Fathers Day Potatoes Recipes

FATHER'S DAY POTATOES

Father's Day Potatoes image

Ed asked for a side dish of scalloped potatoes for his Father's Day dinner with grilled strip steaks on the Big Green Egg. I wanted something new and different. Voila! The perfect accompaniment to grilled steak! Serve with a green salad and steamed asparagus and you've got a meal fit for the queen or the neighbors or all the Dads you know on Father's Day. I used a very nice Camenbert but you could use brie.

Provided by Penny Stettinius

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

5 large red potatoes, cubed
2 tablespoons olive oil
kosher salt & freshly ground black pepper
1 teaspoon fresh rosemary
1 red onion, chopped
3 garlic cloves, minced
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup camembert cheese
1/8 cup parsley, minced

Steps:

Preheat the oven to 350 degrees.
Heat a cast iron skillet and add the olive oil.
Season the potato cubes with salt and pepper to taste.
Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
Taste and reseason with more salt and pepper as needed.
Then drop in the cheese and mix.
Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
Accent with either minced parsley or chives and serve.

Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 4.6, Cholesterol 21, Sodium 173.8, Carbohydrate 51.8, Fiber 5.6, Sugar 4, Protein 8.8

FATHER'S DAY CASSEROLE

Father's Day Casserole image

My daughter and I created this for Father's Day. It is easy to make in a short amount of time.

Provided by ddfly17

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h

Yield 12

Number Of Ingredients 6

Ingredients

1 (16 ounce) package bulk pork sausage
3 cups frozen hash brown potatoes, thawed
¼ cup milk, or as needed
1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 ½ cups shredded Mexican cheese blend
5 eggs

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more.
Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese.
Bake in the preheated oven until the eggs set, about 25 minutes.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 24.1 g, Cholesterol 103.8 mg, Fat 24 g, Fiber 0.7 g, Protein 14.5 g, SaturatedFat 9.7 g, Sodium 882.3 mg, Sugar 3.1 g

FATHER'S DAY POTATO SALAD

Father's Day Potato Salad image

This potato salad has a lot of flavor and is a refreshing change to the blah potato salad we often find.

Provided by Wendy2

Categories Potato

Time 42m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 -8 medium red potatoes
1 1/2 cups mayonnaise
1/3 cup mustard
3 tablespoons vinegar
3 dashes hot sauce
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup sweet pickle relish
2 dill pickles
1 1/2 cups celery
5 -6 radishes
2 hard-boiled eggs
1/2 cup marinated olive
4 green onions
6 sprigs fresh parsley

Steps:

Remove eyes from potatoes and cup up into desired size chunks.
Place in a sauce pan and cover with water.
Bring to boil.
Cook until soft but do not over cook.
Drain potatoes and let cool.
Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
Mix well.
Chop dill pickles, celery, radishes, olives, parsley and green onions.
Mix into salad.
Chill for atleast one hour before serving.

Nutrition Facts : Calories 243.9, Fat 4, SaturatedFat 0.8, Cholesterol 62.2, Sodium 1259.5, Carbohydrate 47, Fiber 5.7, Sugar 12.2, Protein 7.4

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