During World War II, when meat was rationed and had to be purchased with tokens, this recipe went a long way in feeding a family. To this day, I still reach for it whenever I want something different from regular hamburgers. By the way, children really like these (just as I did when I was a child!).— Gladys Klein, Burlington Wisconsin
Recommended: 16 Ways to Use Up Leftover Mashed Potatoes
VERIFIED BY Taste of Home Test Kitchen
- 3/4 pound lean ground beef (90% lean)
- 3/4 cup finely shredded potatoes
- 1/4 cup finely chopped onion
- 2 tablespoons chopped green pepper
- 1 large egg, beaten
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 cup tomato juice
- 1 tablespoon all-purpose flour
- 1/4 cup water
- Combine the first six ingredients. Shape into four patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm.
- Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately. Yield: 4 servings.
Originally published as Meat-and-Potato Patties in Country Ground Beef 1993, p34