Ranch Potato Pancakes and Shepherd's Pie

These hearty, stick-to-your-ribs recipes are just the thing for the dog days of winter.
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These hearty, stick-to-your-ribs recipes are just the thing for the dog days of winter.
ranchpotatos

Ranch Potato Pancakes

Ranch potatoes—hash browns baked with bacon, sour cream, cheddar, and green onions—to go with steak dinners.

Ingredients

1/2 cup unsalted butter, melted

1 medium yellow onion, diced

1 pound potatoes, peeled and coarsely grated

1 cup sour cream

1 1/2 cups grated sharp cheddar cheese

1/2 cup chopped green onions, green and white parts

Kosher salt and freshly ground black pepper

1 cup chopped cooked bacon

1/2 cup all-purpose flour

1/4 cup vegetable oil

Directions

1. Combine butter, onion, potatoes, sour cream, cheese, green onions, and bacon in a large bowl.

2. Combine flour, salt, and pepper in a shallow dish. Shape a handful of the potato mixture into a patty and dredge in the seasoned flour. Transfer to a dry cookie sheet.

3. Heat oil in a large skillet over medium-high heat until it shimmers. Fry a few pancakes at a time in the hot oil until browned, turning once. Drain on paper towels and serve warm.

Shepherd’s Pie

Make this cowboy-friendly supper with whatever vegetables you have on hand—greens taste best under a healthy dollop of mashed potatoes and gravy!

Ingredients

(serves 6)

2 teaspoons vegetable oil

1 pound ground sirloin

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup green or yellow beans, trimmed and cut into 1-inch lengths

2 cups peeled, sliced carrots

3 ears corn, shucked, with kernels removed

Kosher salt and freshly ground black pepper

3 teaspoons dried thyme

3 teaspoons dried rosemary

3 cups mashed potatoes

Directions

1. Preheat the oven to 350ºF. Heat the vegetable oil in a large skillet over medium heat and add the meat and onion.

2. Cook until the meat browns and the onion is translucent, about 5 minutes. Add the garlic, green beans, carrots, and corn; cover and cook, stirring occasionally, until the vegetables are just tender, 5 to 7 minutes. Season with salt, pepper, and herbs, and stir.

3. Remove from the heat and scoop the mixture into a 6- by 9-inch buttered casserole dish. Cover with the mashed potatoes and bake until browned at the edges, about 30 minutes. Serve with

brown gravy.