Meat Entrees

Pulled Pork and Potato Patties- A “Left Over” Meal

2 Comments

Growing up, I spent a lot of time with my granny and watching her cook.  Because my granny comes from a generation that never wastes, she is always coming up with new ways to make meals from her leftovers.  One of my favorites is her potato patties.  Basically, it is mashed potatoes from the dinner before, a little egg, a bit of flour, and sometimes onions, mixed together, patted out and fried in a pan.  Yes, it is as simple as that.

This past weekend, I made a pork tenderloin with mashed potatoes for a few friends that helped my boyfriend and me move.  I overestimated the amount of food we would all eat, so I had leftovers of both the pork and mashed potatoes.  I boxed it all up and put it in the fridge with no specific plans of what to do with it, since I was as full as a tick.

image

Pork and Potato Patties 1 c pork, shredded 1 c mashed potatoes 1 c vegetables (mushrooms and onions), diced 1/2 c bread crumbs 1/4 c panko crumbs 1 tbsp parsley 1 c stock from pork tenderloin (red wine and beef broth) salt and pepper to taste (generous amount) Olive oil In a large bowl, mix all ingredients together. You don't want the texture to be too dry or too moist; if the mixture seems dry, add little more stock...if the mixture seems to moist, add more panko crumbs until the texture dries up a bit. Once ingredients are thoroughly mixed and texture is consistent, you can make the patties. To do this, grab a small handful of the mix, make a little ball, and work with the ball of mix until it is patted out. ***I place the patties on parchment paper until they are all ready to be fried. In a large frying pan, coat the bottom of the pan with olive oil and heat on medium-high heat. Once the oil is hot, add patties to the frying pan. **Be sure not to overcrowd the pan. If the patties touch, they will stick together...yes...I do know this from experience :) Cook the patties for 2-3 minutes on each side or until they are golden brown. I flipped the patties twice to make sure they were cooked thoroughly without burning each side. I also added a drizzle of olive oil to each patty before I flipped them. With all of that said, the pork and potato patties should cook for a total of about 9-10 minutes. Viola! Your pork and potato patties are done. **To enhance the flavor, I always cook a little bit of fresh spinach in olive oil with salt and pepper and top the patties with this. I also make a Sriracha Ranch sauce to dip them in. Below are the ranch and Spinach Recipe. Sriracha Ranch: 3 tbsp Ranch 1 tbsp Sriracha 1 tsp parsley salt and pepper to taste Add them all to a small bowl and mix thoroughly. Spinach 3 c fresh spinach olive oil salt and pepper Preheat oven to 500 degrees. In a non-stick, baking dish, coat the bottom with olive oil. Add spinach. Coat the spinach with more olive oil and the salt and pepper. Cook in the oven for about 5 minutes. ***Pork Tenderloin Recipe can be found in the "meat" category. Mashed potato recipe can be found in the "meat" category with the pork chop recipe.
Pork and Potato Patties
1 c pork, shredded
1 c mashed potatoes
1 c vegetables (mushrooms and onions), diced
1/2 c bread crumbs
1/4 c panko crumbs
1 tbsp parsley
1 c stock from pork tenderloin (red wine and beef broth)
salt and pepper to taste (generous amount)
Olive oil
In a large bowl, mix all ingredients together. You don’t want the texture to be too dry or too moist; if the mixture seems dry, add little more stock…if the mixture seems to moist, add more panko crumbs until the texture dries up a bit.
Once ingredients are thoroughly mixed and texture is consistent, you can make the patties. To do this, grab a small handful of the mix, make a little ball, and work with the ball of mix until it is patted out. ***I place the patties on parchment paper until they are all ready to be fried.
In a large frying pan, coat the bottom of the pan with olive oil and heat on medium-high heat. Once the oil is hot, add patties to the frying pan. **Be sure not to overcrowd the pan. If the patties touch, they will stick together…yes…I do know this from experience 🙂
Cook the patties for 2-3 minutes on each side or until they are golden brown. I flipped the patties twice to make sure they were cooked thoroughly without burning each side. I also added a drizzle of olive oil to each patty before I flipped them. With all of that said, the pork and potato patties should cook for a total of about 9-10 minutes.
Viola! Your pork and potato patties are done.
**To enhance the flavor, I always cook a little bit of fresh spinach in olive oil with salt and pepper and top the patties with this. I also make a Sriracha Ranch sauce to dip them in. Below are the ranch and Spinach Recipe.
Sriracha Ranch:
3 tbsp Ranch
1 tbsp Sriracha
1 tsp parsley
salt and pepper to taste
Add them all to a small bowl and mix thoroughly.
Spinach
3 c fresh spinach
olive oil
salt and pepper
Preheat oven to 500 degrees. In a non-stick, baking dish, coat the bottom with olive oil. Add spinach. Coat the spinach with more olive oil and the salt and pepper. Cook in the oven for about 5 minutes.
***Pork Tenderloin Recipe can be found in the “meat” category. Mashed potato recipe can be found in the “meat” category with the pork chop recipe.

image image image imageThe next day, we were pretty tired from the move, but I still wanted to make dinner.  I opened the fridge, saw the pork and mashed potatoes and immediately thought of my granny’s potato patties.  I didn’t want to waste the pork or the stock and vegetables, so I decided to just mix it all together.  And the end result; pork and potato deliciousness!

 

 

2 thoughts on “Pulled Pork and Potato Patties- A “Left Over” Meal”

Leave a comment