INGREDIENTS

INSTRUCTIONS

Place potatoes in a bowl and wash under cold, running water until
water runs clear. Place in a medium saucepan with salt. Add enough
water to generously cover. Bring to a boil, reduce to a simmer, and
cook, uncovered, until soft, about 15 minutes. Peel and mash the
boiled potatoes, using a fork or food mill, and while potatoes are
hot, add butter and cream and mix well. Meanwhile, fry bacon until
crisp and drain on paper towels, leaving half the fat in the skillet
and reserving remaining fat. Add onions to skillet and saute until
soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more
minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon
juice, and then combine vegetables with mashed potatoes. Refrigerate
for 2 hours. Shape potato mixture into 10 patties, and heat reserved
fat in clean skillet. Add patties to skillet and cook until brown and
crispy, about 5 minutes per side. Crumble bacon on top and serve
immediately. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast
10-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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