Pimiento Potatoes Recipes

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PIMIENTO CHEESE SCALLOPED POTATOES



Pimiento Cheese Scalloped Potatoes image

Provided by Stacey

Time 1h5m

Number Of Ingredients 7

1 (32-ounce) bag southern-style diced frozen hash browns
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 (10.5-ounce) can cream of chicken soup, undiluted
1 cup heavy cream
1 (11-ounce) container Price*s Southern Style Pimiento Cheese Spread

Steps:

  • Preheat the oven to 350°F and spray a 13X9 baking dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. (It may take some serious stirring, but you'll get there.) Pour the mixture into the prepared pan and bake fro 55 to 60 minutes or until bubbly and golden brown around the edges. Allow to rest for about 10 minute before serving.

PIMENTO POTATO CASSEROLE



Pimento Potato Casserole image

Make and share this Pimento Potato Casserole recipe from Food.com.

Provided by Nimz_

Categories     Oven

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

3 large potatoes
1/4 cup butter
1 cup grated sharp cheddar cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion, and tops
salt
white pepper
1/4 cup chopped pimiento (optional)

Steps:

  • Boil potatoes in jackets until almost done; chill until very cold; peel and shred with a grater Melt butter in double boiler Add cheese, a small amount at a time Mix together the sour cream and milk Add to cheese mixture.
  • Add onions and stir Add Salt and pepper to taste Add shredded potatoes Put in casserole dish Bake at 350 for 45 minutes, uncovered.

Nutrition Facts : Calories 382.6, Fat 22.9, SaturatedFat 14.3, Cholesterol 59.8, Sodium 213.7, Carbohydrate 35.5, Fiber 4.2, Sugar 1.7, Protein 10.5

PIMIENTO POTATO SALAD FOR 2



Pimiento Potato Salad for 2 image

"If you're looking for an easy way to prepare potato salad that doesn't serve a crowd, try this delicious recipe," suggests Nancy Zimmerman of Cape May Court House, New Jersey.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup mayonnaise
1/4 cup chopped celery
2 tablespoons chopped onion
2 tablespoons chopped pimientos
1 tablespoon cider vinegar
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked potatoes
2 tablespoons crumbled cooked bacon

Steps:

  • In a bowl, whisk the mayonnaise, celery, onion, pimientos, vinegar, mustard, salt and pepper until smooth. Add potatoes and bacon; stir to coat. Refrigerate until serving.

Nutrition Facts : Calories 573 calories, Fat 46g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1202mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.

PIMIENTO POTATOES



Pimiento Potatoes image

This is one of my favorite recipes from my mother-in-law. They are very good when served with the Tenderloin Birds, also her recipe. If you like smashed potatoes, you'll like these. From the kitchen of Helen Julis Court, Ottumwa IA.

Provided by Tona C.

Categories     Potato

Time 1h

Yield 1 1/2 quarts, 8 serving(s)

Number Of Ingredients 4

instant mashed potatoes (8 servings)
1 (16 ounce) package cream cheese
1 (4 ounce) jar pimientos, chopped and drained
1/2 teaspoon garlic salt (or more to suit your taste)

Steps:

  • Whip softened cream cheese into warm mashed potatoes. Sir in pimientos; season to taste with garlic salt. Put in oven at 350 degrees for 30-45 minutes.

Nutrition Facts : Calories 201.1, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 169.8, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 4.4

ROSEMARY PARMENTIER POTATOES



Rosemary Parmentier potatoes image

An easy and very versatile side dish, a good alternative to standard roast potatoes.

Provided by rhl500

Time 50m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
  • Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
  • Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
  • Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
  • Roast for 30 mins, shaking halfway to prevent sticking.

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