HOW TO FREEZE FRESH POTATOES
FREEZING FRESH POTATOES
INSTRUCTIONS:
1. Peel 1kg of potatoes, and cut them into 1-inch cubes. Cook in simmering, salted water to cover until just tender. Spread in a single layer on a sheet pan sprayed with non-stick cooking spray. Place in the freezer until frozen solid. Transfer the cubes to a heavy-duty plastic freezer bag and keep them in the freezer until needed. Reheat in simmering water and proceed with your recipe. Or thaw completely and use for potato salad.
2. Shred or grate 1kg of potatoes. Keep shredded potatoes in a bowl of iced water until all potatoes are shredded. Spray a sheet pan as in Step 1. Drain the potatoes thoroughly and pile mounds on the sheet pan in the shape of hash brown potato patties. Freeze until solid, then store in a plastic bag in the freezer. Remove the frozen patties and cook as usual.
3. Bake 2 kg of potatoes until done. Cut in half and remove the cooked potato from the shells. Mash cooked potato with cream, butter, green onions, cheese, cooked ham or sausage or other desired ingredients. Pile the mashed potatoes back into the shells and top with additional cheese and green onion. Place on a sheet pan and freeze until solid. Wrap tightly in foil and place in bags for storage in your freezer. Bake frozen halves on the sheet pan at 180 C for approximately 45 minutes, or until browned on top and heated through.
4. Cut 1kg of potatoes into medium French fry shapes. Cook in simmering, salted water until half cooked. Drain thoroughly and place in a single layer on a sheet pan. Freeze until solid, then transfer to bags as in the previous steps. When you’re ready to cook, toss potatoes with 2 tbsp. of oil, place in a single layer on a sheet pan and bake at 210 C until nicely browned (about 15 to 20 minutes). Keep an eye on them, turning occasionally. Salt immediately when done, then serve.
Bron: Hillbilly Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
FREEZING FRESH POTATOES
INSTRUCTIONS:
1. Peel 1kg of potatoes, and cut them into 1-inch cubes. Cook in simmering, salted water to cover until just tender. Spread in a single layer on a sheet pan sprayed with non-stick cooking spray. Place in the freezer until frozen solid. Transfer the cubes to a heavy-duty plastic freezer bag and keep them in the freezer until needed. Reheat in simmering water and proceed with your recipe. Or thaw completely and use for potato salad.
2. Shred or grate 1kg of potatoes. Keep shredded potatoes in a bowl of iced water until all potatoes are shredded. Spray a sheet pan as in Step 1. Drain the potatoes thoroughly and pile mounds on the sheet pan in the shape of hash brown potato patties. Freeze until solid, then store in a plastic bag in the freezer. Remove the frozen patties and cook as usual.
3. Bake 2 kg of potatoes until done. Cut in half and remove the cooked potato from the shells. Mash cooked potato with cream, butter, green onions, cheese, cooked ham or sausage or other desired ingredients. Pile the mashed potatoes back into the shells and top with additional cheese and green onion. Place on a sheet pan and freeze until solid. Wrap tightly in foil and place in bags for storage in your freezer. Bake frozen halves on the sheet pan at 180 C for approximately 45 minutes, or until browned on top and heated through.
4. Cut 1kg of potatoes into medium French fry shapes. Cook in simmering, salted water until half cooked. Drain thoroughly and place in a single layer on a sheet pan. Freeze until solid, then transfer to bags as in the previous steps. When you’re ready to cook, toss potatoes with 2 tbsp. of oil, place in a single layer on a sheet pan and bake at 210 C until nicely browned (about 15 to 20 minutes). Keep an eye on them, turning occasionally. Salt immediately when done, then serve.
Bron: Hillbilly Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BACON, MASH & CHEESE CROQUETTES
BACON, MASH & CHEESE CROQUETTES
4 middle bacon rashers, trimmed, chopped
1 egg yolk
2 green onions, finely chopped
¾ cup plain flour
80g vintage cheddar cheese, cut into 5mm cubes
1 ½ cups fresh breadcrumbs
1 egg
¼ cup milk
Vegetable oil, for shallow frying
Mixed salad leaves and sweet chilli sauce, to serve
MASHED POTATOES:
600g potatoes, peeled, chopped
2 tablespoons milk
20g butter
DIRECTIONS:
Make Mashed potato: Place potato in a large saucepan. Cover with cold water.
Bring to the boil over high heat. Cook for 8 to 10 minutes or until tender. Drain.
Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated.
Remove from heat. Add milk and butter. Using a potato masher, mash until smooth. Season.
Heat a medium non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp.
Transfer to a plate lined with paper towel to drain.
Place mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a bowl. Mix to combine.
Shape heaped tablespoons of mixture into 20 balls. Push a cube of cheese into centre of each ball, shape mixture around cheese to enclose.
Place remaining flour on a large plate. Place breadcrumbs on another large plate. Whisk egg and milk together in a shallow bowl.
Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
Pour enough oil into a medium, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.
Cook croquettes, in batches, turning for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve croquettes with salad leaves and sauce.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
4 middle bacon rashers, trimmed, chopped
1 egg yolk
2 green onions, finely chopped
¾ cup plain flour
80g vintage cheddar cheese, cut into 5mm cubes
1 ½ cups fresh breadcrumbs
1 egg
¼ cup milk
Vegetable oil, for shallow frying
Mixed salad leaves and sweet chilli sauce, to serve
MASHED POTATOES:
600g potatoes, peeled, chopped
2 tablespoons milk
20g butter
DIRECTIONS:
Make Mashed potato: Place potato in a large saucepan. Cover with cold water.
Bring to the boil over high heat. Cook for 8 to 10 minutes or until tender. Drain.
Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated.
Remove from heat. Add milk and butter. Using a potato masher, mash until smooth. Season.
Heat a medium non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp.
Transfer to a plate lined with paper towel to drain.
Place mashed potato, egg yolk, onion, bacon and 1/4 cup flour in a bowl. Mix to combine.
Shape heaped tablespoons of mixture into 20 balls. Push a cube of cheese into centre of each ball, shape mixture around cheese to enclose.
Place remaining flour on a large plate. Place breadcrumbs on another large plate. Whisk egg and milk together in a shallow bowl.
Roll croquettes in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs.
Pour enough oil into a medium, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.
Cook croquettes, in batches, turning for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate lined with paper towel. Serve croquettes with salad leaves and sauce.
Bron: Super Food Ideas
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK
BACON, SOUR-CREAM & CHIVE MASH
ULTIMATE MASHED POTATOES RECIPE
Serves 6
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3½ cups)
5 large potatoes, peeled and cut into 1″ pieces
½ cup light cream
2 tablespoons butter
Generous dash ground black pepper
½ cup sour cream
3 slices bacon, cooked and crumbled
¼ cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with ¼ cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives.
Sprinkle with remaining bacon.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
Serves 6
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3½ cups)
5 large potatoes, peeled and cut into 1″ pieces
½ cup light cream
2 tablespoons butter
Generous dash ground black pepper
½ cup sour cream
3 slices bacon, cooked and crumbled
¼ cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with ¼ cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives.
