Spanish Egg Tortilla

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon crushed red pepper flakes
• 1/2 tablespoon extra virgin olive oil
• 1/2 cup chopped onion
• 1 (4 ounce) red potatoes, cooked and thinly sliced
• 4 eggs, beaten
• 1/2 teaspoon garlic salt
• fresh ground pepper
• 3/4 cup shredded gruyere cheese
• chopped fresh parsley

Recipe

• 1 spicy tomato sauce: heat oil in a small saucepan. add onion and garlic; cook over medium heat for 10 minutes. stir in tomatoes and red pepper; cover and cook for 20 minutes more. let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
• 2 tortilla: heat oil in a 7- or 8-inch skillet. add onions and cook over low heat for 10 minutes; add potatoes to skillet.
• 3 season eggs with garlic salt and pepper; stir in cheese and add to skillet. let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. when eggs are almost set, carefully slide onto a plate. cover with skillet and invert eggs back into skillet. cook for a few minutes more or until cooked through.
• 4 sprinkle with parsley and cut into wedges. serve warm or at room temperature.
• 5 this dish is also great when wedges are topped with small spoonfuls of spicy tomato sauce.

Spanish Frittata

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 4 eggs (scrambled with a dash of milk to keep form burning)
• 3/4 cup potato (already cooked with skin on)
• 3/4 cup onion (chopped)
• 2 tablespoons olive oil
• 1/2 cup cheddar cheese

Recipe

• 1 pre-cook the potato. microwave potato for 7-10 minutes.
• 2 saute chopped onion in olive oil over low to med low heat. cook until onion has caramelized (apx 10 min). watch and stir frequently.
• 3 add chopped (cooked) potato to caramelized onion. saute another 10 minute until potato is golden. scramble eggs for 1-2 min with dash of milk.
• 4 lower heat then sprinkle cheese over onion and potato stir and add egg mixture- lower heat again (cooking eggs slowly will make them fluffy) stir continually to keep form burning. sometimes i will remove pan form heat before i put my egg mixture in, then put it back after it cools down.
• 5 cook for another 1 or 2 minutes until eggs are no longer runny.
• 6 serve!

Trumpeter With Wine

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 (160 g) fish fillets, trumpeter fish
• 100 ml olive oil
• 1 cup wine
• 1 medium lemon, juiced
• 15 g butter
• salt and pepper, to taste
• flour, for dusting fish
• 1 tablespoon parsley, chopped finely

Recipe

• 1 **just before fish is cooked.
• 2 **divide mash between 4 plates.
• 3 **place four equal portions of spinach on top of mash.
• 4 heat olive oil in frying pan.
• 5 season fish fillets and dust lightly in flour.
• 6 when oil is hot, add fish to pan.
• 7 cook fish fillets for 2 minutes or until golden then turn and cook other side.
• 8 deglaze the pan with wine, lemon juice and butter.
• 9 place in a hot oven (180c) for 3 minutes until fish is almost cooked.
• 10 **when fish is cooked place on top of wasabi mashed potatoes and spinach. reduce sauce by ½ then add chopped parsley in last seconds.
• 11 pour sauce over the fish.

Pumpkin Gnocchi With Leek And Basil Butter

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 500 g small potatoes (coliban potatoes)
• 250 g butternut squash
• 3/4 cup plain flour
• 2 tablespoons olive oil
• 1/2 leek
• 32 small fresh basil leaves
• 1 large fresh red chile
• 40 g butter

Recipe

• 1 preheat oven to 200°c line baking tray with non-stick baking paper. place washed potatoes and deseeded and quartered squash on the tray and bake for 1 hour or until tender. let cool for 20 minutes.
• 2 peel potatoes and pumpkin and place in large bowl. add salt and pepper to taste then mash until smooth.
• 3 stir flour into potato mixture then turn onto lightly floured surface and knead until smooth. divide dough into 4 portions and roll each into a 2cm (1 inch) log. use a lightly floured knife and cut each log into 2cm long pieces. place pieces onto a baking paper lined tray.
• 4 roll each piece of dough into a ball and then roll each ball over the back of a lightly floured fork to create a slightly oval shaped ball with shallow grooves and place back on the tray.
• 5 leek and basil butter.
• 6 heat oil over medium high heat in a frying pan. cut the pale part of the leek into thin matchsticks and add to the oil. cook 1 - 2 minutes. transfer leeks to a papertowel lined plate using a slotted spoon.
• 7 add basil and chilli to the pan and cook for 1 - 2 minutes (until just crisp) then transfer to the plate. add butter to the pan and heat until melted. cover pan to keep butter warm.
• 8 cook the gnocchi in 3 or 4 batches in a large saucepan of boiling water until it rises to the surface. drain well and serve onto plates. drizzle each plate with melted butter and top with leek/basil/chilli.

truffled mashed potatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 lbs russet potatoes, peeled and cut into chunks
• 3 -4 tablespoons butter
• 1/2-3/4 cup milk
• salt
• ground pepper
• 2 teaspoons truffle oil

Recipe

• 1 in a saucepan cover potatoes with water.
• 2 bring to boil, lower to simmer, cover, and cook 20 minutes.
• 3 drain water, add butter, and mash potatoes, adding milk to make it a nice consistency.
• 4 add salt, pepper to taste.
• 5 divide onto 4 plates.
• 6 top each with a drizzle of truffle oil.

Swanson Ultra Creamy Mashed Potatoes

Spanish Egg And Potato Tortilla

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 lb russet potato, peeled and cut into 1/4-inch cubes (about 2 potatoes)
• 1 onion, minced
• salt
• fresh ground black pepper
• 10 large eggs

Recipe

• 1 adjust oven rack to the middle position; preheat oven to 450°.
• 2 heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
• 3 add in potatoes, onion, and 1/2 teaspoon salt.
• 4 cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
• 5 in a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
• 6 add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
• 7 bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
• 8 use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

Oh So Creamy Sweet Potato (or Yam)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 large sweet potatoes
• water, for boiling
• 1/2 cup whipping cream
• 1/4 cup butter
• salt and pepper

Recipe

• 1 peel and chop potatoes.
• 2 add to pot of boiling water.
• 3 cook the potatoes till they are over cooked and really soft -- (about 35-45min).
• 4 strain the potatoes.
• 5 return the potatoes to the pot (if using blender then add the potatoes to the blender).
• 6 heat cream and butter in a large mug in the microwave for 60 seconds (watch the mug to make sure it doesn't over boil.
• 7 pour the cream mixture over the potatoes
• 8 beat till smooth (10min) -- if using a blender you may need to stir the mixture half way threw.
• 9 add salt and pepper to taste.

