The buttery flavor of Little Potatoes shine in skillet-cooked flatbreads. Perfect with eggs, creamy leftovers, and hearty soups and stews. Enjoy fresh or prepare ahead of time to freeze and enjoy later.
Equipment
- Large bowl
- Heavy-bottomed skillet
- 2 cups Little Potatoes, cooked and roughly mashed
- 1/2 cup flour, with some extra for rolling
- 1 tsp baking powder
- 2 Tbsp milk
- (1 pinch) salt
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
- 2 green onions, finely sliced
- 1/2 cup aged cheddar or Parmesan cheese, grated
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Instructions
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Step 1
In a large mixing bowl combine little potatoes, flour, baking powder, salt, milk, egg, parsley, onion, and cheese. Do not over-mix. Mixture should be lumpy.
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Step 2
Gather into a ball and on a clean, well-floured surface. Pat or roll into a 10-inch circle.
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Step 3
With a sharp knife, slice into six large or eight small triangles.
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Step 4
Pour about one tablespoon of canola oil into a heavy-bottomed skillet and place over medium heat. Once oil is hot, place three or four pieces of dough on the pan and cook until lightly browned. Turn and brown other side to desired crispiness. Repeat with remaining triangles.
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Step 5
Keep cooked breads in a warm oven until ready to serve. Best served fresh off the pan.
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Step 6
Breads can be cooled, wrapped, and refrigerated. You can also freeze them for up to two months. To enjoy warm, heat in the oven before serving.
