Countryhamandpotatoes Recipes

Steps:

• In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to 1 side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.

Steps:

• Stir soup, gravy and milk in bowl. Layer half the potatoes, onion, ham and soup mixture in 13x9x2" shallow baking dish. Repeat layers. Cover.
• Bake at 375 degrees F for 40 minutes. Uncover and bake 25 minutes. Top with cheese. Bake 5 minutes more or until potatoes are tender and cheese melts. Let stand 10 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray.
• In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat.
• Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour.
• Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving.

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

Steps:

• Put ham in a very large container, such as a bucket, and cover with water. Let soak 3 days, changing water at least twice a day. Scrub with a stiff brush; rinse well.
• Preheat oven to 350 degrees. Put ham in a large, deep, heavy roasting pan; transfer to oven. Add enough boiling water to come half-way up sides of ham. Cover with foil. Bake until an instant-read thermometer inserted in the thickest part registers 160 degrees, about 20 minutes per pound. Check occasionally to ensure cooking liquid is just simmering; adjust oven temperature as needed. Remove from oven; let cool in cooking liquid. Remove skin, leaving a small amount of fat on surface.
• Preheat oven to 500 degrees. Place ham on a baking sheet lined with foil. Score fat in a crosshatch pattern, if desired. Cook sugar and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar has dissolved. Spread over ham. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven, and brush with glaze from pan. Bake until sugar has caramelized and is bubbling, 3 to 5 minutes more. Cut into very thin slices. Serve warm or at room temperature.

Steps:

• In a large heavy skillet, melt butter over medium-high heat.
• Brown ham on both sides.
• Move ham to one side of the skillet; brown potatoes in the drippings.
• Sprinkle potatoes with parsley.
• Note: Prior to adding to skillet, only boil potatoes till just tender or they will have a tendency to fall apart while browning in the skillet.

Steps:

• Preheat oven to 350 degrees F.
• Scrub potatoes under running water thoroughly.
• Slice them (skin on) lengthwise into quarters.
• Slice each of the quarters across into 4 chunks.
• In a pot add potatoe chunks with enough water to cover them.
• Boil 25-35 mins or until tender when pierced with a fork.
• .
• Drain chunks.
• In a bowl mash potatoes with a hand masher to a very coarse texture adding 2 Tbs butter at the same time.
• To the potatoes gently mix in the cottage cheese, onion, garlic salt and pepper to taste.
• Pour mixture into a greased casserole dish-- place small pieces of the remaining 2 Tbs of butter over top of the potatoes.
• Sprinkle with small amount of Paprika.
• Bake uncovered for 30 mins.
• Let cool for 10 mins or so before serving.

Steps:

• Heat oil over high heat. Add potatoes and fry, turning every once in a while, until they begin to brown in places. Add onion and fry for about 1 minute. Add salt and pepper; toss to distribute.
• Add about 3 Tbs water, immediately cover, reduce heat, and
• simmer until potatoes are tender (about 3 to 5 minutes).
• This will make 2 regular servings -- .

Steps:

• In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

Steps:

• In a large skillet over med-high heat, melt the butter with 1 tablespoon oil.
• Add in potatoes; cook, stirring occasionally, about 10 minutes, until lightly browned.
• Decrease heat to medium; add in red and green onions, salt, pepper, and paprika to taste; cook until potatoes are tender, about 10 minutes; add more oil if needed.
• Serve immediately.

Steps:

• mix all ingredients together without bacon and pour into a buttered casserole dish.
• crumble bacon over top.
• bake at 400 until brown and bubbly: about 30 minutes.