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Potato, Apple and Gouda Cakes with Brussel Sprouts with Pancetta and Maple Syrup

Potato, Apple and Gouda Cakes with Brussel Sprouts with Pancetta and Maple Syrup

 

Got leftover mashed potatoes? Make these! They're really, really good!

makes 8 potato cakes

3 cups mashed potatoes
1 cup finely chopped sautéed onions (cook the onions with 1 tablespoon unsalted butter in a small sauce pan over medium-low heat until tender, and cool to room temperature)
1 cup shredded gouda cheese (you can of course use another cheese if you don't happen to have gouda)
2/3 cup finely chopped tart apple
1 large egg, beaten
1/4 cup finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons unsalted butter
Coarse salt

In a large bowl, combine the potatoes, onions, gouda, apple, egg, parsley, salt and pepper. Form into eight 2 1/2-inch cakes, about 1/2-inch thick (I like to use a 1/2 cup dry measuring cup- it's the perfect size for the cakes). Coat the cakes with the flour.

Heat 2 tablespoons of the oil with 1 tablespoon of the butter in a large skillet over medium-high heat. Add half of the potato cakes, and cook until crispy and golden,5-7 minutes on each side. ( Resist the urge to flip the cakes sooner- they fall apart easily!)Add the remaining oil and butter to the skillet, and cook the second half of the cakes.

Brussels Sprouts with Pancetta and Maple Syrup

My family absolutely loves Brussels sprouts and we also love anything with pancetta, so this is our favorite way to eat them

makes 4 servings

3/4 pound Brussels sprouts , trimmed and quartered
2 tablespoons olive oil
3 ounces pancetta, finely chopped
1 tablespoon unsalted butter
1/2 cup finely chopped shallots
salt
pepper
1 tablespoon pure maple syrup

Steam the brussels sprouts over boiling water until just tender, about five minutes.  Remove from the heat and set aside.


Heat the oil in a large skillet over medium-high heat. Add the pancetta, reduce the heat to medium-low, and cook, stirring occasionally, until browned but not crispy, about ten minutes. Remove with a slotted spoon, and set aside.
Melt the butter in the same skillet, over medium-low heat. Add the shallots, and cook stirring occasionally, until tender, about five minutes. Add the brussels sprouts, and salt and pepper to taste, raise the heat to medium-high, and cook until the sprouts are nice and brown and crispy( be sure to use a large enough skillet that the sprouts are not crowded or they will not brown up properly)
Stir in the maple syrup, and the reserved pancetta, and cook for two minutes more.