05. leftover mashed potato omelette. it’s fast to make, easy to assemble, and tastes like comfort and home—this mashed potato omelet might be the best breakfast option for a lazy sunday morning. the best part of the recipe is its versatility—the only rule is adding some eggs to the mashed potatoes. Preheat oven to 350 degrees. in a large mixing bowl combine potatoes, garlic, pepper, salt, 1 c. cheese and half of the crumbled bacon. mix until combined. spray 2 quart casserole dish with non stick spray. spread mashed potato mixture in bottom of pan. next, make 6 wells in the mashed potatoes for the eggs. crack eggs into the wells.
Potato pancakes. mashed potatoes are the perfect base for fluffy and flavorful potato pancakes. to make them, mix together 2 cups of mashed potatoes, 1 egg, 1 4 cup of flour, and salt and pepper to taste. form the mixture into small patties and fry them in a pan with butter until golden brown on both sides. serve with sour cream or apple butter. In a mixing bowl, mix together the flour, salt and pepper; stir in the egg and then add the mashed potatoes. mix thoroughly, then shape into patties about 1 4 inch thick. fry for 3 minutes on each side until golden brown on both sides. serve immediately with ketchup if desired! 12. Step by step instructions. add all ingredients for mashed potato pancakes (latkes) to a large bowl. combine mashed potatoes, cheese, green onions, parsley, egg and seasonings in a bowl. form potato mixture into 2 inch 5 cm balls. roll balls lightly in flour then flatten a bit to make pancakes. Place the pancake in the skillet and repeat until you have 4 5 pancakes in the skillet. fry the pancakes for 3 4 minutes per side until they are browned and crispy. flip once and cook for an additional 3 4 minutes on the second side. transfer the potato pancakes from the pan to the paper towel lined sheet.
Step by step instructions. add all ingredients for mashed potato pancakes (latkes) to a large bowl. combine mashed potatoes, cheese, green onions, parsley, egg and seasonings in a bowl. form potato mixture into 2 inch 5 cm balls. roll balls lightly in flour then flatten a bit to make pancakes. Place the pancake in the skillet and repeat until you have 4 5 pancakes in the skillet. fry the pancakes for 3 4 minutes per side until they are browned and crispy. flip once and cook for an additional 3 4 minutes on the second side. transfer the potato pancakes from the pan to the paper towel lined sheet. Heat oil in a skillet, then spoon the potato mixture into the skillet. press it into an even layer to create a potato pancake. reduce heat, cover the skillet, and cook until golden brown around the edges. slide the pancake onto a large plate, then invert it onto another greased plate. heat the remaining oil, then slide the pancake back into the. Preheat the oven to 375ºf. grease a non stick muffin pan with cooking spray. in a large bowl, stir together the mashed potatoes, egg, ¾ cup cheddar cheese and 2 tablespoons chopped chives. season the mixture with salt and pepper. using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down.
Heat oil in a skillet, then spoon the potato mixture into the skillet. press it into an even layer to create a potato pancake. reduce heat, cover the skillet, and cook until golden brown around the edges. slide the pancake onto a large plate, then invert it onto another greased plate. heat the remaining oil, then slide the pancake back into the. Preheat the oven to 375ºf. grease a non stick muffin pan with cooking spray. in a large bowl, stir together the mashed potatoes, egg, ¾ cup cheddar cheese and 2 tablespoons chopped chives. season the mixture with salt and pepper. using an ice cream scoop, divide the potato mixture evenly into the prepared muffin pan, packing the potatoes down.
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