Grease a 9-inch baking dish.
Cut and fit the potato patties into the bottom of the pie plate; press firmly, then brush with melted butter.
Bake at 425 degrees for about 20 minutes; remove from oven.
Reduce oven temperature to 350 degrees.
Sprinkle with grated cheese, ham and mushrooms.
In a small bowl whisk together eggs with whipping cream, seasoned salt and black pepper, then pour over the pie.
Bake for 30-40 minutes or until center is set.
Let stand for 10 minutes.
work surface. Cut sweet potato patties in half. Roll 1 half
Combine all ingredients and mix well.
Divide evenly into 4 well-greased custard cups.
Place cups on rack and add the frozen hash brown potato patties.
Spread with margarine.
Bake at 375\u00b0 until well browned.
Cover bottom of casserole dish with 1 can of apples.
Place sweet potato patties over the apples.
Cover patties with the other can of apples.
Pour 1/2 cup sugar over apples and patties; dot with margarine.
Bake for 30 to 40 minutes in a 350\u00b0 oven.
uccotash until blended.
Add potato nuggets; toss to coat. Divide
uiche dish.
Arrange the frozen potato wedges (or crinkle cuts) in
ntil tender, drain.
Meanwhile, using sharp knife, remove the kernels
ven, and working quickly, place potato balls on hot baking sheet
In large bowl, thaw and crumble potato patties.
Cook and crumble bacon, reserving drippings.
Using a wire whisk, stir flour into bacon drippings until smooth.
Add sugar, vinegar, water, salt, pepper and celery seed.
Stir mixture until well blended. Continue heating over medium heat until mixture boils and thickens. Pour mixture over crumbled hash brown patties.
Stir to blend all ingredients.
Make ahead and refrigerate to allow flavors to blend. Heat and serve.
Makes 8 (1-cup) servings.
Place potato patties in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
Top with ham and 1 cup cheese.
Combine milk, soup, egg substitute, mustard and pepper.
Pour mixture over cheese.
Cover and refrigerate overnight.
Bake at 350 degrees for 1 hour.
Uncover and sprinkle with remaining cheese.
Bake 20 - 25 minutes longer or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.
aking tray with baking paper. Using 3/4 cup of mixture
Cook the potato wedges according to the packet
f necessary, place shredded sweet potato in several layers of clean
In medium
saucepan,
bring water, butter and salt to a boil; remove from
heat.\tStir
in
milk and 1 1/2 cups flakes until moisture
is
absorbed.
Stir
in egg and chives.
Using 1/3 cup mixture
for
each,
shape\tinto
patties;\tcoat with remaining flakes.
In
large\tskillet, brown patties in oil on both sides. Serve hot.
Prepare bacon in skillet over medium heat; drain and crumble. In large stockpot, combine potato patties, water and bouillon granules.
Cover and place over medium-low heat until patties are thawed and crumbled.
Add bacon and remaining ingredients in order listed.
Stir until ingredients are well blended.
Cover and cook over low heat about 20 minutes or until carrots are tender and soup is hot.
Do not allow soup to boil.
Makes 14 (1 cup) servings.
In a non-stick skillet, combine the marmalade, brown sugar, margarine, and water.
Add lemon juice, if desired. Cook over medium-low heat until sugar dissolves. Place patties in skillet and cook until glaze thickens and sweet potato patties are soft. Less than 1/2 gram of fat per pattie.
Mash sweet potatoes with butter in a medium bowl. Stir in basil, pine nuts, garlic, cheese and breadcrumbs. When cool enough to handle, shape into 8 patties.
Heat oil in a large frying pan. Cook patties, in 2 batches, until browned on both sides and heated through.
To make the salad, whisk together olive oil, white wine vinegar and mustard. Add remaining ingredients and toss to combine. Season. Serve with sweet potato patties.
Prepare bacon in skillet over medium heat; drain and crumble. In large pot, combine potato patties, water and bouillon cubes. Cover and place over medium-low heat until patties are thawed and crumbled.
Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended.
Cover and cook over low heat about 20 minutes, or until carrots are tender and soup is hot.
Do not allow soup to boil.
Prepare bacon, drain and crumble.
In large pot combine potato patties, water and bouillon.
Cover and place over medium-low heat until patties are thawed and crumbled.
Add bacon and other ingredients in order listed.
Stir until well blended, cover and cook 25 minutes, do not allow to boil.
Makes 14 servings.
he hands after making several patties: they get very sticky!).