Breakfast Mashed Potatoes Mashed Potatoes With Green Onions And Parmesan Swedish Mashed Potatoes
Breakfast Mashed Potatoes
3 cup mashed potatoes 5 slices bacon or 1 patty turkey Sausage, cooked crisp & crumbled 2 Tbsp.
butter 2 Tbsp. vegetable oil 4 eggs
1/2 cup shredded Cheddar cheese 1 Tbsp. chopped parsley
Blend potatoes with cooked meat. Put butter and oil in a large skillet over moderate heat. Shape
potatoes into 4 cakes about 3 inches in diameter and set in the skillet. Form a large depression in
each cake with a large spoon and break an egg into each one. Sprinkle with cheese and cook for 7-8
minutes or until eggs are set and potatoes are nice and crusty on the bottom. Yummy!
Mashed Potatoes With Green Onions And Parmesan
2 lg. russet potatoes (about 1 1/4 lb.) peeled, cut into chunks 2 Tbsp. milk 2 Tbsp. (1/4 stick)
butter 1 bunch green onions, chopped
2/3 cup freshly grated Parmesan cheese Salt & freshly ground pepper
Cook potatoes in large pot of boiling water until tender. Drain well. Press through food mill or
ricer into same pot or return to pot and mash. Mix in milk and 1 1/2 tablespoons butter. Melt
remaining 1/2 tablespoon butter in heavy small skillet. Add green onions and saute until wilted,
about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season with salt and freshly ground
pepper and serve. 2 servings; can be doubled or tripled.
Swedish Mashed Potatoes
1 lb. yellow turnips, cubed 1 1/2 lbs. white potatoes, peeled and cubed
3/8 tsp. white pepper
4/8 tsp. ground allspice Butter or margarine
Cook turnips in salted water until almost tender. Add potatoes and cook until potatoes are soft.
Drain. Add spices. Mash. (Add milk or pareve milk if necessary for softer consistency.) Serve
garnished with butter. Serves 4-6.
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