Cecylia Roznowskas Potato Pancakes Stuffed With Bacon Mushrooms And Onion Food

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CECYLIA ROZNOWSKA'S POTATO PANCAKES STUFFED WITH BACON, MUSHROOMS, AND ONION



Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion image

Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.

Provided by Molly O'Neill

Categories     Mushroom     Onion     Potato     Side     Fry     Thanksgiving     Bacon     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 14

For the stuffing:
1 tablespoon vegetable oil
2 slices bacon
2 large onions, diced
6 white mushrooms, thinly sliced
1 teaspoon kosher salt
Freshly ground black pepper
For the pancakes:
5 to 6 medium russet potatoes (about 2 pounds), scrubbed clean
1 large egg
1 tablespoon dry bread crumbs
Kosher salt and freshly ground black pepper
1 to 2 tablespoons vegetable oil
1/2 cup sour cream, for garnish

Steps:

  • 1. To make the stuffing: Preheat the oven to 250°F. Heat the oil in a large skillet over medium-low heat. Add the bacon and fry until it is cooked through but still a little pink and soft. Remove the bacon from the skillet (leave the oil and fat in the skillet) and, when cool enough to handle, chop it fine.
  • 2. While the skillet is still hot, add the onions and place over low heat. Cook, stirring frequently, about 2 minutes. Add the mushrooms and bacon and raise the heat to medium. Season to taste with salt and pepper: Cover the skillet and cook for 15 minutes. Transfer the stuffing to an ovenproof dish and keep warm in the oven.
  • 3. Meanwhile, make the pancakes: Grate the potatoes on the large holes of a box grater or with the grating disk of a food processor. Roll the potatoes in a clean kitchen towel and wring out any excess moisture. Transfer the potatoes to a bowl and stir in the egg, bread crumbs, and salt and pepper to taste.
  • 4. To cook the pancakes, pour the oil into the skillet and place over medium heat. When the oil is very hot but not smoking, pour a scant 1/4 cup of batter and spread it out with a spatula until it is about 6 inches in diameter. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until browned and the pancake is slightly crispy, about 3 minutes more. Transfer the pancake to a plate and place in the oven to keep warm. Repeat until all the batter is used.
  • 5. To serve, place 1/4 cup of the stuffing mixture on each pancake and then fold over. Put a dollop of sour cream on the side.

BACON, ONION, & CREAM CHEESE STUFFED MUSHROOMS



Bacon, Onion, & Cream Cheese Stuffed Mushrooms image

I have read about recipes similar to this, but I put my own spin on it. It was a big hit at my get-together the other night, and I really wanted to share my version of this recipe. It is super simple!

Provided by CyndiCB

Categories     Pork

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

24 mushrooms, remove the stems
8 ounces low-fat cream cheese, bring to room temperature
1/2 lb bacon, chopped
1 small onion, finely chopped
1 teaspoon garlic, crushed
1/4 teaspoon black pepper, I prefer the cracked black pepper

Steps:

  • Preheat oven to 350 degrees.
  • In large skillet, add bacon pieces, cook until done. Set aside bacon. Cook onions in bacon fat until cooked. Set aside with bacon. Allow grease to drain as much as possible. Place each of the mushroom caps into a mini-muffin tin and set aside.
  • In a small mixing bowl, add cream cheese, garlic, and pepper. Combine ingredients well. Add onion and bacon to mix. Take a plastic storage back and place the bacon mixture into it, and push all the mixture down into one corner. Snip the corner of the bag to allow the bacon mixture to be pushed through. Squeeze the bacon mixture in to each of the mushroom caps, until all caps are filled.
  • Place the mushrooms in the oven for 10-12 minutes until bacon mixture is light brown. Enjoy!

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