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Taters

Swiss Tater Cake
Yield: 4 Servings



* 1 3/4 lb Potatoes (see below)
* 3 oz Butter lard or bacon fat
* 1 1/2 tb Water or milk




This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish it is sometimes eaten on its own for lunch or even breakfast with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan and let the fat get hot: then put in the potatoes sprinkle with salt and fry turning them constantly. When they have soaked up the butter or whatever add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk reduce heat and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning and leave on low heat for at least 15 minutes. The potatoes must stick together but not to the bottom of the pan. When cooked turn the cake out onto a plate bottom side up and serve. (Or alternately brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note that in this version the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving and heat it briefly in the oven to melt it.
 
SALMON OR TUNA BAKED POTATOES


1 can salmon, or 2 cans tuna, drained
4 baking potatoes, cleaned
1/2 c. milk
1/4 c. margarine
1/2 c. parmesan cheese, grated
1/4 c. green onion, minced
1 tsp. thyme
1 tsp. dill
1 tsp. salt
1 tsp. pepper
1/4 c. frozen peas, thawed

Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in salmon or tuna and peas. Spoon mixture back into hollowed out skins. Bake at 350 degrees for 20 minutes.
 
SLOPPY JOE POTATO TOPPER


1 lb. ground beef
2/3 C. green bell pepper (optional)
1/2 C. chopped onion (optional)
1 envelope onion soup mix
1/4 C. catsup
3/4 C. water
4 hot baked potatoes, split
Cheese, shredded for topper

Over medium heat cook beef, pepper and onion until browned;
drain fat. Stir in soup mix, catsup and water. Heat to boiling.
Reduce to low. Cover and simmer 15 minutes, stirring occasionally.
Spoon over potato and garnish with cheese.

Makes 4 servings.
 
Sour Cream Ham Over Potatoes

* 4 baking potatoes, scrubbed
* 1/4 cup butter
* 2 cups sliced fresh mushrooms
* 1/2 cup chopped onion
* 1 cup diced deli ham
* 1/4 cup sour cream
* 1 Tbsp. honey mustard
* 1 cup shredded colby cheese

Pierce potatoes with fork and bake at 400 degrees for 40-50 minutes until potatoes are cooked and soft when squeezed. Set aside. You could also cook the potatoes in the microwave until soft.

In microwave safe container, combine butter, mushrooms and onion.

Microwave on high for 2-4 minutes until mushrooms are tender. Add ham and microwave on high for 1-2 minutes until thoroughly heated. Stir in sour cream and mustard. Cut potatoes in half lengthwise and mash slightly with fork. Spoon ham mixture over each potato half and sprinkle with cheese. Microwave on high for 2-3 minutes until cheese is melted. Serves 4
 
Sofrito Mashed Potatoes


2 tablespoon salt
2 Pounds of potatoes ( recommended Yukon Gold)
3 Tbs canola oil ( used olive oil)
1/4 cup chopped red onions
1 red bell pepper, chopped
1/2 green pepper, chopped
3 Tbs chopped garlic
2 Tbs tomato paste
1/4 cup white wine
3 -oz tomato sauce
3 Tbs unsalted butter
1/2 cup heavy cream ( used light)
Salt and pepper to taste
2 Tbs chopped cilantro leaves, (used parsley)


Cook the potatoes in salted water ( 2 Tbs ) until tender, drain.

Cook the onions and peppers in the oil for about 3 minutes. Add the garlic
and cook till it begins to brown. Lower the heat and add the tomato paste
and stir fry for about 5 minutes.

Deglaze with the white wine and reduce by 1/2. Add the tomato sauce and
bring to a simmer and simmer for 5 minutes. Stir in the butter and set
aside to keep warm.

Mash the potatoes with a potato masher, just to break up then add the
sofrito and mash to desired texture. ( Do not work the potatoes to musch
as they will become very starchy and gummy) I left mine slightly chunky.
Season with salt and pepper and garnish with the cilantro.

* Be sure that the butter is at room temperature and add it in small amounts
so that it can be absorbed into the sauce. Mine separated slightly. I added
it in one big chunk and it was not at room temperature. I was able to work
it back into the sauce and it did not create any problems with the end
results.
 
