C’mon now, don’t frown! It’s me… Kay! Surely you must’ve seen stranger recipes over here!
In pursuit of the one perfect ‘leftover mashed potatoes‘ recipe, I think I’ve come pretty darn close this time. I figured if I can turn the mashed taters into pancakes and soup, I should be able to turn them into muffins too, right? Throw in some onions, bacon, cheese and well, it could work. And it sure did!
Now you can snack on them or even have them for lunch, but I served them for dinner—as a slightly unconventional side-dish. They were a hit. People were surprised when they found them on their plate, and thrilled after they had taken their first bite.
It really is something else.
Ingredients:
1 1/2 cups mashed potatoes
2 cups self-rising flour
1 cup grated cheese
3/4 cup sour cream
2 tsp dried thyme
1 1/2 tsp salt
1 small onion
2 oz butter (melted)
1 cup milk
3 oz bacon
2 eggs
Directions:
Chop a small onion. How many of my recipes start with that sentence? No wait, don’t say it. I suppose, technically, you could leave out the onions. But why would you? Why, I ask you?
I’ve cooked the bacon until crispy brown and drained them on a paper towel. See the one in the front with all the little protein bubbles on the surface? I ate it.
Add the onions to the bacon grease and cook until soft, sweet and slightly brown. This smells heavenly. Simply divine.
Crumble the bacon and transfer the onions to a bowl. Let them cool off.
Grab a really big bowl and dump 1 1/2 cups (leftover) mashed potatoes and 1 cup of milk in there.
Lightly beat two eggs and add them to the bowl as well.
Add 3/4 cup sour cream, 2 oz melted or very soft butter, 2 tsp dried thyme (or any other herb of choice) and 1 1/2 tsp salt.
Okay, I admit; it does look a little freaky like this. Just start stirring and everything will be fine, I promise.
Next, stir in the onions and crumbled up bacon.
And cheese. There has to be grated cheese. I’ve added 1 cup of spicy Gouda but I’m sure you can use any type of cheese for this.
Throw in 2 cups of self-rising flour and combine everything.
Until it’s a thick but still stirrable batter.
My batter was enough for 6 large muffin forms (1 cup capacity). I lightly buttered them first. Wicked colors!
Bake the muffins at 400F (200C) for 40 minutes, depending on the size of your muffin forms of course. Just bake them until golden brown and until a metal skewer inserted in the centre comes out clean.
They were really great. In a fluffy and almost pancakeish kind of way. Very moist and very flavorful. Also very rich. I can definitely see lots of variations in my near future, with some of them undoubtedly containing vegetables. Hope you’ll like them as much as we did.
Kay’s Recipe Card
Click here for printable size.
Tags: bacon, butter, dried thyme, eggs, grated Gouda cheese, mashed potatoes, milk, onion, Potatoes & bacon muffins, salt, self rising flour, sour cream
July 13th, 2009 at
This looks yummy. There is no such thing as left over mashed potatoes at my house though…
July 13th, 2009 at
@Kate:
Overhere I always manage to make about 2 cups too much. It triggered the ‘what to do with leftover mashed potatoes’ category :)
July 13th, 2009 at
These look amazing. Potatoes, bacon and cheese…how could you go wrong?
July 13th, 2009 at
Oh Kay, you’ve totally outdone yourself!
July 13th, 2009 at
Lovely, the pictures are brilliant, and it sounds like a real great idea…
July 13th, 2009 at
Sign, now I gotta buy some onions so I can try this out.
July 13th, 2009 at
It’s sounds really tasty. I will surley try this out. I think they will do great for a picnic. Love your colorful muffin forms.
Have a nice week!
Nadja from Sweden
July 13th, 2009 at
Bacon, mashed potatoes, onions and cheese … four of my absolute favorite foods! We never have leftover mashed potatoes, but I might have to make some just for this recipe. It sounds delicious! Especially since I’ve got a little bit of bacon left that needs to be eaten soon!
