Beer Braised Hot Dogs and Cabbage

Ingredients

2 tablespoons butter
1 garlic clove, minced
9 oz (4-5) beef hot dogs, cut into 1-inch pieces
1 small onion, diced
Half a small head of green cabbage chopped
½ of a bottle of beer
1 tablespoon of Dijon coarse country mustard
Salt and pepper t taste

Directions

 

In a deep skillet, heat the butter over low heat. Add the garlic and onion. Sauté until the onion is tender, about 5 minutes. Add the hot dogs and turn the heat up to medium. Cool the hot dogs until beginning to brown on the edges. Add the cabbage, mustard, and beer. Bring the mixture to a boil, reduce the heat until the mixture is simmering. Cover the pan and cook for 15 minutes.

 

Leftover Boiled Potato Patties

Makes 8 patties

Ingredients

2 cups leftover boiled potatoes at room temperature
1 cup shredded cheddar cheese
¼ cup flour
2 chopped green onions
2 eggs
¾ teaspoon garlic powder
2 teaspoons freshly chopped parsley
1/4 teaspoon dried thyme
Salt and pepper to taste
Vegetable oil for frying
Sour cream for serving

Directions

Add the leftover potatoes to a large bowl and mash them.
Add the cheese, flour, green onion, eggs, garlic powder, parsley, thyme, and salt and pepper.
Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.

 

Form the mixture into 8 patties about 1 inch thick.

 


If you have time refrigerate the potato cakes for several hours.
Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
Cook the patties in batches (don’t overcrowd the skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
Serve warm with a dollop of sour cream.


Posted by in Beef, cabbage, Cheese, Healthy Italian Cooking, onion, potatoes, scallions