When I have leftover mashed potatoes after Thanksgiving I usually make my favorite Hungarian comfort crave food, Schupfnudeln mit Kraut. My mouth waters at the thought of them, LOL!
This year however I was looking for a way to not only use up leftover mashed potatoes but I had half a head of cabbage in the fridge that needed using and it needed using, sooner than later. A big shout out to my dear sister-in-law, Sara for giving me the inspiration to make this recipe!
This is the perfect recipe when you have leftover mashed potatoes and some cabbage hanging out in your fridge. It comes together in no time flat and these tacos are definitely delicious!!!
Start by thinly slicing green cabbage, and shredding cheese.
In a large skillet, melt 2 tablespoons butter over medium heat.
Add thinly sliced green cabbage and cook until soft and starting to brown, about 10 minutes.
Add mashed potatoes and remaining tablespoon of butter to the skillet.
Break up any chunks of mashed potato with the back of a spatula or wooden spoon. Cook until heated through.
Season liberally with salt and freshly ground pepper. Remove from heat when hot.
Using tongs, place corn tortillas over flame on a gas stove to heat. Corn tortillas can also be heated in the micorwave. Heat tortillas just until soft.
Place a heaping tablespoon of the cabbage/potato mixture in the center of each warmed tortilla.
Add a tablesppon of shredded cheese and some sliced green onions.
Fold each filled tortilla in half.
Place a tablespoon of vegetable oil in a shallow skillet and heat over medium high heat.
When oil is hot, fry each tortilla until golden brown and filling is hot and cheese is melted.
Place fried tacos on a plate lined with paper towels to drain. Sprinkle each taco with Parmesan cheese.
Serve tacos with a dollop of sour cream and a side of salsa verde.
Oh my gosh these are so good! Loaded with carbs and fried until golden and crispy, these are to die for! What a fabulous way to use up leftover mashed potatoes!!!
Tacos de Papa
Ingredients
- 3 tbsp butter
- ½ head green cabbage, thinly sliced
- 2 cups mashed potatoes
- Salt & pepper, to taste
- 1 cup pepper jack cheese, shredded
- 2 stalks green onion, sliced
- 12 corn tortillas
- vegetable oil, for frying
- 2 tbsp grated Parmesan cheese
- Sour cream, to serve
- Salsa verde, to serve
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add thinly sliced green cabbage and cook until soft and starting to brown, about 10 minutes.
- Add mashed potatoes and remaining tablespoon of butter.
- Break up any chunks of mashed potato with the back of a spatula. Cook until heated through.
- Remove from heat when hot.
- Place corn tortillas over flame on a gas stove to heat. Corn tortillas can also be heated in the micorwave. Heat tortillas just until soft and pliable.
- Place a heaping tablespoon of the cabbage/potato mixture in the center of each warmed tortilla.
- Add a tablesppon of shredded cheese and some sliced green onions.
- Fold each filled tortilla in half.
- Place a tablespoon of vegetable oil in a shallow skillet and heat over medium high heat.
- When oil is hot, fry each tortilla until golden brown and filling is hot and cheese is melted.
- Place fried tacos on a plate lined with paper towels to drain.
- Sprinkle each taco generously with Parmesan cheese.
- Serve tacos with a dollop of sour cream and a side of salsa verde.
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