Cheesy Fried Potatoes Recipes

CHEESY FRIED POTATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
• Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
• Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

CHEESY SLICED POTATOES

Steps:

• Place the potatoes, water, onion and bouillon in an ungreased microwave-safe 2-1/2-qt. dish. Cover and microwave on high for 12-14 minutes until potatoes are tender and bouillon is dissolved, stirring once., In a small bowl, combine the flour, salt and garlic powder; stir in milk until smooth. Pour over potatoes. Microwave, uncovered, on high for 4 minutes or until thickened, stirring twice. Stir in sour cream; sprinkle with cheese. Cook 3 minutes longer or until cheese is melted. Sprinkle with pepper if desired.

COMFORTING CHEESY POTATOES

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

FRIED POTATOES WITH CHEESE AND HERBS

Steps:

• Soak the sliced potato in cold water for anywhere up to an hour. Drain and dry well.
• Melt butter in medium saute pan over medium heat. Place potato slices in pan in a single layer as soon as contact with the butter creates a sizzle.
• Cover pan and let potatoes sizzle for about 20 minutes. Check potatoes at this time to make sure they are browning. If they are looking golden and crispy, turn the slices over, cover and sizzle for another 20 to 30 minutes.
• At this point, you should be hearing a sound that is somewhere between a sizzle and a balloon with a leak. This is the water cooking out of the potatoes. It is a good thing. Remove the cover. Turn heat down a bit if it looks like the taters are likely to burn.
• It will take about 15 minutes for the potatoes to get rid of their water content.
• Remove from heat and sprinkle cheese over crispy slices. Turn taters and cheese so they mix up together.
• Turn all out onto a plate, sprinkle with herbs and pepper.
• Serve.

ANYTIME CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine hash browns, 1/2 cup melted butter, cheddar cheese soup, sour cream, chopped onion, cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• Mix crushed corn flakes and 1/4 cup melted butter together and sprinkle the mixture over the top of the casserole.
• Baked covered in preheated oven for 45 minutes.
• Can be made in crockpot. Cook on high for 3 - 4 hours or on low for 7 - 8 hours.