Rösti Casserole With Baked Eggs

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup sour cream
• 1/4 cup yogurt, greek-style
• 2 tablespoons all-purpose flour
• 1 1/2 cups yellow onions, grated
• 1 1/4 cups gruyere cheese, or swiss or cheddar cheese, shredded
• 1/3 cup butter, melted
• 1/4 cup fresh chives, chopped
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon nutmeg
• 30 ounces frozen shredded hash browns, thawed (such as ore-ida)
• cooking spray
• 8 large eggs
• fresh chives, chopped
• fresh ground black pepper

Recipe

• 1 preheat oven to 400°.
• 2 combine sour cream, yogurt and flour in a large bowl, stirring well.
• 3 add onion, cheese, butter, chives, 1 teaspoon salt, garlic powder, black pepper, nutmeg, and potatoes to sour cream mixture and mix inches.
• 4 spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray.
• 5 bake at 400° for 35 minutes or until bubbly. remove from oven.
• 6 with the back of a spoon, make 8 indentations in top of potato mixture. crack 1 egg into each of 8 indentations.
• 7 return dish to oven. bake at 400° for 12 to 14 minutes or until egg whites are firm and yolks barely move when pan is touched.
• 8 cut into 8 pieces. garnish with additional chives, salt and fresh black pepper, if desired.
• 9 serve immediately.

French Onion Mashed Potatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 cups water
• 1 1/2 cups milk
• 1/3 cup butter, plus
• 1 tablespoon butter, divided
• 1 teaspoon salt
• 4 cups mashed potato flakes
• 8 ounces low-fat cream cheese, softened
• 8 ounces french onion dip
• 1 1/2 teaspoons garlic salt
• 1/4 teaspoon paprika

Recipe

• 1 in a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. remove from heat; gradually stir in the potato flakes.
• 2 in a mixing bowl, combine cream cheese and onion dip. stir into potatoes. add garlic salt.
• 3 transfer to an ungreased 13x9 baking dish. melt remaining butter; drizzle over the top. sprinkle with paprika.
• 4 bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
• 5 let stand for 5-10 minutes before serving.

Morning Casserole

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 1 (32 ounce) bag frozen hash brown potatoes
• 1 lb bacon, diced cooked and drained or 1 lb cooked ham, cubed
• 1 medium diced onion
• 1 green bell pepper, diced
• 1 1/2 cups shredded cheddar cheese or 1 1/2 cups monterey jack cheese
• 1 dozen egg
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper (more or less to taste)

Recipe

• 1 place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese.
• 2 repeat the layering process two or three more times, ending with a layer of cheese.
• 3 beat the eggs, milk and salt and pepper together. pour over the slow cooker mixture, cover and turn on low.
• 4 cook for 10-12 hours.

Liberian Sweet Potato Pone

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 cups grated raw sweet potatoes
• 1 cup molasses or 1 cup dark cane syrup
• 2 teaspoons ground ginger
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup vegetable oil

Recipe

• 1 in a 3-quart saucepan, combine all ingredients and simmer slowly, stirring constantly, for 10 minutes.
• 2 pour into well-greased 9-inch baking pan.
• 3 bake at 325f for 30 minutes, stirring up every 5 minutes for the first 20 minutes.
• 4 smooth down the top and allow to brown.
• 5 cut into squares and serve either hot or cold.

Grecian Potatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 2 medium potatoes, peeled and cubed
• 2 tablespoons lemon juice
• 5 1/2 teaspoons olive oil
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh oregano, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 in a bowl, combine all of the ingredients.
• 2 transfer to a greased 1-qt. baking dish.
• 3 bake, uncovered, at 425 degrees for 45-50 minutes or until tender, stirring twice.

Spanish Fish Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 kg fish, cleaned and deboned
• 125 g shrimp (shelled)
• 3 potatoes, boiled and sliced
• 1 cup peas, cooked
• 1 onion, sliced thinly
• 2 eggs, hard boled
• 2 tablespoons mayonnaise

Recipe

• 1 steam the fish and let it cool.
• 2 put fish on the center of a dish, and surround with the cold potato slices.
• 3 place a ring of peas around the potatoes and the sliced onion over the fish.
• 4 slice the boiled egg and place on the fish too.
• 5 decorate with mayo.

Pancetta & Potato Croquettes #5fix

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups simply potatoes traditional mashed potatoes
• 1 cup pancetta, chopped
• 1/2 cup flour
• 1 cup swiss cheese, shredded
• 1/2 cup cooking oil (for frying)

Recipe

• 1 mix the potatoes, flour, cheese, and pancetta.
• 2 season with salt and pepper, to taste and divide the mixture into 16 equal portions.
• 3 using flour to prevent sticking make small flat disks to be 1/2-inch thick.
• 4 heat the oil in a large nonstick skillet over medium-low heat. shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. remove from the oil and drain on a paper-towel. let cool for a few minutes before eating.

Truffled Mashed Potatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 cup half-and-half cream
• 1/2 cup butter, room temperature
• 1 tablespoon truffle oil
• salt & freshly ground black pepper, to taste
• 1 teaspoon chopped black truffle

Recipe

• 1 simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
• 2 return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat.
• 3 mash potatoes with a potato masher (do not use your electric mixer) until there are no lumps.
• 4 add half and half and blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
• 5 add butter and truffle oil.
• 6 season to taste with salt and pepper.
• 7 stir in chopped truffles.
• 8 transfer to a serving bowl and serve.

Morning Delight Quiche

Total Time: 1 hr 4 mins Preparation Time: 20 mins Cook Time: 44 mins

Ingredients

• Servings: 6
• 1 (12 ounce) package johnsonville original breakfast sausage links
• 3 cups frozen hash brown potatoes, thawed
• 3 tablespoons butter, melted
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 6 eggs, beaten
• 2 cups shredded mexican blend cheese
• 1/3 cup milk
• 1/2 cup sun-dried tomato, chopped
• 1/4 cup chopped fresh cilantro
• 2 bacon, strips cooked and crumbled

Recipe

• 1 cook sausages according to package directions; cut into ¼-inch slices; set aside.
• 2 in a bowl, combine hash browns, butter, 1/8 teaspoon of salt and pepper.
• 3 press onto bottom and up sides of an ungreased 9-in. pie plate.
• 4 bake, uncovered, at 375ºf for 12 to 14 minutes.
• 5 arrange sausage pieces in crust. in a bowl, combine eggs, cheese, milk, tomatoes, cilantro, and remaining salt and pepper.
• 6 pour into crust. sprinkle with bacon.
• 7 bake, uncovered for 25-30 minutes or until knife inserted in center comes out clean.
• 8 let stand for 10 minutes before cutting.

Truffled Pommes Anna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons chopped fresh thyme, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon herbs, de provance
• 1 1/2 tablespoons unsalted butter, melted
• cooking spray
• 1 1/2 lbs baking potatoes, peeled and cut into 1/8 inch thick slices
• 2 1/2 teaspoons truffle oil, divided

Recipe

• 1 1. preheat oven to 450 degrees.
• 2 2. combine 2 teaspoons thyme and kosher salt in a small bowl.
• 3 3. drizzle butter into a 10 inch cast iron skillet coated with cooking oil. arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. repeat layers 4 times, ending with truffle oil. press potato mixture dirmly to pack down. cook over medium-high heat for 6 minutes without stirring or moving.
• 4 4. cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn.
• 5 5. uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. loosen edges of potatoes with a spatula or knife. place a plate upside down on top of pan; invert potatoes onto plate. sprinkle with remaining thyme and herbs de provance. yum!

