Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Saturday, December 28, 2013

Hand Held Hasbrown Casserole



We had this for breakfast and again for dinner.  Easy and fast dish to prepare if you have a lot of things you would rather do than be in the kitchen.  From yummly.


Ingredients:

1 pound Bob Evans® Original Sausage – cooked and crumbled                                                                   
                     
1 (20 ounce) package Bob Evans® Hash Brown Potatoes

 
Directions

Preheat oven to 350 degrees F. Lightly grease a twelve cup muffin tin. In a bowl whisk

together eggs and milk. Add all remaining ingredients and mix thoroughly. Fill muffin tins 2/3 full. Bake at 350 degrees F for 27-30 minutes or until a toothpick or knife inserted in the center comes out clean.


Sunday, March 25, 2012

Colcannon


A great mash potato recipe.  If you click on the cooking channel link you will see that I did not put as much greens on my version.  The kids are not so keen to too much greens yet.  This is from cooking channel.

Ingredients



Directions

Place the potato chunks in a large pot and fill with water to cover. Bring the potatoes to a boil on medium-high heat and continue to boil until the potatoes are fork tender, 20-25 minutes.
Place 6 tablespoons of butter, cream and garlic in a small saucepan and bring up to a simmer on medium-low heat. Cover to keep hot.
In a large saute pan melt the remaining 2 tablespoons of butter on medium heat and saute the leeks for about 1 minute.
Add the kale to the leeks and continue to saute for an additional 2 minutes. Season with salt and pepper.
Pour the broth over the kale and leek mixture, stir and cover.
Allow the mixture to cook until the kale has wilted and the liquid has cooked off, about 7 minutes.
Once the potatoes are fork tender, drain them and place them back into the pot.
Begin mashing the potatoes, while adding the cream mixture a little at a time, until the potatoes are smooth and creamy. Season with salt and pepper.
Fold the leeks and wilted kale into the potatoes, adjust the seasoning and serve.

Thursday, March 15, 2012

Oven Baked Parmesan Seasoned Fries



Another yummy recipe I got from the pins in Pinterest.  This is from playing with sugar.

Oven Baked Parmesan Seasoned FriesNOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).

Ingredients:

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese

Directions:

*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

ENJOY!

Friday, December 23, 2011

Creamy Potato Gratin


A yummy potato dish from foodnetwork

Ingredients

Directions

Preheat the oven to 500 degrees F.
Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.
Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.


Wednesday, December 22, 2010

Ham and Potato Casserole


We had lots of ham leftovers from our Christmas Party this year.  Got this recipe from Southernfood and it is tasty.  The hubby and the kids love it.

Ingredients:


•1 1/2 to 2 pounds potatoes, thinly sliced, about 4 to 5 cups

•2 cups diced ham

•4 tablespoons butter

•1/2 cup chopped onion

•1/2 cup thinly sliced celery

•1/4 cup finely chopped red or green bell pepper

•3 tablespoons flour

•2 cups half-and-half or 1 cup milk and 1 cup heavy cream

•1/4 teaspoon dried mustard

•1/8 teaspoon pepper

•2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes

•salt, to taste

•1 cup shredded Cheddar cheese, optional

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 325°.
1. In a large saucepan, melt butter; add onion and celery and sauté until tender.

2.  Add bell pepper and sauté for 1 minute longer. Stir in flour until smooth. Gradually add half-and-half, stirring constantly.

3.  Add seasonings and salt, to taste. Continue cooking, stirring, until thickened. Add sliced potatoes and diced ham and stir to combine.
4.  Transfer mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes. Remove foil and bake for about 10 minutes longer, or until potatoes are tender.

5.  If desired, sprinkle shredded cheese over the top of the casserole and bake for a few minutes longer, or until cheese is melted.

Serves 4 to 6.

Monday, December 13, 2010

Roasted Potato Medley

Got this from "Great American Cooking"

Good way to have the kids get their sweet potato.  I don't have sweet potato on hand today, so I just make it wiith potatoes

Ingredients:

2 sweet pototoes
4 Yukon Gold Potatoes
8 new potatoes
1/4 cup plus 2 tablespoon olive oil
1 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper

Easy Steps:

1. Preheat oven to 425 degrees.  Peel and cube the sweet potatoes and Yukon Gold potatoes.  Scrub the new potatoes and cut into cubes.

2.  Place the potatoes in a large saucepan.  Add enough lightly salted water to cover the potatoes.  Bring to a boil and cook the potatoes for 3 minutes.  Drain thoroughly.

3. Spread the potatoes in a single layer on a large nonstick baking sheet.

4.  Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.  Roast the potatoes until browned and crisp about 25 minutes.  Serve immediately.