Potato Stuffed With Egg Nafaqo Recipes

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POTATO STUFFED WITH EGG (NAFAQO)



Potato Stuffed With Egg (Nafaqo) image

Posted for ZWT7. The recipe I found used yellow food dye, but I thought colouring it with a little turmeric would be more authentic.

Provided by Sara 76

Categories     Somalian

Time 55m

Yield 4 pieces

Number Of Ingredients 7

3 potatoes
1 egg
1 cup chicken stock
1 cup plain flour, dived in half
1/4 teaspoon turmeric
1/4 teaspoon salt
oil (for frying)

Steps:

  • Boil the potatoes and egg until fully cooked.
  • Heat the chicken stock.
  • Add the Flour and stir until smooth. Using a whisk will help make it smooth faster.
  • Add the turmeric and stir well.
  • Once the egg is fully cooked, remove the shell and cut it into 4 pieces.
  • Once the potatoes are cooked, remove the skins and mash. Slowly add the rest of the flour. The potatoes should be like a dough. You may not need the full 1/2 cup of flour, it depends on how big the potatoes are.
  • Once the potatoes are dough like, pinch some off and flatten.
  • Add one piece of egg in the middle and bring the potato around it to fully cover the egg.
  • Shape it into a circle or oval.
  • Heat a pan of oil on the stove.
  • Dip each potato ball into the stock mixture and coat well.
  • Drop it into hot oil and fry until crisp, about 1-2 minutes.

STUFFED POTATO SKIN SKILLET HASH WITH FRIED EGGS



Stuffed Potato Skin Skillet Hash with Fried Eggs image

Provided by Kelsey Nixon

Time 1h35m

Yield 4 servings

Number Of Ingredients 24

2 russet potatoes
Olive oil
Kosher salt and freshly cracked black pepper
Homemade Maple Sausage, recipe follows
8 ounces button mushrooms, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeno, seeded and minced
4 scallions, white and light green parts, reserving dark green tops for garnish
2 tablespoons (1/4 stick) unsalted butter
4 large eggs
1 cup grated mild Cheddar
Chive Sour Cream, recipe follows
1 pound ground pork
2 tablespoons maple syrup
2 teaspoons chopped fresh sage
2 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red pepper
1 cup sour cream
1/4 cup chopped chives
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside.
  • In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper.
  • Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
  • While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes.
  • To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens.
  • Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear.
  • In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash.
  • Cook's Notes: You can use all different types of meats and spices to make the sausage your own!
  • Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it.
  • Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed.;

BACON 'N' CHEESE STUFFED POTATOES



Bacon 'n' Cheese Stuffed Potatoes image

Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium baking potatoes
1/4 cup butter, cubed
1 cup sour cream
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 to 4 green onions, sliced

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

Nutrition Facts :

POTATO-STUFFED ENCHILADAS



Potato-Stuffed Enchiladas image

Make and share this Potato-Stuffed Enchiladas recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 lb potato
1 teaspoon chili powder
1/2 teaspoon cumin seed
2 small tomatoes
2 green onions
1 1/2 tablespoons tomato sauce
1 2/3 cups monterey jack cheese
1 egg
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno pepper
cayenne
8 6-inch corn tortillas
6 ounces crumbled feta cheese
2 tablespoons olive oil
1 1/2 onions
5 cloves garlic
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
1/4 teaspoon cinnamon
1 1/2 cups enchilada sauce
3/4 cup tomato sauce
1 tablespoon lime juice

Steps:

  • Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
  • onions, coursely chop the onions, mince the garlic cloves.
  • Sauce: Heat olive oil in heavy skillet.
  • Add onions and garlic and saute; 5 minutes.
  • Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
  • Add enchilada sauce and tomato sauce, simmer 2 minutes.
  • Mix in lime juice.
  • Season to taste with salt and cayenne.
  • (Sauce can be prepared 2 days in advance and reheated before use.).
  • Enchiladas: Heat oil in large heavy skillet.
  • Add potatoes and cook until golden, stirring often, about 8 minutes.
  • Reduce heat.
  • Add chili powder and cumin, cook 2 minutes.
  • Add tomatoes, green onions and tomato sauce.
  • Cover and cook until potatoes are tender, about 6 minutes.
  • Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
  • Season with salt and cayenne; set aside.
  • Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
  • Top each tortilla with 1/3 cup filling.
  • Roll up and place, seam side down, in baking dish.
  • Preheat oven to 450 degree F.
  • Pour sauce over enchiladas.
  • Sprinkle with feta cheese and remaining Jack cheese.
  • Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
  • Serve with sour cream if desired.

Nutrition Facts : Calories 663.5, Fat 37.9, SaturatedFat 17.9, Cholesterol 135, Sodium 1244.1, Carbohydrate 58.1, Fiber 8.7, Sugar 9.3, Protein 26.9

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO



Stuffed Portobello Mushrooms with Egg and Pesto image

Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.

Provided by France C

Categories     Stuffed Mushrooms

Time 35m

Yield 4

Number Of Ingredients 7

4 large portobello mushrooms
2 tablespoons olive oil, or as needed
¼ cup pesto
4 large eggs
salt and freshly ground black pepper to taste
4 teaspoons finely shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
  • Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
  • Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
  • Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
  • Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g

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Top Asked Questions

How to make mashed potato naffaqos?
Take a heaping spoonful of the mashed potato slightly flatten with your hands. Place a piece of egg in the middle and cover with the mashed potato, and make a round or oval shape. Then roll the mashed potato balls with the bread crumbs until covered. Drop the naffaqos in the hot oil, and fry until golden brown.
How to make mashed potatoes with eggs?
Peel the cooked eggs and cut into fourths then set aside. Take a heaping spoonful of the mashed potato slightly flatten with your hands. Place a piece of egg in the middle and cover with the mashed potato, and make a round or oval shape.
How to cook potatoes and eggs for Indian cuisine?
Directions: Place the potatoes in a large pan and cover with water and boil for 20 minutes or until tender, then mash with a fork season with salt and pepper, turmeric, coriander and cumin, mix well until combined. In the mean time place the eggs in another pan and boil until cooked.
What is nafaqo and what does it taste like?
According to the local language, “nafaqo” implies nutrition. The stuffing is done with eggs, but sometimes, the locals replace the potatoes with beef for a fresh variation. What does it taste like: These are not just snacks, these are happiness in little oblong shapes in your platter with a crispness.

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