PUDS\" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE
o collapse.
Meanwhile, for the potato cakes, place potato in a large bowl
Boil potatoes for 25-30 mins or until
ot mushy.
Drain well for 10 minutes and then, while
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
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.
eserve bacon fat in skillet for potato cakes.
In a large bowl
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.
For the tomato onion raita, cook
n the prepared pan. Bake for 25-30 mins or until
For the potato cakes, cook the potatoes in boiling, salted water for 20 mins. Drain
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.
Combine potatoes, egg, butter and caraway seed. Beat til fluffy.
Mix flour, baking powder and salt together and add to potato mixture.
Knead lightly until well mixed.
Roll on lightly floured board to 1/4 inch thickness.
Cut into squares or wedges.
Cook over medium heat in frying pan about 5 mins each side til golden brown.
Serve at once with butter.
Sprinkle generously with sugar as the Irish do.
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
For the chutney, preheat grill on