The Pioneer Woman Tasty Kitchen
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Caramelized Onions Potato Croquettes with Chives and Cheddar

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A scrumptious way to use leftover mashed potatoes! Perfect for a snack or party appetizer. Kids will love these.

Ingredients

  • 2 cups Cooked Potatoes (boiled) And Cooled
  • 4 Tablespoons Butter, Melted, Divided
  • ¼ cups Heavy Cream, Warmed
  • 1 Tablespoon Chives, Minced
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 Tablespoon Bacon Grease (optional But It Makes The Dish)
  • ¼ cups Onions, Chopped
  • ¼ cups Shredded Cheddar
  • 1 whole Egg
  • ½ cups Flour
  • ½ cups Seasoned Bread Crumbs
  • 1 cup Olive Oil (or Just Enough To Cover The Pan To 1/4")

Preparation

1. Pass the cooked potatoes through a ricer or food mill.
2. Add 2 tablespoons of melted butter, heavy cream, chives, salt and pepper to the potatoes. Gently combine.
3. In a skillet over medium heat, melt the additional 2 tablespoons of butter and bacon grease.
4. Add the onions and sauté for 5-8 minutes until soft and translucent.
5. Scoop out the sautéed onions and add them to the potato mixture. Be sure to leave the butter and bacon grease in the pan.
6. Fold the onions into the potato mixture.
7. Add the cheddar cheese and mix just until incorporated.
8. Using a teaspoon, scoop out a generous scoop of the mixture. Gently shape them into balls about 1” round.
9. Place each formed ball on a clean plate.
10. Once all the balls are formed, cover the dish and put it in the refrigerator for 15- 30 minutes.
11. When you’re ready to make them, beat the egg in a shallow pan.
12. In a separate bowl, add the flour.
13. In a third bowl, put the seasoned bread crumbs.
14. To the butter/bacon grease pan, add enough oil to reach 1/4” of the pan and have the heat at medium.
15. Roll the croquette into the flour, then the egg (you may have to gently smooth it on) and then in the bread crumbs.
16. Add the croquettes to the pan, a few at a time. They will only take a few minutes per side at most. Watch them closely.
17. Place on a paper towel and season with salt.

One Comment

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eskimopie on 5.8.2012

these look really good. Thank you for sharing

One Review

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Jess on 11.25.2012

I cannot believe I’ve never rated these! I’m obsessed with these little croquettes – crispy on the outside, soft on the inside, and bursting with savory goodness. Definitely a great use for leftover mashed potatoes, but now that I’ve tried them, I make mashed potatoes just for use in these. Thanks for posting!

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