Sprinkle with remaining bacon.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BAKED POTATOES WITH BACON, ONION AND CHEESE
BAKED POTATOES WITH BACON, ONION AND CHEESE
YOU WILL NEED THE FOLLOWING INGREDIENTS:
6 large baking potatoes
1 stick of butter
3 tbsp olive oil
salt and pepper for taste
bacon bits, cheddar cheese, onion sour cream for toppings
parsley for garnish
INSTRUCTIONS:
Before you start following the steps, you need firstly to get your ingredients ready to be cooked. So, cut the bacon and the onion, and also peal the potatoes.
METHOD:
Preheat the oven to 220*C.
Line a baking sheet with aluminum foil.
Wash the potatoes well. Cut off a thin side of each potato, so that to hold them straight on the table easier, then slice them. The slices should be about 3 to 4 mm in thickness, do not slide all the way down, about 3/4 down
Cut off the butter, the onion, and also a little bit of bacon into thin slices and add them between the slices of the potatoes. If you prefer, you could also add a bit more olive oil.
Bake for 45 minutes, then cover with aluminum foil and bake for another interval of 15 to 30 minutes, or until potatoes are cooked.
Top with cheese or your favorite toppings.
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKED POTATOES WITH BACON, ONION AND CHEESE
YOU WILL NEED THE FOLLOWING INGREDIENTS:
6 large baking potatoes
1 stick of butter
3 tbsp olive oil
salt and pepper for taste
bacon bits, cheddar cheese, onion sour cream for toppings
parsley for garnish
INSTRUCTIONS:
Before you start following the steps, you need firstly to get your ingredients ready to be cooked. So, cut the bacon and the onion, and also peal the potatoes.
METHOD:
Preheat the oven to 220*C.
Line a baking sheet with aluminum foil.
Wash the potatoes well. Cut off a thin side of each potato, so that to hold them straight on the table easier, then slice them. The slices should be about 3 to 4 mm in thickness, do not slide all the way down, about 3/4 down
Cut off the butter, the onion, and also a little bit of bacon into thin slices and add them between the slices of the potatoes. If you prefer, you could also add a bit more olive oil.
Bake for 45 minutes, then cover with aluminum foil and bake for another interval of 15 to 30 minutes, or until potatoes are cooked.
Top with cheese or your favorite toppings.
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BAKED POTATOES - STUFFED
BAKED POTATOES STUFFED
INGREDIENTS
4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, split in half
green onions, sliced, split in half
DIRECTIONS:
Wash your potatoes and then poke at the skin with a fork to allow steam to escape.
Bake potatoes in the oven for an hour at 350°F or 175°C.
While the potatoes are cooking, cook up the 8 strips of bacon in a pan.
When they’re cooked, drain them and let them cool on a paper towel.
Now break them up into small pieces with your hands and set aside.
When the potatoes are fully cooked, take them out and slice them in half lengthwise.
Now scoop out the potato flesh into a bowl. If the potatoes have been fully cooked, this should be easy.
Don’t worry too much about getting all the flesh out. If you do that you could easily rip the skin apart and we want it intact.
Mix the potato flesh with the sour cream, milk, butter, salt, pepper, half of the cheese, and half of the green onions.
In other words, set aside one half of the cheese and one half of the green onions and toss everything else in with the potato flesh and mix it up.
When it’s all smooth and thoroughly mixed, spoon the mixture back into the potato skins.
Sprinkle the remaining bacon, cheese, and green onions on top of the potatoes
Put the potatoes back into the oven at 350°F/175°C for another 15 minutes.
Bron: Onbekend
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, split in half
green onions, sliced, split in half
DIRECTIONS:
Wash your potatoes and then poke at the skin with a fork to allow steam to escape.
Bake potatoes in the oven for an hour at 350°F or 175°C.
While the potatoes are cooking, cook up the 8 strips of bacon in a pan.
When they’re cooked, drain them and let them cool on a paper towel.
Now break them up into small pieces with your hands and set aside.
When the potatoes are fully cooked, take them out and slice them in half lengthwise.
Now scoop out the potato flesh into a bowl. If the potatoes have been fully cooked, this should be easy.
Don’t worry too much about getting all the flesh out. If you do that you could easily rip the skin apart and we want it intact.
Mix the potato flesh with the sour cream, milk, butter, salt, pepper, half of the cheese, and half of the green onions.
In other words, set aside one half of the cheese and one half of the green onions and toss everything else in with the potato flesh and mix it up.
When it’s all smooth and thoroughly mixed, spoon the mixture back into the potato skins.
Sprinkle the remaining bacon, cheese, and green onions on top of the potatoes
Put the potatoes back into the oven at 350°F/175°C for another 15 minutes.
Bron: Onbekend
Plasing: Tiana Botes/ WATERTAND RESEPTE VIR OUD EN JONK
BAKED POTATO WITH MUSHROOM-BACON SAUCE
BAKED POTATO WITH MUSHROOM-BACON SAUCE
8 medium size potatoes
1 tbs olive oil
1 red onion, finely chopped
200 g rind less bacon, chopped
200 g brown mushrooms, thinly sliced
200 g button mushrooms, thinly sliced
250 ml cream
¼ cup fresh parsley, chopped
DIRECTIONS:
Preheat oven to 200°C
Scrub potatoes clean under running water then pat dry with paper towel
Pierce each potato with a fork place the potatoes directly on the oven rack in the centre of oven
Bake for 50-60 min or until potatoes are tender when tested with a skewer
Remove potatoes to a board
Meanwhile, heat oil in a large frying pan over medium heat & add the onion and bacon
Cook, stirring, for 6 min or until onion is tender and bacon starts to colour
Increase the heat to high, add mushrooms
Cook for 5 min until mushrooms are tender stir in cream and bring to a gentle boil
Reduce heat to medium-low simmer for 8-10 min until sauce thickens
Remove from the heat, add the parsley and season with salt and pepper
Cut a deep cross in top of each potato squeeze the base gently to open up top
Spoon over the mushroom sauce and serve
Bron: Mushroom SA
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
8 medium size potatoes
1 tbs olive oil
1 red onion, finely chopped
200 g rind less bacon, chopped
200 g brown mushrooms, thinly sliced
200 g button mushrooms, thinly sliced
250 ml cream
¼ cup fresh parsley, chopped
DIRECTIONS:
Preheat oven to 200°C
Scrub potatoes clean under running water then pat dry with paper towel
Pierce each potato with a fork place the potatoes directly on the oven rack in the centre of oven
Bake for 50-60 min or until potatoes are tender when tested with a skewer
Remove potatoes to a board
Meanwhile, heat oil in a large frying pan over medium heat & add the onion and bacon
Cook, stirring, for 6 min or until onion is tender and bacon starts to colour
Increase the heat to high, add mushrooms
Cook for 5 min until mushrooms are tender stir in cream and bring to a gentle boil
Reduce heat to medium-low simmer for 8-10 min until sauce thickens
Remove from the heat, add the parsley and season with salt and pepper
Cut a deep cross in top of each potato squeeze the base gently to open up top
Spoon over the mushroom sauce and serve
Bron: Mushroom SA
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI BAKED POTATOES
BROCCOLI BAKED POTATOES
Serves
4 baking potatoes
300g broccoli, cut into small florets
1 tbsp wholegrain mustard
1 egg, beaten
140g grated cheddar
METHOD:
Heat oven to 200°C/180°C fan/gas 6.
