Take a bag of thawed hashbrowns mix in salt and pepper to taste, 1Tbsp oil and 1/3 c shredded cheese. Put in well greased muffin tin. Spread out good and smash to bottom well. Bake at 425° for 15 min. Reduce heat to 350° crack Med egg into each and top with Bacon bits ans cheese (I used Bacon that I chopped ) bake 13-16 min or until eggs are done.
*with the eggs I broke the yolk a bit but you could leave it intact or mix well before putting in cups *
To remove use a knife and gently go along edges
These were so yummy.
Melissa’s Potato Soup
4-6 baked potatoes ( I like to bake mine the day before and refrigerate them, that way they cut nice and aren't hot)
2 cups chicken broth
2 cups milk
1/2 c. butter or margarine
3/4 c. flour to thicken
real bacon bits and grated cheese to top
You just make your cream sauce by melting the butter. Add the flour. stir. Add the broth and milk. wisk it all together. Salt and pepper to taste. I like to add a little bit of the real bacon bits (found near the normal bacon bits in store) to the soup as it thickens. Then add the diced up baked potatoes. serve with grated cheese and bacon bits.
Potato Soup
8 slices bacon, fried crisp. Retain drippings.
1 c. diced yellow onion
2/3 c. flour
6 c. chicken broth
4 c. diced peeled baked potato
2 c. half & half
1/4 c. chopped fresh parsley
1 1/2 t. granulated garlic
1 1/2 t. dried basil
1 1/2 t. Tabasco sauce
1 1/2 t. coarse ground black pepper
1 c. grated cheddar cheese
1/4 c. diced green onion
Chop cooked bacon. Set aside. Cook onions in bacon drippings over medium high heat until transparent. Add flour, stirring to prevent lumps. Cook for 3 to 5 minutes until mixture begins to turn golden. Add broth gradually, stirring constantly with whisk until thickened. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, Tabasco sauce, and black pepper. Simmer ten minutes. Do not boil. Add cheese and green onion. Stir until cheese melts.
New Potatoes in Creamy Dill Sauce
1 ½ lb small new potatoes ½ C. Water
½ C. cream cheese chive ½ C. milk
And onion flavor ½ tsp dill weed
Quarter potatoes and cook until done. Put potatoes in dish; set aside. Microwave cream cheese and milk in bowl for 1 minutes; stir until smooth. Pour over potatoes; sprinkle with dill. Microwave 1-2 minutes or until heated; stir gently.
Skillet Potatoes w/ Bacon & Cheddar
4 slices bacon cut in 1 chopped onion
½ inch pieces 2 lb potatoes sliced
1 C. shredded cheese thinly
6 Tbsp sour cream
Cook bacon in large skillet until crisp. Remove bacon with slotted spoon reserving 3 Tbsp drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 minutes. Stir in potatoes; cover. Cook on med low heat 20-25 minutes or until potatoes are tender. Top with cheese and bacon; cook covered 1-2 minutes or until cheese is melted. Top with sour cream.
Au Gratin Potatoes
This recipe relies on the eggs to form the filling. The egg and milk and cream mixture sets up as a custard. The casserole cuts neatly into squares or wedges for serving. It is important that you use starchy, Russet-type potatoes. This can be made without the cheese for scalloped potatoes. This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:
2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic recipe
7 to 8 cups of sliced potatoes, 1/8-inch thick
about 1 1/2 teaspoon salt
about 1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
2 cups milk
1 cup cream
3 egg yolks
1/2 cup grated cheese
Directions
Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.
Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.
Place a layer of potatoes in the pan. Season with salt and pepper and a very small amount of nutmeg. Sprinkle with a portion of the grated cheese. Repeat with additional layers until the potatoes and this portion of the cheese is used.
Place the milk in a saucepan and heat to a simmer.
Whisk the egg yolks and cream together. Slowly pour the egg mixture into the hot milk while stirring with a whisk.
Pour the milk and egg mixture over the layered potatoes.
Sprinkle the remaining 1/2 cup cheese over the casserole.
Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.
Au Gratin Potatoes (white sauce)
For this recipe, you make a white sauce for the filling from the flour and cream. Once the white sauce is made, add the cheese to make a cheese sauce. This makes a creamy casserole. It is important that you use starchy, Russet-type potatoes. This can be made without the cheese for scalloped potatoes. This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:
2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic recipe
2 cups milk
2 tablespoons all-purpose flour
1 cup cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
7 to 8 cups of sliced potatoes, 1/8-inch thick
1/2 cup grated cheese
Directions
Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.
Make a white sauce with the milk and flour: Pour the milk into a heavy saucepan. Place the flour in a cup. Add just enough milk to make a paste. Gradually add more milk, stirring to thin the paste into a sauce-like consistency. Stir the flour and milk mixture into the milk with a whisk. Add the cream and heat, stirring with a whisk, until the sauce is thickened and starts to bubble. Add the salt, pepper, and nutmeg. Add the cheese while still hot and stir in. The cheese should melt and form a medium-thick cheese sauce. Keep the sauce hot while you prepare the potatoes.
Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.
Place a layer of potatoes in the pan. Pour a portion of the hot cheese sauce over the potato layer. Repeat with additional layers until the potatoes and cheese sauce is used. Sprinkle the remaining 1/2 cup cheese over the casserole. Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.
Au Gratin Potatoes (cream only)
This recipe relies on the starch in the potatoes to thicken the cream to a sauce. This makes a creamy casserole with a thin white sauce-type filling. It is important that you use starchy, Russet-type potatoes. It is also important that you bring the milk to a simmer only, not boiling, to avoid curdling.
This can be made without the cheese for scalloped potatoes.
This is a basic recipe. Other ingredients may be added as desired though this is a good dish in its basic form. You may add any of the following ingredients:
2 cloves garlic, minced
1 large onion, diced
1 bell pepper, finely diced
1 small can diced green chilies
1/2 pound bacon, crisply cooked and snipped into pieces
1 1/2 cups ham cut into small cubes
Basic recipe
7 to 8 cups of sliced potatoes, 1/8-inch thick
about 1 1/2 teaspoons salt
about 1/4 teaspoon white pepper
pinch nutmeg
2 to 2 1/2 cups grated cheddar cheese
1 cups milk
2 cup cream
1/2 cup grated cheese
Preheat the oven to 350 degrees. Butter a 9 x 13-inch baking pan.
Peel and slice the potatoes to 1/8-inch thick. Use a mandolin or other cutting tool so that the potatoes are of uniform thickness.
Place a layer of potatoes in the pan. Season with salt and pepper and a very small amount of nutmeg. Sprinkle with a portion of the grated cheese. Repeat with additional layers until the potatoes and this portion of the cheese is used.
Place the milk and cream in a saucepan and heat to a simmer. Pour the milk and cream mixture over the layered potatoes.
Sprinkle the remaining 1/2 cup cheese over the casserole.
Bake for 50 minutes or until the potatoes are tender but still firm when poked with a fork.
