Good And Hot Mashed Potatoes With Gravy Sound Good Last Night Meal..But Leftover Hum!???
3 cups chilled leftover mashed potatoes
1/2 cup Sharp shredded cheddar cheese
2 Tablespoons chopped scallions
1 egg beaten
1/2 cup all-purpose flour
3 tablespoon self-raising flour
Canola oil for pan-frying
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons self-raising flour until combined.
Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan).
Now you can add the left over gravy over them and make another great side.
4 cups leftover mashed potatoes
4 chopped green onions
black pepper and salt to taste
1/2 cup sour cream
4 slices bacon, fried until crisp and crumbled
1/2 cup grated old cheddar cheese
1 stick butter
Preheat the oven to 350°F.
Lightly grease baking dish and adding leftover potatoes adding black pepper to taste. melt butter and pour over potatoes.spread sour cream on top of potatoes.now add cheese on top.next add crumbled bacon and green onions bake until cheese is melted.
6 cup left over potatoes
2 garlic cloves, minced
2/3 cup whole milk
3/4 cups (packed) coarsely grated kasseri cheese
salt and pepper to taste
Melt butter medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk mixture and mashed potatoes until just smooth. Stir in cheese.
Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
Garnish with fresh oregano.
1 tablespoon butter
1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 pounds lean ground beef or lamb
2 tablespoons worcestershire sauce
1/2 cup beef stock
1 1/2 cups green peas
6 cup left over mashed potatoes
Preheat oven at 400 degrees F.
Add butter and oil to a large skillet on medium heat. Saute onions, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes.
Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas.
Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly once the top surface has been covered rake through with a fork so that there are peaks that will brown nicely.
Place the dish into the preheated oven and cook until browned about 20 minutes.
Make it an Individual serving