Microwave the potatoes on High for 12-15 mins until tender.
Meanwhile, steam or boil the broccoli for 3 mins, then drain well.
When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
Put the potato shells on a baking sheet.
Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli.
Season if needed, then pile back into the shells.
Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden.
Serve with salad
Bron: Good Food Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
Serves
4 baking potatoes
300g broccoli, cut into small florets
1 tbsp wholegrain mustard
1 egg, beaten
140g grated cheddar
METHOD:
Heat oven to 200°C/180°C fan/gas 6.
Microwave the potatoes on High for 12-15 mins until tender.
Meanwhile, steam or boil the broccoli for 3 mins, then drain well.
When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
Put the potato shells on a baking sheet.
Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli.
Season if needed, then pile back into the shells.
Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden.
Serve with salad
Bron: Good Food Magazine
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
BROCCOLI-CHEESE-STUFFED BAKED POTATOES
BROCCOLI-CHEESE STUFFED BAKED POTATOES
8 large baking potatoes
2 tablespoons olive oil
3/4 pound broccoli florets (5 cups)
1 large onion, finely chopped
4 cloves garlic, minced
2 cups grated low-fat Cheddar $
1/2 cup sour cream
1/4 cup milk
Salt and pepper
DIRECTIONS:
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife.
Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes.
Drain; rinse. Pat dry and roughly chop.
In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato.
Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Bron: My Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
8 large baking potatoes
2 tablespoons olive oil
3/4 pound broccoli florets (5 cups)
1 large onion, finely chopped
4 cloves garlic, minced
2 cups grated low-fat Cheddar $
1/2 cup sour cream
1/4 cup milk
Salt and pepper
DIRECTIONS:
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife.
Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes.
Drain; rinse. Pat dry and roughly chop.
In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato.
Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Bron: My Recipes
Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
BERRICHONNE POTATOES
BERRICHONNE POTATOES
Serves 4
INGREDIENTS:
900g potatoes (see note)
25g butter *(see note)
1 onion, finely chopped *(see note)
115g un smoked streaky bacon, rinds removed
350ml vegetable stock
Chopped parsley, to garnish
Sea salt and ground black pepper *(see note)
METHOD:
Preheat the oven to 200C/Gas 6. Peel the potatoes and trim them into *barrel shapes. Leave the potatoes in a bowl of cold water.
Melt the *butter in a frying pan. Add the onions, stir cover with a lid. Cook for 2-3 minutes, until they are soft but not brown.
Chop the bacon and add to the onions, cover and cook for 2 minutes.
Spoon the onion mixture into the base of a 1.5lt regular shallow oven proof dish. Lay the potatoes over the onion mixture and pour the stock over, making sure that it comes halfway up the sides of them. Season and cook for 1 hour. Garnish with chopped parsley.
TDC NOTES:
I use baby / small potatoes it works perfect.
I do not use butter but saute/cook the onions in a bit of water as the bacon is fatty!
I use a large onion (say the size of a tennis ball)
I don't add salt as the bacon and onion mixture creates a beautiful flavour.
Well you all know me, I can't leave a recipe alone I've added 5ml chopped garlic and 5ml chopped green pepper to the stock ....PUUUUURRRRRFECT
Bron: Sally Mansfield
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
BERRICHONNE POTATOES
Serves 4
INGREDIENTS:
900g potatoes (see note)
25g butter *(see note)
1 onion, finely chopped *(see note)
115g un smoked streaky bacon, rinds removed
350ml vegetable stock
Chopped parsley, to garnish
Sea salt and ground black pepper *(see note)
METHOD:
Preheat the oven to 200C/Gas 6. Peel the potatoes and trim them into *barrel shapes. Leave the potatoes in a bowl of cold water.
Melt the *butter in a frying pan. Add the onions, stir cover with a lid. Cook for 2-3 minutes, until they are soft but not brown.
Chop the bacon and add to the onions, cover and cook for 2 minutes.
Spoon the onion mixture into the base of a 1.5lt regular shallow oven proof dish. Lay the potatoes over the onion mixture and pour the stock over, making sure that it comes halfway up the sides of them. Season and cook for 1 hour. Garnish with chopped parsley.
TDC NOTES:
I use baby / small potatoes it works perfect.
I do not use butter but saute/cook the onions in a bit of water as the bacon is fatty!
I use a large onion (say the size of a tennis ball)
I don't add salt as the bacon and onion mixture creates a beautiful flavour.
Well you all know me, I can't leave a recipe alone I've added 5ml chopped garlic and 5ml chopped green pepper to the stock ....PUUUUURRRRRFECT
Bron: Sally Mansfield
Plasing & Foto: Tina de Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHAMP (IRISH MASH POTATOES)
CHAMP (Irish Mash Potatoes)
Serves 4
INGREDIENTS:
900g Floury potatoes
1 Small bunch spring onions, finely chopped
150ml Butter
Salt and Ground Black Pepper
METHOD:
Cut the potatoes up into large chunks
Place in a large pot and cook in boiling water for 20 minutes or until tender
Meanwhile put the spring onions into a saucepan with the milk.
Bring to the boil then reduce the heat and simmer until the spring onions are just tender
Drain the potatoes well and leave to cool.
When they are cool enough to handle, peel and return to the saucepan.
Put the pan on the heat and, using a wooden spoon, stir for 1 minute until the moisture has evaporated.
Remove the pan from the heat.
Mash the potatoes with the milk and spring onions and season.
Serve hot with a pool of melted butter in each portion.
COOK'S TIP:
If you make too much mashed potato, don't worry. It keeps well in the fridge and simply need re-heating.
TDC NOTE:
I use left overs to make potatoes scones the next day
BRON: TDC - Potato by: Sally Mansfield
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHAMP (Irish Mash Potatoes)
Serves 4
INGREDIENTS:
900g Floury potatoes
1 Small bunch spring onions, finely chopped
150ml Butter
Salt and Ground Black Pepper
METHOD:
Cut the potatoes up into large chunks
Place in a large pot and cook in boiling water for 20 minutes or until tender
Meanwhile put the spring onions into a saucepan with the milk.
Bring to the boil then reduce the heat and simmer until the spring onions are just tender
Drain the potatoes well and leave to cool.
When they are cool enough to handle, peel and return to the saucepan.
Put the pan on the heat and, using a wooden spoon, stir for 1 minute until the moisture has evaporated.
Remove the pan from the heat.
Mash the potatoes with the milk and spring onions and season.
Serve hot with a pool of melted butter in each portion.
COOK'S TIP:
If you make too much mashed potato, don't worry. It keeps well in the fridge and simply need re-heating.
TDC NOTE:
I use left overs to make potatoes scones the next day
BRON: TDC - Potato by: Sally Mansfield
Plasing & Foto: Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
CHEESY LEFTOVER MASHED POTATO PANCAKES
CHEESY LEFTOVER MASHED POTATO PANCAKES
yield: ABOUT 12 PANCAKES
INGREDIENTS:
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
DIRECTIONS:
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about 1,5cm thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Kelly's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
Source: justataste.com
Bron: Alet Meyer
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
CHEESY LEFTOVER MASHED POTATO PANCAKES
yield: ABOUT 12 PANCAKES
INGREDIENTS:
3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving
DIRECTIONS:
In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about 1,5cm thick.
Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.
Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.
Kelly's Notes:
All leftover mashed potatoes will vary in consistency depending on how much cream, milk or melted butter you added to the original batch. If the mashed potato pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until the mixture is cohesive.
Source: justataste.com
Bron: Alet Meyer
Plasing:Tiana Botes/WATERTAND RESEPTE VIR OUD EN JONK
CHEESY GARLIC BAKED POTATOES
CHEESY GARLIC BAKED POTATOES
INGREDIENTS
500 g potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**
DIRECTIONS:
Preheat oven to 400F/200C.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.
HERBED SOUR CREAM
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
INGREDIENTS
500 g potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**
DIRECTIONS:
Preheat oven to 400F/200C.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.
HERBED SOUR CREAM
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
Bron: Onbekend
Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK
CRISPY POTATO BAKE
CRISPY POTATO BAKE
3 tablespoons butter, melted
3 tablespoons oil
2 kg potato, peeled
salt
DIRECTION:
Preheat oven to 190 C. In a bowl combine butter and oil.
Use part of the mixture to grease the bottom of a 9×13 or similar pan.
Set remaining oil/butter mixture aside.
Slice the potatoes very thinly. I do this in my food processor using the slicing blade, so that I have thin and even slices.
Arrange potatoes tightly in the greased pan.
Sprinkle with salt and drizzle remaining butter on top.
Bake for 1 hr and 30 minutes or until potatoes are crisp on the outside and tender in the middle.
I usually check this at about 1 hr and 15 minutes and then cook about 15 minutes more, but the time may vary depending on the thickness of the potatoes.
Bron: Honeys Place
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 tablespoons butter, melted
3 tablespoons oil
2 kg potato, peeled
salt
DIRECTION:
Preheat oven to 190 C. In a bowl combine butter and oil.
Use part of the mixture to grease the bottom of a 9×13 or similar pan.
Set remaining oil/butter mixture aside.
Slice the potatoes very thinly. I do this in my food processor using the slicing blade, so that I have thin and even slices.
Arrange potatoes tightly in the greased pan.
Sprinkle with salt and drizzle remaining butter on top.
Bake for 1 hr and 30 minutes or until potatoes are crisp on the outside and tender in the middle.
I usually check this at about 1 hr and 15 minutes and then cook about 15 minutes more, but the time may vary depending on the thickness of the potatoes.
Bron: Honeys Place
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
EGG-STUFFED BAKED POTATOES
EGG-STUFFED BAKED POTATOES
Baked potatoes, slightly cooled
Melted butter
Kosher salt and black pepper
Shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
Eggs for each potato
Additional fillings of y1our choice sautéed vegetables, bacon or ham, etc.
METHOD:
Preheat oven to 180°C
Slice a layer off the top of each potato
Use a spoon to scoop out insides, leaving a thin layer against the skin and don’t puncture the bottom Reserve scooped potato for another use
Brush inside of each potato with melted butter and sprinkle with a little salt and pepper
Sprinkle a layer of shredded cheese into each potato
Add fillings as desired (vegetables, diced meat, etc.)
Fill each potato about ¾ full
Crack one egg into each potato sprinkle with a little more salt and pepper
Top with additional cheese and toppings if desired
Place potatoes on a baking sheet and cook for about 20 min
Egg whites should be set and yolks soft
Bron – The Village Cook
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
Baked potatoes, slightly cooled
Melted butter
Kosher salt and black pepper
Shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
Eggs for each potato
Additional fillings of y1our choice sautéed vegetables, bacon or ham, etc.
METHOD:
Preheat oven to 180°C
Slice a layer off the top of each potato
Use a spoon to scoop out insides, leaving a thin layer against the skin and don’t puncture the bottom Reserve scooped potato for another use
Brush inside of each potato with melted butter and sprinkle with a little salt and pepper
Sprinkle a layer of shredded cheese into each potato
Add fillings as desired (vegetables, diced meat, etc.)
Fill each potato about ¾ full
Crack one egg into each potato sprinkle with a little more salt and pepper
Top with additional cheese and toppings if desired
Place potatoes on a baking sheet and cook for about 20 min
Egg whites should be set and yolks soft
Bron – The Village Cook
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
STREAKY BACON AND SWEET CHILLI WRAPPED POTATO WEDGES
STREAKY BACON AND SWEET CHILLI WRAPPED POTATO WEDGES
250 g Eskort Streaky Bacon
4 large potatoes, scrubbed and cut into wedges
30 ml olive oil
25 ml sweet chilli sauce
toothpicks
METHOD:
Preheat oven to 180ºC
Par boil potato wedges for 10 min, drain, dry and toss in olive oil
Cut the Streaky Bacon rashers in half and stretch each slice using the back of a knife
Wrap the Streaky Bacon around the centre of each potato wedge and secure with a toothpick
Place prepared wedges onto a greased pan and roast for 30 min or until potatoes are almost cooked
Glaze with sweet chilli sauce and pop back into hot oven for 5 min or until Streaky Bacon and wedges are cooked and golden glazed
Serve immediately
Bron: Eskort
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
250 g Eskort Streaky Bacon
4 large potatoes, scrubbed and cut into wedges
30 ml olive oil
25 ml sweet chilli sauce
toothpicks
METHOD:
Preheat oven to 180ºC
Par boil potato wedges for 10 min, drain, dry and toss in olive oil
Cut the Streaky Bacon rashers in half and stretch each slice using the back of a knife
Wrap the Streaky Bacon around the centre of each potato wedge and secure with a toothpick
Place prepared wedges onto a greased pan and roast for 30 min or until potatoes are almost cooked
Glaze with sweet chilli sauce and pop back into hot oven for 5 min or until Streaky Bacon and wedges are cooked and golden glazed
Serve immediately
Bron: Eskort
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
POTATO PUFFS
POTATO PUFFS
INGREDIENTS:
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F.
Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.
Spoon them into the pan filling the cups to slightly below the top.
Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown.
Remove from oven and let them cool 5 minutes in pan.
Serve with sour cream if desired
Bron: Kaylene Scott
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATO PUFFS
INGREDIENTS:
3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
DIRECTIONS:
Preheat oven to 400 degrees F.
Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well.
Spoon them into the pan filling the cups to slightly below the top.
Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown.
Remove from oven and let them cool 5 minutes in pan.
