Pesto, Pumpkin, and Potato Skillet with Chevre (and a holiday review)!




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. 


On Christmas morning, I made mimosas, pesto potatoes, and a bacon-cheddar-broccoli quiche. We ate and ate and ate my sister’s favorite breakfast food that I make: quiche. I’ve shared my general method for making quiche previously, with a pork sausage, yellow squash and mozzarella quiche. For Christmas, we had a bacon, cheddar, and broccoli quiche. The basic recipe I used is always the same, but instead of the sausage, squash, and mozzarella filling, on Christmas I substituted about 1/2 of a medium-sized head of broccoli, finely chopped, and sauteed it in a bit of olive oil with garlic for the squash. I also used four slices of bacon in place of the sausage and substituted cheddar for the mozzarella used in the posted recipe. 

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. 

Pesto, Pumpkin, and Potato Skillet with Chevre



You will need:
  • 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. 
Method:
  • 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.)

The variation above produced a remarkably different final product from the fritter recipe, in looks, presentation, and flavor. I love recipes that can be largely re-used, but without it necessarily being obvious. 


You might have thought that would have been enough for us, but how silly that would be. My mother made a fantastic traditional British Christmas dinner, with a roast (accompanied by homegrown horseradish), Yorkshire puddings, and brussels sprouts so delicious they were worth fighting over, among other side dishes!  


Now, our culinary festivities weren’t over just because Christmas was done! My South African family was treated to their very first Thanksgiving dinner by my sweet cousin and her boyfriend. It was such a fun idea and a special night and she is an amazing cook. She even pulled out the Thanksgiving decorations! My favorite notable from the evening was my cousins trying sweet potato casserole for the first time. It was so funny to me to think about that not being a standard Thanksgiving dish, but they were awestruck by the marshmallow-sweet potato combination. Yup, we’re pretty gourmet!

         








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