Mikes Potatoes Recipes

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MIKE'S POTATOES



Mike's Potatoes image

This is from the Lake Forest Cafe in Folsom, California. It's great for a brunch, served with fried eggs, omlets or hamburgers. Originally from a June 1984 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section.

Provided by Leslie in Texas

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 medium baking potatoes, unpeeled, boiled and diced
1 1/4 cups monterey jack cheese, shredded
1 1/4 cups cheddar cheese, shredded
2/3 cup tomatoes, diced (about 1 medium)
salt, to taste
white pepper, to taste
2 tablespoons onions, minced
2 tablespoons green onions, chopped
1/2 cup avocado, peeled, seeded and diced
1/2 cup sour cream

Steps:

  • Melt butter in large heavy skillet over medium-high heat.
  • Add diced potatoes and cook until browned and crisp,stirring frequently.
  • Add cheeses, tomato, onion and green onion and stir until cheese melts.
  • Season to taste with salt and pepper.
  • Gently mix in avocado.
  • Spoon onto plates and top with a dollop of sour cream.
  • Serve immediately.

Nutrition Facts : Calories 355.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 70.9, Sodium 343.4, Carbohydrate 17, Fiber 2.4, Sugar 2.3, Protein 13.8

MIKE'S MAGIC



Mike's Magic image

This is my own recipe that I have done many times and everyone that has tried it seems to love the many flavors that it delivers. Pork is thinly sliced and stir-fried with bell peppers, celery, and Brussels sprouts. As you are using all fresh herbs there is no need to season with salt or pepper as this will take from the natural flavors.

Provided by MYWIFESCOOK

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ pound pork loin, sliced and cut into thin strips
½ red bell pepper, chopped
½ yellow bell pepper, chopped
½ green bell pepper, chopped
1 carrot, peeled and chopped
5 Brussels sprouts, trimmed and chopped
4 cloves garlic, minced
¼ cup white onion, chopped
4 sprigs Italian flat leaf parsley, chopped
3 stalks celery, chopped
2 (1/2 inch) pieces fresh ginger root, finely chopped
½ (8 ounce) can water chestnuts, drained and chopped
2 sprigs fresh mint, chopped

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
  • Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!

Nutrition Facts : Calories 423.3 calories, Carbohydrate 30.1 g, Cholesterol 55.1 mg, Fat 24.4 g, Fiber 8.8 g, Protein 24.3 g, SaturatedFat 5.7 g, Sodium 151.7 mg, Sugar 9.3 g

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