This side dish is pretty versatile and with every “cake” recipe, you can add whatever your hearts desire! I made a huge batch of the mashed potato base and served it with breakfast and then again with dinner the following night! The texture is like a tater tot…flaky and crispy! It’s a great substitute for hash browns with breakfast or smother it with gravy for dinner, paired with a nice pork loin roast and you’ve got heaven on a plate!
Potato 5 medium
Roasted garlic 1 whole bulb, minced
Sour cream 1/4 cup
Chicken broth 1/4 cup
Parmesan cheese 1/4 cup
green onion 2 stalks, minced
panko 2-3 cups
- Boil potatoes in a large pot with water that is covering about an inch. With the lid on, simmer potatoes until fork tender, about 20-30 minutes.
- Drain water and keep potatoes in the pot.
- Mash together: potato, roasted garlic, sour cream, chicken broth, Parmesan cheese, green onions, salt, pepper and panko.
- Taste your mashed potatoes and adjust seasonings if needed.
- Make your patties. I usually make them 2.5 inches in diameter and about a half inch thick.
- Place remaining panko on a platter and dredge your patties in it.
- In a frying pan, heat preferred oil to medium-high heat.
- Brown on both sides, about 3 minutes each side.
**Add crisp bacon or ham if you wish!!**
The photo does not do it justice. These rolls are fricken delicious! Pillowy soft and lightly sweet, patience is what is necessary when attempting to make these buttery fluff nuggets! The layer of melted butter and a generous sprinkle of rock salt is a little over the top, but it’s a rare occasion when I make bread, so I embrace it with all I’ve got. This recipe is made for a dinner party, so cutting it in half would nicely feed a family of 4. Unless you live with 2 guys, like me…you can easily make the whole recipe! Allow yourself 3 hours including prep and baking time. Have fun!
Boiling water 2 c.
Butter, room temperature 1/2 c.
Active dry yeast 2 pkgs.
Warm water (105-115F) 1/2 c.
AP Flour 9-10 c.
Sugar 1/2 c.
Salt 1 and 1/2 tsp.
- In a medium bowl, melt butter in hot water. Bring the temperature down to 105-115F.
- In a large mixing bowl, dissolve yeast in warm water and add the butter mixture, 3 cups of flour, sugar, eggs and salt.
- Mix at medium speed, scraping the bowl often until the dough is smooth.
- Stir in enough remaining flour to make the dough easy to handle (not so sticky).
- Turn dough onto floured surface and knead until smooth and elastic (about 8-10 minutes)
- Place in a greased bowl, greased side up.
- Cover with a towel and let rise until the dough has doubled in size (about an hour).
- Dough is ready when indentation remains when it is touched.
9. Punch down dough and divide dough in half.
10. Shape each half into 24 rounds and place in greased 13×9 baking pans.
11. Cover with a towel and let it rise until double in size (about 1 hour).
12. Heat oven to 400 F and bake for 20-25 minutes or until golden brown. Brush tops with a crap ton of butter and sprinkle with rock salt or your favorite flavored salts (rosemary, truffle, etc).
Recruit your kids to help out with rolling the dough and brushing the butter onto the hot bread. They will be impressed with the fruits of their labor!
In the spirit of celebrating a joyous occasion (Christmas), I decided to make this. Oh JOY. Decadent, velvety, buttery, indulgent…this was a Christmas gift in itself. I turned to my favorite food guru, Alton Brown for his technique (minus the homemade english muffins because who really has 13 hours!?!?). Staying true to his pain in the ass techniques (it’s his only way and trust me, it’s worth it), with good timing, everything comes together.
For the poached eggs
Eggs 2 per person
Water about 4 quarts
White vinegar 1/4 cup
Salt 1 teaspoon
For poached eggs:
In a deep skillet, put 4- 6 ounce custard cups in enough water to cover at least 1/4 of the cups.
Add vinegar and salt to the water and bring to a boil, about 20 to 25 minutes. Adjust temperature of water to maintain 205 degrees. Crack eggs into the cups, 2 each.
Time each cup, ten seconds apart, cooking for about 5 minutes each. Serve immediately, on top of english muffin, top with ham and Hollandaise sauce.
For the Hollandaise
Egg Yolks 3
Water 1 Tbsp
Salt 1/4 tsp
Cayenne 1/2 tsp
Lemon juice 3-4 Tbsp
Unsalted butter 8 ounces, cut into TBSP pieces
Sugar 1/4 tsp
For the Hollandaise:
In a sauce pan, whisk together egg yolks, water, salt and cayenne. Over low heat, whisk vigorously until mixture is at a temperature of 140-145 degrees. Add one piece of butter at a time, while continuously whisking, maintaining temperature of 130 degrees throughout the incorporation. Add lemon juice and sugar. Serve immediately, or to hot-hold, place in a thermos!
*Toast english muffins and pan fry your slices of ham. I use Jambon and you don’t need a lot. 1 or 2 slices per serving. Place the poached egg on top of toasted muffin, top with Jambon and drench with Hollandaise!*