Potato Dauphine * Potatoes O'Brien * Potato-Corn Cakes (Hash Browns)

Potato, Egg, and Hominy Breakfast (O'Brien or Hash Browns)

Pan-Fried Potatoes * Potato Doughnuts

Potato Chip Chicken * Picnic Potatoes (Hash Browns)

Pork Chop 'N Potato Bake (Hash Browns)

Potato and Mushroom Chowder (Hash Browns)

Potato Chips (Microwave) * Potato-Leek Hash

Potato Dauphine


1/2 pound russet (baking) potatoes (about 1)

1 tablespoon unsalted butter, cut into bits

Pinch of salt

Pinch of freshly grated nutmeg

3 tablespoons all-purpose flour

1 large egg

Vegetable oil for deep frying the potatoes

Coarse salt for sprinkling the croquettes if desired

Bake the potatoes in a preheated 425 degree oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped out potato through a ricer or a food mill fitted with the medium disk into a large bowl.

In a saucepan combine 3 tablespoons water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the egg, beating the mixture until it is smooth and shiny.

Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340 degrees on a deepfat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2 inch star tip and pipe eight 2 1/2 inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jellyroll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400 degree oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300 degree oven.

Recipe from Gourmet Magazine

Potatoes O'Brien


1/3 c. chopped green pepper

2 Tbsp. pimento, chopped

1 medium onion, chopped

1/4 c. margarine

1 pkg. (16 oz.) frozen French fried potatoes, diced

1 tsp. salt

pepper to taste

In a large skillet, cook and stir green pepper and onion in butter until onion is tender. Stir in potatoes, salt and pepper. Cook until potatoes are brown, then serve.

Potato-Corn Cakes (Hash Browns)


2 1/2 c shredded, refrigerated potatoes **OR** frozen, thawed hash browns

4 scallions -- thin 2-inch slivers

2 eggs -- beaten

1 c canned Mexi-corn -- drained

1/2 tsp salt

1/4 tsp ground black pepper

oil, for frying

sour cream, for serving


Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.

Heat 1/2 tsp oil in large nonstick skillet over medium-low heat. Working in batches, add 1/4 cupfuls potato mixture, gently flattening to 3-inch diameter; cook 5 minutes, until golden brown and soft in center, turning once. Add oil as needed. Transfer to paper toweling to drain. Serve with sour cream.

Recipe By : Family Circle - 7/15/97

Potato, Egg, and Hominy Breakfast (O'Brien or Hash Browns)


1 can hominy grits -- rinsed and drained

1/2 can tomatoes with green chilis -- with juice (ie, Rotel)

1/2 cup Egg Beaters 99% egg substitute -- lightly beaten with splash of water or nonfat milk

1/2 package hashed brown potatoes -- frozen, cubed style red and green bell peppers -- chopped; optional

onions -- chopped; optional

2 teaspoons chili powder -- or to taste

1/2 teaspoon cumin -- to 1 tsp

fresh ground black pepper

hot sauce -- at serving time

Vegetarian sausage -- optional

Use the cubed style frozen hash browns, not the shredded ones. I used Ore Ida's "Potatoes O'Brien" that has peppers and onions in it.

(If you are not using frozen hash browns that already have peppers and onions, you may wish to saute some prior to beginning the potatoes.)

Preheat nonstick skillet. Add frozen hash browns and seasonings. When the potatoes are mostly cooked, add the Rotel tomatoes and the drained hominy. Cook until heated through.

Make a "crater" in the center of the pan by pushing everything to the side of the pan. Pour the lightly beaten Egg Beaters into the hole you just created. Let them begin to set, and gently drag a spatula across the bottom of the pan, allowing the unset eggs to flow to the bottom. When the eggs are fully cooked, gently stir the other ingredients back into the eggs. Be careful not to break the eggs up to much as you don't them to completely disappear.

Note: The eggs may be "scrambled" in a separate pan and then folded into the hominy, potato and tomato mixture

Lowfat vegetarian sausage patties or links may be precooked, crumbled, and added to the mixture.

