Perfect thing to make with leftover mashed potatoes!
3 cups mashed potatoes
3/4 cup shredded cheese
2T chopped green onion
2 eggs beaten
4T flour
4T oil
Sour cream for serving
Mix mashed potatoes, cheese, onion, egg and flour till well combined. Divide into 12 patties. Gently dredge patties in flour, then lay in hot oil. Work in batches, don't overcrowd, and patiently wait till a nice golden crust forms before turning. Drain on paper towel, season with salt. Serve with a dollop of sour cream! If there are any leftover, reheat next day with an egg on top for breakfast!
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Friday, January 9, 2015
Wednesday, January 23, 2013
Perfect Ham & Bean Soup
I finally found the perfect ham and bean soup recipe. This is one of my most satisfying meals to make, not to mention comforting. Takes me back to yonder years. It is very economical and makes a lot, so either freeze or have as leftovers, the choice is yours. Perfect with a loaf homemade bread.
2 T olive oil
1 large onion, diced
3 cloves garlic, minced
64 oz chicken broth (bouillon is great)
32 oz water
1 lb dry navy beans
3-3 1/2 lb ham with bone in (or just use leftover ham itself, chopped)
2 lbs potatoes, peeled and cubed (this is what makes this so good)
1/4 t pepper
~Rinse beans in a colander. Set aside.
~Heat a very large stock pot over medium heat and add olive oil. Add onion. Cook for 4-5 mins until soft, then add garlic and cook for 30 seconds more until fragrant. Throw in ham and beans, then add chicken stock and water. Bring to a boil. Reduce to a simmer, then cover and let cook for 4 hours (mine cooked in 3).
~After 4 hours, add the potatoes. Cover again and cook for 2-3 more hours, stirring occasionally. Towards the end the potatoes should break down causing the soup to become starchy and thickened somewhat. The ham should fall right off the bone. Remove the bone before serving and shred any ham chunks with forks. Season with salt and pepper if needed. I did not need to add salt.
~Can store in freezer for up to 6 months.
~Can also use canned beans, just shorten cooking time.
~Serves at least 12 people.
2 T olive oil
1 large onion, diced
3 cloves garlic, minced
64 oz chicken broth (bouillon is great)
32 oz water
1 lb dry navy beans
3-3 1/2 lb ham with bone in (or just use leftover ham itself, chopped)
2 lbs potatoes, peeled and cubed (this is what makes this so good)
1/4 t pepper
~Rinse beans in a colander. Set aside.
~Heat a very large stock pot over medium heat and add olive oil. Add onion. Cook for 4-5 mins until soft, then add garlic and cook for 30 seconds more until fragrant. Throw in ham and beans, then add chicken stock and water. Bring to a boil. Reduce to a simmer, then cover and let cook for 4 hours (mine cooked in 3).
~After 4 hours, add the potatoes. Cover again and cook for 2-3 more hours, stirring occasionally. Towards the end the potatoes should break down causing the soup to become starchy and thickened somewhat. The ham should fall right off the bone. Remove the bone before serving and shred any ham chunks with forks. Season with salt and pepper if needed. I did not need to add salt.
~Can store in freezer for up to 6 months.
~Can also use canned beans, just shorten cooking time.
~Serves at least 12 people.
Wednesday, February 24, 2010
Shepherd's Pie
Here's a good 'ole standby from my college days. I got the recipe from Heather--she used to make it when we were at Ricks College. My family loves it. I love the simplicity of it and the fact that I always have the ingredients on hand. It's a great food storage recipe, especially if you use potato pearls instead of fresh. It makes the perfect amount for our family too--11x7 casserole dish or the equivalent.
1 lb ground beef
1 small onion, diced
1/2 t salt (or more)
lots of fresh ground pepper
1 can green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c milk
1 egg, beaten
1/2 c cheddar cheese, grated
-Brown meat with onion and salt and pepper. When cooked through, add green beans and tomato soup. Mix well.
-For fresh potatoes, peel, dice, and cook until fork-tender. Drain. Mash with milk and egg.
-For potato pearls--follow directions on can if you're using ones from the cannery--I use 1 c potato pearls and 2 1/4 c boiling water. I still add the beaten egg to this.
-In an 11x7 greased dish, put all of meat mixture in and spread even. Then top with mashed potatoes, spread to cover meat mixture. Top with grated cheese.
-Bake at 350 for 25-30 minutes, uncovered, until bubbly.
-Let rest 10 minutes before serving.
1 lb ground beef
1 small onion, diced
1/2 t salt (or more)
lots of fresh ground pepper
1 can green beans, drained
1 can condensed tomato soup
5 medium potatoes, cooked
1/2 c milk
1 egg, beaten
1/2 c cheddar cheese, grated
-Brown meat with onion and salt and pepper. When cooked through, add green beans and tomato soup. Mix well.
