Thursday in our house are Remix Thursdays. This is when I go into my fridge, pull out leftovers and anything I need to use up before it goes bad. Then, I take a look at what I have and try to remix it.
Today I had leftover stuffed poblano peppers from the night before, quinoa from earlier in the week and some lettuce that was going to go brown soon. I dug into the back of my freezer and found 1/2 a bag of frozen hashbrowns and then I got my inspiration. Ground beef, peppers and hash with a side salad! I could have easily added the quinoa to the hash mixture which would have been really good too, but wanted to be adventurous so I made croquettes. You can see step by step how I made this here:
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ground beef, peppers & hash
makes 4 servings
- 3 leftover stuffed poblano peppers, chopped into bite size pieces
- 1 cup frozen hashbrowns
- 4 mini-bellpeppers or 1/2 a regular bellpepper cut into strips
- 2 tablespoons of olive oil
- 1 tablespoon Fresh chopped cilantro, chopped
- Sour cream for dolloping
- In a skillet over high heat add 1 tablespoon olive oil and add in the frozen hasbrowns. Move them around the oil so they thaw and then brown.
- Next, chop up the stuffed poblanos and bellpeppers. Add the other tablespoon of oil to the pan and then add the poblanos and peppers to the skillet.
- Everything is cooked, so just stir it all around until slightly crispy and warmed through.
- Sprinkle cilantro over the hash and then plate with a dollop of sour cream on top.
quinoa croquettes
makes 5 croquettes
- 1 cup cooked quinoa
- 1 egg, beaten
- 1/4 cup flour – gluten free or all purpose
- A pinch of salt
- 1/2 teaspoon Italian seasoning
- 2-3 teaspoons of goat cheese – I used honey goat cheese
- In a small bowl, beat one egg, add the quinoa, Italian seasoning and salt. Stir to combine.
- Next adding a teaspoon at a time, sprinkle flour over the mixture until the mixture stays together when pinched.
- Scoop about a teaspoon of quinoa into the palm of your hand and flatten it slightly.
- Take about a 1/2 teaspoon of goat cheese and place that in the center of the quinoa mixture in your palm.
- Add a little more quinoa on top and pat the mixture together, concealing the goat cheese.
- Place on a cookie sheet that has been lightly sprayed with oil.
- Bake for 10 minutes at 325 degrees, turning them halfway through. They should be crispy on the outside but still tender.
- I drizzled some balsamic glaze over these for a sweet contrasting note.
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