Scottsdale Potatoes Recipes
COTTAGE POTATOES
I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. -Mary C. Sholtis, Ashtabula, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.
Nutrition Facts : Calories 389 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 6g fiber), Protein 10g protein.
SYRACUSE SALT POTATOES
Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.
Provided by kaspmary
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
- While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g
SCOTTSDALE POTATOES
This recipe is from a co-op preschool recipe book. Wonderful recipe that you can prepare in advance. Great for potlucks or buffets. I like to serve it along side of a roast or ham. Great with or without topping.
Provided by LoriM3
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Defrost hash brown bits.
- In a large mixing bowl, mix first 6 items together.
- Put into a 13x9-inch buttered baking dish.
- Mix topping and spread on top of mixture.
- Bake at 350 degrees for 45 minutes or until bubbly.
Nutrition Facts : Calories 457.4, Fat 33.8, SaturatedFat 18.6, Cholesterol 63.9, Sodium 466.8, Carbohydrate 31.4, Fiber 2.9, Sugar 2.9, Protein 10.9
TEXAS POTATOES
Yummy sidedish great for potlucks, holidays or just a good dish at dinner time. Easy to make with a taste unlike any other.
Provided by Angie
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375F degrees.
- on stove in pan mix sour cream, margarine, and cream of chicken until it becomes a bit runny.
- Pour hashbrowns into a 9 by 13 inch pan and add liquid mixture on top, mix up so all potatoes are saturated.
- Bake at 375 for 40 minutes.
- Take out of oven and top with 2 cups of cheddar cheese, return to oven for 5 minutes or until cheese is melted.
- This is a family favorite.
- Yum!
Nutrition Facts : Calories 397.5, Fat 28.4, SaturatedFat 9.3, Cholesterol 30.5, Sodium 622.9, Carbohydrate 28, Fiber 2.3, Sugar 1.3, Protein 8.1
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