oft, but still slightly firm. Potato cakes will hold together best when
Cook Irish potato well done.
Mash potato and start working in confectioners sugar until it is like stiff dough.
Roll out and spread with peanut butter.
Make into a roll, then slice.
ablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop
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.
In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
Coarsely grate potatoes into large bowl.
Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
Add egg and stir to bind together.
Form into 8 small potato cakes and dust with flour.
The recipe does not call for them to be pan fried, however my sister did.
About 5-10 min each side, then served with sauce.
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
In a bowl, combine sweet potato and flour. Toss to coat
hen press through a potato ricer. Add the potato flour, egg and
s quite salty. Place the potato mixture in the refrigerator to
Boil potato until done.
Mash potato in bowl well.
Gradually mash 1/2 box sugar in bowl with potato until tough.
Put some of the sugar on foil paper.
Pour mixture onto foil paper and knead dough.
Roll out with rolling pin, turning occasionally so as not to stick.
After rolled thin, spread desired amount of peanut butter.
Roll candy up like a jelly roll.
Put on plate and chill in freezer until hard enough to slice without tearing.
Must be cold.
Cook a large Irish potato until it falls apart.
Drain and put through a ricer.
Add confectioners sugar until potato is the right consistency and knead.
(It goes to liquid when the first sugar is added.
Keep adding sugar.)
Use your favorite flavor, peppermint, wintergreen, orange or vanilla.
The candy can be patted into a flat piece on waxed paper and spread on a cookie sheet. Refrigerate.
When dry, turn over and spread on the other side. Refrigerate.
This candy can be molded and dipped in chocolate.
Boil the Irish potato until it is soft.
Pour off excess water, then mash the potato.
Begin adding powdered sugar and beat. Continue adding powdered sugar until a stiff dough is formed.
Take a rolling pin and roll out in powdered sugar.
Roll into a thin rectangular shape.
Spread thin layer of peanut butter evenly over dough.
Roll dough up into a long round log shape.
Cut into slices like divinity.
Cook a small Irish potato until tender and drain well.
Mash potato and add enough powdered sugar to make dough.
Roll dough between wax paper.
Remove one paper and spread peanut butter on dough.
Roll up like jelly roll and chill in refrigerator.
Cut in slices and eat.
andle.
To prepare the potato cakes, first wash and dry your
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add one teaspoon milk.)
Roll out on lightly floured board surface.
Spread peanut butter.
Roll up like jelly roll and cut in circles.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add 1 teaspoon milk.)
Roll out on lightly floured surface.
Spread with peanut butter.
Roll up like a jelly roll and cut into circles.
Candy will have pinwheel look.
Boil potato with jacket on until done.\tRemove peeling, mash and mix with half of powdered sugar.
Add cinnamon, vanilla and salt.
Mix with fingers until of doughy consistency by adding most of the remaining sugar.
Place mixture on wax paper which has been sprinkled with powdered sugar.
Roll out flat to a 1/4-inch thickness oblong shape.
Spread peanut butter over surface and roll up as a jelly roll.
Refrigerate at least 1 hour.
Slice and serve.
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.
rizzle the mixture over the potato salad and stir in lightly
acon fat in skillet for potato cakes.
In a large bowl