hop.
Meanwhile, place the shredded potato in a sieve and squeeze
Coarsely shred the potato. Transfer shredded potato to a bowl of ice
ide of the potato and apple.
Attach potato to a spiralizer
eat; cook and stir the shredded potato and onion in the hot
In a bowl combine eggs, vegetables, ham, 1 cup cheese, milk and onion.
Set aside.
Combine shredded potatoes and the 1/2 cup shredded cheese, press into bottom and sides of an ungreased 9-inch pie plate.
Pour filling into potato-lined pie plate.
Bake in 350\u00b0 oven for 45 to 50 minutes or until center is set.
Let stand 5 to 10 minutes before serving.
(Makes 6 servings.)
In bowl, combine eggs, peas, ham, 1 cup cheese, milk and onion.
Set aside.
Combine shredded potatoes and 1/2 cup cheese. Press into bottom and sides of lightly greased pie plate.
Pour filling into potato lined pie plate.
Bake at 350\u00b0 for 45 to 50 minutes or until center is set.
Let stand 5 minutes.
Serve.
Spread shredded potatoes on a towel and squeeze dry.
Place in a large bowl; stir in eggs, onions, flour and salt.
In a large skillet, heat oil over medium heat.
Drop potato mixture by scant 1/2 cup into skillet.
Flatten each to about 4-inches round.
Cook until golden brown, about 4 minutes.
Turn and cook other side. Remove to paper towel to drain.
Serves 4.
auce is cooking, season the shredded potato to taste with salt, pepper
Cook the shredded potato in just enough water to cover it, for 10 minutes. Cool & drain.
Combine cooled & drained potato with orange juice concentrate, water, marmalade, oil and egg.
In a large bowl, sift together the flour, sugar, baking powder and salt.
Add the liquid ingredients and stir just until combined.
Spoon batter into 3 greased mini loaf pans and bake at 350\u00b0 for 30-35 minute or until tester comes out clean.
Cool in pans for 10 minute then remove from pans and let cool.
In a bowl combine eggs, vegetables, ham, 1/2 cup cheese, milk and onions; set aside.
Combine potatoes and 1/2 cup cheese.
Press in bottom and sides of ungreased 9-inch pie pan.
Pour filling into potato-lined pan.
Bake at 350\u00b0 for 45 or 50 minutes or until center is set.
Let stand 5 to 10 minutes before serving.
Makes 6 servings.
f a spoon, firmly press potato mixture into bottom and up
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.
Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.
Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Preheat over to 425\u00b0F.
In 9 inch pie pan mix together vegetable oil and shredded potato.
Press evenly into pie crust shape.
Bake 420 for 15 mins until just beginning to brown.
Remove from oven.
Filling:
Place cheese, diced meat and onion on top of potato crust.
Beat together milk, eggs and seasonings.
Pour onto other ingredients.
Sprinkle with 1 tablespoon parsley flakes.
Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins before cutting.
umplings, mix dry ingredients, shred potato to 3/4 cup softly
Combine eggs, ham, 1 cup Cheddar cheese, peas, mushrooms, ham, milk and onion. Set this aside.
Combine remaining 1/2 cup cheese and potatoes to use as pie crust.
Press this onto bottom and up sides of an ungreased 9-inch pie plate.
Pour filling into potato crust.
Bake in a 350\u00b0 oven for 45 minutes or until center is set.
Mix potato, onion, eggs, crackers, salt, and pepper together in a large bowl.
Pour enough vegetable oil into a skillet to fill about 1/2-inch deep; heat over medium-high heat.
Drop spoonfuls of the potato mixture, first pressing potato mixture against the side of the bowl to remove excess liquid, into the hot oil; slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.
Cook in hot oil until browned and crisp, 3 to 5 minutes per side. Drain latkes on a plate lined with a paper towel.
Peel about 8 large potatoes.
Shred into cold salted water. Parboil until almost done.
Stir bottom of pan to keep from scorching.
Drain.
Place into large mixing bowl to mix.
Add butter, Parmesan cheese, onions, salt and pepper.
Place in baking pan.
Top with crushed seasoned potato chips.
Bake at 350\u00b0 for 1 hour.
Serves 16.
ength-wise cuts through each potato, resulting in three 1/2
Cook the potato wedges according to the packet
o make the smoked chicken, potato and feta salad, cook potatoes