The Daily Grind, Chop and Fry

I’m updating this post from the old blog – it didn’t have a photo before, and sort of got lost in the shuffle of the move, especially since it has never been included in a weekly plan. It’s a shame. Although I first made it to use up leftover mashed potatoes, which it is fantastic for, it is even better when made with plain boiled potatoes mashed up fresh for the occasion, which is what I did tonight. (I also finally refined the recipe so that they look as great as they taste.)

With the egg and cheese in this, there is plenty of protein. You can use whatever cheeses you have on hand and want to use up, same with vegetable and herbs. Like an omelet, these are good with a variety of mixtures of flavors. Served with salad it makes a great quick dinner.

If you are making it with leftovers, the potatoes can be a little wet. If they are, firm up the mixture with some flour. I use gluten, but you can use any kind of flour you like. Add a tablespoon at a time until it is not too gloppy.

3 cups leftover mashed potatoes
2 eggs
3/4 cup shredded cheese
3/4 cup cooked vegetables (I usually use sauteed onion & pepper)
2 tbsp chopped fresh Italian parsley or scallions
S&P to taste
Oil for frying, if not using non-stick cookware

Heat large griddle or skillet to medium-high. Non-stick works best so the potatoes don’t absorb a lot of oil. Just coat the bottom of the surface with oil, you don’t have to deep-fry it if you aren’t using non-stick, but keep the heat on the low side.

Combine potatoes and eggs in large bowl, mix well. Mix in rest of ingredients. If mixture is too wet, especially if the mashed potatoes started out really wet, you can add extra cheese or you can use a little flour to bind it if really necessary. Using your hands, form garden burger-sized pancakes and gently place on griddle. .Cook until golden on each side and egg is cooked throughout.