My Favorite Cheesy Potato Puffs |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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LEFTOVER mashed potatoes ... What to do? Well after turkey day, 2 guests didn't show, plane delays and they didn't make it. But I always make my famous mashed potatoes. So I was left with about 4 cups and this was my solution. These are not only kid friendly but adult friendly. These are cheesy, with bacon and savory herbs. I pan saute them for a light crunch but they don't have that deep fry taste. I love these. To me, these are wonderful with grilled fish, ribs and I like to serve them as a side to a nice green salad. Ingredients:
4 cups mashed potatoes (leftovers or fresh made) |
2 egg whites, whisked till soft peaks |
1 cup sharp cheddar cheese |
1/2 cup bacon, sauteed (about 4 slices) |
2 tablespoons grated onions (or diced very fine) |
1 cup dried italian seasoned breadcrumbs (1/4 cup for the filling, 3/4 cup for the coating) |
1 teaspoon fresh chives |
1 teaspoon fresh parsley |
salt |
pepper |
1/2 cup olive oil to saute the cake |
3/4 cup sour cream (garnish) |
Directions:
1. Bacon - I like to cook mine in the microwave. Just use a paper plate or microwave plate lined with a paper towel, then add the bacon slices, then another paper towel. Cook 3-4 minutes until crisp, no mess and easy clean up, Remove and let cool. Then fine chop.
2. Potatoes - Now I use leftovers, but use your favorite recipe, even store bought, it doesn't matter. You just need 4 cups pre-made and preferably slightly chilled. Definitely not warm.
3. Mix - To a medium size bowl (which the potatoes may already be in) add the cheese, bacon, chives, parsley, onion, salt and pepper, 1/4 cup bread crumbs and mix well.
4. Eggs - Whisk the eggs to soft peaks. I just whisk by hand, it only takes a few minutes. Add the eggs to the potato mixture and fold lightly.
5. Puffs - I like to use a ice cream scoop, but a good heaping teaspoon will work just fine. Roll in your hand to a small ball and then slightly flatten, not too flat. Then lightly dredge in the bread crumbs on each side to give a light coating and place on a cookie sheet lined with parchment paper and cover.
6. Important Step - Let them rest and put in the freezer for about 15 minutes to firm up. This helps with the cooking process.
7. Cooking - I use cast iron for this, but a non stick pan will work just fine. Add the oil and heat to medium high. Then add the chilled cakes and saute 3-4 minutes per side until golden brown. Set to the side on a paper towel to get rid of any additional grease.
8. Serve - 1-2 patties per person with a dollop of sour cream on each and a few chives if you want.
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