DICED POTATO CASSEROLE WITH VEGETABLES
You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.
Provided by Toi
Categories Fruits and Vegetables Vegetables Squash
Time 52m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
- Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
- Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
- Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g
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
MASHED POTATO AND KALE CAKES
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
- In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
- Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g
POTATO MASA CAKES WITH VEGETABLES
Number Of Ingredients 12
Steps:
- 1. Prepare the salsa, if using. Then, in a large skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes. Add the carrot and cook, stirring, 1 minute. Add the zucchini, red pepper, jalapeño, and corn. Cook, stirring, until the vegetables are tender, about 4 minutes. Stir in the salt, pepper, and butter. Reserve in the pan off heat. 2. Prepare the potato masa cakes. To serve, reheat the vegetables. Place 1 potato cake in the center of each of 4 serving plates. Divide the vegetable mixture over each cake. Serve with green salsa, if desired.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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