Sarahs Potluck Potatoes Recipes

SARAH'S POTLUCK POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
• Stir sour cream, butter, onion,soup, and cheese into potatoes.
• Spread mixture evenly into a greased 9X13 inch pan.
• Sprinkle corn flakes over top.
• Bake, uncovered, for 45-50 minutes or until bubbly around edges.

POTLUCK POTATOES

Steps:

• Mix all ingredients together.
• Put mixture in a greased 13 x 9 pan.
• Bake at 325 degrees Fahrenheit for 1 hour.

POTLUCK POTATOES

Steps:

• Preheat oven to 350 degrees. In a large microwave-safe bowl, microwave frozen hash browns 4 minutes on high. Stir sour cream, butter, onion, soup, and cheese into potatoes. Spread mixture evenly into a greased 9 x 13-inch pan. Sprinkle cornflakes over top. Bake, uncovered, 45-50 minutes, or until bubbly around edges. Makes 8-10 servings.

SARAH'S KNISH

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
• Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

POTLUCK POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.

POTLUCK POTATOES

Steps:

• Place the unpeeled potatoes in a large saucepan and cover with water; cook until tender but firm. Drain; cut potatoes into 1-in. cubes. Transfer to an ungreased 2-1/2-qt. baking dish. , Add pimientos, onion, garlic salt and onion salt; toss gently. Sprinkle with cheese. Top with bread cubes; drizzle with butter. Bake, uncovered, at 350° for 30 minutes or until bread is toasted.