Breakfast Burritos (Hash Browns) * Baked Chicken Salad (Potato Chips)

Buttermilk Blue Potatoes Au Gratin (Potato Chips) * Baked Sweet Potato Chips

Breakfast Pizza (Hash Browns) * Broccoli-Cheddar Chowder (Hash Browns)

Buffet Potatoes (Hash Browns) * Baked Hash Browns

BBQ Spiced French Fries * Baked Bean Hash (Hash Browns)

Breakfast Burritos (Hash Browns)

1 16 ounce hashed brown potatoes

12 eggs

1 large onion -- chopped

1 green pepper -- chopped

1/2 pound pork sausage -- browned and drained

12 flour tortillas -- 10 inches warmed

3 cups Cheddar cheese -- about 12oz,shredded

Salsa -- optional

In a large skillet, fry hash browns according to package directions; remove and set aside. In a large bowl, beat eggs; add onions and green pepper. Pour into the same skillet; cook and stir until eggs are set. Remove from heat. Add hash browns and sausage; mix gently. Place about 3/4 cup filling on each tortilla and top with about 1/4 cup cheese. Roll up and place on a greased baking sheet. Bake at 350 degrees F. for 15 to 20 minutes or until heated through. Serve with salsa if desired.

Serves 12

Recipe By : Taste of Home

Baked Chicken Salad (Potato Chips)

2 c Chicken -cooked, diced 1/2 c Almonds - blanched

1/2 c Mayonnaise

1/2 ea Onion - small

1 1/2 c Celery - diced

4 c Potato chips - whole

1 ea Lemon slice - peeled

1 c Cheddar cheese cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating.

From Oster Kitchen Center Cookbook

Buttermilk Blue Potatoes Au Gratin (Potato Chips)

7 md Maine russet potatoes, parboiled, peeled, and thinly sliced

2 1/2 tb Unsalted butter

1 Garlic clove -- crushed

2 Shallots or green onions, minced

2 tb Unbleached flour

1 1/2 c Milk -- at room temperature

1 c Buttermilk -- at room temp

1 t White pepper

1/4 c Mayonnaise

1 t Dijon mustard

1/4 ts Worcestershire sauce

1/4 c Fresh parsley -- chopped

2 oz Blue cheese -- crumbled, divided

3 c Raw mushrooms -- sliced

1 c Monterey jack -- grated

1 1/2 c Potato chips -- coarsely crushed

1 (10 oz) pkg frozen chopped broccoli -- thawed

1 tb Canned pimento -- diced

Arrange half of the potatoes in the bottom of a buttered 2 1/2-quart shallow casserole dish. Make the buttermilk-blue cheese sauce as follows: melt butter in a medium saucepan over low heat. Add garlic and shallots and saute for 1 minute. Add flour, stir, and cook for 3 minutes more. Pour in milk and buttermilk all at once. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat and stir in white pepper, mayonnaise, mustard, Worcestershire, parsley and half of the blue cheese. Layer all the mushrooms over the potatoes in the casserole; top with half of the sauce and distribute the grated jack cheese over the sauce. Layer remaining potatoes over cheese and spoon remaining sauce on top. Sprinkle with remaining blue cheese. Bake at 350F for 45 minutes. Sprinkle potato chips over top and bake an additional 10 minutes. Meanwhile, blanch the broccoli.Arrange broccoli around outer edges of casserole and garnish with pimento; bake 5 minutes longer.

Baked Sweet Potato Chips

Heat oven to 350. Peel sweet potato (works with yams too) and slice thin, as if for a thick potato chip. Cover a cookie sheet or baking pan with foil, sprayed lightly with vegetable spray. Lay sweet potato chips on the foil, rubbing each one slightly in the veggie spray. Then lightly spray the tops with veggie spray, sprinkly with your favorite spice (I use garlic salt or something called crazy salt). Bake for 20 minutes, turn, sprinkle that side, and bake for another 10 minutes.

