Breaded Mashed Potato Patties 5fix Recipes

Steps:

• In a large bowl, combine the mashed potatoes, egg, cheese and bacon. Shape mixture into 8 patties. Roll in bread crumbs.
• Place on broiler pan. Broil for 10 minutes or until delicately browned.

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.

Steps:

• Mix potatoes, cheese, bacon, onions and cream cheese until well blended. Form into patties. Fry in skillet until golden brown, butter or oil may be used to prevent sticking. Season to taste.

Steps:

• In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Steps:

• Prepare potatoes as per direction on package.
• Add butter to taste.
• Let potatoes cool and chill in refrigerator anywhere from four hours to overnight (for best results potatoes should very cold and a little on the dry side).
• Mix bread crumbs and Italian seasoning.
• Heat oil in medium sized frying pan on medium heat.
• Remove potatoes from refrigerator. Form patties between 3 and 4 inches in diameter and between 1/4 and 1/2 inch in thickness.
• Place patties in bread crumb mix and gently press crumbs into the potatoes on both sides.
• Fry in oil until golden brown (about 3 minutes). Flip and cook another 3 minutes or until golden.
• Drain on paper towel.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
• In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
• Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

Steps:

• Finely chop one small leek or half of one large one.
• Finely chop 2 garlic cloves.
• In a small pan saute garlic and leeks with 1 tablespoon of Extra Virgin Olive Oil.
• When Leeks are tender and garlic is light golden brown remove pan from heat.
• Stir Garlic and Leek mixture into Mashed Potatoes along with 1/4 cup of sour cream.
• Place mixture in a baking dish sprinkle with Panko and bake at 400 for 15 minutes.

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine the potatoes, sour cream and garlic powder. Mix well.
• Spoon half of the potato mixture into a 2- quart baking dish. Sprinkle 3/4 cup of cheddar cheese and 3/4 cup of french fried onions on top. Cover with the remaining potato mixture.
• Bake for 25-30 mins until hot. Top with the remaining cheddar cheese and french fried onions. Bake for 5 mins until the onions are golden brown and cheese is melted.