In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
Drain all but 2 tablespoons bacon drippings from pot.
Add onions, red and green bell peppers, celery and potatoes.
Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
Sprinkle over with garlic powder, salt and pepper.
Add processed cheese and reserved crumbled bacon, stirring gently to coat.
Sprinkle with Parmesan cheese.
In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.
1.\tScrub the potatoes and place in a large
Cut potatoes into strips.
Coat skillet with oil over medium heat.
Saute lightly the onions and bell pepper.
Add potatoes and stir to coat with oil.
Cook, stirring for 2 minutes.
Add squash and seasonings; gently mix.
Cover and heat on low.
Cook until potatoes are tender, checking and turning often.
Peel and wash potatoes. Dice potatoes into pot; add chopped onions, salt and pepper, along with cooking oil and garlic. Stir to mix well and cook on low-medium heat until potatoes are tender. If needed, you can add a little water (maybe 1/2 cup) to finish cooking (like to steam them and make them creamy).
epper the onions and potatoes.
Place potatoes in center of baking
Mix potatoes, onion and bacon drippings in a heavy iron skillet.
Add salt and pepper.
Cover and cook on low heat, stirring often, until potatoes are well done.
Do not add water.
Dice potatoes.
Cut onions.
Add seasoning and cook potatoes until they are done.
Heat oil (or drippings) in skillet over medium fire.
Add onions, potatoes, salt and pepper.
Cook, uncovered, stirring occasionally until all potatoes are browned.
Add water to potatoes, reduce heat and cover.
Cook again, stirring occasionally, until potatoes are tender.
In a deep casserole dish, slice potatoes (thinly) and spread in a layer in bottom of dish.
Add salt and pepper; sprinkle with onion and put about 3 teaspoons of margarine.
Repeat in layers until all potatoes have been sliced and seasoned; cover. Microwave on High for 5 minutes.
Stir and cook for another 5 to 8 minutes.
Cook until potatoes are tender.
In large pan, put 2 to 3 tablespoons of oil.
Brown sliced sausage.
Add onion and cook 2 to 3 minutes with sausage.
Add potatoes and season with salt and pepper.
Mix together and cook covered over low fire until potatoes are tender.
Stir often because potatoes will stick to pan.
Saute onion in margarine.
Add sausage.
When onion is tender, add potatoes.
May need to add a little water so potatoes don't stick to bottom of skillet.
Cover and cook on low to medium heat. Stir frequently, adding a little water if necessary.
Add salt, black pepper and cayenne pepper to taste.
Add a dash of garlic powder.
Usually takes 30 to 35 minutes to cook.
Potatoes will turn soft and mash easily.
Serve as main dish or side dish.
Also great for breakfast served with scrambled eggs.
Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.
Peel and slice potatoes to a quarter inch thin.<
Place onions and potatoes in saucepan.
Add garlic and herbs. Add water and pour oil over potatoes.
Season with salt and pepper and cover.
Cook over high heat until the mixture begins to bubble, then lower heat as much as possible and let simmer. Should be ready in 20 minutes.
or about 1 minute. Add potatoes, onions, salt, peppers and garlic
Dice potatoes and along with onions brown quickly in small amount of grease in skillet.
After browning, add enough water to cover, cover and simmer until tender.
Add water if they cook down and are not quite soft enough.
Serves 3 to 4 people.
Slice potatoes and onion.
Put oil in frying pan.
Heat until hot.
Cook until crisp, turning occasionally.
Season with salt, seasoned salt and pepper.
Heat fat in heavy frying pan.
Add potatoes, water, salt, paprika, onions and mango.
Cook 5 minutes.
Add milk.
Cover and bake 25 minutes at 350\u00b0.
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Wash and peel potatoes then cut into thin slices