A systemic problem in the Glutton house that emanates from my German heritage is having leftover mashed potatoes, as my eyes are bigger than my stomach. Consequently we are often pressed to find alternative uses for mashed potatoes.
One of our most recent experiments led to creating an Indian inspired Hollandaise sauce to drench some potato cakes and eggs as an early morning starter.
The ingredients for the Hollandaise might be close to the kitchen sink of spices, but they blend together to form a delicious creamy herbaceousness that is a great friend to eggs over-easy and mashed potato cakes.
- 1/2 tsp salt
- 1/4 tsp fenugreek
- 1/4 tsp mustard seed
- 1/4 tsp fennel seed
- 1/4 tsp coriander seed
- 1/8 tsp cardamom seed
- 1/4 tsp cumin
- 1/4 tsp paprika (if possible Indian)
- 1/8 tsp turmeric
- 1/4 tsp ajwain seed
- 1 celery stalk
- 1/4 – 1/3 red onion
- 1 tbsp tomato paste
- 1/2 cup Greek yogurt
- 1/4 cup water
- Pinch of Methi (fenugreek leaf)
- Pinch of garam masala
- Cayenne of chili powder
- Salt and pepper
- Leftover mashed potatoes
- 1 tsp butter
- Olive oil or non-stick spray
- Juice of 1/2 of a lemon (optional)
- Toss the first 10 spices into a mortar and pestle.
- Pound the spices into oblivion or until the seeds are crushed/well broken up.
- Finely chop the celery and red onion.
- Transfer the veggies to a medium sized frying pan, drizzle with olive oil (or spray with non-stick spray), and saute over medium heat.
- Reduced heat to medium low.
- Add the spices from the mortar & pestle, stirring into to the veggies using a spatula, and allow the spices to toast for a few minutes.
- Add the tomato paste and stir until the paste coats the spice/veggie mixture. Cook for one minute or so.
- Toss in the Greek yogurt into the pan and stir until thoroughly combined with mixture.
- Stir in 1/4 cup of water, or enough to achieve desired thickness.
- Add the methi and garam masala as well as salt, pepper, cayenne/chili powder to taste.
- A squirt or two of lemon could also be added for taste.
- Preheat a large frying pan (or in this case a crepe pan) over medium heat and grease with butter. Form the potato cakes with a 1/4 measuring cup and place onto the hot pan.
- Flip the cakes when the down side is browned. Then crack a few eggs for cooking.
- How about some salt and pepper on those eggs?? Yes please.
- Flip the eggs and cook til over-easy (yolks should still be gooey).
- Plate an egg over a cake.
- Finally, lather that egg and cake up with as much of the Indian spiced Hollandaise sauce as you can handle.
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