You peel and peel and peel those glorious dirty little things that grow eyes and look all funky. Are they good for you are are they bad? Honestly it’s at the point where I honestly don’t know anymore. It’s like that rage when God himself was going to come down and smite thee if you ingested an egg as your cholesterol would go sky high and your heart would implode. Lovely Now eggs are good for you… high in protein and other crap. And don’t get me started on red meats… I’m afraid if I took a bite out of a big juicy burger that Dr. Oz may come slap me up side the head.
So that brings us to taters. You can mash ’em, bake ’em, puree ’em, deep fry ’em, stuff ’em, boil ’em, saute ’em… I best stop as I can hear the Bubba Gump Shrimp voice coming out (SUCH an awesome movie by the way!). Back to taters… I like ’em and yes I eat them. But not that often as they are loaded with carbs. And God knows my thighs LOOOOOOOOOOOOOOOOOOOVE carbs! And just like most foods there are ways to make them healthier (if that’s your schtick) and ways to make them heart-stopping (and no, not in a good way either). We’re talking the batter dipped, deep fried, wrapped in bacon and smothered in cheese, sour cream and more bacon… *God I miss my college days… LOL*
But I digress back to plain ol’ taters. See I had made Mr. Fantabulous stuffed peppers the other day. And as a rule, no I actually think it’s a law, you must serve mashed potatoes with it. It has to do with some red gravy to meat to pepper ratio and needing something to act as a binder to make that stuff all adhere to the fork. LOL It’s all good though as truth be told, I love dipping my fork in a bit of mashed potatoes then picking up a smidge of the meat and sauce and yes ketchup (did I ever tell you that I have an unnatural love of ketchup? Um yeah, I do… big time!).
So aaaaaaaaaaaaaaaanyway… I’m looking in the fridge yesterday figuring out what to make him for dinner when I see the lowly bowl of left over taters sans the peppers. I kind of tend to always make too many mashed potatoes. I think it stems back from my childhood years of watching my mother make 5-7 pounds of potatoes for a meal (having 4 older brothers that played football, they be growing boys and needed much sustenance). Since I knew Mr. Fantabulous wouldn’t want them again (I was making the Oat Crusted Chicken again since he loved that so much) I had to figure out something to do with them.
I ended up rendering some caramelized onions in butter and bacon grease (no that won’t stop your heart.. much) then adding chives and cheese to the taters. Sounds awesome stopping right there, right? But wait, there’s more! LOL I turned just a plain old bowl of fabulous mashed potatoes (my mashed potatoes are a God-send… really! They are THAT good!) into bite sized Caramelized Onions Potato Croquettes with Chives and Cheddar. It’s okay, you can hate me just a smidge right now. You really needed to be here and try these…
- 2 cups cooked potatoes (boiled) and cooled
- 2 tablespoon melted butter
- 1/4 cup heavy cream, warmed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chives, minced
- 1/4 cup shredded cheddar
- 2 tablespoon butter
- 1/4 cup chopped onions
- 1 tablespoon bacon grease (optional but it makes the dish!)
- 1 egg
- 1/2 cup flour
- 1/2 cup seasoned bread crumbs
- Olive oil for frying
- Pass the cooked potatoes through a ricer or food mill.
- Add 2 tablespoon of melted butter, heavy cream, chives, salt and pepper to the potatoes. Gently combine.
- In a skillet over medium heat, melt the additional 2 tablespoon of butter and bacon grease.
- Add the onions and sauté for 5-8 minutes until soft and translucent.
- Scoop out the sautéed onions and add them to the potato mixture. Be sure to leave the butter and bacon grease in the pan.
- Fold the onions in to the mixture.
- Add the cheddar cheese and mix just until incorporated.
- Using a teaspoon, scoop out a generous scoop of the mixture. Gently shape them into balls about 1” round.
- Place each formed ball on a clean plate.
- Once all the balls are formed, cover the dish and put it in the refrigerator for 15- 30 minutes.
- When you’re ready to make them beat the egg in a shallow pan.
- In a separate bowl add the flour.
- In a third bowl, put the bread crumbs.
- To the butter/bacon grease pan, add enough oil to reach 1/4” of the pan and have the heat at medium.
- Roll the croquette into the flour, then the egg (you may have to gently smooth it on) and then in the bread crumbs.
- Add the croquettes to the pan, a few at a time. They will only take a few minutes per side at most. Watch them closely.
- Place on a paper towel and season with salt.