he 1/4 cup of potato water together in a pan
Prepare the sweet potato by piecing it several times
In large skillet, put vegetable oil, celery and onion.
Saute until crisp-tender.
Add diced meat, heat and stir.
Add veggies and optional stuffing or potato.
Stir in cream of chicken soup or the gravy.
Heat through, stirring often.
Turn into a pie plate. Place pie crust on top.
Flute the edges.
Put a few small slits on top of crust to vent.
Bake at 375\u00b0 for 35 minutes.
inch cubes.
Cut leftover bratwurst into 1/2 cubes
ome S& P onto each potato.
Cover casserole with foil
o prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar
Put sweet potato into a saucepan with enough
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
an.
When hot, add potato and cook until golden-brown
large scoop of the leftover mixture to the center and
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
to taste. Set aside.
Potato Layer:
Peel and slice
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
otatoes.
For the potato pancakes, use the leftover Colcannon and add
medium saucepan.
Add potato cubes and stir to make
Chop your veggies and turkey into roughly bite sized pieces.
Get a big soup pot and start heating the oil in it over medium high heat. Saute the onion for a few minutes, until transparent.
Add the celery, carrot, sweet potato, and turkey. Cook about five minutes.
Add seasonings and enough liquid to cover veggies and turkey. This might be a quart or it might not. Bring to a boil and then drop the heat to medium low. Simmer for an hour, checking occasionally to make sure everything stays submerged.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
Combine all together and heat either on top of stove or pour in baking pan.
Top with bread crumbs or crushed potato chips. Bake at 350\u00b0 for 20 to 25 minutes.