Tag Archives: breakfast

Mother’s Day and Fried Mashed Potatoes

This tasty (and fast) recipe is in honor of MOTHER’S DAY! Mother’s Day is this Sunday kids, so take note. I’m sure everyone can think of a lovely lady in their life, family or not, who has nurtured you/pestered you/made you who you are today.

Fried mashed potatoes are one of those things that Momma makes that make any day a little more delicious. They are also made out of leftovers, and when one lives alone one generally does not make the kind of family-style fare that ends up as leftovers. So I only get them when I go home to Momma. And because I am in the library working on a final that is due in a few hours, I obviously have time to type out the recipe real quick.

You Need:

leftover mashed potatoes

1 egg, beaten (optional)

vegetable oil of some kind, for frying

salt and pepper

optional: grated cheese, preferably cheddar

Grab your bowl of mashed potatoes and check out the consistency. If they’re fresh and/or contain lots of butter, you can probably form them into patties without adding anything. If they are crumbly, stir in a beaten egg. Season with some extra salt/pepper/grated cheese if you’re feeling fancy, and form into patties about 1/2 inch thick.

Thickly coat the bottom of a skillet with vegetable oil. 1/4 inch or less should be plenty. We are not actually deep frying here, just giving those bad boys a crispy coating. I usually test my oil with a drop of water, but I think this is a fire hazard. The proper way is to drop in a little piece of bread and see if it sizzles.

When oil is hot, lay your patties in and fry until the bottom is golden brown. Flip once, and continue cooking until hot and tasty. Serve with ketchup and fried eggs.

Happy Mother’s Day!

Mom and I in Scotland

My mom and I in Scotland on the banks of Loch Lomond. I am no doubt dreaming of fried mashed potatoes.


Spanakopita Quiche

Quiche is a pretty foolproof treat. Simple to make, tasty for breakfast, lunch, or dinner, and the variations are absolutely infinite. This one has all the goodness of Greek spanakopita, minus the hassle of phyllo dough. Now I’ve made traditional spanakopita before, I suppose it’s not that difficult. The results are worth it, but man is this dish easier. And there’s something about a quiche that’s just so comforting.

1 10 oz. package frozen spinach

4 eggs

1 1/2 cups milk most traditional French recipes use heavy cream. I used 2 percent and the finished product was still plenty rich. Trust me, you won’t miss it and you’ll still fit into your pants.

1 T. olive oil

salt and black pepper

half of one onion, diced

2 cloves garlic, crushed

1 6 or 8 oz package feta cheese feta ups the salt a LOT. do what you like. 6 got great reviews, but I’m a fiend for feta and in hindsight would have used 8.

1 deep dish pie shell

Put the spinach brick (you did buy the brick, didn’t you? If it’s in a bag, make sure what you purchased is just plain spinach and doesn’t contain some kind of hydrogenated butter sauce) in a microwave safe bowl and thaw. Drain excess liquid and set aside. Sauté onions in olive oil over medium heat. After 2 minutes, add the garlic. Sauté until softened but not translucent and remove from heat. Beat eggs and milk. Add spinach, crumbled feta, and sautéed ingredients. Stir lightly to combine, season with salt and pepper. Feta’s super salty, so go easy. Pour mixture into uncooked deep dish pie shell and bake uncovered in a 400° F oven for 50 minutes.

Quiche is done when the filling is puffed and feels dry when touched lightly. Unlike cookies, quiche is much better overcooked than under. Let sit for a few minutes before serving.