Confetti Potatoes Food

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CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

The first time I tasted this casserole was at a church supper, and I immediately asked around to find out who made it. I asked the cook to share her recipe, and it has become one of my family's most-requested dishes. -Frances Anderson, Boise, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons diced pimientos
Dash pepper
1 cup cheese cracker crumbs, divided

Steps:

  • In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

Nutrition Facts :

BOILED BABY CONFETTI POTATOES



Boiled Baby Confetti Potatoes image

While I was shopping the other day, I came across a small bag of potatoes in the produce section, called Baby Confetti Potatoes. Inside was a mix of white, red and blue/purple baby potatoes. Fascinated, I had to bring them home, even though I had no idea at the time what to do with them. This is what I came up with, simple and tasty. Cooking time may vary depending on your definition of "medium" heat. An equal amount/weight of baby potatoes, could easily be substituted should you not be able to find the pre-packaged ones.

Provided by Sandaidh

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 (28 ounce) package confetti baby potatoes (mixed colors)
4 tablespoons olive oil
3 minced garlic cloves
1 tablespoon italian seasoning

Steps:

  • Wash potatoes.
  • Do not remove skins.
  • Cut each potato in half and put in large pot.
  • Fill pot with water and bring to boil over medium heat.
  • Boil potatoes until tender.
  • Drain water and put potatoes in bowl.
  • Mix in olive oil, Italian seasoning and minced garlic.
  • Serve hot.

Nutrition Facts : Calories 261.6, Fat 13.7, SaturatedFat 1.9, Sodium 12.6, Carbohydrate 31.9, Fiber 4.8, Sugar 2.3, Protein 3.5

CONFETTI POTATOES



Confetti Potatoes image

A cheesy sauce laced with zucchini, celery and mushrooms along with a sprinkle of red bell pepper top hot baked potatoes for a colorful side dish.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup chopped zucchini
1/2 cup sliced celery
1 Tbsp. butter or margarine
1 cup sliced mushrooms
1/4 lb. (4 oz.) VELVEETA, cut up
4 medium hot baked potatoes, cut in half lengthwise
1/4 cup chopped red or green pepper

Steps:

  • Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low.
  • Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
  • Spoon over hot potatoes; sprinkle with red pepper.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 6 g, Protein 11 g

CONFETTI POTATOES



Confetti Potatoes image

I found this recipe on Cafemom.com. Supposed to be great for toddlers....You don't have to use organic, I definitly don't.

Provided by AshleyP

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 package frozen organic O'Brien potatoes
1/2 package organic mixed baby peas and carrots
1/4 package organic corn
0.25 (16 ounce) package green beans, 16 oz. (you may need to chop these smaller for younger kids before you cook)
1/8 teaspoon turmeric or 1/8 teaspoon favorite curry powder
olive oil, to coat

Steps:

  • 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
  • 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
  • 3. You now have a choice in cooking methods:.
  • a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
  • b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
  • Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
  • Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!

CONFETTI MASHED POTATOES



Confetti Mashed Potatoes image

Make and share this Confetti Mashed Potatoes recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs russet potatoes, pared and cooked
1/3 cup low-fat milk, hot but not boiling
1/4 cup carrot, finely diced
1/2 cup onion, chopped
2 1/2 tablespoons parsley, chopped
1 ounce butter or 1 ounce margarine
1/4 cup low-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • Mash potatoes and milk with a mixer while still hot.
  • Steam carrots and onion until crisp-tender.
  • Add to mashed potatoes with parsley, butter, mayonnaise, salt and pepper; mix well.
  • Serve 1/3 cup per portion.

CONFETTI MASHED POTATOES



Confetti Mashed Potatoes image

These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

6 medium red potatoes, cubed
3 tablespoons chopped sweet red pepper
3 tablespoons chopped green pepper
3 tablespoons finely chopped onion
3/4 cup shredded Mexican cheese blend
3 tablespoons butter, softened
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes., Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain; mash potato mixture with the cheese, butter, salt and pepper., ,

Nutrition Facts : Calories 287 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 295mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

Because this uses frozen hashbrowns it cuts down on preparation time. I certainly have my times when I have a minimal amount of time and energy for cooking, as much as I enjoy it.

Provided by Trisha W

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/2 cup onion, chopped
1 (16 ounce) package frozen hash browns
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can milk
4 ounces cheddar cheese, shredded (1 cup)
1 small green pepper, cut into strips
2 tablespoons pimiento, chopped
pepper, to taste
1 cup cheese cracker crumb, divided

Steps:

  • In a small skillet, melt butter over medium heat.
  • Saute onion until tender.
  • Stir in potatoes, soup and milk.
  • Add cheese, green pepper, pimiento, pepper and half of crumbs.
  • Pour into a greased shallow casserole dish and top with remaining crumbs.
  • Bake at 375* for 35-40 minutes.

Nutrition Facts : Calories 536.4, Fat 35.7, SaturatedFat 19.1, Cholesterol 68.2, Sodium 612.8, Carbohydrate 44.9, Fiber 2.4, Sugar 3, Protein 11.9

CONFETTI POTATO SALAD



Confetti Potato Salad image

Ready, Set, Cook! Special Edition Contest Entry: This colorful potato salad not only looks beautiful, it will awaken your tastebuds. It truly is delicious and perfect for a picnic or barbecue.

Provided by Chefofthefuture1961

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1 (20 ounce) Simply Potatoes Diced Potatoes with Onion
1 (10 ounce) frozen peas (thawed)
1 red bell pepper (chopped)
3/4 cup green onion (chopped)
8 ounces corn (drained)
1/2 dried cranberries
1/2 cup canola oil
1/3 cup white wine vinegar
3 tablespoons sugar
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper

Steps:

  • In a large bowl combine potatoes, peas, red bell pepper, onions, corn and cranberries. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 201.4, Fat 14.3, SaturatedFat 1.1, Sodium 113.5, Carbohydrate 17.2, Fiber 2.9, Sugar 8.6, Protein 3.2

CONFETTI SCALLOPED POTATOES



Confetti Scalloped Potatoes image

Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge!

Provided by Battle in Seattle

Categories     Potato

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 11

1/2 cup butter
1/2 cup chopped yellow onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
16 -20 ounces chunk-style frozen hash brown potatoes, thawed
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1 1/4 cups milk
1 small green bell pepper, cut into thin strips
1 cup sharp cheddar cheese, grated
2 tablespoons chopped pimiento (drained)
1 1/4 cups crumbled cheese crackers, divided (i.e., cheese-its, cheese nips, etc.)

Steps:

  • Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
  • In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
  • In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
  • Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.

Nutrition Facts : Calories 253.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 41.5, Sodium 607.7, Carbohydrate 17.4, Fiber 1.1, Sugar 1.1, Protein 6.3

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