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5
out of 5
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Easy and tasty,
February 3, 2008
Guest
blutango7
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"I had perfect results the very first time I tried this recipe, and I’m just a guy – not a gourmet chef or even a great cook. I am a busy author, so any recipe that is relatively quick and simple works great for me. You don’t need to wait for leftovers, either. I have successfully used instant mashed potatoes like Potato Buds and added dried minced onions to suit my own taste as I mixed in the egg(s) and other ingredients. I substitute ½ teaspoon of nutmeg in lieu of the white pepper for a more interesting hint of flavor. The patties do not fall apart or make a mess if they are well compressed and carefully handled. I use 3” diameter, non-stick metal ring molds found in kitchen specialty shops, the same type of rings used to fry eggs in a perfect round shape for my own McDonalds-type egg-cheese-sausage breakfast sandwiches. Set the rings on waxed paper, aluminum foil or any smooth, washable surface. Spray with Pam and compress the potato mixture firmly into the molds. Lift off the rings and carefully transfer the patties with a spatula to the frying pan or griddle with the pre-heated olive oil. No fuss, no mess – just as if I actually knew what I was doing."
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98 of 98 people found this review helpful.
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