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Dans la lune

February 15, 2020

Garlic “Hash browns” potato pizza

Garlic "Hash browns" potato pizza

Print this recipe
Persons
5
Garlic "Hash browns" potato pizza

Ingredients

  • 450g potatoes - cut into julienne
  • 1/3 tsp fine salt
  • 100g cheese - shredded cheese
  • 2 garlic cloves - grated

Instructions

  • 1. In a bowl, add potato, salt, cheese and garlic. Mix well.
  • 2. In a frying-pan, heat 1 tbsp vegetable oil to coat the bottom. Place about 1/2 ladle of the mix from #1 on the heated frying-pan, and press gently with a spatula.
  • 3. Cook for a few minutes until it is slightly brown. Flip and continue cooking until the other side is brown. Repeat with the remaining potato mix until you use it all.
  • 4. Serve!
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Leave a Comment Filed Under: Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Vegetables

September 19, 2018

Japanese potato croquette (Nikujaga korokke)

Japanese potato croquette (Nikujaga korokke)

Print this recipe
Persons
15
Japanese potato croquette (Nikujaga korokke)

Ingredients

  • 5 potato - about 900g - peel and cut to the proper size
  • 250g ground beef
  • 1 onion - finely chopped
  • 1 carrot - finely chopped

- Ingredient A -

  • 2 tbsp white wine or cooking sake
  • 4 tbsp soy sauce
  • 1 tbsp hondashi powder
  • 4 tbsp mirin
  • 1 1/2 tbsp brown sugar
  • 1 tsp ginger powder
  • Pepper and salt to taste
  • some plain flour or cake flour (T45)
  • some panko/bread crumbs
  • 1 egg - mix with 3 tbsp milk

Instructions

  • 1. Boil potatoes in a pot until they are tender and mash them until no lumps remain. Set aside.
  • 2. In a frying-pan, heat 1 tbsp oil and cook onions and carrots for about 3 minutes. Then add ground beef and stir-fry until no longer pink. Add the ingredient A to season, cook for a few minutes. Leave it to cool.
  • 3. In a bowl, add mashed potatoes and ground beef mixture. Mix well. Add pepper and salt to taste.
  • 4. Scoop some of the mixture and shape into a circular patty and place on a plate. Coat with flour, then egg, and panko/bread crumbs.
  • 5. Gently place the potato croquette in the oil. For the first 1~2min, don’t touch them as they are soft and would break up easily. Turn them and deep-fry until all sides are light brown and crispy.
  • 6. Transfer to a plate lined with paper towels to drain excess oil.
  • 7. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Vegetables

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