So, I woke up early enough this morning with enough of an appetite to make breakfast... YAY!
I decided to use the leftover mashed potatoes from the elk roast I had last night to make some potatoe pancakes. It's not a new recipe, I've used it a few times, but I think I FINALLY got the recipe perfect!! And then there was dinner... HOOOOOLY, yum, so tasty!
So, without further ado...
Leftover Mashed Potato Pancakes
What We Used:
1 and 1/2 cups mashed potato
2 eggs
a splash of milk
salt and pepper
Method:
Use a mixer to blend everything together in a bowl. It SHOULD have a consistancy slightly thicker than pancake batter. Season it with other things if you wish, such as garlic or hot sauce or whatever!!
I cooked my pancakes in the same pan as bacon. Any type of oil would be good, though, and you'll want to use plenty of it or the poor tatorcakes will stick. Cook them much the same as you would pancakes, but be a little more gentle with them since they won't be quite as glutenous as pancakes.
I also ate mine with butter and jalapeno jelly. YUM!
Taco Meatballs with White Kidney Beans
What We Used:
Meatballs
1 pound ground beef
coriander
cumin
cayenne pepper
chili powder
garlic powder
onion powder
1/2 a fresh onion, chopped
1 egg
1/2 cup finely crushed crackers
3/4 cup uncooked rice
1/2 cup grated cheese
1 can tomato soup
1 bottle salsa (We used mild, you can use whatever you'd like)
1 can white kidney beans
Method:
Mix all the ingrediants for the meatballs together in a large bowl. Roll the meat into 1 inch balls and lay in a large casserole dish. Drain the liquid from the beans into a bowl, add the salsa and the soup. Put the beans on top of the meatballs, cover everything with the salsa mix. Put the cheese on top and bake, covered, until the rice in the meatballs is tender. Cook uncovered if you want the dish to be a little more solid and a little less soupy.
We served this with buttered toast, it was DELICIOUS!! Sooo filling because of the rice in the meatballs and the beans.
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