Spanish Fried Eggs With Potatoes And Chorizo (huevos Fritos Con

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 eggs, at room temperature
• 6 roasted piquillo peppers
• 1/2 cup olive oil
• 4 large potatoes
• salt and pepper
• 1 small onion, sliced
• 5 ounces cooking chorizo sausage
• 1/4 cup chopped parsley

Recipe

• 1 peel the potatoes and slice thinly.
• 2 heat the oil and fry the potatoes, adding the onions and parsley.
• 3 when tender, remove to serving platter. cut into thin strips, fry the piquillo, and place them on top of the potatoes.
• 4 add more olive oil to the pan if necessary. when oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
• 5 splash oil over the egg as it cooks. season with salt and pepper and remove it to drain. repeat for each egg, and place the cooked eggs around the potatoes on the platter.
• 6 slice the chorizo in thin slices and fry very briefly. add to the platter and serve immediately.
• 7 this dish should serve several people, depending on their appetites. even spanish gourmets find that their families prefer this simple dish to their most delicate creations!

Hungarian Christmas Mashed Potatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon black mustard seeds
• 2 tablespoons butter
• 3 large onions (coarsely chopped)
• 2 tablespoons sweet hungarian paprika
• 10 potatoes, peeled and quartered
• 1/2 cup butter (1 stick)
• 3/4 cup sour cream
• 1 egg
• salt, to taste

Recipe

• 1 boil peeled and quartered potatoes in salted water till tender.
• 2 while potatoes are cooking --.
• 3 heat skillet. add mustard seeds. cover & shake until the popping slows. add the butter & when melted, add the onions. cover and cook over low heat for 15 minutes. uncover, continue cooking over low heat for until very soft, dark & caramelized. add the paprika. stir over lowest heat for a minute or two until the paprika has lost its raw taste. set aside.
• 4 back to the potatoes --.
• 5 strain off cooking water & mash. add 1/2c of the sour cream and blend into potatoes. add the egg into the potatoes and whip. add the stick of butter & the remaining sour cream to taste. stir in the onion mixture. add salt to taste.

Hard Boiled Eggs Wrapped In Hash Browns & Sausage #5fix

Total Time: 46 mins Preparation Time: 20 mins Cook Time: 26 mins

Ingredients

• 11 eggs, divided
• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1 lb bulk hot sausage
• 6 cups corn flakes, finely crushed
• 2 cups vegetable oil

Recipe

• 1 hard boil 8 eggs, peel, set aside.
• 2 in a large bowl, place the potatoes. pat the potatoes with several paper towels, to remove excess moisture.
• 3 add sausage and 1 egg. mix, until well combined.
• 4 divide the potato-sausage mixture into 8 balls.
• 5 after you form each ball, place them on a plate and place them in the refrigerator. remove 1 ball at a time, from the refrigerator.
• 6 using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
• 7 try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
• 8 repeat, until the remaining 7 eggs are done.
• 9 in a small bowl, whisk the 2 remaining eggs until frothy.
• 10 in a shallow dish, place corn flake crumbs.
• 11 take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
• 12 using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
• 13 gently roll each egg in the corn flake crumbs to completely coat. put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. once you have them all coated, repeat the process, until you have two layers of crumbs.
• 14 put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
• 15 heat oil in a deep frying pan to 375 degrees.
• 16 carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
• 17 when done the eggs should be a nice dark brown. remove from oil, place on paper towel to drain. repeat with the remaining eggs. allow to cool, for 8 minutes, then cut each in half.

Spanish Potato Salad

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1 pinch saffron thread
• 1 cup good mayonnaise
• 1 tablespoon minced garlic
• salt & freshly ground black pepper
• 2 lbs new potatoes
• 1/4 cup red bell pepper, chopped
• 1/2 cup finely diced spanish onion
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup coarsely chopped flat leaf parsley

Recipe

• 1 combine the vinegar, honey and saffron in a small pot. bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
• 2 combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
• 3 cook the potatoes in a large pot of boiling, salted water until tender. drain and slice 1/2-inch thick. place in a large serving bowl.
• 4 immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. season to taste with salt and pepper. enjoy!

Home Fries

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 2 large onions, chopped
• 4 -5 large potatoes
• 2 teaspoons oil
• salt substitute
• pepper

Recipe

• 1 peel and cube potatoes.
• 2 cook in oil in covered skillet, turning often, about 5 minutes.
• 3 remove cover and continue cooking until well browned and slightly crisped.

Three Cheese Potatoes

Spanish Omelet

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 4 large eggs
• 1 lb potato
• 1/4 cup olive oil, divided
• 1/4 teaspoon salt

Recipe

• 1 wash & cut potatoes into thin slices.
• 2 in a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt.
• 3 fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed.
• 4 in a large bowl, whisk eggs well, then to them add the potatoes, mixing well.
• 5 using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons.
• 6 once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom.
• 7 once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. after adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden.
• 8 serve hot or cold.

Natalee's Awesome Mashed Taters

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 4 potatoes, peeled and quartered
• 4 tablespoons minced onions
• 2 tablespoons minced garlic
• 4 tablespoons butter
• 1 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper

Recipe

• 1 boil potatoes approximately 15 minutes or until easily pierced with a fork.
• 2 drain water, and return potatoes to low heat. mash potatoes briefly with a masher. add milk, cheese and butter, and continue to mash until everything is combined.
• 3 transfer to a large bowl. add remaining ingredients, mix on medium speed with a mixer until light and fluffy.
• 4 serve immediately!

Ruth's Smashed Potato Bites

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 1/2 lbs potatoes, preferably red
• 2 slices bacon
• 1 small onion (1/4c finely chopped)
• 1 cup crushed barbecue potato chips
• 1/4 cup grated parmesan cheese
• 1 egg, beaten

Recipe

• 1 preheat oven to 400degrees.
• 2 peel potatoes, and cut in half. boil until tnder when pierced with a fork, about 20 minutes; drain.
• 3 cook bacon in microwave until crisp; crumble into fine pieces.
• 4 finely chop onion. mash potatoes with bacon and onion. form into 1 inch balls.
• 5 combine cheese and chips. roll balls in egg, and then in cheese/chi mix. bake 8-10 minutes, or until hot throughout.

Spanish Potato Omelet

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1/2 lb potato, thinly sliced
• salt and pepper
• 1 large onion, thinly sliced
• 4 eggs
• salt and pepper
• 2 tomatoes, peeled, seeded, and coarsely chopped
• 2 green onions, chopped

Recipe

• 1 in a large frying pan or skillet, heat olive oil over medium-high heat. sprinkle potatoes lightly with salt and pepper. cook until golden brown and crisp.
• 2 once the potatoes are golden, stir in the onions. cook, stirring occasionally, until onions soften and begin to brown.
• 3 meanwhile, beat eggs together with salt and pepper. pour eggs into pan and stir gently to combine. reduce heat to low and cook until eggs begin to brown on the bottom.
• 4 loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. slide the omelet back into the pan with the uncooked side down. cook until eggs are set.
• 5 garnish omelet with tomato and green onion and serve warm.

