Fleur de Lis

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Monday, March 10, 2014

Potato Cakes with Brussels Sprouts

These little potato cakes didn't turn out exactly as I had hoped.  They didn't seem to bind together as well as I had hoped.  I believe next time it would help to chill the mashed potatoes for a bit before mixing in the Brussels sprouts and making into cakes for browning.

2 1/2 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
6 T. butter, melted
1/3 cup milk, warmed
2 t. salt
1/2 t. black pepper
3 T. vegetable oil, divided
12 oz. Brussels sprouts, ends trimmed and thinly sliced
4 green onions, thinly sliced on the diagonal

Place potatoes in large saucepan, add cold water to cover by 2 inches.  Bring to a boil over high heat.  Reduce heat to medium-low; cover and simmer about 10 minutes or until potatoes are tender.  Drain.

Return potatoes to saucepan; mash with potato masher until slightly chunky.  Stir in butter, milk, salt and pepper until well blended; set aside.

Heat 1 T. oil in large nonstick skillet over medium high heat.  Add Brussels sprouts; cook about 8 minutes or until tender and lightly browned, stirring occasionally.  Stir Brussels sprouts and green onion into potato mixture.  Wipe out skillet with paper towel.

Heat 1 T. oil in skillet over medium heat.  Drop potato mixture into skillet by 1/2 cupfuls spacing about 1/2 inch apart.  Cook about 3 minutes per side or until cakes are browned and crisp, pressing down lightly with spatula.  Transfer to platter; tent with foil to keep warm.

Repeat with remaining 1 T. oil and potato mixture.

From Irish Favorites by www.pilcookbooks.com

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