Sunday, January 02, 2011

Cajun Fried Buttermilk Mashed Potato Patties


Background Music: Two-Step Pour Milton Adams by The Savoy-Doucet Cajun Band on Sam's Big Rooster

For our New Year's dinner one of the side dishes which I prepared was buttermilk mashed potatoes. I purposely made a little extra because I had my sites on the next morning's breakfast. Instead of the usual bacon, eggs and hash browns I instead used the leftover mashed potatoes and formed patties to fry in the bacon oil.

You can of course apply this recipe to any leftover mashed potatoes. It doesn't have to be the buttermilk kind. You can use vegetable oil instead of the bacon grease, but the fried patties won't be as tasty


  • 2 cups mashed potatoes
  • 2-4 tbs. oil
  • 1/4 cup green onions, chopped
  • 1/2 cup all-purpose flour
  • 1/2 tsp. Old Bay seasoning

Add the green onions and seasoning to your mashed potatoes and mix well. If you don't have Old Bay seasoning you can substitute your own, or you can prepare your own Cajun style seasoning. Go here to find out how easy it is to do: DIY Cajun Seasoning.

I use 1 cup of potatoes per person but you can make your patties smaller if you want. You are in control. Shape the prepared mashed potatoes into patties and dust generously with the all-purpose flour until the patties are well coated. Shake-off any excess flour.

In a skillet heat the oil (med-high heat) until the oil becomes smoking hot. Gently place the patties in the hot oil and fry on each side for a couple minutes. See how easy that is? It's important to note that you don't really need a lot of oil to do the deed -- just enough to coat the bottom of your skillet.

So, the next time you make a little too much mashed potatoes for dinner you might want to use the left overs to accompany your bacon and eggs for breakfast the next morning.

Bon Appetite! Enjoy!

More on Fried Mashed Potato Patties
(alternate recipe - slide presentation)
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    Monday, December 27, 2010

    Origin of Good Luck and Black-eyed Peas


    Background Music: "Gone To The Country" by Racines.

    When did 'good luck' join forces with 'black- eyed peas' to become an American New Year's tradition?

    I did a little searching online and I found out that the custom pretty much began in Georgia around the 1730s by the first Sephardi Jews who arrived there and continue to live in the same region to this day.

    The Jewish practice was apparently adopted by non-Jews around the time of the American Civil War. Boy did that tradition spread like wildfire – especially in the Southern United States.

    Although the black-eyed peas recipes on our site are non-kosher (we like to add stuff like ham, salt pork, smoked bacon... the list goes on) I am sure if you look around you might be able to find a few of the original ones [recipes] which are kosher and give it try. Let me know if you like it, okay?

    The "good luck" traditions of eating black-eyed peas at Rosh Hashana, the Jewish New Year, are recorded in the Babylonian Talmud (compiled ~500 CE) [source: Wikipedia]

    As you can see, the lowly little ol' black-eyed pea is not so lowly after all. It has been around for a long long time. Other variations of the bean (and ways of cooking them) have been a large part of many new year celebrations the world over.

    I hope this little tidbit of information will make you a little smarter when someone asks you, “I wonder how black-eyed peas became associated with good luck as an American New Year's tradition?" Now you have answer... don't you?

    Have a Happy and Blessed New Year! Ahheee!! Signature Icon

    Wednesday, December 15, 2010

    Cajun Tradition - Making Boudain ( 3 Part Video )

    Boudain is also spelled "boudin". The first part of the video series begins at the bottom of the play list. I hope you learn something. Enjoy!

    Note: For a meatier boudain sausage reduce the cooked rice content. Signature Icon

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