July 13th, 2009 at
Omg, this sounds absolutely amazing! Love the detailed photos.
July 13th, 2009 at
My waist is expanding just looking at these beauties! Looking forward to trying this recipe!
July 13th, 2009 at
these look delicious! i’ll have to give them a try soon. :)
July 13th, 2009 at
How can any recipe be bad when it starts with cooking some onion and bacon? It simply can’t, I tell you. Then you go and add cheese and mashed potatoes!!! I can feel the pounds jumping onto my thighs just thinking about it! And still I can’t wait to try it! Another winner, Kay.
July 13th, 2009 at
These savoury muffins sound great!
July 13th, 2009 at
Do you think this would work baked as a loaf? Rather than individual muffins?
Also -chicken curry masala recipe and the roasted sausages w/tomatos and balsamic were both really, really wonderful! Thanks
July 13th, 2009 at
the recipe seems really good! and i LOVE your madly colored muffin forms!!
July 13th, 2009 at
also, i was wondering what is it that you’re served with the muffins? in those little cups in the last photo. looks delicious.
July 13th, 2009 at
@raj @ the hungry cook:
That was green and red pesto, I’ve been on a major pesto binge lately :)
July 13th, 2009 at
I just made something like this … very very close to your recipe … but I topped half of mine with avocado “frosting” (cream cheese blend, not sweet) and served the other half with avocado butter on the side … /glee … such a hit! Afterall, avocado and bacon are made for each other, right? ;-)
July 13th, 2009 at
Hi I’m from Iceland and we don’t have self rising flour here, any suggestions what I could do instead? Anyway I love your recipies….!:)
July 13th, 2009 at
That’s different! My husband doesn’t like onions and we never seem to have leftover mashed potatoes around… but it looks good to me. Maybe I could make them without the onion.
July 14th, 2009 at
What a creative idea – I love it! They like the ultimate comforting biscuits :)
July 14th, 2009 at
@Sigr.:
One cup self-rising flour equals:
1 cup all-purpose flour, plus
1 1/4 teaspoons baking powder, plus
1/8 teaspoons salt.
July 14th, 2009 at
@GMRWolf:
Ohhh avocado! Why didn’t I think of that!
July 14th, 2009 at
Great idea! I do bake bread in muffin forms and serve them with the starters, but to bake actual muffings is great. Thanks a lot for the idea.
July 14th, 2009 at
please, what can I use instead of bacon ?
July 14th, 2009 at
kay, could you post the pesto recipes plz?? im going through a pesto phace as well! and one can never have enough pesto recipes!!!
July 14th, 2009 at
@raj @ the hungry cook:
There is a pesto rosso recipe in my blog, but this is a new recipe that I haven’t photogaphed yet.
July 14th, 2009 at
*phase
July 14th, 2009 at
I am so excited about this recipe. There is a restaurant in LA that serves an assortment of savory breakfast muffins. Now I can make these at home!
July 15th, 2009 at
These look absolutely delish!!!
July 15th, 2009 at
These are wonderful! I use a similar recipe, but substitute the bacon for chorizo – it gives a lightly spiced flavour without losing any of the texture. A sure winner!
July 15th, 2009 at
I canNOT wait until my oven is fixed!!! All I can cook is anything stovetop!
July 20th, 2009 at
oh yum!
potatoes and bacon….. always good!
what a great breakfast idea!
Thanks Kay
though I don’t leave as many comments, I still check your site almost every day. will try to find you some more savory sweets! -kat
July 26th, 2009 at
I continue to read your bog and what can i say. Wow – it’s really looks great, thank you so much for the recipe!
August 12th, 2009 at
Ah! I’m making this right now and it smells……. so……. *drool* so good. Never made bacon before, so that part was very interesting. Thank you so much for being so thorough with your picture-by-picture recipes. I’ve been recommending your blog to many of my friends.