Potatoes are probably the only thing I’ll have on hand at any time. Why? Well, they last a lot longer than other vegetables, are versatile in many dishes, and my DH actually eats them (he’s a picky eater)! You can cook them, bake them, or fry them. Either way, it always turns out delicious.
As for nutritional value, potatoes are packed with fiber and are naturally gluten-free. They also have more potassium than a banana and vitamin C than one medium sized tomato. Who would have thought that the potato was so mighty?
I’ve been packing my DH’s lunches for the past couple of months now. This would be a wonderful addition to his lunchbox. They’re already the right size, fit right into the tupperware compartment, and are great reheated. You can also eat them with your hands– no utensils needed! If your New Year’s Resolution is to pack your lunch to save money in 2016, then this is the way to do it.
As for the flavor, they’re certainly hearty. There’s no bland flavor here. The garlic, the chives, and the sour cream create a match made in heaven with the potatoes and eggs. You could even add some chopped bacon or ham if your heart desires. Either way, this will keep you full throughout your work day.
I used red potatoes for this recipe, but any potato will do. Use whatever you have on hand or your favorite potato! Recipe adapted from The Kitchn.
Ingredients
- 2 1/2 cups mashed potatoes
- 2 eggs
- 1/3 cup sour cream
- 2 tbsp heavy cream
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped chives
Directions
- Preheat oven to 400 degrees F. Spray 6 cupcake cavities in a pan with nonstick spray.
- Mix together the mashed potatoes, eggs, sour cream, heavy cream, garlic powder, garlic salt, and pepper. Stir in cheese and chives.
- Spoon the batter into the pan filling the cups just to the top.
- Bake 20-25 minutes.
- Remove from oven and let them cool 5 minutes in pan before turning them out and letting them cool completely on a wire rack.