Spanish Potato Tortilla (tortilla Espanola)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 3/4 cups vegetable oil (for frying, i use plain olive oil, but never a great extra-virgin)
• 1 3/4 lbs about 5 medium low- to medium-starch potatoes, such as yukon gold, peeled
• 2 1/4 teaspoons coarse salt
• 12 -14 ounces onions, diced (2 to 3 medium)
• 5 medium garlic cloves, very coarsely chopped (optional)
• 6 large eggs
• 1/8 teaspoon fresh ground black pepper (optional)

Recipe

• 1 in a 10-1/2-inch nonstick skillet that's at least 1-1/2 inches deep, heat the oil on medium high. while the oil is heating, slice the potatoes thinly, about 1/8 inch. transfer to a bowl and sprinkle on 2 teaspoons of the salt, tossing to distribute it well.
• 2 when the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown. set a sieve over a bowl or else line a plate with paper towels. when the potatoes are tender, after 10 to 12 min., transfer them with the skimmer to the sieve or lined plate.
• 3 add the onions and garlic (if using) to the pan. fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minute remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. drain the oil from the skillet, reserving at least 1 tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it's clean. scrape out any stuck-on bits, if necessary.
• 4 in a large bowl, beat the eggs, 1/4 teaspoons salt, and the pepper (if using) with a fork until blended. add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
• 5 heat the skillet on medium high. add the 1 tbs. reserved oil. let the pan and oil get very hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minute you may need to nudge the tortilla loose with a knife or spatula.
• 6 set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (see how to do the flip for photos of this process.) set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minute.
• 7 transfer the tortilla to a serving platter and let cool at least 10 minute serve warm, at room temperature, or slightly cool. cut into wedges or small squares, sticking a toothpick in each square if serving as an appetizer.
• 8 4 servings as a main course, 12 servings as tapas.

Spanish Potato Tortilla

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 kg potato, peeled and cut into rounds
• 2 onions, peeled and cut into rings
• 8 eggs, beaten with 1 tbsp water and seasoned with a little salt and pepper
• 6 tablespoons extra virgin olive oil
• 2 bay leaves
• 1 tablespoon fresh herb, for garnish (optional)
• salt
• pepper

Recipe

• 1 put the potatoes and bay leaves in a pan with enough water to cover.
• 2 bring to the boil and add a little salt.
• 3 boil for 10-15 minutes depending on the thickness of your potato slices, add the onion for the last 5 minutes, check the potatoes are cooked and drain thoroughly. discard the bay leaves.
• 4 heat 4 tbsp of the olive oil in a frying pan over a medium high heat and when hot add the first couple of layers of potatoes and onions. season with salt and pepper and continue to layer the potatoes and onions evenly in the pan, remembering to season lightly between layers.
• 5 turn down the heat to low and add the beaten eggs to cover the potatoes. they should find their way into every nook and cranny, as well as the bottom.
• 6 cook really slowly, for about 12-15 minutes or so without a lid.
• 7 preheat the grill to medium low, when you think it would be time to flip the tortilla over, drizzle the remaining olive oil over the top, slide under the grill and cook for 10 minutes or so until the top half is cooked through and the very top of the tortilla has browned.
• 8 allow to cool in the pan for 15 minutes before turning out onto a plate and garnish with the fresh herbs if using.

Spanish Potato Omelet (tortilla De Patatas)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 slices bacon, cut into 1 inch peaces
• 1 medium onion, diced
• 1 medium potato, cut into 1/2 inch pieces
• 6 eggs
• 3/4 teaspoon salt
• 1/3 teaspoon pepper
• parsley

Recipe

• 1 fry bacon in 10 inch skillet until crisp. remove bacon, drain all but 4 tablespoons of fat from pan.
• 2 add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
• 3 whisk eggs with salt and pepper.
• 4 add the bacon back to the pan, add eggs.
• 5 cover with lid and cook on low until the eggs are set, perhaps 10 minutes more. garnish with parsley.
• 6 cut into wedges and serve.
• 7 be sure not to overcook, it will get rubbery! eggs cook themselves even after they are off the heat, as i'm sure you know.

Easiest Campfire (or Grill Or Oven) Breakfast

Total Time: 1 hr 15 mins Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 1
• 1 medium baking potato
• 1 egg
• 1 tablespoon butter
• 1 tablespoon shredded cheese
• 2 tablespoons crumbled bacon or 2 tablespoons bacon bits

Recipe

• 1 scrub potato and rub skin with either butter or oil.
• 2 wrap in foil and place in hot coals for about 1 hour, (or on grill on medium for 1 hour or 350 oven for 1 hour).
• 3 when baked remove from heat and upwrap from foil but do not remove from foil.
• 4 slice open potato in a cross fashion but do not slice all the way through.
• 5 open the potato pressing slightly so that the flesh come out.
• 6 with a spoon make a slight hole in the center building up the flesh on the sides.
• 7 place the butter in the hole.
• 8 break the egg into the potato.
• 9 sprinkle with the cheese and bacon.
• 10 rewrap the in the foil.
• 11 return to heat, egg side up.
• 12 bake until egg is set about 5-10 minutes.
• 13 unwrap season with salt and pepper.
• 14 serve immediately.

Spanish Frittata With Potatoes And Olives

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 -3 cups sliced potatoes (1/2 inch thick)
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon paprika
• 2 cups thinly sliced onions
• 2 cups sliced bell peppers
• 1/8-1/4 teaspoon cayenne
• 6 eggs
• 3 ounces neufchatel cheese or 3 ounces cream cheese
• 1 tablespoon flour
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1/2 cup chopped spanish olives
• 1 cup monterey jack cheese or 1 cup cheddar cheese, grated

Recipe

• 1 preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
• 2 in a bowl, toss the potato slices with 2 t of the oil, half of the garlic, the paprika, and a dash of salt.
• 3 spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
• 4 in the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
• 5 spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
• 6 meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
• 7 when the vegetables are roasted, reduce the oven temperature to 350.
• 8 layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
• 9 bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.

Spanish Omelet

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 8 ounces baby new potatoes, halved
• 4 eggs
• 1/2 cup grated manchego cheese or 1/2 cup cheddar cheese
• 1/3 cup chopped roasted red peppers from a jar
• 3 scallions, finely sliced
• salt and pepper
• 1 teaspoon butter
• 1 drop oil

Recipe

• 1 turn on the broiler and let it heat up while you start off the omelette.
• 2 cook the new potatoes in boiling water for 15 minutes until cooked through, then drain.
• 3 whisk the eggs in a bowl and then add the cheese, pepper, and scallions and season with salt and pepper.
• 4 heat the butter and oil in a small (broiler safe) skillet, and once hot pour in the omelette mix and cook gently for 5 minutes.
• 5 by this time, the bottom of the omelette should be set and rather than turn it, simply sit the skillet under the broiler for a few minutes to set the top.
• 6 turn the omelette upside down onto a plate to let cool. don’t worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
• 7 once cool, slice into 4 large or 8 smaller wedges.

