Categories
Casseroles Potatoes Side Dishes

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package  (8 ounces)  regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons Parsley Flakes
1 teaspoon Garlic Salt
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)

Place all ingredients, except cheese and bacon, in a large bowl.  Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.  Spoon mixture into a lightly greased 13×9-inch baking dish.  Sprinkle with cheese and bacon.  If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.  Cover and bake in a 350°F oven 30 minutes or until heated through. 

Tip:  For faster preparation, start with instant or refrigerated prepared mashed potatoes.
Categories
Casseroles Potatoes Side Dishes

Farmer’s Casserole

2 cups hash brown potatoes
3/4 cup jack cheese, shredded
1/4 cup green onions, chopped
dash salt and pepper
4 eggs
1 (12 oz.) can evaporated low fat milk
Mix first 4 ingredients in large bowl.  Pour into prepared 8×8 casserole.  Mix eggs and milk, pour over potatoes.  Refrigerate at least 8 hrs.  Preheat oven to 350º F.  Let casserole come to room temperature – about 30 minutes.  Bake for 55-60 minutes.  When knife inserted comes out clean, it’s done.
8  Servings
Categories
Potatoes

Colcannon (Irish dish)

1 head of cabbage
1 pot of creamy mashed potatoes
butter
salt pepper
Make a pot of extra buttery mashed potatoes.  While the potatoes are boiling, slice 1/2 of a head of cabbage Use mainly the greenest leaves. Sauté the cabbage in a little butter & salt till soft, but not brown.  After the cabbage is tender, mix it into the bowl of mashed potatoes. Add and extra dollop of butter & pepper to the serving bowl. This is comfort food!
Tracy Pope Phillips
Categories
Breakfast Potatoes

Cracker Barrel Hashbrown Casserole

2 lb Frozen hash potatoes, thawed
1/2 c  Margarine, melted
1 tsp Salt
1/2 tsp Black pepper
1/2 c  Onion, finely chopped
1 can Cream of chicken soup
2 c  Colby cheese, grated
 
Preheat oven to 350º.  Spray a 9×13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese.   Gently mix in the potatoes and pour into prepared pan or dish.  Bake uncovered at 350~ for 35 minutes.
 6  Servings
Categories
Breakfast Potatoes

Breakfast Casserole

This is a recipe I make on Christmas eve and bake Christmas morning while we are opening gifts.  Super good!
1     package hash brown potatoes, Simply Potatoes – shredded potatoes, fried til golden brown
1     onion, medium, diced
1     red and yellow bell pepper, diced
1     package sausage, brown and serve, cooked and sliced into bite-sized pieces
12    eggs, whipped with dash of milk, salt & pepper
2     cups cheddar cheese, shredded
Cook hash browns, spread in bottom of buttered 13 x 9 baking dish.  Saute onions and peppers; spread over potatoes.  Place slices of sausage on top of casserole.  Spread 1 1/2 cups cheese over entire casserole.  Pour eggs  into casserole.  Bake at 350 for 1 hour. Remove from oven 5 minutes early and sprinkle remaining cheese on top, then bake until melted. 
*May substitute diced ham for the sausage.
 8  Servings
Categories
Bacon Potato Salad Potatoes Salads Side Dishes

Potato Salad – Emeril’s Recipe

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 –12 oz. jar ranch dressing  , Marie’s brand is good
2 tablespoons fresh parsley, chopped
Place potatoes in medium saucepan with enough water to cover by one inch.  Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss.  Refrigerate the salad several hours before serving to allow the flavors to blend.
 8  Servings
Categories
Potato Salad Potatoes Red Potatoes Side Dishes Vegetables

Red Potato Salad

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 12 oz. jar ranch dressing , Marie’s brand is good
2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces.

In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Categories
Casseroles Ground Beef Tater Tots

Tater Tot Casserole

2 pounds ground chuck
1 onion, chopped
1 10 3/4 ounce can cream of chicken soup
1 package tater tots
1 1/2 cups cheddar cheese, shredded

Brown ground beef. Add salt, pepper and chopped onion.
Spread cream of chicken soup on top of meat. Pour tater tots on top, cover with cheese, Bake for 40 minutes at 350 degrees.

8 Servings

Categories
Hash Brown Potatoes Quiche Spinach Vegetarian

Spinach, Caramelized Onion and Feta Quiche

2 tsp. olive oil
3 cups chopped onion
1 tsp. sugar
1/2 tsp. salt
2 cups frozen Southern-style hash brown potatoes, thawed
1 (11-oz.) can refrigerated soft breadstick dough
Cooking spray
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1-1/4 cups (5-oz.) crumbled feta cheese

To decrease fat, we’ve used 2 egg yolks and 5 egg whites. Some egg yolks are necessary to produce a creamy filling. You can refrigerate the leftover yolks for up to 3 days in an airtight container (add a tablespoon of water so the yolks don’t develop a film).
Preheat oven to 350 degrees.
Heat olive oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook for 5 minutes or until lightly browned. Remove from heat.
Unroll dough, separating into strips. Working on a flat surface, coil one strip of dough around itself in a spiral pattern. Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling the dough. Repeat procedure with the remaining dough strips. Cover and let dough rest for 10 minutes. Roll dough into a 12″ circle, and fit into a 10-inch deep-dish pie plate coated with cooking spray.
Spread potato mixture in bottom of prepared crust, and top with spinach. Combine milk, egg whites, eggs, and cheese; pour the milk mixture over the spinach. Bake at 350 degrees for 1 hour or until set, shielding crust with foil after 50 minutes. Let stand 10 minutes before serving.

Makes 8 servings.

Categories
Hash Brown Potatoes Salmon

Smoked Salmon-Goat Cheese- Fresh Dill Frittata

Cooking spray
2-1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
2 large eggs
1/2 cup (2 ounces) crumbled goat cheese
3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
1 tablespoon chopped fresh dill

Preheat oven to 350 degrees
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; saute 5 minutes or until golden brown, and sprinkle with salt and pepper.
Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.
Bake at 350&176; for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.

YIELD: 4 servings (serving size: 1 wedge)