Potato And Broccoli Medallions Recipes

POTATO AND BROCCOLI CAKES

Steps:

• In a medium skillet over medium heat, add the oil, leeks, onions and garlic and cook 4 minutes, until soft.
• Meanwhile, chop the potato into 1/8th inch dice. The best way to do this is slice them into 1/8th inch strips, then cut the strips into small cubes.
• Add the potatoes, salt and 2 tablespoons of water, cover and cook medium-low heat until soft, about 10 minutes.
• Add the broccoli, 2 more tablespoons of water and cook covered 15 minutes, stirring occasionally, until tender.
• Let cool 10 minutes.
• Add the cheese and roll into 4 balls, about 1/2 cup (3 1/2 ounces) each. Flatten to form cakes.
• To cook, heat a large skillet over medium heat, cook 4 to 5 minutes until the bottom is golden, gently flip and cook and additional 4 to 5 minutes. You can freeze whatever you don't eat. To reheat from frozen, bake in 390F preheated oven 25 minutes.

POTATO AND BROCCOLI MEDALLIONS

Steps:

• Preheat oven to 375 degrees F.
• Spray 16 muffin tins with vegetable spray.
• Mix together potatoes, cheese, broccoli, and onions into each muffin cup. Season with salt and pepper and top each cup with 2 tablespoons of heavy cream.
• Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.