Smoked Cheddar Scalloped Potatoes

3 large Potatoes, medium-thin sliced
1/2 cup Smoked cheddar, grated
2 tablespoons Onion, minced
1 1/2 teaspoons Flour
2 1/2 cups Milk
Salt and pepper to taste

Heat oven to 350. Blanch potato slices in boiling water for 5 minutes.
Drain and rinse with cold water. Spray a two-quart casserole with oil.
Make a layer of 1/2 of the potatoes. Top with the cheese, onion, and
flour. Top with the rest of the potatoes. Season. Slightly heat the
milk and pour over the casserole. Cover and bake for 50 minutes.
Uncover and bake for 20 minutes longer (or until lightly brown). Serve
warm.
 
SLICED ONIONS AND POTATOES IN FOIL
Great for grillin'!



2 c. sliced onions (2 large)
4 large potatoes, pared and cut in 1/4-inch slices
1 T. celery salt
Dash pepper
1/2 c. melted butter or margarine


Combine al ingredients in large bowl, tossing well.
Divide into 6 equal portions and wrap in double thickness of foil; seal.
Bury in hot coals; cook 30 to 40 minutes or until potatoes are tender.
 
ROASTED SWEET POTATOES WITH HONEY GLAZE

2 1/4 lbs. of red skinned sweet potatoes, peeled, and cut into 1 1/2 inch pieces
6 T. butter
3 T. honey
1 t. fresh lemon juice

Preheat oven to 350* F. Arrange sweet potatoes in a 13 x 9 x 2 inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes, toss to coat. Sprinkle generously with salt and pepper. Bake until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes. Makes 4 servings
 
GLAZED YAMS

2 t. vegetable oil
3 red jewel yams, peeled, cut in thirds crosswise and into 1 1/2 inch wedges
1 t. sugar
Salt
Pepper

In skillet, over medium heat, warm oil. Add yams and saute until the orange brightens. Sprinkle with sugar, salt and pepper to taste. Reduce heat to low, cover and cook, stirring occasionally, until tender, about 5 - 8 minutes. Serves 6
 
SWEET POTATO DUMPLINGS

2 c. water
2 c. sugar
2 sticks margarine
1 can Hungry Jack biscuits
1 t. cinnamon
Dash salt
Sweet potatoes

Slice raw sweet potatoes about 1/4 inch thick. Divide each biscuit into 2 parts. Roll thin, wrap around two slices of potatoes. Melt margarine in baking dish, place wrapped potatoes in dish. (I place them in and turn them over to get both sides covered.) Bring sugar, water, cinnamon and salt to a boil. Pour over potatoes. Bake at 350* F. for 45 minutes.
 
SWEET POTATO BUTTER

2 garlic cloves
Freshly ground pepper to taste
2 sweet Potatoes
Fine sea salt. to taste
2 medium carrots
2 T. chopped parsley
1/2 to 3/4 c. vegetable broth
2 T. chopped cilantro (Optional)
1 T. olive oil

Put unpeeled garlic cloves on aluminum foil and bake at 350* F. about 10 minutes, until soft. Microwave or boil unpeeled potatoes until done. Peel carrots, cut into large chunks and microwave or boil until soft. Drain carrots, peel potatoes and put both in a food processor. Squeeze in the baked garlic. Add 1/2 c. broth and blend. With motor running, add oil and keep blending, adding more broth until puree is fairly smooth and full.
Add salt and pepper to taste. Dip can be made as long as a day in advance, covered and refrigerated. Bring to room temperature for serving and stir in the optional herbs right before serving with raw vegetables and bread sticks.
Makes 6 servings.
 
CANDIED SWEET POTATOES

6 medium sweet potatoes
1/2 c. sugar or brown sugar, packed
1/4 c. water
3 T. butter

Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350* F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings
 
RISOTTO WITH SWEET POTATOES

2 medium sweet potatoes
¼ c. olive oil, divided
4 c. hot vegetable stock, divided
½ c. finely chopped onion
1 T. minced garlic
1½ c. arborio rice (12-oz. pkg.)
¾ c. white wine or chicken broth
1 T. fresh rosemary or 1 t. dried
1½ t. thyme leaves
3 T. butter
2 T. grated Parmesan cheese
1 t. salt
¾ t. black pepper

Preheat oven to 350* F. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into ¼-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 T. olive oil and roast until soft, about 30 minutes. Puree in food processor with ¼ c chicken stock. Reserve. In large saucepan heat remaining 3 T. oil, and saute onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine or chicken broth. Cook, stirring until completely absorbed. In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.
Serves 4-6.
 
