oft.
For the potato rosti, squeeze the grated potato well to remove
rizzle the mixture over the potato salad and stir in lightly
ut excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan cheese
he rosti, mix the potatoes, chopped onion, eggs, lardons and potato flour
ith foil.
Combine sweet potato, egg and flour and stir
br>Now to make the rosti, peel the potatoes and, using
patula to form a large potato cake. Cook undisturbed until the
To make the salsa, mix oil and lemon juice and season, adding a pinch of sugar to taste. Toss with cucumber, shallots, radishes and chopped dill.
For the rosti, mix grated potatoes with eggs and oats and season, adding a little sugar if desired. Divide into 1 tbsp portions and shape into flat patties. Fry in batches for about 3-4 mins per side. Remove from pan and keep warm.
Serve smoked salmon with potato rosti. Drizzle with sour cream and garnish with salsa and and dill.
00\u00b0F.
For the rosti, cook potatoes in salted boiling
mix together the eggs, sweet potato, sugar, nutmeg and cornstarch. Season
In a bowl, combine sweet potato and flour. Toss to coat
ver medium heat. Press apple-potato mixture by the Tablespoonful into
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
ream.
Coat with crushed potato chips.
Place chicken in
PREHEAT oven to 375\u00b0F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
SPOON into greased 13x9-inch baking dish.
BAKE 45 minutes.
Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
Variation Southwest Style Easy Potato Bake
Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.
Using a large saucepan, brown onion in butter.
Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken and then serve.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
Wash chicken; remove skin and dip chicken in beaten egg. Place chicken in crushed potato chips and press both sides so chicken is evenly covered.
Place chicken in pan after putting a little oil in pan.
Bake at 350\u00b0 for 1 hour.
Makes 5 servings. Good with Easy Potato Bake.
Melt oleo in medium pan, add flour to oleo.
Add water, bouillon cubes and pepper.
Cook and stir over medium heat 10 minutes.
Stir in potato soup and soup can of milk.
Lower heat and cook 10 more minutes.
Right before serving, add 3/4 cup grated Cheddar cheese.
Serves 4.