Spinach And Feta Potatoes

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 4 baking potatoes (about 3 pounds)
• 1 1/2 tablespoons extra virgin olive oil
• 1/2 lb mushroom, sliced
• 2 bunches spinach, coarsely chopped (about 8 cups)
• 1 tablespoon wine vinegar
• 8 ounces feta cheese, crumbled
• 3 tablespoons pine nuts
• 1 tablespoon fresh dill, chopped
• salt and pepper
• 2 tablespoons butter

Recipe

• 1 preheat the oven to 400°. bake the potatoes until cooked through, about 50 minutes.
• 2 meanwhile, in a large skillet, heat 1 tablespoon olive oil over mediumhigh heat. add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. transfer to a large bowl.
• 3 add the remaining 1/2 tablespoon olive oil to the skillet; add the spinach and cook until wilted. stir in the vinegar and cook for 1 minute. add the spinach to the mushrooms; add the feta and stir until mostly melted. stir in the pine nuts and dill; season with salt and pepper.
• 4 cut a deep "x" into the top of each potato and squeeze together to open. add 1/2 tablespoon butter to each potato then generously stuff each with the spinach mixture.

Spinach And Goat Cheese Hashbrowns Nests

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 20 ounces simply potatoes® shredded hash browns
• 5 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon lemon pepper (optional)
• cooking spray
• 2 cups frozen spinach, thawed
• 1 tablespoon chopped sun-dried tomato packed in oil
• 1 pinch salt
• 1 pinch garlic powder
• 6 tablespoons goat cheese
• 4 tablespoons whole milk
• 2 eggs

Recipe

• 1 preheat oven at 400°f.
• 2 in a medium bowl, mix simply potatoes hashbrowns with 4 tablespoons of olive oil, salt and lemon pepper. mix well making sure the potatoes are coated with oil.
• 3 spray a non-stick 12 cup- muffin tin with cooking spray.
• 4 carefully arrange hashbrowns evenly in each muffin cup, pressing the sides and forming a small well in the center.
• 5 bake at 400f for 20-25 minutes, until they start to brown lightly. set aside. reset the over to 375°f.
• 6 in the mean time, squeeze water out of t he spinach and sauté in remaining 1 tbsp of olive oil, until most of the liquid has evaporated, about 6-8 minutes. add sundried tomatoes, a pinch of salt and a pinch of garlic powder. cook at medium heat for an additional 2 minutes. set aside.
• 7 in a small bowl, combine goat cheese and milk and mix well until smooth and creamy.
• 8 in a medium size bowl, beat the eggs with a pinch of salt. add goat cheese and spinach-sundried tomato mixture. mix well.
• 9 fill the potato cups with the egg mixture and bake at 400f for 15 minutes. let cool slightly before un molding. un mold carefully using a butter knife around the sides of the nests.

Greek And Garlic Mashed Potatoes #sp5

Total Time: 5 mins Preparation Time: 1 min Cook Time: 4 mins

Ingredients

• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 2 garlic cloves
• 3 tablespoons butter
• 3 ounces cream cheese
• 1/4 cup plain greek yogurt

Recipe

• 1 first, begin heating mashed potatoes, as instructed, for 3 minutes in the microwave.
• 2 meanwhile, peel the skins off of the garlic cloves and finely chop or mince them. divide the cream cheese into several smaller chunks for easier mixing.
• 3 next, transfer potatoes to a larger, microwavable dish. add all ingredients and mix lightly.
• 4 microwave for an additional 1-2 minutes.
• 5 stir. add salt and pepper to taste. enjoy.

Pestatoes-pesto Mashed Potatoes

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 -6 medium russet potatoes, halved
• 3 tablespoons butter or 3 tablespoons margarine
• 1 garlic clove, minced
• 1/2 cup milk
• 3 tablespoons prepared pesto sauce
• 1/4 cup parmesan cheese
• salt
• pepper

Recipe

• 1 put quartered potatoes into a large pot.
• 2 add enough water just to cover potatoes.
• 3 bring to a boil.
• 4 boil for 20 minutes or until tender.
• 5 drain potatoes and return to pot.
• 6 add the butter, garlic, milk, pesto and parmesan and mix with hand mixer or potato masher until desired consistency is reached.
• 7 season with salt and pepper to taste.

Spanish Potato Salad ( No Mayonnaise)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs potatoes (not baking potatoes)
• 1/3 cup extra virgin olive oil
• 3 tablespoons wine vinegar
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 7 ounces cherry tomatoes, cut in halves
• 1/2 cup purple onions, chopped or 1/2 cup other sweet onion
• 1/2 cup green olives, pitted

Recipe

• 1 scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
• 2 if your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
• 3 drain potatoes and set aside until cool enough to handle.
• 4 in a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
• 5 add to this the tomatoes, onion, and olives and mix well.
• 6 remove skin from potatoes, and cut into 1/2 inch pieces.
• 7 add potatoes to the bowl of other ingredients, and mix well.
• 8 serve well chilled.

Spinach And Gruyere-stuffed Potatoes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 large potatoes
• 1 bunch fresh spinach
• 1 pinch salt
• 1 pinch of freshly ground nutmeg
• 1 pinch of smoked paprika (can use plain sweet paprika)
• 1 tablespoon butter
• 1 egg yolk
• 1/3 cup gruyere cheese (or nay other yellow cheese)
• 3 tablespoons heavy cream
• salt
• pepper

Recipe

• 1 preheat the oven to 350 degrees.
• 2 place the potatoes in a shallow, large roasting pan.
• 3 bake them for 40 minutes, or until tender.
• 4 remove the potatoes from the oven and set them aside to cool for 5 minutes or so.
• 5 note: all this can be done in the microwave, 4 potatoes should take about 15 minutes.
• 6 cut the potatoes in half lengthwise and scoop out the interior flesh.
• 7 leave the skins intact.
• 8 place the potato pulp in a bowl.
• 9 meanwhile, place a sauté pan over low heat.
• 10 put the spinach in the pan with a pinch of salt.
• 11 cook until the spinach wilts.
• 12 set aside in a colander to drain, then chop.
• 13 place the spinach in a bowl and add the nutmeg, paprika, butter, egg yolk, cheese, heavy cream, and salt and pepper to taste.
• 14 mix well with an electric mixer or potato masher.
• 15 carefully spoon the mixture back into the potato skins.
• 16 place the stuffed potatoes into the roasting pan and bake at 375 degrees until light golden-brown, about 20 to 30 minutes.

