edium heat; cook and stir the shredded potato and onion in the hot oil
Place a large nonstick skillet over medium heat and add oil.
When oil is hot, add onion and a sprinkling of salt; stir until onion begins to soften, about 1 minute.
Add potato and cayenne to pan; reduce heat to low and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, about 30 minutes.
Push potato and onion hash to one side of the pan and increase the heat.
Crack egg into pan and cook to taste.
Spoon potatoes and onions onto a plate and top with the egg.
rying pan on medium. Cook potato and onion 8-10 minutes, turning occasionally
For the sage and onion gravy, heat oil in a
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
il in a large saucepan and add the diced sweet potatoes
Heat a frying pan and fry the bacon until crispy.
Potato and Cauliflower Layer -- In a
In an 8-inch nonstick skillet, that has an oven-safe or removable handle, heat oil and margarine together until margarine is melted.
Remove from heat. Spread potato slices in single layer over bottom and 1-inch up sides of skillet. Top with onion slices and any remaining potato slices. Set another 8-inch skillet, bottom side down, over potato and onion to weight them down and cook over medium heat until potato slices are tender, about 10 minutes.
Preheat the oven to 450\u00b0.
ver medium heat.
Add potato and onion.
Sprinkle generously with salt
sp pepper.
Add the potato and onion slices and toss to coat.
n the center. Add milk and 1/2 cup water all
In large pan, heat butter and saute cabbage and onions until wilted.
Place half of the cabbage, onions and potatoes in a 3-quart casserole.
Sprinkle with 1 cup cheese.
Put remaining cabbage, potato and onion on top.
Melt 2 tablespoons butter in same pan cabbage was cooked in.
Add 1/4 cup flour.
Cook 1 minute.
Add can of broth.
Cook until thickened.
Pour over top of cabbage.
Sprinkle remaining cheese over top.
Bake at 350\u00b0 for 45 minutes.
Boil the onions and potatoes together until tender.
Drain, saving 1 cup of the water.
Rub the vegetables through a coarse strainer.
Make a white sauce of the flour, margarine, milk and potato-onion water and combine with the potatoes and onion pulp. Season with chopped parsley, salt and pepper.
Beat with egg beater and serve with toasted bread fingers.
Yield: 6 servings.
In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.
Take baking potatoes and slice them 1/2 to 3/4 inch thick; do not peel. Peel and slice onions 1/4 to 1/2 inch thick.
Place on heavy foil a slice of potato and a slice of onions alternately until together, then sprinkle with garlic, salt and pepper.
Wrap in foil.
Bake at 350\u00b0 about 1 hour.
Melt the butter in a 10-inch skillet and saute the cabbage, potatoes and onion until tender, about 7 to 10 minutes.
Pour cream into the skillet and season with a little salt and pepper, stirring to blend.
Cover the skillet and let simmer about 5 minutes.
This delicious, creamy mixture serves 4.
Alternate layers of sliced potatoes and chopped onion in a 2 1/2-quart casserole dish.
Salt and pepper as you go.
Mix the soup and milk and pour over potatoes and onion.
Bake, covered, at 350\u00b0 for 1 1/2 hours.
Last 15 minutes, uncover and spread shredded cheese over top.
Preheat oven to 350\u00b0.
Grease a 2 quart casserole dish. Put white sauce in saucepan; stir in salt, pepper and cheese. Cook over
medium heat, stirring occasionally until cheese is melted. Remove
from
heat;
stir in ham, potatoes and onion. Turn\tinto casserole
dish;
sprinkle with crumbs and butter. Bake 40 minutes.
Grind bacon, cheese and onion with medium grinder attachment, using equal parts.
Mix well and spread on rye slices.
Place under broiler until mixture melts and becomes slightly brown.
A favorite among guests.
Recipe is often requested.