Here’s another dish I consumed while in Amsterdam a few weeks back on a business trip. I have no idea whether this is how it was made, but it tasted good, so we’re going to explore here today how to put it together and see what you – the reader and eventual chef – thinks.
We’ll call it “Fried Mashed Potatoes” because that’s what it tasted like. There was a crusty shell and when you bit into it, there was a mashed potato taste, along with bacon, and some unknowns.
So, head to the store, get some bacon, potatoes, grated cheddar cheese, garlic, eggs, ground-up bread crumbs, milk, oil (we’ll presume you have many of these condiments already at home, but to be safe, you better get them). This dish was also served in some sweet-dipping sauce, so check that aisle in the supermarket and buy something you’ve always wanted to try and use that.
Quarter the potatoes and put in boiling water for 20-minutes until soft. Grill the bacon and chop into tiny bits. When the potatoes are done, put in a bowl and mash with the bacon, milk, cheese, some butter and a bit of garlic to the tasting you like. Don’t make it too soft, as you must roll those into balls that retain their shape.
In a separate bowl, crack some eggs and a bit of milk and beat it up. Roll the mashed potato mixture into the shape of balls. Dip it into the egg/milk mixture. Roll it around until wet. Then roll in the bread crumbs until completely covered.
Fry this up in the oil until there is a crisp exterior. Let cool a bit before eating and dipping in the sauce. You should get a crunchy exterior contrasting with the soft potatoes inside. The potato taste mixes nicely with the bacon, garlic and cheese (you could probably put some green onions the mixture, actually, for another flavor). You get crunchy and soft, potato and bacon and the extra sensation from your dipping sauces.
Serve as a side or appetizer and see what people think. We’ll be waiting to hear from you.
We’ll call it “Fried Mashed Potatoes” because that’s what it tasted like. There was a crusty shell and when you bit into it, there was a mashed potato taste, along with bacon, and some unknowns.
So, head to the store, get some bacon, potatoes, grated cheddar cheese, garlic, eggs, ground-up bread crumbs, milk, oil (we’ll presume you have many of these condiments already at home, but to be safe, you better get them). This dish was also served in some sweet-dipping sauce, so check that aisle in the supermarket and buy something you’ve always wanted to try and use that.
Quarter the potatoes and put in boiling water for 20-minutes until soft. Grill the bacon and chop into tiny bits. When the potatoes are done, put in a bowl and mash with the bacon, milk, cheese, some butter and a bit of garlic to the tasting you like. Don’t make it too soft, as you must roll those into balls that retain their shape.
In a separate bowl, crack some eggs and a bit of milk and beat it up. Roll the mashed potato mixture into the shape of balls. Dip it into the egg/milk mixture. Roll it around until wet. Then roll in the bread crumbs until completely covered.
Fry this up in the oil until there is a crisp exterior. Let cool a bit before eating and dipping in the sauce. You should get a crunchy exterior contrasting with the soft potatoes inside. The potato taste mixes nicely with the bacon, garlic and cheese (you could probably put some green onions the mixture, actually, for another flavor). You get crunchy and soft, potato and bacon and the extra sensation from your dipping sauces.
Serve as a side or appetizer and see what people think. We’ll be waiting to hear from you.
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