Almost-Instant Pizza

2 tablespoons olive oil -- plus additional for drizzling
2 cups refrigerated hash brown potatoes (about 10 ounces)
salt and freshly ground black pepper
2 large cloves garlic -- minced
1 cup cherry tomatoes -- halved
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
10 ounces store-bought fully-baked thin pizza crust (1 package)
8 thin baked ham slices -- cut in half and then into 1/4-inch-wide strips (about 8 ounces)
4 ounces shredded mozzarella cheese

Preheat the oven to 450°F. Heat the oil in a large skillet over medium-high heat. Add the potatoes and season with the salt and pepper. Cook, tossing, for about 4 minutes, or until the potatoes begin to turn golden. Add garlic and cook 1 minute longer. Remove from the heat and stir in the tomatoes, parsley and oregano.

Spread the potato mixture over the pizza crust, leaving a 3/4-inch border all around. Top with the ham strips and season with salt and pepper. Sprinkle with the cheese and drizzle with oil.

Bake the pizza for 8 to 10 minutes, just until the cheese melts. Cut into wedges and serve.
 
AMERICAN POTATO CUTLETS

You can use leftover mashed potatoes for this. If they've been salted, adjust the amount of salt accordingly.
If you're cooking the potatoes just for this recipe, use 1 pound. Peel and cut them into chunks, and boil until soft. Drain very well, and mash until smooth.
You can make and coat the patties up to a day in advance, storing them on a plate, tightly covered with plastic wrap, in the refrigerator. Dredge them again in bread crumbs just before frying.

YIELD: About 4 servings (2 patties each)

1 1/2 cups cooked, mashed russet potatoes**they work best because they are dry and meaty and mash well
2 tablespoons Dijon mustard
2 tablespoons minced fresh dill
1 teaspoon minced garlic
1/2 cup finely minced scallion
1 hard-boiled egg, minced or grated
3/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
1 large egg, beaten
1/3 to 1/2 cup fine bread crumbs
2 to 3 tablespoons olive oil
A little butter (optional)

Place the mashed potatoes in a medium-sized bowl. Add the mustard, dill, garlic, scallion, hard-boiled egg, salt and pepper. Mix until everything is thoroughly blended.

Break the egg onto a dinner plate, and beat it with a fork until smooth.

Place the bread crumbs on another plate. Use your hands (wet them if you like, for easier handling) to form the mixture into 3-inch patties, using about 1/4 cup for each.

Carefully dip both sides of each patty in egg and dredge them lightly in the bread crumbs to coat on all sides.

Place a 10-inch skillet over medium heat. After a minute or two, add the olive oil, wait for about 10 seconds, then swirl to coat the pan. If you like, you can also melt in some butter.

When the pan is hot enough to sizzle a bread crumb, fry the cutlets about 5 minutes on each side, or until golden and crisp. Remove the cutlets from the pan and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Serve hot or warm.

VARIATION: Broccoli-Potato Cutlets
Follow the main recipe with these adjustments. Add to the potato mixture:
1 1/2 cups finely minced broccoli (florets and peeled stems)
For a touch of color, replace the scallion with: 1/2 cup finely minced red onion.
 
Ground Meat and Mushroom Potato Topping

4 medium potatoes (5-oz each)
1/2 lb ground beef (9% fat or less) or ground turkey (7%fat)
1 small onion, chopped
8-ozs fresh mushrooms, sliced
1/4 tsp chopped garlic
1/3 cup skim milk
1/3 cup tomato juice
1 Tbsp cornstarch
1/4 tsp dry mustard
1/8 tsp pepper


Scrub potatoes and bake in microwave. In a 2-quart casserole, combine crumbled ground meat, onion, mushrooms, and garlic. Cover and microwave on high for 3-6 minutes, or until meat is done, stirring several times during cooking. Combine remaining ingredients and stir into meat mixture. Microwave on high for 4-7 minutes until mixture thickens, stirring several times. Cut potatoes in half and flake center with a fork. Spoon 1/4 of the mixture over two potato halves.
 
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