Simply Potatoes Bistro Dinner 5fix Recipes

EASY CAMPFIRE STYLE SIMPLY POTATOES #5FIX

Steps:

• Spray a large piece of heavy duty aluminum foil with non-stick cooking spray.
• Open both bags of Simply Potatoes and pour onto aluminum foil.
• Dot with slices of butter.
• Fold aluminum foil up around potatoes and pour Worcestershire sauce and chicken broth over potatoes.
• Sprinkle with shredded cheddar.
• Seal edges of aluminum foil and grill covered on medium heat for 35 to 40 minutes. (This meal can also be made in the oven, but is not quite as tasty without the grilled flavor. Bake at 350 degrees in the oven for about 45 minutes.).

SIMPLY DELICIOUS ONE DISH MEAL #SP5

Steps:

• Preheat oven to 350 degrees.
• Cut chicken breast into small cubes, cook on stove top in frying pan until done and no longer pink. I added a little olive oil to keep chicken from sticking to the pan.
• Fry bacon and crumble.
• In a 9 x 13 baking dish spray with non stick spray, add potatoes, chicken, bacon and corn, mix all together.
• bake uncovered for 30 minutes, when finished sprinkle cheese on top and pop back in oven until cheese is melted.

SIMPLY POTATO BARS #5FIX

Steps:

• Preheat oven to 325 degrees F.
• Place graham crackers in a single layer in bottom of 11 X 7 casserole dish.
• Melt butter in a small saucepan, add sugar, stirring to combine and heat on low until sugar dissolves. Pour over graham crackers.
• Thoroughly combine mashed potatoes and cream cheese. Spread over graham cracker layer.
• Bake 25 minutes at 325 degrees F.
• Remove casserole from oven and cool on wire rack.
• When completely cooled, cut into bars and serve.

SIMPLY POTATOES POTATO SOUP #5FIX

Steps:

• Put all ingredients except milk and butter in crock pot. Cover & cook on simmer for 1 hr on stove. Stir in last 2 ingredients the last 30 minutes before serving. Add salt & pepper to taste. Garnish with shredded cheese, sour cream & bacon.

SIMPLY POTATOES BISTRO DINNER #5FIX

Steps:

• Heat two large skillets over medium heat and preheat the broiler of your oven. (Leave your oven rack in the middle setting.).
• Melt 2 tablespoons of butter in one pan and 1 tablespoon of butter in the second pan.
• Remove the pan with less butter from the heat.
• To the other pan, add the hash browns and spread to evenly distribute in a single layer. Use the back of a metal spatula to press down on the hashbrowns to compress them. Sprinkle with about 1/2 teaspoons of seasoned salt and cook undisturbed for about 2-3 minutes until the bottom achieves a beautiful, golden brown crust.
• Place a large rimless baking sheet (or large plate) on top of the skillet and invert it to flip the hashbrowns browned side up. Place the skillet back on the heat and melt the remaining tablespoon of butter. Immediately slide the hashbrowns back into the hot pan. (This maneuver is a little tricky, but if the hashbrown cake falls apart, it will still taste just as yummy!) Sprinkle the cake with 1/2 of the shredded parmesan. Leave it to cook undisturbed for another 2-3 minutes. (If your cheese is not melted at the end of this time, just cover the skillet for a few seconds after you remove it from the heat. The residual heat will do the trick!).
• While the second side is browning, return the second skillet to the heat. Crack your eggs carefully into the hot pan, trying not to break the yolks. Sprinkle with 1/4 teaspoons of seasoned salt. As soon as the bottoms have turned opaque (after just a few seconds), place the skillet under the broiler. Watch for the top of your egg whites to set. Depending on the heat of your broiler, this will likely take 1-2 minutes. Remove when the whites are set and the yolks are still very loose.
• To serve, remove the hashbrown cake from the hot skillet. Cut into four wedges. Top each wedge with two eggs and a sprinkle of cheese. (It's important to put the eggs on TOP, so that the runny yolks will dress the hashbrown cake when you cut into them--bistro-style!).