|In Praise of the Potato|
|by Lindsey Bareham|
Lindsey Bareham offers a feast of appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, br...
41 - 48 of 48 for cubed potatoes hash browns
Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. ... oil spray. Spread potato mixture in bottom ... minutes longer. Serves 8.
In 1 1/2-quart casserole dish, combine hash browns, shredded cheese ... Dissolve chicken bouillon cube in 1/2 cup boiling water; pour over potato mixture. Dot with ... minutes or until potatoes are tender, stirring ... melts. Makes 6 servings.
Butter pan. Mix thawed hash brown potatoes, grated cheese ... dissolved bouillon over potato mixture. Dot with ... melt. Serves 24. (Plenty-- good size.)
Combine potatoes, 1/4 cup ... beaten egg. Pat potato mixture evenly into ... just begins to brown. Remove from ... stand 5 minutes before cutting. Serves 6.
Let potatoes stand until thawed. ... Sprinkle with buttered cornflake crumbs. Bake uncovered for 50 minutes at 350 degrees. Best if mixed 2 hours before baking.
Mix sour cream and soup. Stir in potatoes-ham-American cheese and ... butter. Sprinkle over potato mixture. Bake at ... return to oven and bake 20-25 minutes.
Mix potatoes with first 7 ... potatoes. Bake at 350 degrees for 45 minutes. Makes 10 servings. Can be made ahead of time and refrigerated before cooking.
In 1 1/2 quart casserole, cobmine potatoes, cheese, and green onion. Dissolve bouillon cube in 1/2 cup boiling water; pour over potato mixture. Dot with ... cheese melts. 6 servings.
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