Pesto & Feta Simply Potatoes Gnocchi #5fix

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups simply potatoes traditional mashed potatoes
• 2 eggs
• 1/2 cup pesto sauce
• 1 1/2 cups all-purpose flour
• 1 cup feta cheese

Recipe

• 1 using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
• 2 add ¾ cup crumbled feta cheese and mix well. gradually fold in flour.
• 3 bring salted water to a boil in a large pot. reduce heat slightly. working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
• 4 using a slotted spoon, transfer gnocchi to a strainer to remove excess water. repeat the process with the rest of the dough.
• 5 serve warm topped with remaining pesto sauce and crumble feta cheese.

Ginger-lime Sweet Potatoes

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1/3 cup all-purpose flour
• 10 cups thinly sliced peeled sweet potatoes (about 3 pounds)
• 1/4 cup butter
• 1/3 cup packed light brown sugar
• 1 tablespoon lime rind
• 2 tablespoons fresh lime juice
• 1 tablespoon grated orange rind
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon low sodium soy sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• cooking spray

Recipe

• 1 preheat oven to 425 degrees.
• 2 lightly spoon flour into dry measuring cup; level with a knife. combine flour and potato in a large bowl; toss well.
• 3 melt butter in a small saucepan over low heat. add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. pour over potato mixture; toss well. spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
• 4 cover and bake at 425° for 55 minutes or until tender. let stand 10 minutes.

Spanish Omelette

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 large onion, sliced
• 200 g potatoes, diced
• 100 g spinach (or leftover veg)
• 1 tablespoon parsley
• 8 eggs, beaten and seasoned
• 75 g cheddar cheese, grated (or half of each parmesan and cheddar)

Recipe

• 1 heat oil in a frying pan.
• 2 add onion with a pinch of salt.
• 3 cover and saute until vey soft and starting to caramelise (about 10 minutes).
• 4 add potatoes and saute until soft (another 10 minutes).
• 5 add spinach and parsley.
• 6 wilt and pour in the seasoned eggs and half the cheese.
• 7 sprnkle the remaining cheese over the top.
• 8 cover over low heat until the tortilla begins to set (about 15 minutes).
• 9 flip over or finish under a low/medium grill for 5 minutes.
• 10 wait for a few minutes before turning out.

Three Root Mash

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups rutabagas, peeled
• 3 cups potatoes
• 2 cups sweet potatoes
• 2 wedges laughing cow cheese
• 1/2 cup half & half coffee creamer
• salt

Recipe

• 1 1. peel rutabaga, sweet potatoes and potatoes.
• 2 2. cut into bite size pieces (approx. 3/4 inch).
• 3 3. combine rutabaga and sweet potatoes in a pot of water.
• 4 4. bring to a boil.
• 5 5. lower temperature and cook for approximately 20-25 minutes.
• 6 6. boil potatoes separately for approximately 15-20 minutes.
• 7 7. combine all ingredients in an electric mixer and blend until smooth.

Swedish Creamed Potatoes From Skane (skansk Potatis)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 large onion, chopped
• 1/4 cup bacon drippings
• 4 cups cubed raw potatoes (about 6 medium)
• 1 cup milk
• 3/4-1 cup cream
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped parsley
• crumbled bacon, if desired

Recipe

• 1 sauté onion in 2 tbs bacon fat until soft and a medium frying pan.
• 2 remove from pan and set aside.
• 3 add remaining bacon fat and potatoes.
• 4 fry until golden brown on the outside.
• 5 stir in the onions.
• 6 add milk and cook a couple of minutes. look to see how much of the liquid is absorbed before adding the cream as you want enough to slightly cover the potatoes and enough to cook them.
• 7 sprinkle with salt and pepper.
• 8 stir until blended.
• 9 cover pan.
• 10 cook very slowly, low heat until potatoes are soft, about 15 minutes this will depend on how large your potato cubes are.
• 11 pour into serving dish and sprinkle with parsley.

Small Rostis, Secret Recipe, 3 Ingredients!

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• 4 potatoes, medium, peeled
• 1 egg , large
• 2 teaspoons salt, sea salt, flaky (like maldon)
• olive oil (for frying)

Recipe

• 1 grate the peeled potatoes on a fairly rough grater. put in a sieve, season with sea salt flakes, and mix in the salt, to draw out liquid. later you'll press out extra liquid with your hands.
• 2 leave for a while over a bowl, as it will shed liquid. it does not matter if the potatoes change colour.
• 3 (you can do this ahead, time 30 mins - 2 hrs, not important).
• 4 whisk the egg with an electric whisk until very stiff. (i add a pinch of cream of tartar to the egg , as it stabilizes the so it keeps its shape).
• 5 heat a nonstick utensil over high heat, and add some olive oil.
• 6 press out any extra liquid from the potato, put into a clean bowl, and fold in the whipped egg . you might not even need all the egg -- judge for yourself.
• 7 make sure your oil is quite hot. roughly divide the potato and egg- mixture into four, and add heaped tablespoons to the hot oil.
• 8 fry on one side until golden brown, and then on other side. this will take about 7 - 10 minutes.
• 9 keep in mind: you could add chopped onion, spring onion, garlic, parsley, etc. to the mixture.
• 10 the main discovery was how well the whipped egg held together the grated potato!

Greek Baked Potatoes With Eggs - Avga Mesa Se Patates

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 baking potatoes
• 8 eggs
• 4 -6 ounces unsalted butter
• 1/2 teaspoon salt (to taste)
• 1/4 teaspoon pepper

Recipe

• 1 bake potatoes until done.
• 2 cut potatoes in half to make boats and place on baking sheet.
• 3 remove about half of potato from skins and mix with butter, salt and pepper.
• 4 return potato filling to skins, leaving a shallow well in the middle of each.
• 5 break one egg over each potato half.
• 6 bake at 350f for 10 minutes.

Three Cheese Potatoes

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Recipe

• 1 •in a large bowl, combine the first six ingredients. transfer to a double thickness of greased heavy-duty foil (about 18 inches square). dot with butter.
• 2 • fold foil around potato mixture and seal tightly. grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• 3 • carefully open foil. sprinkle the bacon cheeses over potato mixture. grill 3-5 minutes longer or until cheese is melted. open foil carefully to allow steam to escape. yield: 4-6 servings.

Spanish Green Beans With Potatoes

Total Time: 42 mins Preparation Time: 10 mins Cook Time: 32 mins

Ingredients

• Servings: 2
• 400 g green beans
• 1 (200 g) potatoes
• 2 garlic cloves
• 4 tablespoons olive oil
• 400 ml water
• salt

Recipe

• 1 boil water in saucepan.
• 2 clean green beans, remove tips with knife and remove threads along the sides using a vegetable peeler. if they are broad, slice them in half lengthwise. if not, leave them as they are. then cut all beans into 4 cm pieces.
• 3 peel potato and cut them into stew chunks.
• 4 add green beans and potato to saucepan, season with salt to taste and let simmer 30 minutes.
• 5 peel garlic cloves, slice width-wise and fry in 4 tbsp oil in a small pan. when they are golden-brown, add them along with hot oil to green beans and let boil 2 minutes so that the flavors mix. serve on plates.

