Hot Dog Cabbage Saute And Potato Patties



Beer Braised Sizzling Canine and Cabbage


2 tablespoons butter
1 garlic clove, minced
9 oz (4-5) beef sizzling canine, reduce into 1-inch items
1 small onion, diced
Half a small head of inexperienced cabbage chopped
½ of a bottle of beer
1 tablespoon of Dijon coarse nation mustard
Salt and pepper t style



In a deep skillet, warmth the butter over low warmth. Add the garlic and onion. Sauté till the onion is tender, about 5 minutes. Add the recent canine and switch the warmth as much as medium. Cool the recent canine till starting to brown on the sides. Add the cabbage, mustard, and beer. Deliver the combination to a boil, scale back the warmth till the combination is simmering. Cowl the pan and prepare dinner for quarter-hour.


Leftover Boiled Potato Patties

Makes 8 patties


2 cups leftover boiled potatoes at room temperature
1 cup shredded cheddar cheese
¼ cup flour
2 chopped inexperienced onions
2 eggs
¾ teaspoon garlic powder
2 teaspoons freshly chopped parsley
1/4 teaspoon dried thyme
Salt and pepper to style
Vegetable oil for frying
Bitter cream for serving


Add the leftover potatoes to a big bowl and mash them.
Add the cheese, flour, inexperienced onion, eggs, garlic powder, parsley, thyme, and salt and pepper.
Stir all of the components collectively very properly till every little thing is totally integrated and the combination is clean.


Type the combination into 8 patties about 1 inch thick.


In case you have time refrigerate the potato truffles for a number of hours.
Warmth a big non-stick skillet over medium warmth and add a small quantity of vegetable oil (round 1-2 teaspoons).
Cook dinner the patties in batches (don’t overcrowd the skillet!) for about 5 minutes per facet or till golden brown and utterly cooked by.
Serve heat with a dollop of bitter cream.


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