Potato Cutlets with Asparagus and Eggs

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Edyta

Author at Eating European

Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes

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Latest posts by Edyta (see all)

• Chicken Kiev (Classic Eastern European Recipe) - May 17, 2020
• Olive Oil Chicken Thighs Mediterranean Style - April 25, 2020
• Spring Green Asparagus Soup - March 15, 2020

This recipe for Potato Cutlets with Asparagus and Eggs is a keeper. In fact, the ease of preparation, coupled with the deliciousness of the dish, might catapult this one into heavy rotation. Preparation just requires a few steps that and, again, the taste is amazing.

Potatoes with asparagus – fried to perfection – and served with a dollop of sour cream and scallions. And while there are no breadcrumbs involved, they still achieve crispy and golden brown crust.

Now that spring has finally arrived here on the East Coast of US, with it comes to an abundance of green asparagus. It happens to be the favorite vegetable of both my husband and me.

Typically I make the asparagus the quick way, as a side dish, roasted with Parmesan cheese; but occasionally I fancy it up a bit and I use it in the dishes like this Turkey Alfredo Meatballs with Asparagus. Frankly, when time permits, I do prefer to be a little creative with it, so I decided to incorporate it into these Potato Cutlets.

When I was growing up in Poland, the potatoes were our main source of food. There would rarely be a meal where potatoes weren’t used. As a result, we frequently were left with lots of cooked potatoes leftovers. So my mom would come up with creative ways to use them. One of the ways was to make potato cutlets. She would just add some cooked & fresh eggs, flour, then bread them with some breadcrumbs, and finally just fry them up. I decided to recreate her recipe from scratch and throw in the asparagus.

What ingredients are needed for this Potato Cutlets with Asparagus recipe?

• Potatoes (I used Idaho Russet potatoes);
• Eggs (2 hard-boiled and 1 fresh egg, beaten);
• Onions;
• Asparagus;
• Scallions;
• All-purpose flour;
• Wondra flour, for coating (my secret ingredient);
• Oil for frying; and
• Sour cream for serving.

What steps are needed to make these potato cutlets?

• Step 1: Boil the potatoes, and then let them cool off;
• Step 2: Hard boil two eggs, and let them cool off as well;
• Step 3: Fry up some chopped onions, until golden brown;
• Step 4: Blanch the asparagus (cook for 2 minutes, and then shock in ice cold water to retain the color). Then cut them into small pieces;
• Step 5: Peel and shred both the potatoes and cooked eggs into a bowl;
• Step 6: Chop scallions and add to the bowl. Then add asparagus, fried onions, flour, raw egg, and salt & pepper, and mix everything together;
• Step 7: Form the mixture into little cutlets and set them aside (Tip: wet your hands once in a while to ensure that the cutlets don’t stick to your hands);
• Step 8: Coat the potato cutlets in Wondra on both sides;
• Step 9: Heat up a frying pan with some cooking oil and then add the cutlets;
• Step 10: Fry them up, on each side, until golden brown;
• Step 11: Serve with sour cream and more scallions.

Ways to alter this recipe?

• I used Wondra, a quick cooking flour, to coat my potato cutlets because I like the way it makes them crunchy. But you can use breadcrumbs or all-purpose flour. (For those who follow this blog,
• I’m sure you’re aware I frequently use Wondra. For example, I used it in these dishes: Jacques Pepin Chicken with Garlic and Parsley, or Pan Fried Haddock;
• You can also use a different type of veggie if you’d like. Some viable substitutes include broccoli, cauliflower; mushrooms, etc…;
• You could also serve them with fried up bacon as I did for these authentic Polish pierogi;
• I served mine with sour cream but you can use Greek yogurt instead;

What should I serve these potato cutlets with?

These delicious cutlets can be served as a vegetarian main dish, or as a side dish. If you want to keep it vegetarian, but not showcase it as your sole main course, then I’d suggest serving them alongside a fried egg, wild mushroom cream sauce or simple cucumber salad.
If you’re catering for carnivores, then use any of these dishes as a suggestion for your main course:

• Oven roasted chicken legs;
• Brown Sugar Pork Chops;
• Brown Sugar Pork Loin;
• Pork Chops in White Wine Cream Sauce;
• Slow Cooker Turkey Breast;
• Slow Cooker Whole Roasted Chicken;
• Pan Seared Ribeye.

This is a unique recipe, but it’s easy and impressive. As opposed to regular potatoes, I suggest serving these awesome potato cutlets with asparagus next time. If you give it a go, then let us know how you like the substitute. Also, if you have kids, you may appreciate these as a great vehicle to sneak in some veggies into their diet.

Potato Cutlets with Asparagus and Eggs

This recipe for Potato Cutlets with Asparagus is a keeper. In fact, the ease of preparation, coupled with the deliciousness of the dish, might catapult this one into heavy rotation. Preparation just requires a few steps that and, again, the taste is amazing.

5 from 3 votes

Print Pin Rate

Course: Side Dish, Vegetarian

Cuisine: Polish

Prep Time: 20 minutes

Cook Time: 25 minutes

15 minutes

Total Time: 45 minutes

Servings: 4

Calories: 373kcal

Author: Edyta

Ingredients

• 4 Russet Potatoes Boiled and peeled
• 3 Eggs (2 hard boiled and 1 raw egg)
• 8 spears Asparagus Blanched
• 2 tbsp Scallions Chopped + more for garnish
• 1/2 Onion Vidalia or yellow, medium size, chopped
• 1 tbsp Butter To fry the onions
• 3 tbsp Flour All-purpose
• 1/2 cup Wondra flour Or all-purpose flour for coating
• 2 tbsp Cooking Oil or Ghee For frying the cutlets
• 1/2 cup Sour Cream For Serving

Instructions

• Bring the pot of water to boil, add unpeeled potatoes and cook them until fork tender for about 20-25 minutes, and then let them cool off completely;
• In a saucepan add 2 eggs into the water and cook them for about 10 minutes from the time the water starts to boil, and then let them cool off as well;
• Add butter to a frying pan and once melted add chopped onions and fry them up until golden brown;
• In a separate pot bring water to boil (about 1,5 inch); trim your asparagus from wooden endings and blanch it in hot water for 2 minutes, and then shock them in ice cold water to retain the color; then cut them into small pieces;
• Peel and shred both the potatoes and cooked eggs into a bowl;
• Chop scallions and add to the bowl. Then add asparagus, fried onions, flour, raw egg, and salt & pepper, and mix everything together;
• Form the mixture into little cutlets and set them aside (Tip: wet your hands once in a while to ensure that the cutlets don’t stick to your hands);
• Coat the potato cutlets in Wondra on both sides;
• Heat up a frying pan with 2 tablespoons of cooking oil and then add the cutlets;
• Fry them up, on each side, until golden brown;
• If your frying pan cannot fit all the cutlets, repeat the process. 
• Serve with sour cream and more scallions.

Nutrition

Calories: 373kcal | Carbohydrates: 56g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 107mg | Potassium: 994mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 13.9mg | Calcium: 81mg | Iron: 3.3mg

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If you are still looking for great recipes with potatoes check these out:

Tuscan Style Chicken and Potatoes

New Dill Potatoes with Scallion Cream Sauce

Dill Mashed Potatoes with Brown Butter

European Style Potato Pancakes 

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