Side Dishes I
Cheddar, Corn and Salsa
2 1/2 pounds (about 3 very large) Basin Gold* russet potatoes,
peeled and cut in half
1/4 cup milk or half-and-half
6 tablespoons butter
1/2 teaspoon salt
1/2 cup salsa
1/2 cup corn kernels
1 cup shredded Cheddar cheese
Thinly sliced green onions, for garnish
1. Place potatoes in a large pot and cover with water. Bring to a boil,
then reduce heat to low and cook until tender, about 20 minutes.
2. Meanwhile, place milk, butter and salt in a saucepan. Bring just to
a simmer over low heat—do not boil. Remove from heat and stir in
salsa and corn.
3. When potatoes are cooked, drain well, then return them to the pot.
Shake the pot over low heat for about 30 seconds to dry them out.
4. Remove potatoes from heat and add the hot milk mixture. Mash the
potatoes until they are fluffy. Fold in cheese. Sprinkle with green onions.
Makes 6 servings.
Recipe created by Kathy Casey Food Studios.
* Brands may vary by region; substitute a similar product.
Flying Fish Potato-Peanut Cakes
WALLACE FARMS POTATOES/SKAGIT
VALLEY’S BEST PRODUCE/VALLEY PRIDE
3/4 pound Washington Yukon 1 teaspoon chopped
Gold potatoes fresh thyme
1 slice bacon 1/4 cup sliced green onions
1 cup cooked fresh corn kernels 1/4 cup chopped peanuts
(about 2 ears) 1/2 teaspoon salt
1/4 cup finely chopped onion 1 large egg, lightly beaten
1/4 cup finely chopped red Nonstick cooking spray
bell pepper Fresh thyme, for garnish
1. Place potatoes in a saucepan; cover with water. Bring to a boil, reduce
heat and simmer until tender. Drain and cool. Peel and shred potatoes
into a large bowl.
2. Fry bacon in a large nonstick skillet over medium heat until crisp.
Remove from pan, let cool, then crumble. Add corn, onion, bell pepper and
thyme to drippings in pan; cook until onion is tender.
3. Combine potatoes, bacon, corn mixture, green onions, peanuts, salt and
egg; stir with a fork until well mixed.
4. Coat a nonstick griddle or large skillet with cooking spray. For each
cake, spoon about 1/3 cup potato mixture onto the hot griddle or skillet;
flatten slightly with a spatula. Cook for 5 minutes, or until golden brown
on each side.
5. Garnish with thyme, if desired. Makes 8 servings.
Recipe provided by Chef Christine Keff, Flying Fish restaurant, Seattle.