Spinach Artichoke Potato Cakes With Shrimp Scampi
Ready, set, cook! Special edition contest entry: i was thinking of a different recipe idea when i went to my pantry to get started. staring back at me was a jar of marinated artichokes, and an epiphany. so, i scrapped my plans for a meal with black beans, and came up with what seemed like an obvious winner. the creaminess of the goat cheese pairs well with the spinach and artichoke, and it all goes beautifully with mashed potatoes. to make it a full meal, i went all out and served it with a delicious and simple shrimp scampi.
Steps
In a skillet over medium heat , brown bacon along with onion and 1 tablespoon of minced garlic.
About 5-6 minutes.
Remove bacon and onion mixture to a plate and reserve bacon fat in skillet for potato cakes.
In a large bowl combine the following ingredients: artichoke hearts , spinach , 1 / 4 cup minus 2 tablespoons of the fresh basil , red bell pepper , bacon and yellow onion mixture , goat cheese , beaten eggs , flour and mashed potatoes.
Fold generously to incorporate well.
Using the skillet from the bacon , over medium low heat.
Spoon generous amounts , about 1 / 2 cup of the potato mixture.
Flatten out gently with the back of a spatula.
Allow cakes to brown on each side , approximately 2 minutes each side , flipping the cakes once.
Repeat this process , recipe yields about 8 yummy potato cakes.
Season with a sprinkling of salt and pepper.
In a small bowl , combine diced tomato with the remaining fresh basil.
Season with salt and pepper , and set aside for garnish.
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Ingredients
simply potatoes traditional mashed potatoes, marinated artichokes, fresh spinach, red bell pepper, yellow onion, plum tomato, fresh basil, goat cheese, eggs, all-purpose flour, garlic cloves, unsalted butter, raw shrimp, bacon, salt, fresh ground black pepper