Christmas is such a special time at my parent’s house. We still wake up early, check our stockings, and open presents painfully slowly. The only difference is that now we get mimosas. I made traditional (orange juice) and cranberry mimosas, and mixed the two together for a blushing mimosa that I thought was pretty cute for us on Christmas morning.
This is a variation of the recipe I posted for pumpkin, potato, and cheddar fritters. I made two versions
because everything that I do is completely over-the-top to accommodate different breakfast potato taste preferences (crunchy and smooth, just like peanut butter). This variation adds pesto substitutes goat cheese for the cheddar. The mixture cooks in a skillet, so the finished product is more similar to the texture of grits.
- 2 cups peeled, baked fresh pumpkin or squash (I suggest Kobacha)
- 2 large potatoes, baked and peeled (I microwaved mine to save time)
- 8 oz. package of herb cream cheese, room temperature
- 2 eggs, beaten
- 1/2 cup all purpose white flour
- 1 tsp. baking powder
- 1/3 cup whole milk
- 8 oz. chevre
- 1 large purple onion, diced
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup pesto
- 1/3 cup green onions, diced
- 1 tsp. each sea salt, pepper, paprika, and oregano.
- In a large mixing bowl, mash the cooked pumpkin and potato mixture.
- This is much easier to do when the pumpkin and potatoes are warm.
- I also suggest doing this by hand so there are a few chunks in the finished product. If you prefer smooth, uniform fritters, though, you may use a mixer here.
- Stir in the remaining ingredients. Because I did this with warm pumpkin and potatoes, I was able to mix everything by hand. The warmth also helps the ingredients combine nicely, especially the cheeses.
- Transfer the mixture to a skillet and cook on medium heat for about ten minutes, stirring occasionally. Serve in a bowl on the side (or on a plate, if you aren’t scared of your foods touching. Maybe that’s a me thing.)