POTATO BASKETS
Tasty Craze recommends - make your baskets in muffin cups and enjoy the yummy result.
Provided by Gyule
Categories Starters
Time 2h35m
Yield 25
Number Of Ingredients 9
Steps:
- The products are for around 25-30 baskets. Peel the potatoes, boil them.
- Mash them, add the eggs , butter, salt and crushed broth. Shape them like baskets. Put grated feta cheese and cheese as desired on each basket.
- Put them in a buttered tray and slide them to bake in the oven. Bake until browned.
SHREDDED POTATO BASKETS WITH CHEESE AND BACON #5FIX
5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side dish to the next level and is a family favorite.
Provided by Souxie
Categories Pork
Time 40m
Yield 12 baskets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F. Generously coat 2 6-compartment non-stick muffin tins with cooking spray. Set aside.
- In a large bowl, combine the potatoes, egg and flour, adding just enough flour so mixture "sticks together". Divide evenly among the prepared muffin compartments. Using the back of a spoon, firmly press potato mixture into bottom and up sides of each compartment, making a "well" in each.
- Place in oven and bake for 20-25 minutes or until just starting to brown. Remove from oven and divide shredded cheese evenly among cups and top each with crumbled bacon. Return to oven and bake another 5-10 minutes or until "baskets" are golden brown and cheese and bacon is hot, melted and bubbly.
- Remove from oven and let rest for 5 minutes. To serve: gently run the tip of a sharp knife blade around rim of each cup to loosen. Release each basket and place on serving platter.
POTATO BASKETS WITH MUSHROOM& THYME FILLING
Great potato recipe for yal veggies and veggie-wanna-be (like myself). I made this for my brother who rarely eats anything without red meat. He later asked me for the recipe. Serve this a red beet salad, and you've got yourself a healthy and hearty meal.
Provided by Izzy Knight
Categories Potato
Time 1h10m
Yield 12 basket
Number Of Ingredients 15
Steps:
- Potato basket: mash cooked potato and mix with celery root.
- saute onion; drain and add to mashed potato.
- add egg, flour, seasoning, and knead into a dough.
- form into balls 6 cm (2 1/2 inche) wide.
- preheat oven to 350 degrees F.
- grease a cookie sheeet and place the"potato balls" on it.
- flatten the balls and indent in the centres to form baskets (not in the oven yet!).
- Filling: Saute onion in butter, add soy.
- add mushroom and sweat it for a few min.
- stir in thyme and sage then remove from stove.
- fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
- bake for 20-30 til baskets are slightly browned and firm.
CHICKEN IN POTATO BASKETS
These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.
Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
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- Shred potatoes in a food processor. Soak in water to cover 1 hour, draining and adding fresh water every 15 minutes. Drain well.
- Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Dip a bird's-nest fryer into oil; drain. Arrange 2/3 cup potato mixture into lower basket; press upper basket onto potato to shape into a basket.
- Fry in hot oil 2 minutes or until golden; drain on paper towels. Repeat procedure 7 times with remaining potato mixture.
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