-For fresh potatoes, peel, dice, and cook until fork-tender. Drain. Mash with milk and egg.
-For potato pearls--follow directions on can if you're using ones from the cannery--I use 1 c potato pearls and 2 1/4 c boiling water. I still add the beaten egg to this.
-In an 11x7 greased dish, put all of meat mixture in and spread even. Then top with mashed potatoes, spread to cover meat mixture. Top with grated cheese.
-Bake at 350 for 25-30 minutes, uncovered, until bubbly.
-Let rest 10 minutes before serving.
Wednesday, December 2, 2009
Slow Cooked Baked Potato Soup
I can't believe I haven't put this recipe on here yet! It's one of those unforgettable recipes. It's from "A Year of Slow Cooking" blog. It's a keeper, trust me. I'm making it today for tonight's dinner. It's sinfully delicious. Can't wait.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end (I use one pkg.)
crumbled bacon, green onion, chives, or cheddar cheese as garnish (optional but you'll definitely want them)
-Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
-After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
-Garnish with crumbled bacon, green onion or chives, and cheddar cheese if desired.
5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end (I use one pkg.)
crumbled bacon, green onion, chives, or cheddar cheese as garnish (optional but you'll definitely want them)
-Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.
-After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.
-Garnish with crumbled bacon, green onion or chives, and cheddar cheese if desired.
Tuesday, September 8, 2009
Broccoli Chicken Potato Parmesan
From Dick's market and Holly!
2 T oil
1 lb. chicken cut into strips (2 breasts)
1 1/2lbs red potatoes sliced thin
2 cups broccoli, chopped to bite-size
1 can broccoli cheddar soup
1/2 cup milk
1/4 tsp garlic powder
1/3 cup fresh parmesan
Heat oil in skillet. Add chicken, season with what you like, and cook stirring till just done. Remove from pan. Add potatoes to left over oil. Cover and cook 10 mins stirring occasionally. Add a little more oil if getting too brown. Add broccoli, cook covered 5 mins. In a bowl, combine milk, soup and garlic powder. Pour into skillet along with the cooked chicken. Heat to boil and cook 5 minutes. Add parmesan and toss then serve. Makes 6 servings. I'm keeping this one in my binder! Fast and easy.
2 T oil
1 lb. chicken cut into strips (2 breasts)
1 1/2lbs red potatoes sliced thin
2 cups broccoli, chopped to bite-size
1 can broccoli cheddar soup
1/2 cup milk
1/4 tsp garlic powder
1/3 cup fresh parmesan
Heat oil in skillet. Add chicken, season with what you like, and cook stirring till just done. Remove from pan. Add potatoes to left over oil. Cover and cook 10 mins stirring occasionally. Add a little more oil if getting too brown. Add broccoli, cook covered 5 mins. In a bowl, combine milk, soup and garlic powder. Pour into skillet along with the cooked chicken. Heat to boil and cook 5 minutes. Add parmesan and toss then serve. Makes 6 servings. I'm keeping this one in my binder! Fast and easy.
Monday, June 15, 2009
Easy Creamy Gratin Potatoes
So good, and all ingredients you probably already have at home!
4 large russet potatoes, sliced thin.(I peeled mine)
1/2-1 onion, sliced thin into rings
salt and pepper
4T butter
3T flour
1/2 tsp salt
2 cups milk
1-2 cups shredded cheddar or cheese of your liking
Preheat oven to 400. Grease 1 1/2qt dish. Layer 1/2 the potato slices on bottom of dish. Top with onion slices, season with salt and pepper (I added garlic salt too) and dot with 1T butter if you like. Add remaining potatoes and season again. In saucepan, melt butter over medium heat. Mix in flour and salt and stir constantly 1 minute. Add milk and cook till thickened. Stir in cheese till melted. Pour over potatoes, and cover with foil. (I added a crunchy topping made of corn flakes and butter and it rocked). Bake 1 1/2 hrs. Serves family of 6.
4 large russet potatoes, sliced thin.(I peeled mine)
1/2-1 onion, sliced thin into rings
salt and pepper
4T butter
3T flour
1/2 tsp salt
2 cups milk
1-2 cups shredded cheddar or cheese of your liking
Preheat oven to 400. Grease 1 1/2qt dish. Layer 1/2 the potato slices on bottom of dish. Top with onion slices, season with salt and pepper (I added garlic salt too) and dot with 1T butter if you like. Add remaining potatoes and season again. In saucepan, melt butter over medium heat. Mix in flour and salt and stir constantly 1 minute. Add milk and cook till thickened. Stir in cheese till melted. Pour over potatoes, and cover with foil. (I added a crunchy topping made of corn flakes and butter and it rocked). Bake 1 1/2 hrs. Serves family of 6.
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