Potato Pillows Food

TRADITIONAL SLOVAK HALUSKI

Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Provided by WickedCreations

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g

TIKTOK CREAMY CRISPY BUBBLE POTATOES

TikTok Creamy Crispy Bubble Potatoes image

These creamy puffs of potato are simply delicious.

Provided by Emmy

Categories Appetizer

Time 1h10m

Number Of Ingredients 7

Ingredients

330 g. Russet potato (medium-large sized )
2 tbsp. glutinous rice flour
1 tbsp. potato or corn starch
1/2 tsp. Kosher salt
1/4 tsp. fresh ground black pepper
1/4 tsp. paprika
3 C. peanut oil (for frying)

Steps:

Wash the potato and use a knife to score the skin of the potato around the mid-section.
Place the potato into a saucepan filled with water and bring to a boil. Reduce the heat to a simmer for ~45 minutes.
When a toothpick easily pierces the center of the potato, drain and place in a bowl of very cold water. Slide the skin off.
Cut the potato into a few pieces and press through a potato ricer (or use a potato masher) into a medium bowl.
Add the rice flour, starch, salt and pepper. Mix well and use clean hands to form the potato into a dough.
Shape the dough into a 1" wide snake and cut into 1 1/2" sections.
Press the tines of a fork into each section of potato to create a ridged pattern.
Heat the peanut oil to 325˚F/163˚C.
Gently drop a few potato pieces into the hot oil and fry 3-5 minutes. They shouldn't be golden at this point, just firmed up. Drain on a rack lined with paper towels.
Increase the oil temperature to 350˚F/177˚C and fry again for 30-60 seconds or until golden. Drain on a rack lined with paper towels. Sprinkle with salt and paprika. Serve hot with ketchup.

Nutrition Facts : Calories 213 kcal, Carbohydrate 48 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 490 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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