Low-fat Potatoes Romanoff

Ingredients

• Servings: 6
• 4 potatoes, quartered
• 1 tablespoon butter
• 1 cup low-fat sour cream
• 4 whole green onions, sliced
• 1 1/4 cups low-fat cheddar cheese, shredded
• 1 teaspoon salt
• 1 dash pepper
• paprika

Recipe

• 1 boil potatoes until tender.
• 2 mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
• 3 turn mixture into buttered 1-1/2 quart casserole. sprinkle with remaining cheese and paprika.
• 4 bake uncovered at 350 degrees for 40 minutes.

Hungarian Creamy Potato Dish

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 kg potato
• 4 bay leaves
• salt
• 5 tablespoons oil
• flour, to make paste
• red paprika, for color
• 2 cups sour cream

Recipe

• 1 peel the potatoes, and cut into thin round pieces.
• 2 wash, and place into a deep bowl.
• 3 fill with water, put some salt and the bay leaves and start to cook.
• 4 when potatoes are ready - can cut with fork - take off heat, and set aside.
• 5 put the oil in a small saucepan and heat it.
• 6 pour in some flour, just enough to make a paste, add paprika and stir.
• 7 put the bowl of potatoes back to the stove, and pour in the flour and paprika paste. stir until thick.
• 8 add the sour cream and stir.
• 9 it's done when it boils once.
• 10 serve with grilled sausages.
• 11 enjoy.

Sauteed Potatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs new potatoes
• salt and pepper
• 1 1/2 tablespoons oil
• 2 tablespoons butter
• 1/2 teaspoon garlic, finely chopped
• 2 tablespoons parsley, finely chopped

Recipe

• 1 put un-peeled potatoes in a pot, add water to cover and add salt to taste.
• 2 bring to a boil and simmer 20 minutes or until tender.
• 3 drain potatoes and cool.
• 4 peel and cut into 1/4 inches thick slices.
• 5 heat the oil and 1 tablespoons of butter in iron skillet.
• 6 add potatoes, salt and pepper to taste.
• 7 cook, stirring and tossing gently for 8-10 minutes or until nicley browned and crisp.
• 8 add remaining butter and let melt. sprinkle with garlic and parsley. stir and toss gently and serve.

Home Fried Breakfast Pie #5fix

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 cups simply potatoes® shredded hash browns
• 4 eggs
• 1 cup shredded cheddar cheese
• 1 cup light cream
• 1 cup sausage, cooked and chopped

Recipe

• 1 preheat oven to 375.
• 2 brown shredded potatoes in a little oil in non stick frying pan. line deep dish pie pan with potatoes on bottom and up sides (like a crust). brown 6 oz of loose sausage crumpled fine and pour on potatoes. add 1 cup of shredded cheese over the sausage. beat 4 eggs and 1 cup of light cream until smooth. pour over rest of ingredients and bake for 45 minutes or until set.

Cucusebzaminee ( Iranian Potatoes)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 large potatoes, peeled & grated
• 1 large onion, grated
• 3 -4 eggs
• salt & pepper
• oil, deep enough for frying

Recipe

• 1 heat oil but do not burn.
• 2 mix all ingredients well.
• 3 drop by large spoonfuls into hot oil.
• 4 fry until golden.
• 5 drain well.

Sauteed Potatoes With Chorizo And Parsley

Total Time: 56 mins Preparation Time: 30 mins Cook Time: 26 mins

Ingredients

• Servings: 4
• 1 1/2 lbs large waxy potatoes, quartered
• 1/2 cup peeled thinly sliced dry-cured chorizo sausage (mild or hot)
• 1/4 cup finely chopped red onion
• 1/4 cup dry wine
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 in a saucepan, combine the potatoes with water to cover and bring to a boil.
• 2 reduce the heat to medium and cook until the potatoes are fork-tender, about 20 minutes.
• 3 drain and keep warm.
• 4 heat a frying pan over med-high heat.
• 5 add the chorizo and sauté until most of the fat is rendered, about 2 minutes.
• 6 pour off the fat and continue cooking the chorizo until lightly browned, 1-2 minutes.
• 7 add the onion and sauté for 1 minute.
• 8 add the potatoes and wine and cook until most of the liquid evaporates, about 1 minute.
• 9 transfer to a bowl, toss with the parsley and serve.

Swanson Ultra Creamy Mashed Potatoes

Spanish Inspired Frittata

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 russet potatoes
• 1 onion, medium to large size, sliced
• 1 garlic clove, chopped
• 2 tablespoons parsley
• 2 teaspoons thyme
• 1 tomato, sliced
• 8 large eggs
• salt and pepper
• 1 1/2 cups cheddar cheese, grated

Recipe

• 1 set oven to 325°f.
• 2 peel potatoes and cut in half lengthwise. then cut each half into slivers about the thickness of a fat coin.
• 3 using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme.
• 4 while frying the vegetables, beat eggs with a generous amount of salt and some pepper. set aside.
• 5 when potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. this means that the juices that the tomatoes give-off are pretty well evaporated. the vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well.
• 6 lightly press the potato mixture down into the pan to form a flat layer.
• 7 pour eggs over the potatoes. you can keep the burner on, but the eggs don't really cook at this step.
• 8 evenly sprinkle grated cheddar cheese on top of eggs.
• 9 put pan in the oven and bake until the eggs set, about 20 minutes.
• 10 cut into slices and serve. can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!

Spanish Omelette

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 eggs
• 1 onion, finely chopped
• 3 potatoes, finely chopped
• 1 1/2 tablespoons coriander, chopped
• 2 green chilies, chopped
• 1 -2 slice cheese
• 3 tablespoons oil
• salt
• black pepper

Recipe

• 1 heat half the oil in a pan and sauté the onions until light brown in colour.
• 2 heat the remaining oil in a separate pan n sauté the potatoes; add little salt and fry till they turn brown.
• 3 in a bowl beat the eggs and add the onions n potatoes along with all the other ingredients.
• 4 heat some oil in a pan and pour the beaten eggs mixture. cook on slow to medium flame. carefully flip the omelette and cook the other side also.
• 5 serve hot.

Dhania Aloo (bengal, India)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 small potatoes, peeled and parboiled for five minutes
• oil (for frying)
• 3 1/2 ounces cilantro leaves, made into a paste
• 1 indian bay leaf
• 2 red chilies
• 3 onions, sliced
• 4 garlic cloves, crushed
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• salt

Recipe

• 1 while the potatoes are boiling, make a paste out of the cilantro, either by crushing in a mortar and pestle or combining in a small food processor with a little water.
• 2 add a little more oil to the pan, and put in the red chilies and the bay leaf.
• 3 saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic.
• 4 top that off with the spices and saute for one or two minutes more.
• 5 finally, add the potatoes and cilantro paste and stir. cover the pan and cook on low heat, stirring occasionally, until the potatoes are cooked through.

