Papas Papas Casserole Recipes

NOPALITOS CON PAPAS

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.

PAPA'S PAPAS CASSEROLE

Steps:

• Preheat oven to 450°F.
• Peel potatoes (optional) and cut into wedges or large chunks.
• Rinse well to remove surface starch.
• Place potatoes and 1 tablespoon dried minced onions in a large bowl.
• Add 2 tablespoons oil and mix well to coat.
• Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
• Roast for 40-45 minutes, turning halfway through.
• Meanwhile, heat remaining oil in a large skillet.
• Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
• Add meat, oregano, cilantro, salt and pepper.
• Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
• Add beans and mushrooms, and cook 1 minute.
• Add tomato sauce and cook, stirring, until heated, about 3 minutes.
• Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
• When potatoes are browned and cooked through, remove from oven.
• Spoon meat mixture over potatoes and top with remaining cheese.
• Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
• Please note: this not a recipe for sauce served over pasta.

TORTILLA DE PATATA AND CEBOLLA

Steps:

• Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
• Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

PASTEL DE PAPAS

Steps:

• Cook potatoes and mash with milk, butter and salt. Set aside.
• Brown the ground beef and chopped onions with cumin, oregano and salt and pepper to taste. Some like more cumin than others.
• Drain raisins.
• Drain the ground beef mixture and place in baking pan that has been coated with cooking spray. Layer the sliced hard boiled eggs, olives and raisins over the meat mixture.
• Spread the mashed potatoes over the beef mixture. Sprinkle top of mashed potatoes with sugar. Bake at 350 degrees for 40 minutes.

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; 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 hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

PAPA'S CHICKEN CASSEROLE

Steps:

• Mix all ingredients together as listed.
• Bake 1 hour in a 9 x 13 pan at 350 degrees F.

PAPAS CHORREADAS

Steps:

• Boil the whole potatoes in lightly salted water for about twenty minutes.
• Meanwhile, heat the oil in a skillet over medium high heat and saute the onion and tomato, stirring often, for about 15 minutes or until the onion is very soft.
• Season with paprika and pepper.
• Remove from heat; add cheese, stir well.
• Halve the potatoes and serve with the onion/cheese sauce.

KING PAPAS (AKA COPYCAT QUE PAPAS)

Steps:

• In a large bowl, mix together hash browns, eggs, jalapenos, and cheese.
• Add 1/4 cup of flour and mix well. If mixture is still too runny to hold together, gradually add more flour until it will (you should be able to form a patty with the mixture).
• Heat 1/2 inch of oil in a large skillet over medium heat.
• Take 1 heaping tablespoon of potato mixture and form into pattie. Place into a bowl of bread crumbs and turn to coat.
• Gently place patty into hot oil and fry until golden brown. Drain on brown paper bag and sprinkle with salt, if desired.
• Continue making patties as directed above until all mixture is used.

PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
• Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
• Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
• Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
• Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
• Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

PAPA'S TORTILLA CASSEROLE

Steps:

• Empty cans of ingredients into Dutch oven, add taco seasoning packet and stir over slightly simmering heat.
• Cook up beef and add to Dutch oven. Cook up onion and add to Dutch oven. Stir occasionally and simmer for 30 minutes.
• Layer mixture in large baking dish like this: mixture, cheese, tortillas until mixture runs out. Finish with a layer of cheese on top.
• Bake in a 350 degrees F oven for 30 minutes to melt cheese.

PAPA TOM'S CHEESY HASH BROWNS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix potatoes, sour cream, Cheddar cheese, cream of celery soup, onion, 1/4 cup butter, white pepper, and cayenne pepper together in a bowl; spread into a 9x13-inch baking dish. Sprinkle corn flakes and cheese-flavored crackers over potato mixture and drizzle remaining butter over the top.
• Bake in the preheated oven until bubbling and cooked through, about 1 hour.