Cheddar potato pancakes jardiniere
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Reserved Red Hot Pepper Sauce |
| ⅓ | cup | Reserved Caramelized Onions |
| 1 | cup | Reserved Braised Kale with Mushrooms |
| 3 | cups | Reserved Sage Mashed Potatoes |
| 1 | cup | Cheddar cheese -- shredded |
| 2 | Egg | |
| ¼ | cup | Flour |
| Salt and pepper | ||
| 3 | tablespoons | Olive oil |
Directions
Bring the reserved red pepper sauce to room temperature. Chop the reserved onions and reserved kale. Combine the onions, kale, reserved mashed potatoes, ½ cup of the cheddar, the eggs, flour, salt and pepper in a mixing bowl. Blend well. Preheat the oven to 300. Form the mixture into 12-4" pancakes. Heat a thin film of oil in a large, nonstick skillet over medium high heat. Brown the pancakes on both sides, about 2 minutes per side. Do this in batches, transferring the finished pancakes to an ovensafe serving platter and keeping them warm in the oven. Sprinkle the remaining cheese over the top and leave in the oven until the cheese melts, about 5 minutes. Serve with dollops of the reserved red pepper sauce.
Recipe By : Dinner's Ready
From: Meg Antczak Date: 06-28-95 (21:22) (159) Fido: Cooking