For ease in flipping them, first brown the bottom, then carefully invert to a plate, then scoot the patties off the plate into the hot skillet to brown the other side. Now form the mixture into patties and fry them up in a hot skillet with a little oil. Then combine the cooked ingredients with the mashed potatoes in a large bowl. If you don’t have any leftover cooked veggies and meat in the fridge than cut some up and cook in a skillet with a little oil. You can also use leftover mashed potatoes but you might need to add a little flour to them. Do not add anything just mash them with an old fashioned potato masher.
Start by cooking and mashing about 1 pound of potatoes. There are no special techniques or ingredients required. Because this recipe is so darn easy even a new cook or teenager can learn how to make this.Or use it for leftovers from Christmas and Thanksgiving. This is a great way to use up those little bits of leftover cooked vegetables and meat that are hanging out in your refrigerator before they go bad.
For lunch serve with Sausage Gravy ladled over the top and for dinner serve with Pan Fried Chicken with Cream Gravy. Serve with eggs and bacon for a hearty breakfast. These delectable potato cakes are both easy and delicious making them perfect for any meal.What’s not to love about breakfast? I love to serve these with Fruit Salad, Irish Cream Chocolate Coffee and eggs over easy. Or enjoy them with Sunday’s roast dinner.īreakfast is mine and hubby’s favorite meal of the day. They are crispy potato cakes filled with delicious goodies. This is an excellent way to use up little bits of leftover vegetables and meat. Come on in and say hi to Harlan any night we’re open, he’ll be right at the front of our kitchen.Bubble and Squeak is a British recipe that combines mashed potatoes with cooked leftover vegetables and meat into a pan fried taste sensation.
His work ethic is infectious and is always aimed at achieving the highest of culinary standards. He worked under the critically acclaimed Chef Joshua Ketner, learning to marry PanAsian cuisine with French culinary technique before being appointed our sous chef and finally, Chef de Cuisine in the Fall of 2015.Īs a leader, Harlan is constantly teaching and pushing his team to put the utmost consideration into flavor and technique. Harlan’s exciting sense of cuisine comes with unexpected gastronomic riffs, and an uncanny ability to balance flavor, texture, aroma and seasonality. A member of the Peerless family since 2011, he has an endearing commitment to innovative flavor combinations that have been translated into some of Oregon’s most talked about plates. Passion for food runs through the veins of Chef Harlan Brooks and he wasted no time finding his voice in the Peerless kitchen.
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