Spanish Omelet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 large eggs
• salt, to taste
• 3 -4 tablespoons olive oil
• 3 large potatoes, peeled and thinly sliced
• 1 onion, peeled and finely chopped
• 1 red pepper, seeded and sliced (optional)
• green olives, for garnish

Recipe

• 1 whisk eggs with a fork and add a pinch of salt.
• 2 heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
• 3 add the potato and fry for a couple of minutes.
• 4 add oniond and mash together.
• 5 when the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
• 6 make sure the potato and onions are fully submerged by the eggs.
• 7 poke the potato to allow some of the egg to seep into the mashed mixture.
• 8 fry this gently on a low heat.
• 9 while cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
• 10 do not over cook.
• 11 the middle will still be a little runny and gooey.
• 12 the egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
• 13 keep shaking the pan lightly so the tortilla does not stick to the bottom.
• 14 once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
• 15 for the brave heart you can do the flip again if you wish.
• 16 let the tortilla rest for about 5 to 10 minutes before serving.
• 17 cut into cake slices or cubes.
• 18 garnish with green olives.

Low-fat Loaded Baked Potato

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 russet potatoes
• 4 tablespoons reduced-fat sour cream
• 1/2 bag shredded low-fat cheddar cheese
• butter spray- i can't believe it's not butterâ® spread
• salt
• pepper
• nonstick cooking spray

Recipe

• 1 1. preheat oven to 350 degrees.
• 2 2. rinse potatoes and pat dry. slice into 1/2 inch thick rounds.
• 3 3. spray glass baking pan with nonstick cooking spray.
• 4 4. place potatoes in baking pan and spray with i can't believe it's not butter until all potato rounds are evenly covered. salt and pepper to taste.
• 5 5. bake uncovered for 1 hour.
• 6 6. approximately 5 minutes before it's time to take it out of the oven, spread the sour cream over the potatoes and all of the cheddar cheese. this will allow the cheese and sour cream to melt together making a great flavor. enjoy!

Tasty Cheesy Scalloped Potato Casserole

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 3 lbs red potatoes, unpeeled
• 3 tablespoons margarine
• 1/2 cup green onion, chopped
• 1/2 cup red pepper, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon ground red pepper
• 2 cups heavy whipping cream
• 1 cup milk
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 4 ounces swiss cheese, shredded
• 1/2 cup parmesan cheese, grated

Recipe

• 1 slice potatoes to 1/8inch slices into a bowl and set aside.
• 2 preheat oven to 350'.
• 3 in a medium to large pot, melt butter over medium heat.
• 4 add green onions,red pepper and minced garlic, cook for 2 minutes.
• 5 add whipping cream, milk,salt and pepper and stir well.
• 6 add potatoes and bring to a boil, turn heat to low temp and cook for 13 minutes or until tender.
• 7 spray a 11x7x1 1/2in.dish with pam.
• 8 add potato mixture to dish,sprinkle pamersan cheese and swiss cheese over potatoes.
• 9 bake for 45 minutes, or until lightly golden brown.
• 10 carefully watch the cheese to keep from browning to dark.
• 11 let stand 10 minutes before serving.
• 12 note:may add shredded cheddar cheese or favorite cheese, when applying cheese to casserole before baking.
• 13 add alittle water to potatoes while boiling if necessary.

Sauteed Pumpkin, Squash, Or Sweet Potatoes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 lbs pie pumpkin, peeled and thinly sliced (may use winter squash or sweet potatoes)
• 2 tablespoons olive oil
• 1 medium onion, peeled and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons light brown sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 heat olive oil in a skillet, add onion and saute 5 minutes.
• 2 add pumpkin, cover and cook 10 minutes, stirring occasionally.
• 3 stir in lemon juice, brown sugar, thyme, salt, and pepper.
• 4 cover and continue to cook for 5 minutes. uncover and cook 5 minutes more, stirring occasionally.
• 5 serve immediately.

Three Cheese Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 6 new potatoes, medium-sized
• 1 1/2 cups low fat cottage cheese
• 1 cup low-fat sour cream
• 2 tablespoons green onions, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons dill weed
• 1 1/2 teaspoons salt
• 1/2 cup cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded

Recipe

• 1 in a saucepan, cook potatoes until tender in enough lightly salted, boiling water to cover, about 20 to 30 minuters.
• 2 cool slightly.
• 3 slice the potatoes and place in large bowl.
• 4 in a separate bowl combine cottage cheese, sour cream, green onions, parsley, dillweed, and salt.
• 5 add to the potatoes.
• 6 spoon the potato mixture into a lightly greased baking dish.
• 7 sprinkle with cheddar cheese and monterey jack cheese.
• 8 bake at 350 degrees for 30 minutes, or until bubbly.

Morningrise Surprise (potatoes,fried Egg, Bacon & Much More)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 4 slices bacon, chopped (thick sliced)
• 2 (1/4 inch) pancetta, chopped into 1/4 inch pieces, thick sliced
• 1 garlic clove, minced
• 2 tablespoons fresh thyme leaves, coarsely chopped
• 1 -2 cup baby spinach, fresh
• 1/3 cup sun-dried tomato, diced
• 4 eggs, large
• 2 green onions, thinly sliced
• 1 -2 tablespoon goat cheese, to taste
• 1/4 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon fresh ground black pepper, plus extra for seasoning
• 1/4 teaspoon smoked paprika
• hot sauce or chopped scotch bonnet pepper

Recipe

• 1 heat a large non-stick skillet over medium heat. add the bacon and pancetta. cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. using a slotted spoon, remove the bacon and pancetta pieces and drain on paper towels.
• 2 add the simply potatoes diced potatoes with onion and garlic to the pan. season with 1/4 teaspoon salt and 1/4 teaspoon pepper and a 1/4 teaspoon of smoked paprika. cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes.
• 3 add the thyme, sundried tomatoes, and baby spinach. saute for 5 minutes, then add the cooked bacon and cooked pancetta to the skillet. cook for 5 minutes. season with salt and pepper, to taste.
• 4 in a small frying pan on medium heat add a teaspoon of oil then fry your egg. season with salt and pepper to taste.
• 5 transfer the potatoes to serving plates. add fried egg on top. sprinkle sliced green onions and a dollop of goat cheese. add hot sauce or chopped scotch bonnet pepper -- i love a lil heat!
• 6 serve immediately. enjoy!

Spinach And Herb Potato Casserole

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 large potatoes, peeled and cooked
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 1/2 cup butter or 1/2 cup margarine
• 2 teaspoons salt
• 1 1/2 teaspoons dill weed
• 1/4 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, cooked and well drained

Recipe

• 1 in lge mixing bowl whip potatoes, cream cheese, sour cream and butter until smooth; add all remaining ingredients and continue to beat until well mixed.
• 2 spoon into a greased 2 qu casserole.
• 3 bake at 375 for 20 minutes.
• 4 casserole can be prepared ahead and refrigerated, then baked just before serving.