Saturday, July 16, 2011

One potato, Two potato, Three potato

While I was away last week, my mother in-law came to stay with Nick. She made them her famous corned beef dinner. Given the carnivores in my house, there were a lot more potatoes and veggies than meat leftover. Since Nick will not eat potatoes unless they are in chowder or fries, I needed to come up with some ways to use the potatoes.These three recipes were hits.

Sausage Potato and Cheese Waffles
1 link fresh sausage of your choice (about 3 ounces), casing discarded (I used bratwurst)
1 medium potato, cooked and mashed or uncooked grated and excess water squeezed out
4 Tbsp butter
1 3/4 cups flour
1 Tbsp baking powder
1/2 cup shredded Monterey jack or cheddar cheese
1 Tbsp chopped fresh leaf parsley
1 1/4 tsp salt
1 1/4 tsp pepper
2 cups milk
2 large eggs, lightly beaten
Cook the sausage in a skillet, breaking up with a fork, until cooked through, about 5 minutes. Reduce the heat to low, add the potato and butter and simmer until the butter is melted. Remove from the heat and let cool, about 10 minutes.
Meanwhile in a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Add the sausage-potato mixture.
Cook in waffle maker, according to the manufacturer’s directions and enjoy.

Potato Rolls
5 cups bread flour
1 (1/4 ounce) package or 2 1/4 tsp active dry yeast
1 1/2 cups water ( 105 to 115 F)
1/2 cup mashed potatoes
1/3 cup butter, melted
1/4 cup sugar
1 tsp salt

In the bowl of a stand mixer, combine 2 cups of the flour and the yeast. In small mixing bowl combine warm water, potatoes, butter, sugar and salt. Add wet mixture to dry ingredients in mixing bowl. Beat with a paddle attachment for 30 seconds on low, scraping the sides of the bowl as needed. Increase the speed to high for 3 minutes. Replace the paddle attachment with the dough hook. Stir in remaining flour needed until the dough pulls away from sides of pan and forms a ball. Cover and let rest in a draft free area for 2 hours or until doubled in size. Punch dough down then turn it out on lightly floured surface. Cover and let rest for 10 minutes.
Meanwhile coat a 13x9 inch baking pan with cooking spray.Shape dough into 24 balls and place in prepared pan.Cover and let rise in a warm place until about doubled in size, about 45 minutes. Bake at 400°F for 16 to 20 minutes or until golden brown.

Open Faced Veggie, Potato and Cheese Omelet
It's open faced because I couldn't wrap the egg around all of the veggies.
3/4 cup chopped mixed vegetables*
1 small cooked potato, chopped
1/4 c baby spinach, packed

1/2 cup egg substitute
1/2 oz reduced fat cheese of your choice
Coat a small skillet with cooking spray. Saute the vegetables until tender. Add the potato and saute until warmed through. Add the spinach and saute until wilted. Remove from heat. Cover with lid while cooking the egg substitute.
In am omelet pan coated with cooking spray, cook the egg substitute. Remember to gently push some of the egg towards the middle and tilt pan slightly to move more product to the edges. When just set, remove from heat and flip with a large spatula. Top with cheese and vegetable mixture. Cover with lid until cheese melts and serve.
* Any vegetables in the refrigerator are fair game. I prefer onions, peppers, mushrooms and sometimes zucchini

No comments:

Post a Comment