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|Serves:||a whole sheet or 2 sheets of patties|
|1/4 c||finely chopped onion|
|1/2 tsp||minced garlic|
|6 c||cold mashed potatoes|
|1/4 stick||melted buttr|
|1/2 c||frozen spinach, drained and chopped|
|6 slice||american cheese, broken up in little pieces|
|3/4 c||shredded cheddar|
|1/4 c||shredded mozzerella|
|2 to 3 Tbsp||parmesan cheese|
|1 Tbsp||italian parsley|
Magnolia, TX (pop. 1,393)
Member Since Jan 2011
I made up this recipe back in 1985 when I got my first apartment and was begining to experiment in the kitchen. I was trying to use leftovers, but I didnt know how to cook. After many years of adjusting the recipe this is how we make it now. Turns out we love to eat this with breakfast, eggs, bacon and potato cakes!
sautee onions and garlic in 1 T of butter, set aside
mix potatoes with egg yolks, then add the melted butter,flour, spinach, cheeses and salt and pepper and parsley. add sautee onion mixture.
on greased and floured cookie sheet, make golf ball sized balls and press them ito patties
sprinkle with paprika and extra parmesan cheese, more salt and pepper if you like
bake at 425 for half an hour to 45 minutes. the cheeses should be turning brown on top and the potatoes should begin to become golden.
we've also made this spreading it across the entire cookie sheet and then cutting it into wedges.
***NOTE*** sometimes I add leftovers from the fridge, like chopped green pepper to the sautee, or diced ham or crumbled bacon