Thursday, November 18, 2010

Potato-Cheese logs

I've always been a breakfast person, from a plain bowl of cereal at home to a morning out at a restaurant where you order chicken fried stake and eggs, anything goes.  An essential to a big breakfast day (or if you're recovering from a rough night out) are potatoes.  To me, they're a comfort food that helps start the day out with a smile. 

This recipe was made as a side for filet mignon.  But I thought it might work as a quick on the run breakfast when piggy2 was running late and could easily carry something as he's running out the door.  After cooking it, I realized that they get smooshy if you cook too long and it would make it hard to carry out and eat on the run.  Since they should be eaten while still hot and crusty!

Ingredients

4 russet potatoes, peeled and cut into 1/2-inch dice
3 green onions, finely sliced (I used red onions, because I love the sweetness they bring)
1 clove garlic, minced (I used 1scoop of jarred organic garlic)
1/2 cup grated Parmiggiano-Reggiano cheese (I used freshly grated Percorino)
3 eggs, beaten (2 eggs)
1 cup Italian-seasoned bread crumbs (I only had plain bread crumbs, so I mixed in some "no-salt" herb)
1 tablespoon extra-virgin olive oil
Olive oil, for pan frying

Directions
Boil the potatoes in salted water for 10 to 15 minutes, or until fork tender. Drain.
Saute the green onions and garlic in extra-virgin olive oil until the onions are translucent and garlic is golden (be careful if using garlic from a jar, if you cook too long it becomes hard)
In a big bowl, combine the onion and garlic mixture with the boiled potatoes.
Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. (I used Pecorino cheese, which is salty already, so no additional salt was used)
Cover and refrigerate for 30 minutes.

Cook
Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F.
Roll the chilled potato mixture into finger shapes.
Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs.
Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden.
Serve while hot. 

Shopping and Savings:
5 lbs of potatoes - $2 = 0.10 per potato
2 lbs of red onions - $2 = 0.20 per onion
Huge jar of garlic - $5 = cheap
1/2 lb of pecorino - $10 = $1
20 eggs - $2.5 = 0.13 per egg
Bread crumbs - $1 = cheap
No Salt -$2.5 = cheap

Total cost approx. $2 for 24 little logs

Stay Hungry my friend!

Adpated from Bitchin Kitchen