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Ranch Potato Pancakes and Shepherd's Pie - American Cowboy | Western Lifestyle - Travel - People

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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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.

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