Happy Tuesday everyone. What a weekend we had at the settlement. Another Hunter’s Moon Festival in the books. Complete with lots of vendors, the annual parade and the most beautiful Hunter’s Moon that evening, And the weather couldn’t have been any better. Just a great weekend all the way around.
This week’s recipe happened to be a product of this past weekend. I had made chicken, dumplings, dressing and mashed potatoes for lunch on Saturday. And Sunday the only thing left was mashed potatoes. I always seem to make too many. But maybe it’s because I love making fried potato cakes. I can remember my momma making them when I was little. And they were always so good. Of course, being me, I love to add extra ingredients for extra flavor. And this batch was going to be no exception. Loaded potato cakes were on the menu.
These would be loaded with sharp cheddar, green bell pepper, onion, Patti’s seasoning and some crumbled bacon. And would be a most delicious side to our next meal.
In a large bowl combine mashed potatoes, cheese, peppers, onion and bacon. As in the recipe card below, you then add a little flour, cornmeal and a couple eggs. Now I am one of those cooks that never measure anything. I just throw it all together and hope for the best. I saw a meme on facebook that described it best. Southern women don’t measure ingredients. We just keep on adding until the voices of our ancestor’s whisper “enough my child”. So, when doing these recipes I really have to slow down and pay attention. But anyway, once you have all your ingredients mixed together, prepare your large skillet with your oil of choice, heat the oil on medium heat and when it is good and hot spoon your potatoes into the skillet. Turn them often as to make sure they are cooked evenly. When they are a golden brown, place on a plate with a paper towel to absorb excess oil.
I like to garnish mine with chives. Just for a little extra flavor and some color. I love the food I serve to look as good as it tastes. Ya know, presentation is everything!!
I hope you enjoy this recipe. And hope you all have a great week.
Until Next Time,
Bev
