If you’re like me you tend to always seem to have those last few potatoes in the bin that are just on the edge of turning. You don’t want to throw them away but you aren’t sure what to make with them. When that happens I always just end up making mashed potatoes. However I wasn’t really in the mood to eat them. So even though I made it, I put the bowl in the fridge…
…and forgot about the bowl for 3 days. I know, shame on me. So like most of you I opened up the bowl and gave it the ol’ whiff test. LOL Wha? Please don’t look at me like that! I know you do it too…*bats her big baby blues*… right??? haha
Thankfully the taters were still good (and yes I tasted it too) therefore I had my side dish for dinner. However… I wanted something different. This dish is actually one that I forgot about as I haven’t had this since I was wee little. I can remember Dad making these several days after the holidays (Christmas and Thanksgiving) as Mom would easily make 10-15 pounds of mashed potatoes at a time. Yes really, that much!
Well after pretty much of 4 days of turkey, mashed taters, stuffing thanks to those holidays you got tired of the same thing. It was at that point my parents would become creative (and honestly where I think I learned the most about being adventurous in the kitchen). Often they would make hodgepodge type of dishes either entrees or sides. Well this one Dad created was a side dish that became the ‘vessel’ for other foods. In his original recipe (that was not written down.. anywhere – thank God I have an incredible memory), he used cut up American cheese as we couldn’t afford real cheddar and big ol hunks of onions (remember I used to loathe onions) as chives didn’t exist then. Well okay they did but not in our kitchen or food. The only other change I made is I use canola oil to fry these; Daddy didn’t. Um see Daddy used bacon grease to fry them. Trust me, ANYTHING fried in bacon grease is EPIC!!! But the rest of the recipe… pretty much on point to his.
With this recipe you’ll see that I don’t really give you an amount to use when you shape these. Why? They are meant as the base or stack portion of a dish. The only rule of thumb is do not make it more than 1/2″ thick. Why? It’s too thick and doesn’t cook right. So for mine I went with slices of bbq meatloaf. That being said I sliced the meatloaf and then shaped the patties to match the size of the it. Pretty straight forward, right? The only time I give a real measurement is say you want to make these as a snack or a side dish. Obviously you wouldn’t want them this big. You’d want them smaller, bite size. Easy peasy people.
Instead of mashed potatoes, serve my boneless beef short ribs on top of these stacks!
Forget the bun and serve these shredded beef sliders fillings on top of the stacks with some melted cheddar!
And what did I serve with these BBq Meatloaf Stacks (recipe coming soon!!!)Print
- 2 cups Creamy Perfect Mashed Potatoes, cold
- 1/2 cup shredded cheddar
- 1 large egg
- 1 cup Panko, regular or Gluten Free Panko
- 2 tablespoon fresh chives, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Canola oil for frying
- In a large bowl mix together all the ingredients except the oil. The mixture should be sticky but able to hold a shape.
- Scoop up some of the mixture (see note on how much) and form into patty stacks (round/oval/square) being no thicker than 1/2”.
- In a medium non-stick skillet over medium heat add enough oil to cover the bottom of the pan and having it be about 1/4” deep. You just want enough oil so when you put the first stack in the oil covers the bottom of the stack and half way up the side.
- Fry for 5-7 minutes or until golden brown on the bottom.
- Carefully flip the stack over and fry for another 5-7 minutes until golden brown.
- Remove from the oil and place on a paper towel lined plate.
- Eat as is or top with your main entrée.
- Serve warm.
The amount you scoop up to shape your stack will depend on what you’re serving with it – you want the stack to be the same size of whatever you’re topping it with. Or if you want to serve them by themselves, go with 2-3tablespoon of the mixture and form into small round patties no thicker than 1/2”.