Potato with Bacon and Mushroom Ebelskivers

My Cisco Champions elf sent me a ebelskiver pan - it is a cool round pan that makes new round food I never had heard of before. I had it in use within 4 hours of its arrival!

  

Ingredients:

• 2 medium potatoes, cooked and then grated (300 gr, or 2.5 cups)
• 2 tablespoons (30 gr) butter, melted
   
  
• 6 slices bacon, cooked and crumbled
• 2 cups (130 gr) mushrooms, sliced
• 1 tablespoon olive oil
  
• 1 clove garlic, minced
• 1/4 cup (50 gr) cream cheese, softened
   
  
• 85 gr (2/3 cup) all purpose flour
• 1 teaspoon dried herbs (parsley or tarragon), or 1 tablespoon fresh herbs, chopped
  
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
   
  
• 1 cup (240 gr) milk
• 2 large eggs, room temperature, then separated into whites and yolks
  
• 1/2 teaspoon sugar
   
  
• 2 tablespoons (30 gr) butter, melted for coating wells on pan
  

 

Instructions:

1. Cook the potatoes in boiling salted water until just tender, about 20 minutes (or steam in Instant Pot for 10 minutes). Peel and grate potatoes, toss with 2 tablespoons butter. Let cool a few minutes.
    
   
2. While potatoes are cooking, cook bacon until crisp. Place bacon on paper towel to drain, remove all but 1 tablespoon of fat from pan.
   
3. Saute mushrooms same pan with 1 tablespoon added olive oil for 5 to 7 minutes. Add in garlic, cook for 30 seconds. Stir in herbs and cream cheese, and let cool while mixing up batter.
4. Chop bacon into small bits, mix into mushrooms.
   
   
5. In a large bowl, whisk together flour, baking powder, salt, pepper, and herbs.
   
6. Stir in milk and egg yolks to form a smooth batter.
7. Fold potatoes into batter.
    
   
8. In a medium bowl, whip the room temperature egg whites until stiff peaks form. Add sugar, and continue whipping until they become glossy.
9. Gently fold egg whites into batter with a rubber spatula.
   
   
10. Heat ebelskiver pan over medium heat until water drops sizzle when sprinkled om pan.  
11. Brush each well with a little butter.
12. Spoon 1 tablespoon (lightly filled small cookie scoop) of batter into each well.
13. Drop about 1 teaspoon of mushroom mixture on top of the batter in each well.
14. Cover the mushrooms with 1 teaspoon of batter.
15. After 3 to 5 minutes, turn ebelskivers using wooden chopsticks.
16. Cook for aanother 3 or so minutes until browned on all sides
17. Repeat from step 11 using all batter and ingredients. Serve warm!
    

 

Carole's Notes:

We all liked this - I made them with my sister, and served them as an appetizer before dinner. A sweet version will be next!

The recipe is lightly adapted from The Great Breakfast Book