Potato Cakes Benny Food

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POTATO CAKES WITH FRIED EGGS AND TURKEY-RED PEPPER HASH



Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash image

Fuel up your houseguests for some serious holiday shopping with this hearty breakfast recipe. The potato cakes can be flavored with just about any herbs left in the fridge; leftover turkey and gravy can be transformed into this delicious hash by adding those last few spoonfuls of corn, peas, or even chopped Brussels sprouts.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 cup leftover mashed potatoes, at room temperature
1 large egg, plus 4 for frying
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon finely chopped sage
Coarse salt and freshly ground black pepper, to taste
5 teaspoons extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, finely chopped
1 small red bell pepper, stemmed, seeded, and chopped
8 ounces diced leftover turkey meat, about 2 cups
1/2 cup leftover turkey gravy
1/4 cup leftover cooked corn kernels
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 200 degrees F.
  • In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4" wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter.
  • Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat.
  • Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them.

Nutrition Facts : Calories 401, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 302 milligrams, Sodium 454 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 30 grams, Sugar 5 grams

MAX & BENNY'S POTATO LATKES



Max & Benny's Potato Latkes image

Make and share this Max & Benny's Potato Latkes recipe from Food.com.

Provided by DeSouter

Categories     Potato

Time 1h

Yield 35-40 latkes

Number Of Ingredients 9

2 1/2 lbs peeled ground potatoes (squeeze out excess liquid)
1/2 yellow onion, ground
1/2 cup breadcrumbs
1/2 cup flour
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon baking powder
6 eggs

Steps:

  • Combine all ingredients in a large mixing bowl until consistency is smooth.
  • Scoop out 3 oz portion in a sprayed frying pan apx.
  • 2-3 minutes each side.
  • Remove and set aside.
  • After all pancakes are done, put them in another pan with canola oil to fry them golden brown.
  • Served with applesauce and sour cream.

Nutrition Facts : Calories 51.4, Fat 1, SaturatedFat 0.3, Cholesterol 36.3, Sodium 102.2, Carbohydrate 8.5, Fiber 0.9, Sugar 0.5, Protein 2.2

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

KENTUCKY FRIED POTATO CAKES



Kentucky Fried Potato Cakes image

Make and share this Kentucky Fried Potato Cakes recipe from Food.com.

Provided by The Spice Guru

Categories     Mashed Potatoes

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups instant potato flakes
1 1/2 teaspoons baking powder
1 1/2 teaspoons snipped chives or 1 1/2 teaspoons dried chives
1 1/2 teaspoons seasoning (Bulk KFC Original Recipe Seasoning (Copycat))
1/4 teaspoon onion powder
1 cup hot water
2 teaspoons butter
1/4 cup light sour cream
2 lightly beaten eggs

Steps:

  • NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
  • INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
  • POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
  • REMOVE water/butter mixture from microwave and stir in the sour cream.
  • WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
  • POUR the water/dairy mixture over the potato mixture in medium bowl.
  • STIR mixture with a fork until just blended (do not over-stir!).
  • ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
  • FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
  • SERVE and enjoy!

Nutrition Facts : Calories 96.5, Fat 3.9, SaturatedFat 2, Cholesterol 68.7, Sodium 147.5, Carbohydrate 12, Fiber 0.9, Sugar 0.5, Protein 3.6

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