Potato Pats Food

HOW TO MAKE POTATO PATTIES

Steps:

• Prepare the mashed potatoes. You can use leftover mashed potatoes from last night's dinner, or you can make some from scratch. If you are making them from scratch, do the following: Peel and cut 4 medium-sized potatoes. Fill a large pot with salted water, enough to cover the potatoes. Boil the potatoes until they are soft, about 15 to 20 minutes. Drain the water. Mash the potatoes with a fork or potato masher.
• Divide the mashed potatoes into eight ½-inch (1.27 centimeters) thick patties. Roll the potato mixture into eight balls, then gently flatten them with your palm. This will be enough to serve four people, with two patties each.
• Mix the flour, salt, and pepper in a shallow dish using a fork. The dish needs to be shallow enough to fit at least one potato patty.
• Dip the potato patties in the flour mixture. Make sure that you dip both sides of the potato patties into the flour mixture. This will help give them that nice, golden color once they are fried.
• Heat the oil in a large, nonstick skillet over medium-high heat. Gently tilt the skillet from side to side to coat the bottom evenly. To prevent the potato patties from getting too oily, heat only 1 to 2 tablespoons of oil. You can add more oil as you continue to cook the patties.
• Add the potato patties once the oil starts to smoke. Chances are, your skillet is large enough to fit one or two potato patties, which is fine. It is better to cook them a few at a time rather than cramming all of them into a single skillet.
• Lower the heat to medium-low, and cook the patties until they turn golden, about 15 to 20 minutes. Flip the patties using a spatula, and cook them for another 15 minutes.
• Serve the potato patties while they are still hot. If you'd like, you can season them with extra salt and pepper to your liking.

CRISPY POTATO STACKS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

FRIED POTATO PATTIES

Steps:

• Combine first 7 ingredients; chill.
• Shape mixture into 6 patties.
• Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
• Heat vegetable oil and fry over medium heat until lightly browned, turning once.
• Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.

PAT'S BBQ HOME-FRIED POTATOES

Steps:

• In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
• While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
• Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

PAT'S POTATO PIEROGIS "ELEGANTE"

Steps:

• In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.
• Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
• Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.
• Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.
• Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.

MOMMA PAT'S POTATO SALAD

Steps:

• Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.
• Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.
• Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.
• Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown's House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.
• Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

COUNTRY POTATO PATTIES

Steps:

• Shred the potatoes in a food processor or with a grater.
• Combine with the remaining ingredients and shape into four patties.
• Cook on a nonstick griddle until browned on both sides, about 10 minutes.

BUTTER MINT PATS

Steps:

• Cream butter in large mixer bowl until light; add crushed mints.
• Add flour; blend well at low speed with mixer, or by hand.
• Chill dough for 1/2 hour.
• Roll out or pat dough into a 9-inch square on waxed paper.
• Sprinkle with sugar.
• Cut into 1 1/2-inch squares.
• Using tiny cookie cutter, press a design on each square.
• Place on ungreased cookie sheets.
• Bake at 350 degrees for 18-20 minutes, or until the cookies are set and just starting to turn pale golden (not browned). Do not overbake.
• (NOTE: Cook time includes chill time of 1/2 hour.).
• (NOTE: To crush mints place in heavy plastic bag and crush with a rolling pin- or, use your processor.).

PAT'S BEST 'TATER SALAD (POTATO SALAD)

Steps:

• After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
• Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
• Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
• Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
• Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
• NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

PAT'S AU GRATIN POTATOES

Steps:

• Melt butter.
• Add flour and salt; stir until well blended.
• Add milk gradually, stirring constantly.
• When thickened, add grated cheese.
• Remove from heat.
• Place potatoes in greased baking dish.
• Cover with sauce.
• Bake at 400° for 30-40 minutes.
• Serves 4.
• My brother used to call these "rotten potatoes", but they are really good.

PAT'S OKIE POTATO SALAD

Steps:

• Mix all the above prepared ingredients together.
• Place in casserole dish and sprinkle with paprika.

PAT'S SCALLOPED POTATOES SUPREME

Steps:

• Preheat oven to 350°.
• Combine flour, salt and pepper in small bowl and set aside.
• Pare and slice potatoes and onions.
• Grease shallow casserole dish.
• Place 1/2 of potatoes in dish.
• Sprinkle half flour mixture over potatoes and then add 1/2 onions, half butter, half cheese.
• Repeat using rest.
• Pour milk over all.
• Cover and bake for 30 minute.
• Remove cover and bake for 45 min-1 hours.
• until potatoes are tender and lightly browned.

POTATO PATS

Steps:

• Stir together potatoes, onion, flour, salt, baking powder and pepper in a medium bowl.
• Whisk together egg, cream, mustard and Worcestershire sauce in a small bowl.
• Stir into potato mixture.
• Heat oil in a large skillet over medium heat.
• Drop mixture into oil, forming 6 patties.
• Cook, covered, until browned on on side, about 10 minutes.
• Turn patties; cook on second side until tender and browned.