As promised in the Collard Greens You’ll Love post (and just a few days late)…here is my version of Country Fried Steak and Fried Mashed Potato Patties.
Country Fried Steak is super simple to make and delicious!
What You’ll Need:
- 2 cubed steaks (or however many you plan to eat, adjust flour and eggs per two steaks)
- 1 cup flour
- 2 eggs
- salt and pepper
- vegetable oil
Prepare a cast iron skillet over medium-high heat. Pour in the vegetable oil until the bottom of the pan is completely coated and stands about 1/4 inch deep. Heat the oil for at least ten minutes before frying. (A good way to tell if you oil is hot is to dip the handle end of a wooden spoon into the oil and touch the bottom of the pan. If bubbles form around the spoon then your oil should be hot enough.)
You will need two different pans for the flour and eggs. This is considered the dredging process. I like to double dredge my steaks to ensure that the flour stays on through the frying process. Pour the cup of flour into one of the pans and add in two good pinches of salt and about 1/2 teaspoon of ground black pepper. Whisk together to combine. In a separate dish, crack the two eggs and whisk until blended.
Take one of the steaks and coat with flour on both sides then dip in the egg and coat both sides. Repeat the process again and then coat with flour once more. Repeat the process for the second steak. Once the oil is hot place the steaks in the skillet. Let them cook for about 3-4 minutes before turning. You will notice the meat starting to sweat (bubbly liquid forms on top, sometimes the steak will bleed) this is a good sign it is cooking through and you can turn the meat. Let the meat fry on the other side for about 2-3 minutes or until brown.
I used a pre-parckaged country gravy mix for my steaks. It’s easier and less time consuming than making from scratch. I usually by it in bulk from Sam’s or Costco.
The Fried Mashed Potato Patties are yummy and different. I love potatoes in any form or fashion and if you are like me, these are sure to be a hit.
What You’ll Need:
- 2 large russet potatoes (or 1 potato per person)
- 1/4 cup cream cheese
- 1/2 cup sour cream
- 3 tbsp butter
- 1/2 tsp salt
- 1/4 pepper
- 1/4 tsp garlic powder
- 1 tablespoon jalapeño mix (adds extra kick, if you like ranch potatoes you could add 1-2 tbsp of ranch mix)
- 1 cup plain bread crumbs
Peel and chop the potatoes into bite size cubes. Boil in six cups of water until the potatoes are tender. Drain and mash. Add all of the ingredients beginning with the butter, cream cheese and sour cream. Mix well.
In a shallow pan pour 1 cup of plain bread crumbs to coat the patties. Using your hands scoop out a palm full of potato mash and form a patty similar to a burger patty size. (If you are having difficulty forming a patty place the potato mixture in the freezer for about ten minutes to help harden.) Coat the patty with the bread crumbs on both sides and lay onto a lined baking sheet. (If you are making the patties in advance of your meal place them in the fridge until ready to fry.)
When you are ready to fry the patties just use the same oil that you fried the steaks. I fried mine directly after so the oil was still hot. If the oil is still pretty deep, pour a little off into a mug or cup until it cools to throw away so you don’t melt your trash bag. You barely want the skillet coated with oil so the patties aren’t greasy. Place about four patties at a time in the hot skillet and fry for about two minutes on each side or until heated through and golden. The potato patties will still be soft, but have a nice crunchy bread crumb exterior.
Plate all of your fine fixin’s and enjoy your FRIED country meal. 🙂
xo – M