Breakfast Pizza (Hash Browns)

1 pound Bulk pork sausage

8 ounces Refrigerated crescent rolls

1 cup Frozen loose hash browns thw

4 ounces Shredded cheddar cheese

5 each Eggs -- beaten

1/4 cup Milk

1/2 teaspoon Salt

1/8 teaspoon Pepper

Cook sausage in a medium skillet until browned, drain. Separate crescent dough into 8 triangles. Place triangles with elongated points toward center in a greased 12 inch pizza pan. Press bottom and sides to form a crust, seal perforations. Spoon sausage over dough, sprinkle with hash browns and cheese. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375 for 25 minutes.

Broccoli-Cheddar Chowder (Hash Browns)

1 1/2 c. milk

1 can condensed cheddar cheese soup -- (11 oz)

1 c. frozen loose-pack chopped broccoli

1/2 cup frozen loose-pack hash brown potatoes

1/2 cup frozen whole kernel corn

2 T. chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly. Remove from the heat. Stir in broccoli, hash browns, corn, and pimiento; cool. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over medium low heat for 40-45 minutes or till heated through. stirring occasionally. Makes 6 servings.

from Fix & Freeze by Better Homes and Garden

Buffet Potatoes (Hash Browns)

2 Lb. pkg. hash browns -- thaw 45 minutes

1 Stick oleo -- melted

1 Can cream of chicken soup

1/4 C. onions -- chopped

1 Pt. sour cream

10 Oz. cheddar cheese -- grated

Bread crumbs

Preparation :Mix all ingredients together well except bread crumbs. Place in 13 x 9 inch pan or Pyrex dish. Sprinkle with bread crumbs. Bake at 350 degrees for 1 hour.

Serves approximately 10.

Baked Hash Browns

3/4 Cup sour cream

1 1/2 Cups shredded Cheddar cheese

1 Can Durkee fried onion rings

1 Pound frozen hash browns

1 Can cream of celery soup

1/4 Teaspoon pepper

1/4 Teaspoon seasoned salt

1/4 Cup milk

In a bowl combine 1/2 cup of cheese, 1/2 can of the onion rings, can of cream of celery soup, milk and sour cream. Mix well and add hash browns and mix until potatoes are coated with mixture.

Pour into 9 x 13 inch baking dish. Cover with foil and bake at 375F degrees for 45 minutes to 1 hour. After baking time add the rest of the cheese and onion rings to top and bake an additional 5-15 minutes to brown onion rings and melt cheese.

Recipe By : CDKitchen

BBQ Spiced French Fries

6 cups vegetable oil

4 Idaho potatoes, peeled and cut into 1 /4-thick inch fries

1 Recipe BBQ Spice

In a heavy-bottomed pot, preheat the vegetable oil to 350 degrees. Add the potatoes and fry until golden, about 5 to 7 minutes. Transfer the fries to a large bowl and toss with BBQ Spice. Serve.


5 tablespoons Hungarian paprika

2 tablespoons Old Bay Seasoning

1 tablespoons chili powder (pasilla negro or habanero)

2 tablespoons brown suagr

1 teaspoon cumin, ground

1 teaspoon coriander, ground

1 teaspoon thyme dried

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons kosher salt

Place all the ingredients in a food processor and pulse until everything is very well combined and almost pulverized. Sprinkle desired amount over hot French fries and toss well.

Recipe by Rick Moonen, Oceana Restaurant, New York

Baked Bean Hash (Hash Browns)

hash browns -- to cover dish

16 ounces baked beans

4 eggs

4 rashers bacon

3/4 cup grated cheese

salt and pepper

chopped parsley garnish

Place hash browns in base of aprox 8 1/2 x12 1/2 baking dish,pour over the baked beans and even out,beat the eggs together and pour over the top of the baked beans, finely slice the bacon and sprinkle on top of the eggs, sprinkle over the cheese and season with salt and pepper if wished.Bake at 400 degrees F for 30 minutes or until set. Serve in wedges.

Recipe By :

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