Potato Recipes

POTATO PANCAKES—This recipe can also be done with leftover stuffing.3 c finely shredded or mashed potatoes         2 eggs, beaten
1.5 T flour w/1/4 tsp baking powder               ½ tsp salt and onion powder, each

Combine all ingredients.  Cook by tablespoonfuls on greased skillet.  Brown on both sides.

POTATO LATKES—A little more work, but well worth it.
4 lb raw, peeled potatoes, shredded             1 small onion    3 eggs beaten             
¼ c dry bread crumbs        1 tsp salt

In a food processor, process potatoes and onion until coarsely chopped.  Drain in colander for 15 min.  Stir in eggs, salt and bread crumbs.  Put ¼ c mixture into oil skillet and fry 3-4 min on each side.

HASHBROWN CUPCAKES—I would use fried hashbrowns next time.

2 potatoes, cooked, peeled, shredded        4 eggs       cheese (opt)            salt/pepper/garlic/onion/parsley for color      Breakfast meat in small bites (opt)

Spray 6 muffin tins with oil (no paper liners).  Spread potato shreds evenly between 6 tins and press.  Add meat now.  Beat eggs and seasonings, then pour egg over each tin of potato.  Cook in 350 over for 15 min (or until egg is set), putting cheese on last 2 minutes to melt.  Cool 5 minutes in tin before removal.

BREAKFAST SKILLET
potatoes, cooked, cubed       eggs, whipped              milk to thin eggs        butter
salt, pepper, garlic onion       Cheese (optional)         breakfast meat (ham, sausage, bacon)

Melt butter in skillet and put potatoes in to brown.  Whip eggs and milk and pour unto skillet.  Add seasonings  and meat; stir like scrambled eggs.  Add cheese if you like.  Eat like this or put in a warm tortilla shell with salsa and cheese.

DINNER SKILLET—A family favorite.

potatoes, cooked, cubed          ground meat/steak                  cheese             diced onions                 butter

Melt butter in skillet and put potatoes in to brown.  Add meat to warm.  Sprinkle with cheese. Cover with lid until cheese melts.

SOUR CREAM MASHED POTATOES

7 lbs potatoes, peeled, cooked            1 cup sour cream                      ½ c milk                        4 T butter                                              Garlic, salt, pepper

Add sour cream, milk and butter to cooked potatoes and mash.  Season with spices.

MASHED POTATO SOUP

2 lbs potatoes, peeled,cooked                       4 slices bacon              4 T butter

1/3 c flour                                                       4 c milk                         4 oz sour cream

4 oz. Monterey Jack cheese, shredded                             2 T chopped chives or parsley

Mash potatoes.  Cook bacon until crisp, then cool and crumble.  Melt butter in pan.  Add flour and whisk until smooth and golden.  Whisking constantly, add milk, sour cream and spices until thick.  Stir in cheese and potatoes; heat through.  Sprinkle with bacon and chives/parsley for color.  Serves 6.

MASHED POTATO CASSEROLE

4-5 lbs potatoes, peeled and cooked               1 tsp salt                                 ½ tsp pepper

8 oz cream cheese, softened                           1 c. sour cream                       ½ c butter

Mash potatoes with spices in one bowl.  In another, cream the cheese and sour cream together until smooth.  Stir in potatoes until well blended.  Spread mixture into buttered, shallow casserole dish.  Dot with butter and sprinkle with paprika or parsley for color.  Bake 30-45 minutes until heated through.  Serves 8-10.

SPANISH TORTILLA
6-7 medium potatoes, peeled               1 whole yellow onion                5-6 large eggs              2-3 cups of olive oil

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. DO NOT HEAT OIL TOO HIGH—oil and/or potatoes will burn.  Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.  Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (approx. 9-10”) and heat on medium heat. Be careful not to get the pan too hot.  When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.  Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6-8 pieces like a pie. Serve sliced French bread on the side.

If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread

JOHNSONVILLE SAUSAGE BAKE—Bake at 400 for 30 min.  Your kids will love it!
24 oz sausage links      4 c frozen hash browns       1 red onion, chopped    2 T butter            1 c cheddar shreds       1 c Swiss shreds                  ¼ c minced fresh parsley         10 eggs                         1 c milk                                 ¼ tsp salt and ¼ tsp pepper

Sauté hash browns and onion in butter; transfer to 9x13 greased pan.  Cook sausage and cut into slices.  Layer on top of potatoes.  Top with cheese.  Top with parsley.  Mix eggs, milk and seasonings and pour over cheese. **Can also be done in greased muffin cups.