Mustard Potato Cakes Recipe 55

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
• Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
• Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.

Steps:

• Cook bacon in a large skilled over medium heat turning as needed to cook evenly on both sides. Remove from pan and let cool on paper towels. Once cooled, crumble bacon and set aside. Leave 1/2 the bacon grease in pan and set other 1/2 aside for use later. Add diced onions to bacon grease.and cook until soft and translucent. Add garlic and cook for 1 minute. Once cooked scoop out onions and garlic into a medium sized bowl. Set skillet aside for use again later. Add mashed potatoes, cheese, flour, egg, mustard and black pepper to onions. Mix well. Place skillet back on medium heat and add 1/2 remaining bacon grease. Scoop out a golf ball sized hunk of dough and smash between hands to form a pancake, around 1/4 inch thick. Place pancakes into grease and fry until golden on each side, approximately 5 minutes on each side (depending on how hot your stove is). Add remaining bacon grease as needed. If you run out, use butter. Serve hot or room temperature with sour cream, green onions and remaining bacon crumbles!

Steps:

• Preheat the oven to 200 degrees F. Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes. Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated. Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko. Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving.

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

Steps:

• Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.
• Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.

Steps:

• Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
• In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
• Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
• Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.