Brendas Potato Taco Sp5 Food

TACO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a large bowl, drizzle with the olive oil and sprinkle with the taco seasoning. Toss to coat thoroughly.
• Pour out onto 2 baking sheets and roast until sizzly and somewhat crisp, shaking the pans as you go, 35 to 40 minutes.

POTATO TACOS #SP5

Steps:

• Prepare the mashed potatoes, add pepper and salt to taste.
• Spread a spoon of the potatoes on the tortilla and roll it up (warm up the tortillas on the microwave for 30-40seconds to make them flexibles).
• Warm the vegetable oil in a pan, and fry the tacos (the closing part down).
• Turn them and once that they have a golden color take them out. Place them on paper to absorb the excess of oil.
• Serve 3 pieces on a plate, top with shredded lettuce,Crumbled Queso fresco, spoon of sour cream and salsa. (Chopped tomato optional).
• Enjoy!

CRISPY POTATO BLT TACOS #SP5

Steps:

• In 12-inch nonstick skillet cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Reserve 3 tablespoons of drippings; rinse out skillet.
• Heat reserved drippings in same skillet over medium heat. Add potatoes to skillet; spread in even layer. Cover with lid. Cook 12-15 minutes, turning every 3 to 4 minutes, until tender and golden brown. Keep skillet covered during cooking time.
• Fill tortillas with potatoes, lettuce, bacon and salsa.

BRENDA'S FAMOUS POTATO SALAD

Steps:

• Cut up potato in small pieces.
• Finely chop onion and add to potatoes.
• Combine all other ingredients and mix well.
• Chill.

BRENDA'S POTATO SALAD

Steps:

• In a bowl combine potatoes, celery, green peppers and eggs. Toss lightly to mix.
• In a small bowl, blend onion, pimiento, Miracle Whip, oil, vinegar, salt, pepper, mustard and sugar.
• Pour mixture over potato mixture. Toss to coat well. Cover. Chill. Serve cold on crisp lettuce leaves if desired. Sprinkle with paprika.

"YOU SAY POTATO, I SAY POBLANO" TACOS #SP5

Steps:

• First, cook your corn tortillas per their package directions, either in a bit of oil or in a dry skillet over medium heat so that each side of the tortilla is very lightly golden. Wrap these in foil or a tea towel and keep in a warm place.
• Now cook your taco filling! Heat 2 Tb of oil in the same skillet over medium heat and add your diced poblanos. Heat them for 2 minutes, stirring occasionally. Once they start to get a bit soft and fragrant, add the Simply Potatoes and continue to cook, stirring occasionally, over medium-high heat. Once the potatoes are warm and beginning to turn golden-brown, transfer the mix to a large serving bowl.
• Serve the warm poblano-potato mixture with sour cream and/or queso fresco in the warm corn tortillas.

BRENDA'S POTATO TACO #SP5

Steps:

• Warm up corn tortillas.
• Add 2 table spoons of cut potatoes in between tortilla.
• fold tortilla in half.
• Add toothpicks to edges to keep tortilla closed.
• Heat oil to 350 degrees.
• Deep fry Tacos for 3 minutes.
• Pull toothpicks out. Slightly open tacos.
• Stuff with Lettuce and Mexican Cotija Cheese.