SMOKED SAUSAGE CHEESY POTATOES

Anyways, this is a bowl meal. Which is an extra bonus because it means less dishes! And since this gal right here is the designated dish washer, any time that I can have myself a one pot, one bowl or any of the like meals, I'm sold. Signed, sealed, delivered and I'm there. So what I'm getting at here is that this is the perfect weeknight dish, potluck side or picnic bring along! 

Deliciously cheesy and meaty these Smoked Sausage Cheesy Potatoes are the perfect picnic addition, take along dish or comfort side!

Ingredients

• 1 (26 oz) bag hashbrowns, thawed
• 1 green pepper , diced
• 1 small onion , diced
• 1 lb smoked sausage , sliced
• 1/2 cup sour cream
• 1 (10 oz) can cheddar cheese soup
• 2 1/2 cups shredded Monterey Jack cheese , divided
• Salt and pepper

Instructions

1. Preheat oven to 350.
2. Spray a 9"x13" baking dish with non-stick cooking spray, set side.
3. In large bowl mix together your hashbrowns, peppers, onions, sausage, sour cream, soup 1 1/2 cup cheese and salt and pepper.
4. Spread into prepared pan and sprinkle with remaining cheese.
5. Bake in oven for about 60 minutes or until cheese is completely melted and bubbly.

Source:tornadoughalli.com

Kookoo Sib Zamini (Potato Patties)

In Persian cuisine, Kookoo refers to any dish with fried vegetables and egg. Usually these dishes are quite simple and quick to make. Potato patties are a kind of kookoo that can be served as dinner, a light lunch or a picnic food.  It´s mostly popular among kids thanks to its crispy and crunchy texture.

Ingredients

•  5  medium potatoes, boiled and smashed
•  3  eggs
•  ½ Teaspoons  salt
•  ¼ Teaspoons  black pepper
•  ½ Teaspoons  turmeric
•   vegetable oil

Instructions

1. Add eggs, turmeric, salt and pepper to smashed potatoes and mix well. If you feel your potatoes are too watery, you can lightly add flour.
2. Heat 4-5 tablespoons oil in a large pan over medium heat. Make small patties, flatten them in a round shape and carefully place them in the pan to fry.
3. Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over.
4. Place a dish with a paper towel in it next to your work station. When removing the patties from the pan, try to drain as much of the oil as possible, then place onto the plate and serve.

Source:thepersianpot.com

Garlic Parmesan Duchess Potatoes

I love that these potatoes are made with pantry staples I always have on hand (though I don't always have Yukon gold specifically, next time I may try russets). So that means they may just be making many more appearances at my dinner table, especially on the weekends when I have a little more time for dinner prep. And yes of course they are just perfect, elegant side dish to your Christmas dinner this weekend!

Happy Holidays everyone! I hope you all have a wonderful Christmas weekend! Peace and blessins to you and yours :).

Ingredients

• 2 1/2 lbs Yukon gold potatoes , peeled and diced into 1 1/2-inch portions
• Salt and freshly ground black pepper
• 6 Tbsp butter , divided
• 4 cloves garlic , finely minced
• 3 - 4 Tbsp half and half
• 1/2 cup (slightly packed) finely shredded parmesan cheese
• 4 large egg yolks
• Minced fresh parsley , for garnish (optional)
• Finely grated parmesan , for serving (optional)

Instructions

1. Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Preheat oven to 425 about halfway through potatoes cooking. Drain potatoes well.
2. Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes. Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.
3. Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer). Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed, if mixture seems a little too runny for piping let it cool slightly.
4. Line a 18 by 13-inch baking sheet with parchment paper. Transfer mixture to a large piping fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.

Recipe source: CookingClassy.com

New-Look Scalloped Potatoes and Ham

Explore how we made scalloped potatoes and ham a Healthy Living recipe. Our New-Look Scalloped Potatoes and Ham is a smart take on a favorite comfort food.

What You Need

• 4-1/2 lb. red potatoes (about 14), cut into 1/4-inch-thick slices
• 1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
• 3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
• 1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
• 4 green onions, sliced
• 1/4 cup KRAFT Grated Parmesan Cheese

Make It

1. Heat oven to 350°F.
2. Cook potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.
3. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
4. Bake 30 min. or until heated through.