Potato And Hamburger Baskets Sp5 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.

MY MOM'S HAMBURGER AND POTATO SOUP

Steps:

• Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands.
• Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 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 BURGERS

Steps:

• In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.

TEX MEX POTATO BEEF CASSEROLE #SP5

Steps:

• Preheat oven to 400 degrees F. In non-stick fry pan, brown ground beef breaking up meat into small pieces.
• Add tomatoes and corn to beef. Bring mixture to a boil. Remove from heat and spread mixture evenly into shallow 2 1/2 quart baking dish.
• Sprinkle potatoes evenly over beef mixture. Pat down lightly. Bake 20 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer.

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.

POTATO AND HAMBURGER BASKETS #SP5

Steps:

• Preheat oven to 425°F.
• In a bowl combine hash brown, salt, and pepper. Divided evenly into 12 greased cups. Press mixture onto sides and bottom of muffin cups. Bake at 425 F for 20 minutes or until lightly brwon.
• Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally until meat is cooked. Drain of fat, then put hamburger back into skillet add half of grated sharp cheddar cheese, salt and pepper to taste until all mixed.
• Remove baking pan from oven, divided ground beef mix into muffin cups, and add cheese on top, then put them back into oven until cheese melts.
• Place on paper towel to remove excess grease before serving.
• Serve warm as an appetizer. Enjoy.