Smashed Spud Patties With Tapenade Cream Recipes

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FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

SMASHED POTATOES WITH TAPENADE



Smashed Potatoes With Tapenade image

Provided by Oliver Schwaner-Albright

Categories     weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup Kalamata olives, minced
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh thyme, chopped
1/2 cup extra virgin olive oil
Freshly ground black pepper
4 red or white potatoes, about 5 ounces each, well-scrubbed
2 tablespoons red wine vinegar
1 bay leaf
6 black peppercorns
Salt

Steps:

  • In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
  • Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
  • Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.

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