Leftover Mashed Potato Pancakes

Do you struggle with finding ways to turn leftovers into something new? Struggle no more! Now that you have this potato pancake recipe in your back pocket, you might find yourself intentionally making extra mashed potatoes just so you have an excuse to make them.

Leftover Mashed Potato Pancakes

makes 4 potato pancakes

Printable Recipe

Ingredients

• 1 cup well-seasoned mashed potatoes (see note below)

• 1 large egg

• 1 sliced scallion (white and green parts)

• 1/2 cup shredded cheddar cheese

• 1/4 - 1/2 cup all purpose flour

• salt and pepper as needed

• vegetable oil for shallow pan frying

Directions

1. In a medium bowl, combine mashed potatoes, egg, sliced scallion, shredded cheddar, and enough flour so that you can form the mixture into 4 patties.

2. In a large nonstick skillet, heat 1/2-inch of vegetable oil over medium-high heat.

3. Brown each potato pancake in oil until crisp and brown, 3-5 minutes per side.

4. Remove from skillet and drain on paper towels and sprinkle with salt and pepper before serving immediately.

Note

• Be sure the mashed potatoes you use are seasoned well - use any recipe you like, or try my Make Ahead Mashed Potatoes or my Lumpy Spuds.

adapted from acre homestead

Risotto alla Milanese

The rich and creamy texture of risotto is one of the world’s most loved culinary creations. This specific risotto, alla Milanese, was developed in the early 1800s and one taste is all you need to know why it’s still popular today, over 200 years later. The beautiful golden color comes from saffron adds an intoxicating flavor. Serve it along side Osso Buco for an Italian meal you will not soon forget!

Items used to make this recipe:

(affiliate links)

• 3 1/2 quart dutch oven https://amzn.to/3ORulOj

• real deal parmigiano-reggiano cheese https://amzn.to/3VzlyUA

• arborio rice https://amzn.to/3OyiXXd

• saffron threads https://amzn.to/3QG6u5K

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Risotto alla Milanese

makes 4-6 servings

Printable Recipe

Ingredients

• 4 cups low or no-sodium chicken stock (try my homemade)

• 1/2 teaspoon loosely packed saffron threads

• 1 tablespoon olive oil

• 1 cup finely minced onion (yellow or white)

• 1 cup arborio rice

• 1/2 cup white wine (or additional chicken stock)

• 4 tablespoons unsalted butter

• 1/2 cup finely grated parmigiano reggiano cheese (use the good stuff)

• salt and pepper to taste

Directions

1. In a small saucepan, simmer the chicken stock and saffron together; keep warm until needed.

2. In a 3 1/2-quart or larger dutch oven, saute onions and olive oil together with a pinch of salt and pepper until onions are translucent, about 5 minutes; add the arborio rice and stir to combine.

3. Add white wine and stir until absorbed, then add 1 ladle of the saffron-infused chicken stock and stir until absorbed. Continue adding the stock, one ladle at a time, stirring until it’s mostly absorbed before adding more. This will take about 20 minutes or so.

4. When the rice is almost completely cooked, stir in the butter until melted, then stir in the grated parmigiano-reggiano cheese.

5. Carefully taste and adjust seasoning if needed. Serve immediately.

Notes

• Use caution when adding salt while cooking this recipe. Parmigiano-reggiano is very salty so that’s why I specify low or no-sodium chicken stock and unsalted butter. Better to be careful - you can always add salt, after you stir in the cheese, if needed.

• The flavor of this risotto relies heavily on the quality of saffron and parmigiano-reggiano used. The creamy texture of this risotto relies heavily on using arborio rice. It pays to get the best quality you can.

adapted from Laura in the Kitchen