Brunch
and Beyond
Recipes, Tips, & Products
to plan, cook, and serve your next brunch -- or any event!
Recipes, Tips, & Products
to plan, cook, and serve your next brunch -- or any event!
|
Brunch
and Beyond
Recipes, Tips, & Products to plan, cook, and serve your next brunch -- or any event! |
| Potatoes Creamy or Crunchy, Subtle or Zesty -- It's Hard to Resist Spuds |
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2 tbs. olive oil 1/2 c. diced red onion 1/4 c. cooked & crumbled bacon 1 bag (16 oz.) precooked & diced red potatoes* 1/2 tsp. minced garlic Salt & pepper to taste 1/4 c. chopped fresh cilantro 1. In a large skillet, heat oil over medium-high heat. Add onion and bacon. Cook and stir for 2 to 3 minutes or until the onions are soft. 2. Add the potatoes and garlic. Cook for 5 to 7 minutes, stirring occasionally. 3. Season with salt and pepper. Stir in cilantro and serve hot. *Or
substitute about 3 lbs.
fresh potatoes
and cook them before the onions and bacon. Country Potatoes Makes 4 servings 2 large baking potatoes 1 tsp. salt, divided 2 tbs. butter 4 green onions, chopped 1/2 c. cooked ham, chopped 1/2 tsp. garlic, minced 1/2 c. fresh mushrooms, washed & thinly sliced 1/4 tsp. black pepper 1. Boil
the potatoes in water
seasoned with 1/2 tsp. salt until tender. Drain, peel, and coarsely
chop the potatoes. Creamy Potato Casserole 30 oz. frozen shredded hash brown potatoes, thawed 2 c. sour cream 2 c. shredded sharp cheddar cheese 1 can cream of chicken soup 1/2 c. chopped onion 1/4 c. butter, melted 2 tbs. chopped fresh parsley 1/4 tsp. salt 1/2 tsp. pepper 1. Preheat oven to 350 degrees. 2. Combine all ingredients in a large bowl. Transfer the mixture to an ungreased 2-quart baking dish. 2. Bake, uncovered, for 1 hour or until heated through. |
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