POTATO PIE
I thought I better post this so that I would know where it is every time I go to make it. I am tired of searching through umpteem books each time. It is my husband's favorite dish and if I have to be honest I really enjoy it as well. It's a supper dish found in both Monmouthshire and the Welsh counties, traditionally served with pickled beets or pickled red cabbage. We like it with crusty brown bread and pickled beets. It's delicious!
Provided by MarieRynr
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water until cooked.
- Preheat oven to 425*F.
- Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
- Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
- Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
- Brush with the melted butter.
- Bake for 20 to 30 minutes or until golden brown.
- Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).
BAKED DENVER OMELET
My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.
Provided by MOMINOREGON
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
- Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
- Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
- Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g
DENVER POTATO FRITTERS
I threw some leftovers together recently and came up with these tasty fritters that compare to a Denver Omelet in flavor. Our daycare kids loved them, especially dipped in catsup!
Provided by Tona C.
Categories < 30 Mins
Time 30m
Yield 24 fritters, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat vegetable oil to 350 degrees in large skillet.
- Drop fritter mix into hot oil using an ice cream scoop.
- Fry 3-5 minutes and turn; remove when golden brown and drain on paper towel.
Nutrition Facts : Calories 363.6, Fat 13, SaturatedFat 6.4, Cholesterol 196.1, Sodium 1002.3, Carbohydrate 39.8, Fiber 2.2, Sugar 2.1, Protein 20.7
DENVER OMELET PIE RECIPE - (4.6/5)
Provided by kylaroy7
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-inch pie plate. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices.
SLOW-COOKER DENVER OMELET BREAKFAST PIE
This is no basic breakfast, even though it's filled with the classic flavors of a Denver omelet. This slow-cooker breakfast pie is made with a Pillsbury™ refrigerated crescent dough sheet as the crust, and gets filled with an eggy mixture that folds in ham, mushrooms, green pepper, onion and Cheddar cheese. The result is a savory, satisfying and surprising morning meal that feels deliciously familiar but new at the same time.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart oval slow cooker (with removable insert) with cooking spray. Unroll crescent dough; press evenly into bottom of insert and at least 1 inch up sides, working dough as needed to ensure even thickness all around.
- In medium bowl, mix mushrooms, bell pepper, onion, ham and 1/2 cup of the cheese. Spread half of the mixture on top of crescent dough.
- In 4-cup glass measuring cup, beat eggs, salt and pepper flakes until well mixed. Carefully pour half of the beaten eggs on top of ham and vegetable mixture, making sure egg stays inside crescent-lined bottom. Add remaining ham and vegetable mixture; pour remaining beaten eggs on top. With spatula, gently press filling mixture into beaten eggs. Top with remaining 1/2 cup cheese.
- Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto crescent during cooking.) Cook on Low heat setting 1 1/2 hours. Leaving cover on, rotate insert 180 degrees, and continue cooking 1 to 1 1/2 hours or until eggs are set and crescent is deep golden brown around edges. Let stand 10 minutes before cutting.
- To serve, cut into pieces; garnish with chives.
Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 160 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g
DENVER POTATO CASSEROLE
A nice comfort food that can quickly be thrown together. Best of all, it works for any meal of the day.
Provided by Chef Buggsy Mate
Categories Breakfast
Time 1h25m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a greased 2 quart baking dish layer 1/2 each of the potatoes, ham, peppers and cheese.
- Then repeat with remaining ingredients in the following order; ham, peppers and onion. Top with remaining potatoes.
- Bake, covered, in a 350 degree oven 45 minutes.
- Uncover and bake 15 minutes more.
- Sprinkle with remaining cheese.
- Bake uncovered, 5 minutes more until cheese is melted.
Nutrition Facts : Calories 500, Fat 27.3, SaturatedFat 14.5, Cholesterol 103.5, Sodium 344.2, Carbohydrate 31.2, Fiber 3.4, Sugar 3.5, Protein 32.1
DENVER POTATO PIE
Steps:
- Preheat oven to 350°F. Grease 9" pie plate. Combine eggs, onion powder, thyme, salt and pepper in Large bowl. Stir in remaining ingredients.
- Pour into pan.
- Bake for 40 - 45 minutes or until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DENVER OMELET PIE
"My family requests this hearty breakfast pie quite often," writes Barbara Nowakowski of North Tonawanda, New York. "It's very easy to make with frozen hash browns, looks pretty garnished with tomato slices and tastes absolutely delicious."
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. , Pour into a greased 9-in. pie plate. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Garnish with tomato slices.
Nutrition Facts : Calories 201 calories, Fat 11g fat (5g saturated fat), Cholesterol 235mg cholesterol, Sodium 463mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
MOM'S TWO-CRUST POTATO PIE
I grew up in a Catholic family, when Catholics could not eat meat on Fridays. Fish and a side dish were Friday meals. One particularly favorite side-dish was this recipe. Hearty, filling and delicious! Cubed ham and finely chopped onions can be added to the potato and cheese mixture if you want more of a one-dish meal. Use American, muenster, havarti, or brie cheese. Happy cooking!
Provided by Sandra G
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese.
- Preheat oven to 375 degrees F (190 degrees C).
- Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust.
- Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 65.2 g, Cholesterol 33.6 mg, Fat 32.3 g, Fiber 6.9 g, Protein 10.5 g, SaturatedFat 12.7 g, Sodium 532.9 mg, Sugar 2.3 g
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