MASHED POTATOES WITH HAM
"Mashed Potatoes with Ham evolved from scalloped potatoes, which are tasty but time-consuming to bake. "I warmed up leftover mashed potatoes, then decided to throw in some ham to save a dish," Kathy explains. "The next time I made it, I added a cheese and crumb topping to give this casserole an appealing golden look."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine onion and 1 tablespoon of butter. Microwave, uncovered, on high for 2 minutes or until tender, stirring once. Add potatoes, ham, onion salt and pepper; mix well. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflakes; dot with remaining butter. Bake, uncovered, at 375° for 15 minutes or until heated through.
Nutrition Facts : Calories 349 calories, Fat 14g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 1020mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 16g protein.
POTATO HASH
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
- Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.
HOMEMADE HASHBROWNS
This recipe is a really nice way to use up leftover mashed potatoes. If you like you could fry the hashbrowns up and then freeze them in airtight bags. You can pop them in the toaster to reheat them! An easy breakfast!
Provided by bluebayou
Categories 100+ Breakfast and Brunch Recipes Potatoes
Yield 4
Number Of Ingredients 6
Steps:
- Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.
- Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixutre into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.
Nutrition Facts : Calories 176 calories, Carbohydrate 21.2 g, Cholesterol 48.6 mg, Fat 8.6 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 626.6 mg, Sugar 2.8 g
MASHED POTATO HASH
Make and share this Mashed Potato Hash recipe from Food.com.
Provided by Abe ray
Categories Lunch/Snacks
Time 37m
Yield 6 1/2 cups, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Brown meat then drain, being sure to leave enough fat to cook the other ingredients.
- Add mashed potatoes, cheese and herbs/spices.
- Heat in skillet used to brown meat.
Nutrition Facts : Calories 603.7, Fat 34.8, SaturatedFat 19.6, Cholesterol 151, Sodium 261.8, Carbohydrate 24, Fiber 1.7, Sugar 1.9, Protein 47.3
MASHED POTATO CORNED BEEF HASH
Make and share this Mashed Potato Corned Beef Hash recipe from Food.com.
Provided by chefnini
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes and fix like mashed potatoes using the butter and milk -- at the last mash the can of corned beef into the potatoes -- serve hot -- .
Nutrition Facts : Calories 497.5, Fat 16.5, SaturatedFat 5.5, Cholesterol 83.3, Sodium 986, Carbohydrate 64.9, Fiber 8.1, Sugar 2.9, Protein 22.9
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
CHEESY HASH POTATO CASSEROLE
A friend gave this recipe to me and I've made it often. I've tried others, but always go back to this one. It's great when you need to feed a large gathering.
Provided by Taste of Home
Categories Breakfast Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through.
Nutrition Facts : Calories 315 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 508mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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- Choose Your Potatoes Wisely. The type of potato you use can have a great impact on the final result. Waxy red or new potatoes turn nice and creamy when cooked, but are terrible at developing crisp crusts.
- Par-Cook Your Potatoes With Vinegar for Maximum Crispness. Back in my early hash-slinging days, I'd throw raw cubed potatoes into a skillet with oil and let them fry until golden brown.
- Add a Meat, Preferably Cured, and GET IT CRISP. Ok, so not all hashes need meat, and to be 100% honest, most of the ones I make at home don't have it, simply because I don't generally have cured meat hanging around.
- Fry the Potatoes in Rendered Fat and Add More Fat Than You Think You Need. Once the meat is crisped, you might be tempted to just throw the potatoes in there.
- Add Seasoning to Potatoes. Once the potatoes are nearly cooked, it's a good idea to start thinking about flavoring them. If simple and straightforward is your goal, then just a bit of salt and pepper will do.
- Cook Potatoes, Meat, and Vegetables in Batches to Optimize. As with the chorizo, now is the time to remove those potatoes from the skillet (you can drop them into the same bowl as the chorizo to minimize cleanup) to make space for the remaining vegetables.
- Combine Ingredients Before Finishing. Once the vegetables are cooked, I add them to the bowl with the meat and potatoes. Each element here has been perfectly cooked before combining, which means that the whole shebang is going to be all the tastier.
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- Baked, Fried, or Poached? Make Your Choice. Now you've got a big decision to make: how do you want to cook your eggs? Fried eggs are probably the fastest.
- A Little More Oil Keeps the Eggs From Drying Out. I always drizzle my eggs with just at touch of olive oil, which prevents their top surfaces from developing an unappetizing, plasticky skin.
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