Potato Pancake Florentine
Lately we seem to be on a food merry-go-around of sorts using the same ingredients everyday, but coming up with different dishes is how I created my Potato Pancake Florentine meal.
One of the main ingredients I tend to use a great deal is spinach. I use it instead of lettuce and find that I’m using it in more and more dishes. It’s one of those foods that we enjoy and besides, it’s good for you.
With my busy work schedule we only get to enjoy breakfast as a family on weekends and then sometimes only on Sundays. Because of this and the fact that it’s a meal we really enjoy, we have a habit of eating breakfast for dinner from time to time.
Deciding to combine breakfast and dinner the other evening I came up with these tasty potato pancakes filled with nutritious julienned spinach.
It all started with 1 cup of leftover mashed potatoes. This is one dish that is so handy I’m tempted to make extra potatoes when I prepare them just so I’ll have leftovers to use in some other dish.
Putting a non-stick skillet on medium high, I gave it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, I slightly beat 2 large eggs, added the mashed potatoes, 1/4 cup milk, 1/4 cup plain flour, 1/4 teaspoon baking powder, a pinch of baking soda, 1/2 teaspoon Lawry’s Garlic Salt, 1/2 cup julienned deli-style ham, 1/3 cup julienned spinach, 5 leaves of basil (julienned), 1/4 cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). I combined all the ingredients until it was a batter-consistency.
Using 1/3 cup measuring cup, I dropped the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. I cooked them about 2 to 3 minutes until they were golden brown and could be flipped over without tearing apart.
In a cast iron skillet I scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that I added 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.
Mashed potatoes (or creamed potatoes to some) are always good. I love potatoes just about any way you can prepare them. Are you a mashed potato fan? Have you used them in any other dishes as an ingredient?
Thanks for poppin in. Hope you’ll give this a try. If you do, be sure to stop back by and let me know how it turned out for you or if you post it online tag it with #thesurprisedgourmet.
Cucina Felice!
Rating
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Serves: 4 servings
- 1 Cup mashed potatoes
- 1 Tablespoon Canola oil
- 2 Large eggs
- ¼ Cup milk
- ¼ Cup plain flour
- ¼ Teaspoon baking powder
- A pinch of baking soda
- ½ Teaspoon garlic salt
- ½ Cup deli-style ham, julienned
- ⅓ Cup spinach, julienned
- 5 Leaves of basil, julienned
- ¼ Cup shredded Mexican Blend cheese
- Fresh ground black pepper (to taste)
- Fresh ground kosher salt (to taste)
- GARNISH
- 1 Large egg
- 1 Slice Velveeta sharp cheddar cheese
- 1 Tablespoon julienned ham
- Dollop of sour cream
- 1 Roma tomato, cut into wedges
- Put a non-stick skillet on medium high, give it a splash (about 1 tablespoon) of Canola oil to make sure it was lightly coated. In a bowl, slightly beat 2 large eggs, added the mashed potatoes, ¼ cup milk, ¼ cup plain flour, ¼ teaspoon baking powder, a pinch of baking soda, ½ teaspoon garlic salt, ½ cup julienned deli-style ham, ⅓ cup julienned spinach, 5 leaves of basil (julienned), ¼ cup shredded Mexican Blend cheese, fresh ground black pepper (to taste), and fresh ground kosher salt (to taste). Combine all the ingredients until it is a batter-consistency.
- Using ⅓ cup measuring cup, drop the mixture into the hot skillet making the pancakes about 6 to 7 inches in diameter. Cook about 2 to 3 minutes until they are golden brown and can be flipped over without tearing apart.
- In a cast iron skillet scrambled 1 egg with Kraft Velveeta Sharp Cheddar Cheese for the garnish. On top of that add 1 tablespoon of julienned ham and a dollop of sour cream with a wedge of a Roma tomato on the side.
That’s an excellent dinner/breakfast. I love how it’s made from leftover mashed potato and has spinach and basil and bacon. Lovely flavours! xx
Hotly Spiced recently posted…In My Kitchen, October 2015
Charlie, this dish is chalked full of flavors. What I especially like about it is that you can’t go wrong by adding any flavor you like.
love recycling bits and pieces from the fridge into creative meals. I reckon the whole family would adore this.
THE HUNGRY MUM recently posted…Fast golden caramel bundt cake
Hungry Mum, always good to know others enjoy creating from leftovers in the fridge. It’s always fun to see what you can create.
I’m just thinking about what to make for breakfast this morning and these look perfect. I even have all the ingredients. 🙂
Kristen @ The Endless Meal recently posted…September Blog Income Report
Kristen, that sounds perfect. I hope you give this recipe a try. If you do, be sure to let me know how it turns out for you. It’s delicious.
I have seen other recipes that use leftover mashed potato but I always forget to make extra when I’m cooking them. These look delicious, I’ll have to make sure I make a bigger batch of mashed potatoes next time!
Kaylene @ The Links Site recently posted…Cheap and Easy Cat Toys
Kaylene, thanks for stopping by. Extra mashed potatoes are like extra money, there is no such thing. There’s always a place to use them, LOL. I’m glad you think they look delicious. Try them, they really are delicious.
I’d visit your house for breakfast anytime!
Maureen | Orgasmic Chef recently posted…Butternut, Potato and Onion Crustless Quiche
Maureen, drop by anytime. We’ll mix up a batch of these pancakes.
this recipe looks fabulous!! I am definitely going to try it. I love cooking with velveeta with these types of recipes because it adds a creaminess you just can’t get otherwise. (Much to the shock of some of my cheffy friends). Lol. Take care and thanks for the recipe.
Wendi recently posted…Lamburger Gouda Mac
Wendi, thanks and I hope you’ll let me know how the recipe turns out for you. It’s a favorite in our house. As you can tell from my recipes, I’m a cheese lover too.