Serve with sour cream if desired
Bron: Kaylene Scott
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATO LATKES
POTATO LATKES
40 gr (1/4 cup) Cake Flour
1½ tsp Baking Powder
3 Medium Potatoes (grated)
2 Medium Onions (grated)
5 ml Aromat
2 Large Eggs
1 Cup of oil for frying
METHOD:
Mix all ingredients
Heat the oil in a pan
Drop table spoon full of batter in hot oil
Fry till golden brown and turn - fry other side
When golden brown on both sides drop on paper towel for access oil
Serve immediately while still hot and crispy
Serves 8 - 12 people
Bron: Ukutya Kwasekhaya / Cooking for Madiba
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATO LATKES
40 gr (1/4 cup) Cake Flour
1½ tsp Baking Powder
3 Medium Potatoes (grated)
2 Medium Onions (grated)
5 ml Aromat
2 Large Eggs
1 Cup of oil for frying
METHOD:
Mix all ingredients
Heat the oil in a pan
Drop table spoon full of batter in hot oil
Fry till golden brown and turn - fry other side
When golden brown on both sides drop on paper towel for access oil
Serve immediately while still hot and crispy
Serves 8 - 12 people
Bron: Ukutya Kwasekhaya / Cooking for Madiba
Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATO ROSES
POTATO ROSES
You’d firstly better know that if you use an new potato, the ‘petals’ will be fragile enough. This is why you should use a late potato. The potatoes are peeled, cut in slim slices (it is recommendable to use the cutting machine, set to the minimum size). The slices are put on a parchment, then you take them one by one and mold the roses. The “rose petals” should turn out thin and translucent. For the central “buds” cut 3-4 mm thickly slices. After this soak the petals, buds and toothpicks in a bowl with cold water and salt (1 liter of water, a spoon of salt) for 2-3 hours. This process will soften the petals and will make them more pliable when twisting the potato roses. Use the smallest toothpicks that you find.
OK, now we will start to manufacture the roses. Take the central “bud” and wrap one petal. Then take another petal and twist it also on the central “bud”. Fix the bud with a toothpick. It is important to follow the rule: one petal – clockwise and following – counter-clockwise. After you form the potato roses put them on napkins for 3-5 minutes. Now, you can prepare the pot with the oil. Put the potato rose in the pot to fry. When “rose” will get crisp color – it is ready. Take it out on a paper napkin and slightly salt it. You can take out the toothpick when the potato rose is not so hot anymore. Enjoy!!!
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
POTATO ROSES
You’d firstly better know that if you use an new potato, the ‘petals’ will be fragile enough. This is why you should use a late potato. The potatoes are peeled, cut in slim slices (it is recommendable to use the cutting machine, set to the minimum size). The slices are put on a parchment, then you take them one by one and mold the roses. The “rose petals” should turn out thin and translucent. For the central “buds” cut 3-4 mm thickly slices. After this soak the petals, buds and toothpicks in a bowl with cold water and salt (1 liter of water, a spoon of salt) for 2-3 hours. This process will soften the petals and will make them more pliable when twisting the potato roses. Use the smallest toothpicks that you find.
OK, now we will start to manufacture the roses. Take the central “bud” and wrap one petal. Then take another petal and twist it also on the central “bud”. Fix the bud with a toothpick. It is important to follow the rule: one petal – clockwise and following – counter-clockwise. After you form the potato roses put them on napkins for 3-5 minutes. Now, you can prepare the pot with the oil. Put the potato rose in the pot to fry. When “rose” will get crisp color – it is ready. Take it out on a paper napkin and slightly salt it. You can take out the toothpick when the potato rose is not so hot anymore. Enjoy!!!
Bron: Goods Home Design
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
ROSEMARY POTATO WEDGES
10 min Prep 60 min Cook
INGREDIENTS
6-8 Potatoes
125 ml Olive Oil
Robertsons Rosemary
Robertsons Garlic Flakes
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
METHOD
Cut potatoes into wedges, keeping the skin on.
Drizzle with olive oil, tossing well to coat the wedges.
Sprinkle with Robertsons Rosemary and Robertsons Garlic Flakes.
Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
Roast in at 180 °C until the potatoes are soft inside and crispy and crunchy on the outside (about 1 hour depending on the size of the potato).
For a more BBQ twist add a dash of ROBERTSONS BBQ SPICE to the mix
INGREDIENTS
6-8 Potatoes
125 ml Olive Oil
Robertsons Rosemary
Robertsons Garlic Flakes
Robertsons Atlantic Sea Salt
Robertsons Black Pepper
METHOD
Cut potatoes into wedges, keeping the skin on.
Drizzle with olive oil, tossing well to coat the wedges.
Sprinkle with Robertsons Rosemary and Robertsons Garlic Flakes.
Season with Robertsons Atlantic Sea Salt and Robertsons Black Pepper.
Roast in at 180 °C until the potatoes are soft inside and crispy and crunchy on the outside (about 1 hour depending on the size of the potato).
For a more BBQ twist add a dash of ROBERTSONS BBQ SPICE to the mix
ROASTED APRICOT BABY POTATOES
1 500g baby potatoes
1/2 cup dried apricots
1/2 cup pecan halves
2 garlic cloves
1 yellow onion
1 TBSP fresh rosemary
1 TSP dried oregano
olive oil
coarse sea salt
pepper
This is so easy. Are you ready? Start off by preheating your oven to 200 degrees C. While it’s heating up, chop the onion, apricots, and mince the garlic. Place all into a bowl with the baby potatoes and pecans.
Add in your spices, a good sprinkling of sea salt, some olive oil, than toss until everything is evenly coated. Place into a mid-sized roast pan and cover with tin foil. Pop the pan into your oven and roast, covered, for 35 minutes.
1/2 cup dried apricots
1/2 cup pecan halves
2 garlic cloves
1 yellow onion
1 TBSP fresh rosemary
1 TSP dried oregano
olive oil
coarse sea salt
pepper
This is so easy. Are you ready? Start off by preheating your oven to 200 degrees C. While it’s heating up, chop the onion, apricots, and mince the garlic. Place all into a bowl with the baby potatoes and pecans.
Add in your spices, a good sprinkling of sea salt, some olive oil, than toss until everything is evenly coated. Place into a mid-sized roast pan and cover with tin foil. Pop the pan into your oven and roast, covered, for 35 minutes.
SIZZLING POTATOES IN CHEESE SAUCE:
Ingredients
For The Cheese Sauce
4 cheese slices
2 tbsp butter
1/4 cup milk
1/4 cup cream
1/2 tsp dried mixed herbs
For The Potatoes
1 1/2 cups boiled and peeled baby potatoes
1 tbsp butter
salt and freshly ground black pepper (kalimirch) powder to taste
Other Ingredients
1 tbsp butter
For The Garnish
1/2 tsp dry red chilli flakes (paprika)
1 tbsp finely chopped parsley
Method
For the cheese sauce
Heat the butter in a broad non-stick pan, add the cheese slices, milk and cream, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continosuly.
Add the mixed herbs, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Keep aside.
For the potatoes
Heat the butter in a broad non-stick pan, add the potatoes, salt and pepper, mix wel and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
Heat a sizzler plate till it is red hot.
Put the butter and the potatoes, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Pour the cheese sauce over the potatoes and cook on a medium fame for 1 minute
Bron: tarladalal
Plasing : Diane Roode Hancox
For The Cheese Sauce
4 cheese slices
2 tbsp butter
1/4 cup milk
1/4 cup cream
1/2 tsp dried mixed herbs
For The Potatoes
1 1/2 cups boiled and peeled baby potatoes
1 tbsp butter
salt and freshly ground black pepper (kalimirch) powder to taste
Other Ingredients
1 tbsp butter
For The Garnish
1/2 tsp dry red chilli flakes (paprika)
1 tbsp finely chopped parsley
Method
For the cheese sauce
Heat the butter in a broad non-stick pan, add the cheese slices, milk and cream, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continosuly.
