POTATO AND CHEESE BREAKFAST BURRITOS
Cook chipotle-spiced eggs with hash browns and roll into a burrito with avocado, Monterey Jack and Cheddar.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.
- Meanwhile, beat the eggs in a medium bowl with the chipotle powder, a sprinkle of salt and a few grinds of pepper until well blended. Pour the eggs over the cooked potatoes and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Warm a tortilla in a large nonstick skillet over medium heat it is until pliable. Top with one-quarter of the avocado slices, one-quarter of the egg mixture and 2 tablespoons each of the Monterey jack and Cheddar. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito filling. Serve with salsa on the side.
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
POTATO BURRITOS
Make and share this Potato Burritos recipe from Food.com.
Provided by anne 2
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes.
- Microwave the potatoes on high for 2 minutes to soften.
- Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper.
- Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.
Nutrition Facts : Calories 534.5, Fat 37.6, SaturatedFat 9.1, Cholesterol 26.4, Sodium 668.3, Carbohydrate 39.8, Fiber 4.2, Sugar 4.3, Protein 10.9
CHEESY SMASHED POTATOES
Age group: 12 to 16 years Skill level: intermediate
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
- When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.
MASHED CHEESY POTATOES & GRAVY
These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.
Provided by Molly Yeh
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
- Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
- Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.
CHEESY MUSTARD MASH
Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour
Provided by Jane Hornby
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Boil the potatoes in salted water for 20 mins or until tender, then drain.
- Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
- Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
CHEESY POTATO BREAKFAST BURRO ( BURRITOS )
This is a very filing meal and goes great topped by your favorite salsa. My boyfriend and I love cooking together, and we took a twist on the local taco shop's breakfast burro and added our own touch of flavor. You can use the provided recipe and make four regular sized burros, and use 10" tortillas instead of the 12".
Provided by Young Chef of Arizo
Categories Breakfast
Time 40m
Yield 2 BIG Burros, 2 serving(s)
Number Of Ingredients 15
Steps:
- Dice your potatoes and onions into 1/4" cubes, keep them in separate bowls.
- With kitchen scissors, or a knife, cut the bacon into small bits.
- In a medium bowl, crack the eggs and add the milk, beat them together. Put in the fridge until ready to use.
- In a large frying pan, pour in the vegetable oil and heat on medium until oil is hot. Add the potatoes and cook them for 10 minutes turning often. Stir in the onions. Here you will want to add your seasonings. If you like more garlic and less pepper do that. This is the customizable part of the recipe. Cook for another 10-15 minutes or until desired softness is reached.
- While the potatoes are cooking, cook the bacon in a small frying pan for about 10 minutes or until desired crunchiness is reached. After the bacon is done put some napkins or paper towels on a plate, pour the bacon onto the plate and let the grease soak out of the bacon. While the bacon is draining wipe out the small pan and cook the sausage for about 10 minutes. You will want to chop it into small pieces with your spatula.
- Now you will want to add you eggs to the potatoes. Pour the eggs right over the potatoes and fold a couple of times. While the eggs are still gooey add the bacon and the sausage. Fold a couple of times and sprinkle in your cheeses. Keep folding the eggs as you mix in the cheese. Once the eggs are finished cooking and the cheese is melted, set the pan on a cool burner.
- If you have a gas stove you can warm the tortillas right on the burner, if you have an electric stove you can warm them up in a dry skillet, and if all else fails you can use the microwave.
- After you have the tortillas warmed up put the filling on, wrap it up, and enjoy.
Nutrition Facts : Calories 1874.7, Fat 134.1, SaturatedFat 48, Cholesterol 982, Sodium 2935.6, Carbohydrate 79.2, Fiber 6.6, Sugar 5.4, Protein 83.6
CHEESY MASHED POTATOES
Make and share this Cheesy Mashed Potatoes recipe from Food.com.
Provided by Carmen B.
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and cut in half. Place in a large saucepan and cover with water.
- Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
- Drain potatoes and mash, preferably with a potato masher.
- Stir in butter, sour cream, salt and pepper.
- Stir in cheese just until mixed.
- Pile into a heated serving dish.
- Potatoes can be covered and kept warm in oven for up to 30 minutes.
- Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.
Nutrition Facts : Calories 528.6, Fat 15.7, SaturatedFat 9.8, Cholesterol 47.4, Sodium 829.8, Carbohydrate 81.7, Fiber 10, Sugar 3.8, Protein 17.2
CHEESY MASHED POTATO BURRITOS
I created this to use up left over mashed potatoes instead of throwing them out. You can also use whole cooked potatoes and just mash them. We always have leftover mahed potatoes at thanksgiving and other holidays. These are easy to make and taste great! I have used instead of chicken broth leftover turkey gravy tasted good. The kids liked them so much I make them all the time. I serve them with a side refried beans and some sour cream.
Provided by shortordercooktoo
Categories Potato
Time 27m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix all ingredients except salsa and torillas together with a hand mixer. Mixture should be creamy not runny. (If mixture is dry and not creamy add small amounts of milk until creaminess is achived).
- Spray a large cake pan with nonstick spray. Prepare tortilla according to package so they are flexable. Add mixture to tortillas about 3 tablespoons. Roll tortillas and line them into the cake pan. Pour jar of salsa over them and bake in the oven at 350 degrees for 20 minutes. You can top with more shredded cheddar when taken out of oven.
- Freeze any leftover. Reheat in microwave 1-3 minutes.
Nutrition Facts : Calories 453.2, Fat 16.4, SaturatedFat 8.1, Cholesterol 29.6, Sodium 1113.2, Carbohydrate 62.5, Fiber 6, Sugar 4.9, Protein 15.2
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