TRANSFORM A TRADITIONAL THANKSGIVING SIDE DISH INTO THE PERFECT DESSERT WITH THIS SWEET POTATO CAKE WITH MARSHMALLOW FROSTING.

I didn’t know this combination was even a thing until a couple of years ago, but apparently sweet potato casserole with marshmallows is a huge thing at Thanksgiving. Or at least it is in the US. I don’t think anyone I know in Canada has ever had it as part…

Nothing warms you up quite like this chicken tortilla soup.

What’s in chicken tortilla soup?

We load ours up with more protein by adding black beans, vegetables (corn! bell peppers! onion!) and flavor with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons!

Do…

Frozen shredded potatoes are a fast cook’s friend: They need no draining or thawing. Serve for brunch with a side of fruit.

How to Make It

Step 1

Combine 3 tablespoons green onions, salt, potatoes, and eggs in a large bowl. Stir in flour.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Spoon 1/3 cup potato mixture loosely into a dry measuring cup. Add to pan; flatten slightly. Repeat procedure 3 times to form 4 cakes. Cook 4 minutes on each side or until browned and crisp. Place cakes on a platter. Repeat procedure with remaining 1 tablespoon oil and remaining potato mixture until you have 8 cakes.

Step 3

Top cakes evenly with salmon, sour cream, if desired, and remaining 2 tablespoons green onions.

Pacrus

Nice

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