Pot Roast Sliders and Mashed Potato Cakes
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Pot Roast Sliders and Mashed Potato Cakes
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Pot Roast Sliders and Mashed Potato Cakes take yummy leftovers and elevate them to astronomical culinary heights! The caramelized onions can be made a couple of days in advance, and everything else comes together in a snap! NOTE: Recipe for Potato Cakes is in the NOTES section.
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Ingredients
FOR THE CARAMELIZED ONIONS
- 3 large onions peeled and sliced
- 2 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- ¼ cup sherry optional
- salt and pepper a pinch each
FOR THE SLIDERS
- 1 lb pot roast leftover
- 8 Buns dinner rolls, or slider buns
- 2 tablespoon unsalted butter softened
- 8 slices Swiss cheese
- gravy leftover, heated, for dipping
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Instructions
Make the Caramelized Onions
- Heat the oil over medium heat in a large saucepan/skillet. Add the onions and stir occasionally until beginning to soften, about 20 minutes.
- Add the Worcestershire sauce, Sherry, salt, and pepper, and continue to simmer, stirring often, until the onions are very soft, have reduced to about 2 cups, and are brown. Set aside.
Prepare the Sliders
- Preheat oven to 400 F.
- Place the roast in a baking dish and cover with foil. Place in the oven until heated through, about 15 to 20 minutes. Meanwhile, place the gravy in a small saucepan and heat over low-medium heat.
- If the onions were made in advance, transfer them to a small saucepan and heat them over low-medium heat.
- Meanwhile, butter the cut side of the rolls/buns. Toast them by heating a skillet (cast-iron is great) over medium-high heat. Working in batches, place the rolls, butter-side down, in the hot skillet. Cook until toasted and nicely browned. Set aside.
- Remove the roast from the oven and cut into 1 to 2-inch pieces. Place each chunk of meat on a baking sheet and cover with a slice of cheese. Place back into the oven until cheese melts, about 2 to 5 minutes.
- Remove from the oven and use a spatula to place the meat onto the bottom of a toasted roll/bun. Top with about 2 tablespoon of onions and top with the remaining buns. Serve at once with warmed gravy on the side for dipping.
Notes
- The caramelized onions can be made up to 2 days in advance. Just keep in an air-tight container in the fridge until ready to use. Reheat in a saucepan over medium heat.
- If you don't have any leftover gravy on hand, you can make a new batch by heating 2 tablespoon of oil (or butter or bacon grease) in medium-sized saucepan/skillet. Once melted, add 2 heaping tablespoon of flour and stir until combined. It should resemble wet sand. If too dry, add a little more oil/butter. If too wet, add a little more flour. Whisk in 2 cups of beef broth and stir continuously until thickened. Season with salt and pepper.
- POTATO CAKES recipe:
- Ingredients:
- Instructions:
- 2 cups mashed potatoes
- ¼ cup Parmesan cheese
- ¼ cup all-purpose flour (plus more for dredging)
- ¼ chopped chives, plus more for garnish
- 1 egg
- 2 tablespoon bacon grease or butter
- Sour cream, optional, for garnish
- Place the potatoes in a large bowl and mix in the cheese, flour (¼ cup), chives, and egg until fully mixed.
- Add about 1 cup of flour in another shallow bowl.
- With clean hands, flour your fingers and then grab about a golf-ball-size ball of the potato mixture. Add a healthy pinch of flour on top of the ball and gently press into a small disk, about 2-inch wide. Make sure the patty is well coated with flour. Place on a plate and continue with remaining potatoes.
- Heat a non-stick skillet over medium heat and add the grease or butter.
- One by one, and working in batches, carefully transfer the potato cakes to the hot oil. Cook until browned on the bottom, about 2 to 3 minutes (don't flip too soon!).
- Using 1 or 2 spatulas, carefully, but swiftly, flip the cakes over and cook for another couple of minutes. Transfer to a plate lined with paper towels and continue with the remaining cakes.
- Serve at once, with a dollop of sour cream (if desired), or cover in foil to keep warm. The cakes can be kept warm in the foil in a low-temp oven until ready to eat, or they can be microwaved on LOW in 10-second increments until warm.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
39g
(13%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
60mg
(20%)
Sodium
391mg
(16%)
Potassium
306mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
229IU
(5%)
Vitamin C
4mg
(4%)
Calcium
165mg
(17%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 60mg | 20% |
| Sodium | 391mg | 16% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 165mg | 17% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
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