Jan. 5th, 2017

Ugly jacks

Jan. 5th, 2017 01:11 am
spikethemuffin: (Gardening)
Because I couldn't breathe enough to walk to the store or work, but I could improv what turned out to be a delicious recipe.

Ugly jacks (mashed potato pancakes)

1 1/2 c. mashed potatoes*
1 egg
2 T flour
Milk, buttermilk, water, or other diluting liquid, quant suff**
Shredded sharp cheddar would be good. So would Parmesan or Romano cheese***

Mix all. Prepare pan as for pancakes (heat with butter until water skitters, or use your post-bacon pan, I suppose). Add LOTS of butter--- I ended up using almost a stick, starting with 2 T and added about 3/4 T per set of cakes.

Bloop large spoonfuls onto pan/ griddle by threes or whatever your pan fits. Don't be too eager to turn them; you want them "ugly," with lovely crispy dark brown spots, not uniform at all. Brown both sides. Serve hot, or panfry to reheat, they seem to store well.

Quite tasty, on the order of a non-fishy cod cake, if that is your thing.

* (I use instant, made with lots of chicken broth, garlic salt and buttermilk or sour cream**** and yogurt mixed with water, because my daughter has my Kitchenaid until she can afford her own [she NEVER gets to doubt my love for her again], I don't like hand mixers, and making tatties from scratch is no fun if you don't have a mini sous chef trying to get out of kitchen chores)
** a la Gully Jones. You want something about the consistency of a loose paste
*** I did not have any. Nor chives. This would also be a good way to stretch canned tuna, I think.
****My cholesterol is, strangely enough, wonderful. Mom's genes, I think. Recently found photographic evidence that my cheekbones are from Dad's side.


spikethemuffin: (Default)

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