Cheesy Little Potato Loaves

Hal Taylor's Note:

An easy, crispy and tasty side dish for any main course. Excellent with a roast or just a steak and salad. I have had this for about 25 years.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4-6

Yield: 15.0 loaves

• 2 lbs potatoes
• 4 tablespoons butter
• 3 tablespoons fresh parmesan cheese
• 1 tablespoon fresh parmesan cheese
• 2 large eggs
• 3 tablespoons white breadcrumbs, stale
• 1/2 teaspoon paprika
• salt and pepper

Directions:

1. Pre heat oven to very hot - 425 degrees.
2. Peel the potatoes and cut them into even size pieces and drop them into a pan of boiling, salted water.
3. Cook at a simmer for 15 - 20 minutes or until soft when pierced with a fork.
4. Drain well and rice - or push through a sieve.
5. Add butter, 3 tablespoons parmesan cheese and eggs.
6. Beat until combined and the butter has melted.
7. Season with salt and pepper.
8. Divide the mixture into about 15 equal portions and shape into small, oval loaves.
9. Place on a greased cookie sheet. ( I line it with foil).
10. Mix the remaining parmesan cheese and breadcrumbs and sprinkle over the loaves.
11. Bake for about 20 minutes (or until puffed and golden).
12. Sprinkle with paprika and serve.

Reviews

[Sydney Mike]

Made these to serve along side your Cedar Planked Salmon, though I did cut the recipe in half & had 8 small loaves for the 4 of us! Very nice, we all thought! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]