Food for Thought
For this week’s installment of Food for Thought, we have some delicious-sounding ways to bring potatoes to the table brought to us courtesy of Ruth Ann Kersey.
For this week’s installment of Food for Thought, we have some delicious-sounding ways to bring potatoes to the table brought to us courtesy of Ruth Ann Kersey. Since we started off with some of her dessert last week, we will move on to something a little heartier with two recipes this week - Crispy Mashed Potato & Stuffing patties and Skillet potatoes with bacon & cheddar. The Crispy Mashed Potato & Stuffing patties looks to be a fantastic way to utilize holiday leftovers in a different way, and almost makes cooking another Thanksgiving turkey seem worthwhile!
Crispy Mashed Potato & Stuffing Patties
2 eggs, lightly beaten
2 tbsp. finely chopped onion
1/4 tsp. pepper
2 cups leftover mashed potatoes
2 cups leftover chopped cooked turkey
2 cups leftover stuffing
2 tbsp. butter
2 tbsp canola oil
In 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 4-5 minutes on each side until golden brown and heated through. Drain on paper towels.
Skillet Potatoes with Bacon & Cheddar
4 slices center cut bacon, cut into 1/2-inch pieces
1 onion, chopped
2 lbs. Yukon gold potatoes (about 6), thinly sliced
1 cup shredded cheddar cheese
6 tbsp sour cream
Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 tbsp drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20-25 minutes or until potatoes are tender, stirring occasionally. Top with cheese and bacon; cook, covered, 1-2 minutes or until cheese is melted. Serve topped with sour cream.
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