POTATOES

**************Potato Recipes***************

HASH BROWNS

8 medium size potatoes, peeled and chopped
4-5 tablespoons butter, melted
1 tablespoon chopped chives (optional)
1 tablespoon chopped parsley (optional)
sea salt and pepper, to taste

Peel and chop or coarsely grate potatoes. Squeeze out excess moisture. Mix well with chopped fresh chives and parsley and a pinch of sea salt and pepper.
Melt butter in a skillet, add potatoes. Note: A teaspoon bacon drippings can be added for extra flavor.

Gather potatoes into the center of the pan and using a spatula, press down. Season lightly with sea salt and pepper.

Cook over medium low heat until a light brown crust has formed on the bottom (about 30 minutes). Add additional butter (or a few drops light olive oil) to keep from drying out as it cooks.

Turn out potato onto a dish so that the browned crust is on top.

Note: Thin slices of onion may be put alongside the potato while cooking to add extra flavoring to the butter.

*********************************************
AU-GRATIN HASH BROWN POTATOES

1 (2 lb.) pkg. frozen hash browns
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

Thaw hash browns. Mix all ingredients and put in baking dish. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake 1 hour at 350 degrees.
*******************************************
HASH BROWN & HAM CASSEROLE

1 (16 oz.) carton sour cream
1 can cream of mushroom soup
1 (32 oz.) pkg. frozen hash browns
2 c. cubed ham
8 oz. American or cheddar cheese, cubed
1/4 c. chopped onion
1/2 c. butter, melted
2 c. crushed corn flakes
1 c. shredded Mozzarella cheese

In large bowl, combine sour cream and soup. Stir in frozen hash browns, ham, American (or cheddar) cheese and onion. Pour mixture in 13"x9"x2" baking dish.
Combine crushed corn flakes and butter. Sprinkle over potato mixture. Bake for 30 minutes at 350 degrees. Sprinkle with shredded Mozzarella cheese and bake an additional 20 to 25 minutes.

*****************************************

SCALLOPED SWEET POTATO CASSEROLE

6 medium sweet potatoes
2 medium onions
2 tablespoons vegetable oil
salt

In 5-quart saucepot, add unpeeled sweet potatoes and enough water to cover. Boil, then reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle.
Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.

Preheat oven to 375°F. Grease 13x9" baking dish. Peel sweet potatoes and cut into 1/4 inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.

Arrange remaining sweet potatoes over onions.

Make sauce (see below). Pour sauce over potatoes in baking dish; sprinkle with parsley.

Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly.

Makes 6 accompaniment servings.


Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups milk
2 tablespoons chopped parsley

In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.
Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.

****************************************

TWICE BAKED POTATOES WITH CABBAGE AND
ONION 4 large baking potatoes
3 cups finely shredded cabbage
1/2 cup chopped onion
1 tablespoon olive oil
3 cloves garlic
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup sour cream
Chopped fresh dill or chives
Chopped fresh parsley
Crumbled bacon (optional)

Scrub potatoes and prick with a fork. Bake in a 400-425°F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong "lid" in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.
In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.

Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.

You can top this with shredded cheese for a variation.

Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.