Smashed Spud Patties With Tapenade Cream Food

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POTATO, BACON AND SAUERKRAUT PATTIES



Potato, Bacon and Sauerkraut Patties image

Try this for breakfast: creamy mashed potato, with tangy Sauerkraut and smoky bacon in a pattie! Adapted from a recipe on the Simply Great Recipes website. The original recipe is obviously an Edgell recipe and listed in the ingredients 1 cup (100g) Edgell Instant Mash. Zaar would not accept this as an ingredient, so I have replaced it with 2 cups of mashed potato. If you do track down - or regularly use - Edgell Instant Mash, the step now removed from the instructions is "In a medium bowl combine the Edgell Instant Mash and 1 1/4 cups of boiling water". To use canned instant mash would obviously be a time-saver! Depending on whether cream or milk has already been added to the mashed potato, you may like to add some in step 2.

Provided by bluemoon downunder

Categories     Breakfast

Time 14m

Yield 6-8 patties, depending on size, 6 serving(s)

Number Of Ingredients 12

1 teaspoon oil
3 slices bacon, chopped
1 onion, finely minced
2 cups mashed potatoes
1/2 tablespoon sour cream (your mashed potatoes may already be adequately creamy) (optional)
410 g edgell sauerkraut, well drained
1 egg, lightly beaten
1 teaspoon brown sugar, to taste
1 teaspoon caraway seed
fresh ground pepper, to taste
salt, to taste (depends on how much salt has already been added to the potato and sauerkraut)
2 tablespoons oil, for cooking

Steps:

  • Heat 1 teaspoon of oil in a large (preferably non-stick) pan, add the bacon and cook for about a minute, then add the onions and cook for another minute, or until the onion is just beginning to soften. Put the pan aside for use later in cooking the patties.
  • In a medium-to-large bowl, combine the mashed potato, (optional) sour cream, the well-drained Edgell Sauerkraut, the egg, the cooked onion and bacon, the brown sugar, the caraway seeds and freshly ground black pepper, and (if necessary) salt, and mix well to combine all the ingredients.
  • Shape the mixture into 1/2 cup patties. Heat 2 tablespoons of oil in the pan used for cooking the bacon and onions, add the patties and cook for 2-3 minutes on each side or until golden brown.
  • Serve as part of a "big breakfast" or with barbecued sausages.
  • TIP: Chopped fresh herbs such as parsley or thyme can be added in step 2.

SMASHED POTATOES WITH TAPENADE CRUST



Smashed Potatoes With Tapenade Crust image

I don't bother to boil the potatoes, prefer to cook them in the microwave prior to smashing, so I omit the ingredients added to the water. I also use a potato masher to gently crush the potatoes; no dishcloths are required if you aren't using your hands. This recipe is written as I found it in Seven Fires: Grilling the Argentine Way by Francis Mallmann, so you can make it as written or with my shortcuts; either way is tasty. Use all-purpose red, yellow, white potatoes for this, not russets.

Provided by zeldaz51

Categories     Potato

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

4 potatoes, about 5 ounces each, well-scrubbed
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil, divided
1 bay leaf
1/4 teaspoon black peppercorns
coarse salt
1/2 cup black olive tapenade

Steps:

  • Put the potatoes in a large saucepan and add the red wine vinegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns, and salt to taste. Cover with cold water and bring to a boil. Reduce the heat to medium and cook at a low boil 12 to 15 minutes, or until the potatoes are tender enough to be pierced with a skewer. Drain in a colander; do not allow them to cool, or they will break instead of smash.
  • Put a potato on a clean dishcloth on a work surface, cover with another clean dishcloth, and using the palm of your hand, slowly and gently smash (crush) the potato. Transfer to a tray. Repeat with the remaining potatoes. Spoon the remaining 1/4 cup olive oil over the potatoes. Do not oil the bottoms of the potatoes, or the tapenade will not stick well when it is applied.
  • Heat a large cast iron skillet over medium-low heat until a drop of water sizzles on the surface. Put the potatoes on the hot surface, oiled side down, and cook until they are crisp on the first side, about 5 minutes: DON'T MOVE THEM! Transfer to a tray, crisp side down.
  • Slide a wide spatula under a crisped potato. Spread a heaping tablespoon of tapenade on top, and press down lightly to compact the crust. With one quick move, flip the potato over onto the hot surface, tapenade side down, and lower the heat slightly. Repeat with the remaining potatoes, and brown them for about 7 minutes, or until the tapenade is crisp. Carefully remove the potatoes as they are cooked and invert onto a serving platter, tapenade crust facing up. Serve immediately.

Nutrition Facts : Calories 344.9, Fat 20.4, SaturatedFat 2.9, Sodium 13.8, Carbohydrate 37.4, Fiber 4.7, Sugar 1.7, Protein 4.3

CREAM CHEESE & TAPENADE MEDITERRANEAN SANDWICH



Cream Cheese & Tapenade Mediterranean Sandwich image

MUST TRY!!! I had a sandwich similar to this at a cafe and it was very yummy! Adjust measurements to your preference. Some may find tapenade very salty and may want to use less.

Provided by anmwong

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 baguette or 1 bread, of choice
1/4 cup tapenade or 1/4 cup black olive paste
1/4 cup cream cheese
1 cup greens, of your choice
1/2 cup artichoke heart
1/2 cup roasted red pepper
1 tomatoes, sliced

Steps:

  • Slice baguette in half lengthwise.
  • Spread tapenade evenly on one side.
  • Spread cream cheese evenly on other side.
  • Spread greens on top of tapenade.
  • Layer artichoke hearts, tomato slices, bell peppers on top!
  • Place baguette slice with cream cheese on top of the other slice, slice, and.
  • Enjoy!

Nutrition Facts : Calories 809.2, Fat 9.8, SaturatedFat 4.1, Cholesterol 15.9, Sodium 1613.5, Carbohydrate 149.5, Fiber 8.5, Sugar 8, Protein 32

MASHED POTATO CAKES



Mashed Potato Cakes image

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

2 cups mashed potatoes
1 egg
1 tablespoon dried parsley
1/2 teaspoon onion powder or 3 tablespoons grated fresh onions

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

FRIED POTATO PATTIES



Fried Potato Patties image

A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.

Provided by gailanng

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups cooked smashed potatoes (plain, boiled and fork-smashed potatoes work best)
1 cup shredded mozzarella cheese (can substitute cheddar)
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or 2 tablespoons thin sliced green onions
1/4 teaspoon black pepper
1 egg, lightly beaten
1 cup breadcrumbs
1/4-1/2 cup vegetable oil

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.

Nutrition Facts : Calories 407.3, Fat 23.8, SaturatedFat 6.6, Cholesterol 115.1, Sodium 704.4, Carbohydrate 33.9, Fiber 3, Sugar 2.7, Protein 14.6

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