Recipe By : Ellen C. Rakes

Pan-Fried Potatoes


3-5 potatoes

lots of butter

salt, seasoned salt, pepper

Peel potatoes, put whole potatoes in large saucepan with water to cover. Add salt to water for cooking. Bring to a boil, then simmer until potatoes are cooked but firm (about 20 minutes?). Rinse with cold water, drain and let cool completely. Slice cold potatoes about 1/4 - 1/2 inch thick. Melt butter in frying pan (for crispier potatoes, don't use non-stick) over medium - medium-high heat. Add potato slices and pan-fry until desired crispness, flipping occasionally to coat with butter. Add seasoned salt and pepper to taste. (You may need to add more butter if the potatoes start sticking -- they soak up a lot. I usually end up going through about 1/4 lb butter for these, but I _love_ buttered potatoes.)

Potato Chip Chicken


Medium package - Potato chips, plain or your favorite flavor

4 - Chicken breasts halves, skinless and boned

1 stick - butter or margarine

1 tsp - Garlic powder (omit if you are not using "plain" chips)


Open package of chips and crush, transfer to a plate or flat surface. Melt 1 stick butter in skillet and add garlic powder. Dip chicken in butter and garlic mixture. Next press chicken in crushed chips on both sides. Place the chicken on a foil lined cookie sheet. Bake uncovered at 350 degrees for approximately 30 to 35 minutes until cooked

Serves 4

Picnic Potatoes (Hash Browns)


2 lb Frozen hash browns

1/2 c Margarine; melted

2 cn Cream of chicken soup

2 c Cheddar cheese; grated

2 c Sour cream

1/2 c Onion; chopped (optional)

S & P to taste

Onion salt & garlic to taste

Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine. Spread on top of casserole. Bake at 350 for 45 minutes to1 hour.

Recipe from the kitchen of Rita Emmett through.

Pork Chop 'N Potato Bake (Hash Browns)


6 pork chops

vegetable oil

seasoned salt

1 can cream of celery soup

1/2 cup milk

1/2 cup sour cream

1/4 teaspoon ground black pepper

24 ounces frozen hash browns -- thawed

1 cup cheddar cheese -- shredded

1 can French fried onions <2.8 oz.>

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 t. seasoned salt. Stir in potatoes, 1/2 c. cheese and 1/2 can French fried onions. Spoon mixture into 9x13-inch baking dish. Arrange pork chops over potatoes.Bake, covred at 350 degrees for 55 minutes. Top with remaining cheese and onions; bake uncovered, 5 minutes longer.

Recipe By : Unknown

Potato and Mushroom Chowder (Hash Browns)


1/2 cup chopped onion

1/4 cup butter or margarine

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

2 4 oz cans sliced mushrooms -- drained

1 cup chopped celery

2 cups diced peeled potatoes

1 cup chopped carrots

2 cups milk

1/4 cup grated Parmesan cheese

In a skillet, saute onion and celery in the 1/4 cup margarine until the onion is translucent. Remove from heat. Add flour, salt, and pepper; stir. Place in Crock-Pot. Add water. Tehn stir in potatoes, canned mushrooms, and carrots. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. If on Low turn to High. Add milk and Parmesan cheese and cook 30 minutes. Serve.


Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 to 3 hours.

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

Potato Chips (Microwave)


1 potato, thinly sliced (peel or don't peel)

Spray a dinner plate with Pam. Place potato slices on plate in a single row. Microwave on HIGH for 4 minutes. Turn slices over and continue to microwave on high another 3 to 5 minutes. Potatoes are done when they are lightly browned - if they aren't browned, they won't get crisp. This may take longer depending on your microwave's wattage but you will be safe with the initial 4 minutes of cooking. You need to watch them carefully after that. Now comes the hard part <g>. Remove from plate and toss in a bowl with salt or seasoning of your choice and let cool! It is important to let them cool so they can crisp up.

Potato-Leek Hash


2 cups leek rings (1/4 inch), about 3 leeks

3 tablespoons duck fat or butter

1/2 cup dry white wine

6 each large yukon gold potatoes, peeled and 1/4 inch dice

1/4 cup chopped chervil

Salt and black pepper to taste


In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.


Recipe by Ming Tsai


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