Hamburger Potato Puffs Recipes

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

BEEF AND POTATO HAND PIES

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
• Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
• On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
• Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

HAM POTATO PUFFS

Steps:

• Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. , Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.

CREAMY HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

HAMBURGER POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the potato skins liberally with vegetable oil. Put the potatoes on a baking sheet and bake until fork-tender, 45 minutes to 1 hour.
• As the potatoes near the end of their cooking time, cook the meat. Place a large skillet over medium-high heat, add the beef and garlic and season with kosher salt and pepper. Cook until browned, about 10 minutes. Mix in the ketchup, seasoning salt, mustard and Worcestershire and set aside.
• Slice the baked potatoes in half lengthwise, then scrape out the inner flesh with a cookie scoop or spoon, leaving a small margin of potato in the skins (reserve the scooped-out flesh for another use). Brush both sides of the potato skins with vegetable oil. Add kosher salt and pepper liberally to both sides of the skins, then place them cut-side down on the baking sheet and return to the oven. Bake until crispy, another 10 minutes.
• Fill the potato skins with the meat mixture and top with the grated Cheddar. Top each with the shredded lettuce and pickles, sprinkle over the sesame seeds and serve.

POTATO PUFF CASSEROLE

Steps:

• In skillet combine ground beef, onion, and green pepper.
• Cook over medium heat breaking up meat with fork until brown, and vegetables are tender.
• Add chili sauce, soup and water.
• Turn into 1-1/2 quart casserole.
• Cover top with frozen potato puffs.
• Bake 375 degrees for 35 minutes or until brown.

HAMBURGER AND POTATO CASSEROLE

Steps:

• In a Dutch oven, layer half of the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. , Cover and cook over medium heat for 45-50 minutes or until potatoes are tender. Garnish with parsley if desired.

CRISPY POTATO PUFFS RECIPE BY TASTY

Steps:

• In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.
• Roll the potato mixture into ½-inch-wide balls.
• Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.
• Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3-5 minutes, until warmed through.
• Enjoy!

HAMBURGER POTATO PUFFS

Steps:

• Brown beef, onion, green pepper, garlic.
• Pour off excess fat.
• Add seasonins and 1/2 can tomato sauce.
• Simmer 5 minutes Add parsley to mashed potatoes and place spoonfuls around edge of skillet.
• Add rest of sauce.
• Bake 400F 10 minutes.