Thanks to Don (devillio) for the original recipe that inspired my faux potato pancakes. I tried the original faux twice-baked potato recipe last night and it was awesome!
This morning my girlfriend had an idea on how to use this recipe for breakfast. All she did was add whole eggs to a portion of the faux potato casserole and mix until it was the consistency of pancake batter. On medium heat drop 2"-3" diameter portions of the batter and cook just as you would a pancake. We used a totally non-stick pan without any oil or butter and they browned just great without sticking. Be careful if you use butter not to burn it!
Speaking for myself it is just incredible. Give it try and let me know what you think. Below is the original faux twice-baked potato recipe. It is awsome by itself also!
Faux Twice Baked Potato
1-head of Cauliflower (Approx 2lb)
½ c. sour cream
4-oz - cream cheese
¼ c. minced green onions
½ stick of soft butter
2 fresh mushrooms diced
salt and pepper to taste
¼ cup of Romano cheese
6-slices of cooked and crumbled bacon 2-Tbs. of bacon grease
2-slices of cooked and crumbled bacon on top
Boil cauliflower approx. 20 to 30 minutes until tender, drain well. Fry bacon until crisp and then crumble it. Save the grease. In a large bowl, combine the cauliflower, cream cheese, ½ of the butter, salt, pepper, romano cheese, ½ c. sour cream, ¼ c. minced green onions, 2 fresh mushrooms diced, bacon grease and the bacon bits. Mash it all together. Season with salt and pepper to taste.
I mash it in my Kitchen Aid Mixer.
Put it in a buttered 8 X 8 casserole dish. Cover with the cheddar cheese. Top it off with the bacon pieces. And cut up small pieces of remaining butter and scatter it on top lightly.
Place in a preheated 350° oven and bake until all the cheese has melted. Approximately 20 minutes. Garnish with chives if desired.
Fat 23.1 Grams
Carbs 5.1 Grams
Fiber 2.1 Grams
Net Carbs 3.0 Grams
Protein 9.0 Grams
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Last edited by dvellio on Feb-17-03 at 18:56.