Pittsburgh Potatoes Recipes
PITTSBURGH POTATOES
I don't know the history of this dish but since it says Pittsburgh and that is where I was born and raised it HAS to be good!!!
Provided by paulamatt
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
- Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
- Pour cheese sauce over potato mixture, and spoon into a baking dish.
- Top with breadcrumbs, and dot with butter.
- Bake at 350 degrees F.
- for 20 to 30 minutes.
PITTSBURGH POTATOES
I have been making this for about 15 years now and never get tired of it. It is good for just about any occasion from graduations to super bowl parties to office parties. Seems to be one of the first to go.
Provided by WesO8647
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
- Spread mixture evenly in to a 13x9 glass baking pan.
- Bake for 45 minutes.
- Let cool for about 3-5 min and serve.
- Also good the reheated.
PITTSBURGH POTATOES
This is a cheesy, savory potato dish made with Velveeta®, sour cream, and onions. It is a favorite among all who try it.
Provided by Brad P
Categories Potato Side Dishes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and and cut into cubes.
- Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika.
- Bake in preheated oven until hot, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 30.9 g, Cholesterol 61.7 mg, Fat 23.2 g, Fiber 3.4 g, Protein 10.7 g, SaturatedFat 14.2 g, Sodium 755.4 mg, Sugar 4.1 g
PITTSBURGH POTATOES
This is a cheesy, savory potato dish made with Velveeta®, sour cream, and onions. It is a favorite among all who try it.
Provided by Brad P
Categories Potato Side Dishes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil, and cook until tender enough to pierce with a fork; drain, and and cut into cubes.
- Melt cheese and 1/4 cup butter in a large saucepan over medium low heat, stirring frequently. Remove the pan from the heat; stir in the sour cream, onion, salt, and pepper. Stir the potatoes into the cheese mixture, and transfer to a 2 quart casserole dish. Dot the top of the potatoes with the remaining 2 tablespoons of butter, and sprinkle with paprika.
- Bake in preheated oven until hot, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 30.9 g, Cholesterol 61.7 mg, Fat 23.2 g, Fiber 3.4 g, Protein 10.7 g, SaturatedFat 14.2 g, Sodium 755.4 mg, Sugar 4.1 g
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