Potato Chop Recipe
Classic Potato Chop taste, made with potato flakes. Same great taste but without the hassle!
Servings: 24 Servings
- ¾ lb ground beef (lean)
- 1 small onion (minced)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon allspice
- ¼ teaspoon cayenne pepper (optional)
- ⅓ cup Italian parsley (chopped)
Potato Dough Mixture:
- 13.75 ounce Boxed Idaho Mashed Potatoes
- 2 large eggs
- 1 teaspoon salt
- 3 cups warm water
- vegetable oil (for frying)
Heat vegetable oil to 375 degrees F or until bubbles form as soon as you add the patties to the oil. Brown a few patties at a time in the oil, and turn when the edges begin to brown. It should take approximately 2 minutes per side.
Drain potato chops on paper towels. Repeat with the remaining potato chop.
The calorie information is for unfried Potato Chop. It's hard to predict the amount of oil that will be absorbed during frying.
- When forming the potato chops, wetting your hands first is helpful.
- If you are left with extra filling, wrap it in a tortilla, Pita Bread, or mixed it in with rice for a delicious, easy meal.
- Potato Chops can be prepared ahead of time and refrigerated until you are ready to fry or bake them.
- Store cooked potato chops in an air-tight container and store in the refrigerator for up to a week.
- Potato Chops can also be cooked in an air fryer with excellent results. Just brush the patties with vegetable oil and air fry until brown and crispy on both sides.
Serving: 1potato chop | Calories: 105kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 218mg | Fiber: 2g | Sugar: 1g