Tag: Father’s Day

Mashed Potato Hot Cakes

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done2Whether you are Portuguese, French or Irish, Mashed Potatoes transformed into a ‘crispy on the outside creamy on the inside’ side dish is something you won’t want to pass up! This recipe is great for using up last night’s mashed potatoes and eating them for breakfast or brunch.  Of course if you want to make this dish and you don’t have left over mashed potatoes… just make enough to yield about two cups of mashed potatoes.

Mashed Potato Hot Cakes are really great with my BCT Frittata or Southwest Omelet for Father’s Day!

These are plain left over mashed potatoes. If you have garlic mashed or cheesy mashed, that would work great here too! These are just made with butter, cream, salt and pepper.

Add in 1/2 a minced and sauteed onion.

Shred up about a cup of cheddar cheese.

Add cheese and egg into the mashed potatoes.

Add in a pinch of salt and cracked black pepper. Remember your mashed potatoes are already seasoned, so you are just seasoning the other ingredients going in now.

Form into a golf ball sized ball.

Pat the ball down into a patty.

Place plain bread crumbs in a shallow bowl.

Place your formed patty in the plain bread crumbs.

Flip the patty to bread the other side.

Get patties ready before frying.

Place patties in heated veggie oil… you should hear a sizzle when you place them in.

When patties are golden brown on one side, flip.

Drain on a clean dry paper towel or brown paper bag. Lightly salt now.

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Recipe for Mashed Potato Hot Cakes:

(makes about 8 cakes)

2 cups left over mashed potatoes

1 cup plain bread crumbs

1 egg

1/2 onion, minced and sautéed

1 cup cheddar cheese, shredded

1 pinch kosher salt and pepper

Sour cream and scallions for topping

1/2 cup vegetable oil for frying

Directions:

Mix together mashed potatoes, onions, egg, cheese and salt and pepper.  Form into balls, then flatten into patties (about 1/2″).  Bread both sides of patties.  Fry in oil in skillet over medium/high heat.  Flip when golden brown.  Drain on paper towels when done.  Top with sour cream and scallions.

Eggs with Hats

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done4Eggs with Hats are a classic hybrid breakfast food.  It’s buttery toast with a perfectly cooked egg built right in.  I learned how to make these from a friend in high school and have since made them every which way.  For Valentine’s Day, I make them for my kids with a heart shape cut out using a cookie cutter.  Sometimes I do little add-ins like chives or place a slice of cheese on top. Sometimes I change the type of bread. But, my favorite is the traditional pre-sliced wheat bread with just a simply seasoned egg with salt and pepper. Delicious.

These are perfect for any special occasion like Mother’s Day or Father’s Day as shown in my Breakfast in Bed post.  It’s something a little different that kid’s can definitely help with.  Or, this can go right into your regular breakfast rotation!  It’s super quick and easy.  Sometimes, I think it’s actually quicker and easier than trying to make eggs and toast separately and keeping them all warm at the same time!

bread

Start with two slices of wheat bread.

butter

Use softened butter or spreadable margarine to butter.

both sides

Don’t forget the other side.  I like to do it this way before cutting the hole because it makes life a little easier than trying to butter bread with a hole cut out of it and then the hole separately!

glass

Find a glass that will fit comfortably in the center of your bread and is a good size for an egg to fit in.

skillet

On a non-stick skillet add both the slice with the hole and the hole.

melt butter

Now, add some more butter to the center for the egg.

egg

I always like to place the egg in a little bowl to inspect for freshness and shell.

egg in

Add in egg.

egg set

When the white sets up a bit, sprinkle with a little kosher salt and fresh cracked black pepper.

flip

As soon as you add the salt and pepper, flip. (Its ok if you get a little splash over like this… if it really bothers you, just cut it off, if not, its yummy anyway) Don’t forget to flip the hole.

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That’s it, plate and serve along side some bacon or Rockstar Potatoes or whatever you like.

Recipe for Eggs with Hats:

(serves 1)

2 slices for whole wheat bread

2 large eggs

2 Tbls. spreadable margarine or butter

salt and pepper to taste

Directions:

Butter both sides of bread.  Use a juice glass to cut hole in center of each.  Heat a non-stick skillet to medium.  Place buttered bread in pan and place hole cut out separately in the pan to brown.  Add butter to hole in preparation for the egg.  Add egg.  Once the egg starts to set up, add a scant pinch of kosher salt and pepper.  Flip.  Allow to cook for about 45 seconds – 1 minute.  (Don’t forget to flip the hole)

Enjoy!