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

  1. 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.

  2. 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.

  3. 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.

  4. Serve immediately, topped with sour cream and any additional toppings you desire. Enjoy!

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POTATO LEEK SOUP