Miracle Whip Potatoes Frittata Food

PAPA'S ITALIAN POTATO FRITTATA

Steps:

• In a 12-inch non-stick skillet, heat half of the olive oil on medium-high heat. Add the whole bag of Simply Potatoes with Onion and the chopped red pepper. Turn every minute or so as the vegetables brown. Use more olive oil if necessary.
• When the potatoes are lightly browned and soft, add the green onions, sun-dried tomatoes, fresh basil, fresh parsley and salt and pepper to your taste. Give all the ingredients a few turns in the pan until all the ingredients are mixed inches.
• Slowly add the beaten eggs to the skillet contents. Use a fork to push the vegetables around so the egg incorporates evenly. Cook on medium low heat until the edges and middle of the frittata are cooked enough to hold together. Steam will escape from the middle when ready to turn.
• Take the skillet off the burner to the side and place a 12 inch dinner plate over the frittata. Invert onto the platter with 1 hand on the skillet handle and 1 hand on the top of the plate. The bottom will be the top so make sure it is browned just right.
• Push the skillet back onto the burner and add the remainder of the olive oil or more if you like. Slide the potato frittata back into the skillet, browned side up, and lightly brown the bottom. Shake the skillet a few times to get a nice edge on the frittata. Invert the finished frittata onto a clean dinner plate. Top with the grated Parmigiano cheese and more salt and pepper to your taste.
• Serve this potato cake at room temperature or cold from the refrigerator. This frittata makes a delicious sandwich topped with genoa salami and a fresh slice of tomato.

SEASONED POTATO WEDGES

Steps:

• Scrub the potatoes and cut in half lengthwise.
• Cut each half into 3 wedges.
• Place in a single layer on a greased baking sheet.
• Spread cut sides with miracle whip and sprinkle with salt.
• Bake at 350 degrees F for 50-60 minutes until tender.

POTATO CHIP FRITTATAS

Steps:

• Preheat oven to 325 degrees.
• Whisk first four ingredients together in medium bowl and set aside.
• Heat oil in skillet over medium heat. Add leeks and onion and saute with a pinch of added salt for 5-6 minutes. Add shredded carrots and cook for additional 1 minute. Remove skillet from heat.
• Butter a 6 cup muffin pan. Divide cheddar cheese evenly between muffin cups, then divide vegetable mixture evenly between muffin cups.
• Fill each muffin cup 3/4 full with egg mixture. Place a few potato chip on top of each filled muffin cup.
• Bake until cooked through, 12-15 minutes. Loosen edges of each frittata by running a knife around the edges. Serve immediately.

SOUTHERN MASHED POTATOES

Steps:

• Peel and chop potatoes.
• Boil in 4 quarts of water in till soft (about 15 minutes).
• Drain and put in large mixer on low.
• Add Miracle Whip, maargarine, and milk.
• Mix until smooth.