Let your leftover mashed potatoes cool,then roll into
heese with the potato (crushed as above, or leftover mashed potato).
Cover the
Beat all ingredients together.
Heat some oil in a skillet - aim for one which will allow your potato mix to fill it about 1-2\" deep. Tip your mash mix in and level it out.
Cook on medium heat until you can see from lifting the sides a bit that it's fairly brown underneath.
Stick your skillet under a hot grill until the top of your, hmm, let's call it a pie, is lightly browned.
Loosen the pie in the skillet, and tip it onto a plate. Eat! Goes nicely with some cherry tomatoes on the side.
To leftover mashed potatoes, add chopped onions.
Form into balls.
Roll in melted butter and then in crushed corn flakes. Heat thoroughly in oven.
Mix cold mashed potato with the beaten egg yolk.
Mix in salt and pepper to taste.
Shape mixture into 1 inch balls.
Place the balls in a greased baking dish.
Make a depression on the top of each, putting a little bit of butter in each depression.
You do not have to use the whole stick of butter.
Brown in a 400\u00b0F oven for 15 to 20 minutes.
To the leftover mashed potatoes, add some milk and a dash of horseradish.
Add some table mustard and a few fried bacon chips. Whip it up.
Spread a layer in the bottom of a greased casserole and grate some cheese over it.
Add the rest of the mashed potatoes over that and top with more grated cheese.
Bake it in the oven with a piece of foil over it until the potatoes are hot. Remove foil and let the cheese brown a bit.
eat, and mix in the mashed potato flakes. Let stand two minutes
s prebaking, combine milk and mashed potatoes in a microwave-safe
Add powdered sugar to mashed potato until it becomes liquid. Keep adding powdered sugar until it is like dough.
Roll out into a sheet.
Spread with peanut butter.
Roll jelly roll style and cut. Chill.
Ready to eat.
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
Cook bacon, and set aside to crumble.
In a large saucepan, cook onion in butter or dripping until softened.
Add chopped mushrooms and cook until tender and onion is golden.
Add chicken broth, salt, pepper, and paprika, stirring to mix.
Blend in mashed potatoes, stirring until lumps are gone.
Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
then add the left over mashed potatoes and bring to a
Place cabbage in a bowl and cover with boiling water. Let stand for 1 min, then drain well.
Mix cabbage, mashed potato, green onions, cheese and mustard in a large bowl. Season to taste. Divide mixture into 8 patties.
Heat butter and oil in a large skillet on medium heat. Fry patties in 2 batches for 2-3 mins each side, until golden and crisp. Drain on paper towels
Serve with bacon, pan-fried tomatoes, spinach and fried eggs. Garnish with additional green onions.
Beat the egg.
Mix the beaten egg with the mashed potatoes.
Stir in the dry ingredients.
Add the milk and mix well.
The batter should be very thick.
Melt the shortening or heat the oil in a skillet.
Spoon batter into the skillet to form 3\" to 3-1/2\" inch wide pancakes, about 1/2\" thick.
Brown on one side, over medium heat. Turn and brown on the other side.
Serve with ketchup.
These are great cold and served the next day.
Preparation:.
For every recipe version: Bring a large pot
Saute med potato and carrot in bacon grease
Preheat oven to 300 degrees Fahrenheit.
Beat the egg whites in a bowl until you can make peaks in them.
Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
Fold the egg whites into the potato mixture.
Bake in a souffle dish for 20 minutes or until lightly browned on top.
Variations:
Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.
Melt butter. Add onion and ham.
Saute until onion is tender and golden.
Add cream of mushroom soup and milk.
Stir until blended.
Add mashed potatoes and cook until hot.
May add extra milk for your own consistency.
Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.
Fix hot dogs like this once, and we wager you'll do it often!! Cut frankfurters almost through lengthwise and lay open.
Place on a pan and heat in oven about 10 minutes.
Use leftover mashed potatoes (about 1 1/2 cups of them) in a bowl.
Add egg.
Then add chopped green onions (or regular onion), prepared mustard and celery salt (optional).
Spoon the potato mixture over the frankfurters.
Put the baking pan into the oven again and cook 10 to 15 minutes in a 425\u00b0 oven.
An attractive and tasty dish.