Add the mixed herbs, mix well and cook on a medium flame for another 1 minute, while stirring occasionally. Keep aside.
For the potatoes
Heat the butter in a broad non-stick pan, add the potatoes, salt and pepper, mix wel and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
Heat a sizzler plate till it is red hot.
Put the butter and the potatoes, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Pour the cheese sauce over the potatoes and cook on a medium fame for 1 minute
Bron: tarladalal
Plasing : Diane Roode Hancox
SLOW-COOKED BEEF STROGANOFF TOPPED POTATOES
12
prep time - 40 min
total time - 10 hr 40 min
INGREDIENTS:
1 medium onion, chopped
750 gr boneless beef steak, cut into strips
2 x (125-155gr) jars Sliced Mushrooms (drained)
Garlic, to taste
1 teaspoon beef stock (I use the new jelly stock you buy - 1 container)
1/4 teaspoon pepper
Dash nutmeg
1 tablespoon dry sherry or water
6 medium baking potatoes
1(250 gr) container sour cream
1tablespoon cake flour
1 tablespoon Tomato Sauce
Chopped parsley, if desired
THIS IS WHAT YOU DO:
1. In 4 to 6-quart slow cooker, layer onion, beef and mushrooms.
In small bowl, combine beef stock, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
2. Cover; cook on low setting for 8 to 10 hours.
3. About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and re-arranging halfway through cooking. Let stand 5 minutes.
4. Meanwhile, combine sour cream, flour and Tomato Sauce; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
5. To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
Bron: Pillsbury
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
prep time - 40 min
total time - 10 hr 40 min
INGREDIENTS:
1 medium onion, chopped
750 gr boneless beef steak, cut into strips
2 x (125-155gr) jars Sliced Mushrooms (drained)
Garlic, to taste
1 teaspoon beef stock (I use the new jelly stock you buy - 1 container)
1/4 teaspoon pepper
Dash nutmeg
1 tablespoon dry sherry or water
6 medium baking potatoes
1(250 gr) container sour cream
1tablespoon cake flour
1 tablespoon Tomato Sauce
Chopped parsley, if desired
THIS IS WHAT YOU DO:
1. In 4 to 6-quart slow cooker, layer onion, beef and mushrooms.
In small bowl, combine beef stock, pepper, nutmeg and sherry; mix well. Pour over beef mixture.
2. Cover; cook on low setting for 8 to 10 hours.
3. About 20 minutes before serving, pierce potatoes several times with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 10 to 13 minutes or until tender, turning potatoes over and re-arranging halfway through cooking. Let stand 5 minutes.
4. Meanwhile, combine sour cream, flour and Tomato Sauce; blend well. Stir into beef mixture. Increase heat setting to high; cover and cook an additional 5 to 10 minutes or until slightly thickened.
5. To serve, lightly roll potatoes on counter to soften center. Cut potatoes in half lengthwise; place on individual serving plates. If desired, sprinkle with salt. Spoon beef mixture over potatoes. Sprinkle with parsley.
Bron: Pillsbury
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
HOW TO MAKE POTATO GNOCCHI
These light and fluffy potato dumplings are named after the Italian word meaning ‘lumps’ and, when smothered in a delicious sauce, the soft little potato pillows become the ultimate comfort food!
(serves 6-8)
1kg potatoes, unpeeled
1 egg
250g bread flour
salt and pepper
1. Cook the potatoes in boiling salted water until tender. Drain and peel while still hot. Press the potatoes through a sieve into a bowl.
2. Stir in the egg and salt and pepper. Add ¹/³ of the flour and mix. Place the rest of the flour onto the working surface, turn the potato dough out and knead in enough flour until the dough no longer sticks to your hands. Add a little more flour if necessary.
3. Form the dough into long sausages and cut the gnocchi into 2cm pieces. Roll them over a fork to create grooves or use a gnocchi paddle.
4. Bring a large pot of salted water to the boil and drop in the gnocchi. Remove them as soon they begin to float. Drain well and toss into your chosen sauce.
Tips
To freeze gnocchi, spread on a floured baking tray and place them in the freezer. Once frozen, shake off excess flour and place in freezer bags. Gnocchi can be cooked from frozen.
Frozen gnocchi keeps its shape better than fresh… so make a double batch when you’re in the mood and freeze half.
Choose potatoes that are not too waxy.
Replace a portion of the potato with cooked sweet potato, butternut, parsnip or carrot.
Flavour the gnocchi mixture with chopped herbs, spices or even cheese.
Did you know? Very small gnocchi are actually called gnocchetti.
BRON: Katelyn Williams (Top Billing)
(serves 6-8)
1kg potatoes, unpeeled
1 egg
250g bread flour
salt and pepper
1. Cook the potatoes in boiling salted water until tender. Drain and peel while still hot. Press the potatoes through a sieve into a bowl.
2. Stir in the egg and salt and pepper. Add ¹/³ of the flour and mix. Place the rest of the flour onto the working surface, turn the potato dough out and knead in enough flour until the dough no longer sticks to your hands. Add a little more flour if necessary.
3. Form the dough into long sausages and cut the gnocchi into 2cm pieces. Roll them over a fork to create grooves or use a gnocchi paddle.
4. Bring a large pot of salted water to the boil and drop in the gnocchi. Remove them as soon they begin to float. Drain well and toss into your chosen sauce.
Tips
To freeze gnocchi, spread on a floured baking tray and place them in the freezer. Once frozen, shake off excess flour and place in freezer bags. Gnocchi can be cooked from frozen.
Frozen gnocchi keeps its shape better than fresh… so make a double batch when you’re in the mood and freeze half.
Choose potatoes that are not too waxy.
Replace a portion of the potato with cooked sweet potato, butternut, parsnip or carrot.
Flavour the gnocchi mixture with chopped herbs, spices or even cheese.
Did you know? Very small gnocchi are actually called gnocchetti.
BRON: Katelyn Williams (Top Billing)
DUCHESS POTATOES
• Prep time: 10 minutes
• Cook time: 45 minutes
You can easily scale up this recipe. To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven 20 minutes before serving to brown.
Ingredients
• 2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
• Salt
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 3 egg yolks
Method
1 Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender (the tines of a fork easily pierce), about 20-25 minutes.
2 While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to 425°.
3 When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, heavy cream and continue mashing the potatoes. Once everything is incorporated, add salt to taste and the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up with a gluey consistency.
4 Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. The browned parts taste great, so you want to maximize them. Whether you make piped portions or a casserole, paint the potatoes with the melted butter. Bake in the 425°F oven until nicely browned, about 20 minutes.
Yield: Serves 4-6 as a side dish.
• Cook time: 45 minutes
You can easily scale up this recipe. To make ahead for a dinner party, just prepare the mashed potatoes, pipe them and refrigerate. Put them in a 425°F oven 20 minutes before serving to brown.
Ingredients
• 2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
• Salt
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter, divided
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 3 egg yolks
Method
1 Place potatoes in a medium to large pot (3 qt) and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are tender (the tines of a fork easily pierce), about 20-25 minutes.
