HAMBURGER POTATO ROLL
One of the most frequently requested recipes ever printed in The New York Times is this novelty: a hamburger roll filled with mashed potatoes. From The New York Times Cookbook by Craig Claibourne
Provided by shells75
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Heat the drippings, add the onion and garlic and sauté until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg.
- Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly.
- Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick.
- Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading).
- Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking.
- Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.
Nutrition Facts : Calories 229.9, Fat 8.1, SaturatedFat 2.9, Cholesterol 85.8, Sodium 742.4, Carbohydrate 20.2, Fiber 1.6, Sugar 2.4, Protein 18.1
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