Categorized | Recipes

Friday’s Recipes: Loaded Fried Mashed Potatoes and Porcupine Meatballs

Posted on 24 November 2017 by KWBG

Loaded Fried Mashed Potatoes by CK
Vegetable oil, for frying
2 1/2 c. Mashed potatoes
1/2 c. shredded sharp Cheddar
1 tbsp. sliced chives, plus more for garnish
1/2 tsp. Hot sauce
1/2 tsp. kosher salt
1 large egg, beaten
All-purpose flour (optional)
1 container sour cream
In a large skillet over medium heat, add enough oil to fill the pan a third of the way up.
In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half-dollar-sized dough balls, and drop by the spoonful into the warmed skillet. [Note: If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.]
Fry the mashed potatoes a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side.
Top potatoes with sour cream and additional chives before serving.

1/2 c. uncooked rice
1/2 c. water
1/3 c. chopped onion
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. pepper
1/3 tsp. garlic powder
1 lb. ground beef
2 Tbsp. vegetable oil
1 can (15 oz.) tomato sauce
1 c. water
2 Tbsp. brown sugar
2 tsp. Worcestershire sauce
In a bowl, combine the first seven ingredients. Add beef and mix well; shape into 1 1/2” balls.
In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and
Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.


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