 |
| from thetomatotart.com |
Ingredients
3 lbs red potatoes
½ cup sour cream, greek yogurt, or creme fraiche
2 eggs, lightly beaten
¼ cup gluten free flour mix
2 tablespoons Dried Parsley
1 teaspoon diced Chilies (optional)
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons of butter
1 oz Irish cheddar, finely shaved or grated (optional)
Extra lightly dried parsley for garnish
½ cup sour cream, greek yogurt, or creme fraiche
2 eggs, lightly beaten
¼ cup gluten free flour mix
2 tablespoons Dried Parsley
1 teaspoon diced Chilies (optional)
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons of butter
1 oz Irish cheddar, finely shaved or grated (optional)
Extra lightly dried parsley for garnish
Directions
Fill a pot with cold water high enough to cover the potatoes by an inch. Bring to a boil over high heat and cook until you can easily pierce the largest potato with a fork. Immediately plunge the hot potatoes into a bowl of ice water. Use your finger to gently push the skin aside and remove all the skins.
Mash potatoes with a fork or potato masher add sour cream and eggs and stir to combine.
In a separate bowl, mix flour, parsley, and chilies with salt and pepper and add to the potato mixture. Stir very well to combine. Using your hands, form the potato mix into 8 equal patties.
Heat a large cast iron skillet on medium high heat. Add a bit of butter, and as it melts, swirl the pan to spread the butter.
Cook patties on medium high for 4-6 minutes on each side, they should be crusty and golden. Serve with Irish cheddar and herbs.
Brenda
No comments :
Post a Comment