2 While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven. Preheat the oven to 425°.
3 When the potatoes are cooked, drain in a colander and put the potatoes back in the pot set over low heat. Allow them to release steam for a minute or so. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, heavy cream and continue mashing the potatoes. Once everything is incorporated, add salt to taste and the egg yolks. Continue to mash until the mixture is smooth. Do not over-mash or your potatoes will end up with a gluey consistency.
4 Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. The browned parts taste great, so you want to maximize them. Whether you make piped portions or a casserole, paint the potatoes with the melted butter. Bake in the 425°F oven until nicely browned, about 20 minutes.
Yield: Serves 4-6 as a side dish.
BACON-SOUR CREAM-CHIVE MASH POTATOES
Serves 6
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3½ cups)
5 large potatoes, peeled and cut into 1″ pieces
½ cup light cream
2 tablespoons butter
Generous dash ground black pepper
½ cup sour cream
3 slices bacon, cooked and crumbled
¼ cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with ¼ cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives. Sprinkle with remaining bacon.
BRON: [Ultimate Mashed Potatoes recipe]
INGREDIENTS:
2 cans (14 oz. each) chicken broth (3½ cups)
5 large potatoes, peeled and cut into 1″ pieces
½ cup light cream
2 tablespoons butter
Generous dash ground black pepper
½ cup sour cream
3 slices bacon, cooked and crumbled
¼ cup chopped fresh chives
DIRECTIONS:
Heat broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with ¼ cup broth, cream, butter and black pepper. Stir in sour cream, bacon (reserve some for garnish) and chives. Sprinkle with remaining bacon.
BRON: [Ultimate Mashed Potatoes recipe]
LOADED MASHED POTATOES
6 cups prepared mashed potatoes with butter and milk
1 cup sour cream
1 envelope ranch dressing mix, unprepared
2 cups shredded cheddar cheese, divided
6 slices cooked bacon, chopped
6 green onions, thinly sliced (optional)
Preheat oven to 350 degrees. In a large bowl, combine mashed potatoes, sour cream, ranch dressing mix, 1 cup cheese, bacon and onions.
Spread into large casserole dish. Bake for 25 minutes or until heated.
Remove from oven and sprinkle top with remaining 1 cup of cheese.
Return to oven and bake for an additional 5 minutes, or until cheese on top is melted.
Garnish if desired with extra bacon and green onions.
Bron: Welcome Home
1 cup sour cream
1 envelope ranch dressing mix, unprepared
2 cups shredded cheddar cheese, divided
6 slices cooked bacon, chopped
6 green onions, thinly sliced (optional)
Preheat oven to 350 degrees. In a large bowl, combine mashed potatoes, sour cream, ranch dressing mix, 1 cup cheese, bacon and onions.
Spread into large casserole dish. Bake for 25 minutes or until heated.
Remove from oven and sprinkle top with remaining 1 cup of cheese.
Return to oven and bake for an additional 5 minutes, or until cheese on top is melted.
Garnish if desired with extra bacon and green onions.
Bron: Welcome Home
DIJON MASH POTATOES
Ingredients
1 kg potatoes
Salt
1/2 cup milk
2 tablespoons unsalted butter
Pinch ground nutmeg
1 tablespoon whole grain Dijon mustard
Freshly ground black pepper
Directions
Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.
1 kg potatoes
Salt
1/2 cup milk
2 tablespoons unsalted butter
Pinch ground nutmeg
1 tablespoon whole grain Dijon mustard
Freshly ground black pepper
Directions
Fill a large saucepan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper, to taste.
GARLIC PARMESAN STYLE BAKED MASHED POTATOES
Ingredients
• 8 medium potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup warmed milk
• 1/4 cup grated Parmesan Cheese
• 1 1/2 cups pasta or marinara sauce
• 1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F/180*C. and lightly spray 9×13 inch baking dish with cooking spray.
2. Boil cubed potatoes for 10-15 minutes until fork tender. Drain and transfer to a large mixing bowl. Using a hand mixer or stand mixer beat potatoes on low until they come together. Add salt, garlic salt, pepper and milk until potatoes and nice and whipped. Only beat until combined.
3. Transfer mashed potatoes to prepared baking dish spreading evenly. Top with parmesan cheese, pasta sauce then shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve as a side to your main dish
• 8 medium potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup warmed milk
• 1/4 cup grated Parmesan Cheese
• 1 1/2 cups pasta or marinara sauce
• 1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F/180*C. and lightly spray 9×13 inch baking dish with cooking spray.
2. Boil cubed potatoes for 10-15 minutes until fork tender. Drain and transfer to a large mixing bowl. Using a hand mixer or stand mixer beat potatoes on low until they come together. Add salt, garlic salt, pepper and milk until potatoes and nice and whipped. Only beat until combined.
3. Transfer mashed potatoes to prepared baking dish spreading evenly. Top with parmesan cheese, pasta sauce then shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve as a side to your main dish
MASHED POTATO PUFFS
3 lbs potatoes, peeled (1.4kg)
1 cup cottage cheese
4 eggs
1/4 cup butter, softened
3 green onions, diced (white part only)
salt and pepper (use white pepper if you don't want flecks)
1. Boil the potatoes well. Boil the crap out of them. Drain and return to the burner. Continue to cook the potatoes over low heat for about 5 more minutes (stir so they don't stick) this will get all the extra water out of the potatoes.
2. Mash the potatoes very well. We want NO LUMPS. I put the potatoes through a potato ricer which takes care of that nicely.
3. In another bowl, with a hand mixer, beat the eggs, butter and cottage cheese until fluffy. Add in the potatoes and onions and beat with hand mixer until all mixed together.
4. Put the mixture into a greased casserole dish, or muffin tins. This is where you can let it cool and refridgerate, if you are making them ahead (let them come back to room temperature before baking though).
5. Bake in a 450°F oven for about 25 minutes (a little more if you are making them in a big casserole dish). The potatoes should puff up and get a little brown on top.
BRON: LCBO Food and Drink
1 cup cottage cheese
4 eggs
1/4 cup butter, softened
3 green onions, diced (white part only)
salt and pepper (use white pepper if you don't want flecks)
1. Boil the potatoes well. Boil the crap out of them. Drain and return to the burner. Continue to cook the potatoes over low heat for about 5 more minutes (stir so they don't stick) this will get all the extra water out of the potatoes.
2. Mash the potatoes very well. We want NO LUMPS. I put the potatoes through a potato ricer which takes care of that nicely.
3. In another bowl, with a hand mixer, beat the eggs, butter and cottage cheese until fluffy. Add in the potatoes and onions and beat with hand mixer until all mixed together.
4. Put the mixture into a greased casserole dish, or muffin tins. This is where you can let it cool and refridgerate, if you are making them ahead (let them come back to room temperature before baking though).
5. Bake in a 450°F oven for about 25 minutes (a little more if you are making them in a big casserole dish). The potatoes should puff up and get a little brown on top.
BRON: LCBO Food and Drink
FRIED MASHED POTATO BALLS
Ingredients
2 cups cold mashed potatoes
1 egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
1/4 cup real bacon bits
1/2 cup dry bread crumbs
Oil for frying ( I use Canola Oil )
Instructions
Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
In an electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain.
Serve warm. Yield: 6 servings.
