Perkypotatoes Recipes
PERKY POTATOES
Make and share this Perky Potatoes recipe from Food.com.
Provided by Beaner in Washington
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients EXCEPT butter and cornflakes.
- Put into a greased 9x13 pan.
- Mix together melted butter and corn flakes.
- Then spread over the top.
- Bake@ 350 degrees for 45 minutes to 1 hour.
Nutrition Facts : Calories 814.2, Fat 53.6, SaturatedFat 22.9, Cholesterol 82.9, Sodium 1549.6, Carbohydrate 70.1, Fiber 5.3, Sugar 4.3, Protein 14.9
PERKY HASH BROWNS POTATOES
This recipe has a nice sour cream flavor, not too tangy or bitter, with the added flavor of cream of chicken soup.
Provided by Tinab1
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- In a 9x13 baking dish, place the 1/2 stick of butter and put in oven to melt.
- Meanwhile, mix sour cream, onion,& cream of chicken, set aside; remove dish with melted butter from the oven, and pour hashbrowns in dish, and spread out evenly.
- Sprinkle salt and pepper over top to your liking.
- (If you desire to use shredded cheese, sprinkle this over top of Hashbrowns.) then pour sour cream mixture over top, and spread out evenly.
- Crush potato chips and sprinkle on top and drizzle with butter.
- Bake at 350° for 35-45 minutes, checking occasionally for doneness.
- Potatoes should be tender, but not mushy.
- Enjoy!
POTATOES O'BRIEN
This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.
Provided by Bev I Am
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
- Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
- Do not allow the onion to scorch.
- Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
- Transfer to a serving bowl and set aside.
- Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
- Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
- If the potatoes are too dry, add a little more butter or oil.
- Transfer the browned potatoes to the bowl holding the pepper mixture.
- Repeat with the remaining butter, olive oil and potatoes.
- Return the mixture to the pan.
- Raise the heat to high so that it quickly warms through.
- Remove from the heat and season to taste with salt and pepper.
- Add the parsley and stir to combine.
- Return to the serving bowl and serve immediately.
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