eserve bacon fat in skillet for potato cakes.
In a large bowl
Boil potatoes for 25-30 mins or until
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
ring to a simmer. Cook for 10-12 minutes, just until
PUDS\" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A
o collapse.
Meanwhile, for the potato cakes, place potato in a large bowl
b>for 20 mins. Drain then press through a potato ricer. Add the potato
fork. Season. Let cool for 10 mins then fold in
1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.
Sift the flour and baking powder together. Stir in the mashed potato, butter and chives. Season to taste. Using wet hands, shape dough into a ball and then flatten the ball into a disc about 7 inches across. Cut into 8 wedges.
Melt a little butter in a frying pan or griddle pan. Cook the potato cakes for about 4 mins on each side. Serve with grilled tomatoes and fried mushrooms.
In a bowl, combine sweet potato and flour. Toss to coat
s quite salty. Place the potato mixture in the refrigerator to
ot mushy.
Drain well for 10 minutes and then, while
o is put the ingredients for the cakes, except the orange juice
-cup muffin pan.
For the nut topping, combine butter
reased loaf pans.
Bake for 50 minutes or until done
Fry bacon until golden.
Mix bacon, brussels sprouts, mashed potatoes and stuffing mix together.
Form patties.
Heat 4 tablespoons oil in skillet over medium high heat.
Cook potato cakes about 5 minutes on each side or until golden brown.
Steam potatoes until tender when pierced with a fork.
Fry bacon until crispy, strain off fat and set aside.
Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
Let cool.
Form potato mixture into four patties.
Put reserved bacon fat into a large skillet over medium-high heat.
Add a touch more cooking oil if necessary.
Fry potato cakes until golden and heated through.
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For the cakes- Mix the crab, peppers, onion, parsley lightly.
In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
Add to the crab mixture.
Roll in small balls.
Mix the remaining 2 c.
bread crumbs and parsley.
Roll balls in crumbs.
Fry in margarine or butter till brown over med-high heat.
For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
Place in a bowl and add remaining ingredients, stir.
Serve with the cakes.