2 cups cold mashed potatoes
1 egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
1/4 cup real bacon bits
1/2 cup dry bread crumbs
Oil for frying ( I use Canola Oil )
Instructions
Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
In an electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain.
Serve warm. Yield: 6 servings.
LOADED POTATO BITES
LOADED POTATO BITES
Makes 18-24 bites depending on size
INGREDIENTS:
2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
DIRECTIONS:
Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit.
Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely.
Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions.
Take about a heaping tablespoon of mixture and roll with hands into a small ball.
It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.
Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375*F
Whisk egg into a small bowl and season with salt and pepper.
Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated.
Set aside on a sheet pan.
Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through.
(If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.
Allow to cool for a minute or two and serve with dipping sauce.
Bron: Favourite Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
LOADED POTATO BITES
Makes 18-24 bites depending on size
INGREDIENTS:
2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
DIRECTIONS:
Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit.
Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely.
Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions.
Take about a heaping tablespoon of mixture and roll with hands into a small ball.
It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.
Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375*F
Whisk egg into a small bowl and season with salt and pepper.
Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated.
Set aside on a sheet pan.
Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through.
(If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.
Allow to cool for a minute or two and serve with dipping sauce.
Bron: Favourite Recipes
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
MASH POTATO MUFFINS
Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc.
Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil.
Bake at 190 C - 375 F or until tops are crispy and golden.
I'm sure you will add your personal favourites to this huh :)
Easy peasy & YUMMY :)
Have an awesome Sunday !
Thanks to Mary Hendrickson for the recipe & image
By: Africa, this is why I live here
Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil.
Bake at 190 C - 375 F or until tops are crispy and golden.
I'm sure you will add your personal favourites to this huh :)
Easy peasy & YUMMY :)
Have an awesome Sunday !
Thanks to Mary Hendrickson for the recipe & image
By: Africa, this is why I live here
POTATO PANCAKES
• 2-3 Cups of Potato Pulp or Mashed Potatoes
• 1/4 Cup Heavy Cream
• 1 Tbls Mayo
• 1 tsp yellow mustard
• 1 egg
• salt and pepper to your liking
• garlic powder to your liking
• 2 Tbls minced chives
• 3.4 cup shredded cheddar cheese ( any kind of cheese would work!)
• 1 Tbls butter
• 2 Tbls Olive oil
• 1/2 Cup Flour for dredging
• salt, pepper and garlic for your dredge as well
First step is to mix all of your ingredients together except for the olive oil and butter and Dredging materials.
Now prepare a plate with the flour and salt and pepper. This is what you will dredge the wet cakes in to attain the delicious crispy crust on the outside
Now heat your butter and olive oil together until hot and ready to pan fry your cakes
Form your potato mix into patties of whatever size you like. I used about 1/3 cup per patty and made sure it wasn’t too thick. Then coat each patty in the flour and seasoning mixture.
I pan fried these for about 3 minutes on each side or until a golden crust was formed! I served them with a bit of ranch Sour Cream with chives in it, but these would be good alone or with almost any kind of delicious sauce! YUM! I also think these would be good as a side dish with some grilled chicken and a gorgonzola cream sauce with some Fired broccoli! YUM!!!
• 1/4 Cup Heavy Cream
• 1 Tbls Mayo
• 1 tsp yellow mustard
• 1 egg
• salt and pepper to your liking
• garlic powder to your liking
• 2 Tbls minced chives
• 3.4 cup shredded cheddar cheese ( any kind of cheese would work!)
• 1 Tbls butter
• 2 Tbls Olive oil
• 1/2 Cup Flour for dredging
• salt, pepper and garlic for your dredge as well
First step is to mix all of your ingredients together except for the olive oil and butter and Dredging materials.
Now prepare a plate with the flour and salt and pepper. This is what you will dredge the wet cakes in to attain the delicious crispy crust on the outside
Now heat your butter and olive oil together until hot and ready to pan fry your cakes
Form your potato mix into patties of whatever size you like. I used about 1/3 cup per patty and made sure it wasn’t too thick. Then coat each patty in the flour and seasoning mixture.
I pan fried these for about 3 minutes on each side or until a golden crust was formed! I served them with a bit of ranch Sour Cream with chives in it, but these would be good alone or with almost any kind of delicious sauce! YUM! I also think these would be good as a side dish with some grilled chicken and a gorgonzola cream sauce with some Fired broccoli! YUM!!!
MASHED POTATO CAKE
Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Serves: 8
Ingredients
4 cups cooled mashed potatoes (1 box of Mashed Potatoes)
2 eggs, lightly beaten
2 tsp Italian seasoning
¼ tsp garlic powder
¼ cup french fried onions
1 tbsp olive oil
Instructions
1.Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
2.Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
3.Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don’t worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
4.Slide on to serving plate and allow to cool for a few minutes before serving.
Notes
This makes enough for about 8 people as a side. Just divide the ingredients in half for a smaller crowd.
BRON: [ Author: Crystal @ SimplyBeingMommy]
Cook time 20 mins
Total time 30 mins
Serves: 8
Ingredients
4 cups cooled mashed potatoes (1 box of Mashed Potatoes)
2 eggs, lightly beaten
2 tsp Italian seasoning
¼ tsp garlic powder
¼ cup french fried onions
1 tbsp olive oil
Instructions
1.Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
2.Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
3.Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don’t worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
4.Slide on to serving plate and allow to cool for a few minutes before serving.
Notes
This makes enough for about 8 people as a side. Just divide the ingredients in half for a smaller crowd.
BRON: [ Author: Crystal @ SimplyBeingMommy]
SCALLOPED POTATOES
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 pinch cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
sprinkling of paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Bron: Southern Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 pinch cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
sprinkling of paprika
In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.
Bron: Southern Food
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK
SLICED BAKED POTATO
SLICED BAKED POTATO
Potatoes
Butter
Bacon
Cheese
Springonion
Sourcream
METHOD:
Preheat oven to 200°C (400°F)
Brush both side of potato slices with butter
Place them on a cookie sheet
Bake in oven for 30 to 40 min until lightly browned on both sides, turning once
When potatoes are ready, top with bacon, cheese, green onion
Continue baking until the cheese has melted
Add a dollop of sour cream when done and enjoy
Bron – European Fashion - Kitchen Recipes
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
SLICED BAKED POTATO
Potatoes
Butter
Bacon
Cheese
Springonion
Sourcream
METHOD:
Preheat oven to 200°C (400°F)
Brush both side of potato slices with butter
Place them on a cookie sheet
Bake in oven for 30 to 40 min until lightly browned on both sides, turning once
When potatoes are ready, top with bacon, cheese, green onion
Continue baking until the cheese has melted
Add a dollop of sour cream when done and enjoy
Bron – European Fashion - Kitchen Recipes
Plasing: Vanessa Fourie Willemse / WATERTAND RESEPTE VIR OUD EN JONK
CAMPFIRE POTATOES
Ingredients
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Directions
• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
• Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.
Nutritional Facts 1 serving (1 cup) equals 276 calories, 13 g fat (8 g saturated fat), 37 mg cholesterol, 245 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein.
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth
Directions
• Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
• Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.
Nutritional Facts 1 serving (1 cup) equals 276 calories, 13 g fat (8 g saturated fat), 37 mg cholesterol, 245 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein.