Friday, March 5, 2010

Potato Recipes

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Farmer’s Casserole
by Better Homes and Garden

Nonstick cooking spray
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper

Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

Easy Cheddar Potato Cakes
by Recipezaar

2 cups instant potato flakes
1 cup finely shredded cheddar cheese
2 tablespoons flour
1/4 cup cornmeal cornmeal
1-2 teaspoon seasoning salt
1/2 teaspoon garlic powder (or to taste)
2 green onions, finely chopped
1 pinch cayenne pepper (optional and to taste)
black pepper
2 cups milk
1 large egg
1/4 cup melted butter
vegetable oil (for frying)

In a bowl the first 7 ingredients (potato flakes to green onions) mix well to combine. In another bowl mix the milk with egg and melted butter whisk until well combined; add to the dry mixture; mix well. Let mixture stand for about 5 minutes until the liquid is absorbed. Season with black pepper and/or cayenne pepper. Heat oil in a skillet over medium heat. Take about 2 tablespoons batter into clean hands then shape into a ball, place into hot oil then press down with a spatula to about 2-inch rounds. Cook about 3 minutes on each side or until browned adding in more oil as needed. Remove to paper towels.

Harvest Potato Soup
by I Dare You to Eat It

1 cup onion, diced
1 cup celery, diced
4 cups potato, diced
½ lb bacon, cooked and drained
2 cups instant potatoes
½ cups dehydrated carrots
8 chicken bouillon cubes
1 can cream of chicken soup
1 (12 oz) can evaporated milk

Simmer all vegetables, bouillon cubes and cream of chicken soup in 8 cups of water until vegetables are fully cooked. Add instant potatoes and evaporated milk to achieve desired consistency. Garnish with grated cheese and bacon bits.

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