Mikes Potato Casserole Food

MIKE'S POTATOES

Mike's Potatoes image

This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.

Provided by Leslie in Texas

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
3 medium baking potatoes, unpeeled, boiled and diced
1 1/4 cups monterey jack cheese, shredded
1 1/4 cups cheddar cheese, shredded
2/3 cup tomatoes, diced (about 1 medium)
salt, to taste
white pepper, to taste
2 tablespoons onions, minced
2 tablespoons green onions, chopped
1/2 cup avocado, peeled, seeded and diced
1/2 cup sour cream

Steps:

Melt butter in large heavy skillet over medium-high heat.
Add diced potatoes and cook until browned and crisp,stirring frequently.
Add cheeses, tomato, onion and green onion and stir until cheese melts.
Season to taste with salt and pepper.
Gently mix in avocado.
Spoon onto plates and top with a dollop of sour cream.
Serve immediately.

Nutrition Facts : Calories 355.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 70.9, Sodium 343.4, Carbohydrate 17, Fiber 2.4, Sugar 2.3, Protein 13.8

POTATO CASSEROLE

Potato Casserole image

This simple-to-assemble casserole is rich and buttery in flavor with a crispy top, thanks to the crushed corn flakes.

Provided by JEREMYBEELER

Categories Side Dish Casseroles Potato Casserole

Time 1h25m

Yield 12

Number Of Ingredients 7

Ingredients

1 (30 ounce) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
Bake at 425 degrees F (220 degrees C) for 1 hour.

Nutrition Facts : Calories 400 calories, Carbohydrate 23.1 g, Cholesterol 77.1 mg, Fat 35.5 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 20.7 g, Sodium 483.4 mg, Sugar 1.7 g

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