Potluck Irish Potatoes Food

THE IRISH POTATOES

The Irish Potatoes image

My sister gave me this recipe years ago and it has become a staple of our holiday or 'company is coming' type of dinner. It's easy to assemble and can be prepared ahead of time. It pairs well with beef, ham, or chicken. Leftovers, if there are any, reheat well. Everyone always loves 'The Irish Potatoes.' Yes, I know 'The Irish Potatoes' are fattening, but without the butter, whipping cream, and half and half it is just not as good. Substituting margarine or frozen hash browns would be a travesty.

Provided by LillyfromPhilly

Categories Side Dish Potato Side Dish Recipes

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

8 large russet potatoes
1 tablespoon butter
½ small onion, minced
salt and ground black pepper to taste
½ cup butter, melted
½ cup heavy whipping cream
½ cup half-and-half
¼ teaspoon paprika
2 tablespoons chopped fresh parsley

Steps:

Place the potatoes into a large pot and cover with salted water; bring to a boil. Cook the potatoes at a boil for 10 minutes; drain. Set potatoes aside to cool.
Once potatoes are cool enough to handle, slide the skin from the potatoes and discard; refrigerate peeled potatoes until completely cold, about 1 hour.
Preheat an oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish with 1 tablespoon butter.
Grate 2 of the potatoes into the bottom of the prepared baking dish. Sprinkle about 1/4 of the minced onion over the layer of potato; season with salt and black pepper. Repeat layering until all ingredients are used and dish is full.
Drizzle melted butter, whipping cream, and half and half over the potato mixture; season with paprika.
Bake in the preheated oven until the top is bubbling, about 30 minutes.
Garnish with chopped fresh parsley to serve.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 67.8 g, Cholesterol 50.1 mg, Fat 17.8 g, Fiber 6.1 g, Protein 6.5 g, SaturatedFat 11.1 g, Sodium 118.3 mg, Sugar 3.1 g

POTLUCK POTATOES

Potluck Potatoes image

Finding recipe to please all at a potluck is sometime hard to do but this recipe is a favorite for all. They are so full of flavor and will disappear fast.-Jane Carlovsky, Sebring, Florida

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10-12 servings.

Number Of Ingredients 8

Ingredients

8 to 10 medium red potatoes (about 2 pounds)
1 jar (2 ounces) chopped pimientos, drained
1/2 cup chopped onion
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1 pound process cheese (Velveeta), diced
2 slices bread, cut into cubes
1/4 cup butter, melted

Steps:

Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into 1-in. cubes. Transfer to an ungreased 2-1/2-qt. baking dish. , Add pimientos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Top with bread cubes; drizzle with butter. Bake, uncovered, at 350° for 30 minutes or until bread is toasted.

Nutrition Facts :

SARAH'S POTLUCK POTATOES

Sarah's Potluck Potatoes image

This is a great potluck idea. I got this recipe from my mom, who made it when I was a kid. I loved it, and still do.

Provided by SarryLUV

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (24 ounce) bag frozen hash browns (I use southern style)
2 cups sour cream
1/2 cup butter, melted
1/2 cup chopped onion
2 (10 3/4 ounce) condensed cream of chicken soup
1 1/2 cups grated cheddar cheese
1 1/2 cups corn flakes

Steps:

Preheat oven to 350 degrees.
In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
Stir sour cream, butter, onion,soup, and cheese into potatoes.
Spread mixture evenly into a greased 9X13 inch pan.
Sprinkle corn flakes over top.
Bake, uncovered, for 45-50 minutes or until bubbly around edges.

IRISH POTATOES

Irish Potatoes image

Small, no-bake cookies that look like potatoes. It's fast and easy.

Provided by MBMCD

Categories World Cuisine Recipes European UK and Ireland Irish

Yield 24

Number Of Ingredients 4

Ingredients

1 cup confectioners' sugar
1 cup shredded coconut
1 ½ tablespoons cream
2 tablespoons ground cinnamon

Steps:

Sprinkle the sugar on the coconut. Add the cream and mix gently.
Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 7.1 g, Cholesterol 1.3 mg, Fat 1.2 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 9.3 mg, Sugar 6 g

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