrecipezazz
Categories Potato
Time 11m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the first 9 ingredients.
- In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well.
- Let mixture stand for about 10-12 minutes until the liquid is absorbed.
- Heat oil in a skillet over medium heat.
- Using slightly wet hands tightly shape into small balls (about 2 tablespoons) place into hot oil then press down lightly with back of a spoon).
- Cook about 3 minutes on each side or until browned adding in more oil as needed.
- Remove to paper towels.
LEFTOVER MASHED POTATO CAKES
I searched the internet for a recipe to use up some left over mashed potatoes. This is what I found and made. It's simple, easy, and a great way to use up left over mashed potatoes. This is one recipe that I always come to when I have leftover mashed potatoes. I once made these and I wasn't serving them right away, so I let them cool down then I froze them. A few weeks later I removed them from the freezer let them defrost and they were just as good. I have even added leftover chicken pieces and leftover meatloaf to this and it was yummy.
Provided by daisygrl64
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Beat the egg.
- Mix the beaten egg with the mashed potatoes.
- Stir in the dry ingredients.
- Add the milk and mix well.
- The batter should be very thick.
- Melt the shortening or heat the oil in a skillet.
- Spoon batter into the skillet to form 3" to 3-1/2" inch wide pancakes, about 1/2" thick.
- Brown on one side, over medium heat. Turn and brown on the other side.
- Serve with ketchup.
- These are great cold and served the next day.
Nutrition Facts : Calories 320.4, Fat 16.3, SaturatedFat 4.5, Cholesterol 96.2, Sodium 1611.5, Carbohydrate 35.9, Fiber 2.4, Sugar 1.9, Protein 7.7
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