At a Glance
- Prep Method: null
- Ready Time:
Recipe By: United States Potato Board
- 5 pounds Mashed potatoes
- 1 pound, 8 ounces Cooked ham, shredded
- 1 pound, 4 ounces Sharp Cheddar cheese, shredded
- 1 1/2 tablespoons Salt
- 1 1/2 tablespoons Black pepper
- 5 each Eggs
- 5 tablespoons Buttermilk
- 1 pound, 8 ounces Flour
- 10 ounces Panko Japanese-style breadcrumbs
- 1 pound, 8 ounces Cucumbers, peeled and seeded
- 1 pound, 8 ounces Cream cheese
- 1 pound, 8 ounces Sour cream
- 3 tablespoons Prepared horseradish
- Vegetable oil as needed
- 120 each Deep-fried baby spinach leaves*
1. To make Blarney Stones, in bowl of electric mixer fitted with paddle attachment, combine potatoes, ham, cheese, salt and pepper. Divide potato mixture into 48 (2-ounce) portions, forming each portion into a round patty.
2. Whisk together eggs and buttermilk. Dip each potato patty into flour, dusting off excess; dip into egg mixture, making sure patty is completely coated. Dip into panko, pressing to coat on all sides. Place on parchment-lined sheet pan; refrigerate, covered.
Yield: 48 Blarney Stones
3. To make Cucumber-Horseradish Sauce, in blender jar or bowl of food processor, purée cucumbers. Add remaining ingredients and blend until smooth.
Yield: 6 cups
4. For each serving, to order: In sauté pan, heat 1/2-inch oil over medium heat. Sauté 2 Blarney Stones, turning once, about 6 minutes or until golden brown on both sides. Drain on paper towels.
5. Ladle 1/4-cup Cucumber-Horseradish Sauce onto plate; arrange Blarney Stones on top of sauce. Garnish plate with 5 spinach leaves.
*Heat oil in deep-fryer to 350°F. Pat spinach dry with paper towels. Fry leaves, a few at a time, about 3 minutes or until translucent. Remove with skimmer or slotted spoon and drain on paper towels; leaves will crisp as they cool.
Ethnic Category Winner – United States Potato Board 2005 Potato Menu Innovation Recipe Contest
Brian Murphy, Sebastian’s in Painted Post, New York