Papas Rellenas, Little Italy Style

When family comes down and visits, you are always faced with meals and a refrigerator full of leftovers. Mashed potatoes seem to always be one of those items misjudged on servings. So what to do with all those tators?  I have a unique twist to the Spanish version, not only did we bake them, we went Italian with a few leftover vegi's added to the meat mixture and everyone loved it.

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Papas Rellenas

Leftover Potatoes, about 4 cups
Leftover corn, about 1/2 cup(thats all we had)
1/2 cup - Onion, diced
1/2 cup - Red Pepper, diced
2 cloves - Garlic, minced
1lb - Lean hamburger, or you could use turkey
1 can - Tomato paste
2-3 Tblsp. - Water
1Tblsp. - Fresh Parsley, Basil, Oregano
1 tsp. - Fresh Thyme
1/2 cup - Egg Whites
1 cup - Panco for breading


First you have to take out the leftover potatoes and let get to almost room temperature. Then you sauté your onions and peppers until soft, then

add garlic sauté 3 minutes more. Place beef in pan with onion mixture and brown on medium heat. Mix in tomato paste, corn, parsley, oregano, thyme, basil and water. Stir until tomato paste has smoothed. Let cool so mixture doesn’t melt the potatoes when you go to form the ball.

Take the potato in your hand and form a cup, dent in the center and fill with beef mixture. Close the opening by moving the potato over the hole. Roll in egg, then panko and put on cooking sheet.

Bake at 400 degrees for about 20 minutes or until golden brown.

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Authored by +Shawna Williams 

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