KENTUCKY HOT BROWN
I N G R E D I E N T S
7 ounces McCall’s 6 Month Aged Irish Cheddar, shredded or cubed
2 pounds Russet or Yukon Gold potatoes, peeled and cubed
3/4 cup milk, divided
2 tablespoons butter
1 cup flour
1 large egg, lightly beaten
Salt and freshly ground pepper to taste
1/4 cup chopped chives
Olive oil for pan frying
Optional: sour cream, tomato, lettuce, onion, banana peppers, cucumber, and balsamic capers for garnish
I N S T RU C T I O N S
Place the cubed potatoes in a saucepan and cover them with salted water. Bring the saucepan to the stove over medium-high heat and bring it to a boil. Once boiling, reduce the heat to low and simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and transfer them to a large bowl. Add 1/2 cup of milk and the butter, then mash until smooth.
To the mashed potatoes, add the remaining milk, flour, egg, salt, pepper, chopped chives, and McCall’s 6 Month Aged Irish Cheddar. Stir to combine thoroughly.
Preheat a large nonstick skillet over medium heat. Add the olive oil and, once shimmering, pour about 1/4 cup of the batter into the skillet, using a spatula to form 3-inch circles. Cook the batter in batches until golden brown, about 5 minutes per side. As the batter cooks and the cheese melts, gently nudge them with the spatula to maintain a round shape.
Serve immediately, topped with sour cream and any additional toppings you desire. Enjoy!