Archive for October 5, 2015

Potato Pancake Florentine

Potato Pancake for breakfast - The Surprised Gourmet

Potato Pancake Florentine is delicious for breakfast or dinner

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.

Potato Pancake - The Surprised Gourmet

A tasty dish the family will enjoy anytime of day

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.

Tasty Potato Pancakes - The Surprised Gourmet

Quick and easy Potato Pancake Florentine

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!

Potato Pancake Florentine

Rating 

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Serves: 4 servings

You can enjoy this delicious Potato Pancake Florentine recipe for dinner or breakfast
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

 

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