Potato Crumbles Recipes

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SWEET POTATO CRUMBLE



Sweet Potato Crumble image

Provided by Damaris Phillips

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 18

3 medium sweet potatoes, peeled and large diced
1/4 cup whole milk
1 teaspoon ground cardamom
4 to 6 tablespoons light brown sugar
Cooking spray
1 large egg
1 cup packed light brown sugar
1 cup plain Greek yogurt
1/4 cup vegetable oil
1 teaspoon vanilla extract
Zest of one orange
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 cups all-purpose flour
1 cup packed light brown sugar
1 stick (8 tablespoons) unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool.
  • Spray a 9-by-13-inch baking dish with cooking spray.
  • For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture.
  • For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes.

CRISPY POTATO WEDGES



Crispy Potato Wedges image

These make for a great side dish. They are spicy and crispy yet fluffy in the middle. They go with everything.

Provided by Tatiana

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

2 tablespoons paprika
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
4 large potatoes, cut into wedges
1 cup bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
  • Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
  • Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 59.2 g, Fat 6.2 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 548.9 mg, Sugar 3.7 g

POTATO CROQUETTES



Potato Croquettes image

A great use for leftover mashed potato. Great for dinner with a garden salad.

Provided by PETER GERRY

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 cups mashed potatoes
2 eggs
2 tablespoons dried parsley
½ cup grated Romano cheese
salt and pepper to taste
2 tablespoons imitation bacon bits
1 teaspoon dried onion flakes
1 cup Italian-style dried bread crumbs
1 quart vegetable oil for deep frying

Steps:

  • In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
  • Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 58.4 g, Cholesterol 110.9 mg, Fat 39.9 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 8.7 g, Sodium 1505.6 mg, Sugar 5.2 g

POTATO ROLLS



Potato Rolls image

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Provided by Derrick Van Hoeter

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 24

Number Of Ingredients 9

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Steps:

  • Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  • Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
  • Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g

POTATO CRUMBLE



Potato Crumble image

We like potatoes in our house, and this is one of our stand-bys for when I run out of inspiration. Easy to make with on hand ingredients.

Provided by Sueie

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (2 lb) kg potatoes, peeled and quartered
100 (3 1/2 ounce) g butter
10 spring onions, finely chopped
2 cloves garlic, minced
1/3 cup milk
2 cups fresh coarse breadcrumbs
3 tablespoons grated cheese
2 tablespoons chopped parsley

Steps:

  • Preheat ove the oven to moderately hot.
  • Boil the potato until tender, drain and return to the pan, then mash until smooth.
  • Melt half the butter in a small pan and add a tablespoon of oil.
  • Cook the spring onion and garlic until soft, then add to the mashed potato with the milk.
  • Mash together until smooth.
  • Spoon into shallow casserole dish and smooth top.
  • To make crumble topping:- Melt remaining butter and mix with the breadcrumbs, cheese and parsley.
  • Sprinkle over the potato mixture.
  • Bake for 20 minutes until the topping is golden and crispy.

POTATO NOODLES



Potato Noodles image

Here's a grandmother's recipe related to gnocchi but from a grandmother who was not Italian. In this recipe from my mother, Annette Gertner, a potato-based dough is formed into small noodle shapes, which are tossed with bread crumbs and onions, Austrian-style. Another way to serve the noodles is to gently fold them with warm sour cream and chives.

Provided by Florence Fabricant

Categories     noodles, side dish

Time 1h

Yield 4 side-dish servings

Number Of Ingredients 8

1 large baking potato, such as russet, peeled
1 large egg, lightly beaten
2 teaspoons salt, plus more for pot
2/3 to 3/4 cup all-purpose flour, plus more for rolling
1 large onion, thinly sliced and separated into rings
3 tablespoons unsalted butter
1/2 cup dry plain bread crumbs
1 teaspoon minced fresh dill

Steps:

  • Cut potato in quarters, place in a pot with water to cover, bring to a boil over high heat and cook until tender, about 15 minutes. Drain and mash until smooth in a large bowl. Allow it to cool to lukewarm. Stir in the egg and half the salt. Mix in enough flour to make a soft dough that's not sticky. Spread more flour on a board and transfer dough to the board. Knead lightly for a minute or two. Roll or pat into a rectangle that's about 1/4-inch thick.
  • Mix onion with remaining teaspoon salt and spread in a large, heavy skillet. Cover and place over low heat to steam until tender but not brown, 5 to 8 minutes. Set aside.
  • Bring a large pot of salted water to a boil. Slice dough into 1/4-inch wide strips and cut into 1-inch-long pieces. Drop into boiling water, reduce heat to medium, and cook until noodles rise to the surface, 1 to 3 minutes. Drain and toss with 1 tablespoon of the butter. Keep covered.
  • Add remaining butter to the skillet with the onions. Cook on medium until the butter melts, toss, add bread crumbs and dill and cook for a few minutes until ingredients are well-combined and the bread crumbs are fragrant. Add noodles, reheat and gently fold everything together and serve.

POTATO CRUMBLES



Potato Crumbles image

Make and share this Potato Crumbles recipe from Food.com.

Provided by lynn995

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 medium potatoes
1 cup flour
1 egg
1 (12 ounce) can evaporated milk
1/2 onion
salt and pepper

Steps:

  • This is a type of soup that I like to prepare thick.
  • Try it a couple times until you have the consistency your family desires.
  • Everyone likes it made a little differently.
  • Peel potatoes and cube.
  • Boil in just enough water to cover the potatoes by a half an inch or so.
  • Once potatoes are cooked, add can of milk, onion (more or less to taste) and salt and pepper (also to taste).
  • Simmer on medium.
  • In a separate bowl, combine flour and egg; mix with fork.
  • This should be a lumpy crumbly mixture.
  • Drop crumbles into the simmering mixture.
  • Let simmer ten to fifteen minutes more.
  • Add cornstarch to thicken mixture if desired.

Nutrition Facts : Calories 497.9, Fat 8.3, SaturatedFat 4.4, Cholesterol 77.5, Sodium 127.9, Carbohydrate 89.7, Fiber 8.1, Sugar 3.3, Protein 17.2

CRUMB-COATED POTATO HALVES



Crumb-Coated Potato Halves image

Dressing up potatoes is a snap with this easy method. What I like best about the recipe is that I can pop the baking dish of coated potatoes into the oven at the same time as my meat loaf. It's a great side dish with roasts, poultry and pork chops as well. -Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
4 large potatoes, peeled and halved
2 tablespoons butter, melted

Steps:

  • In a shallow bowl, combine the bread crumbs, paprika, salt and pepper. Brush potatoes with butter; roll in crumb mixture until coated. , Place in a greased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1 hour or until tender.

Nutrition Facts : Calories 154 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 578mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

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