Potato Bruschetta Sp5 Recipes

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Steps:

• Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
• Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
• Sprinkle the fennel seeds onto the potatoes.
• Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
• Place some of this mix on each potato slice and flatten it a little.
• Sprinkle with pepper.
• Cook in the oven for about 30 minutes at 200°C.
• Cut the cheddar slices into as many pieces as there are potato slices.
• Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Line 2 baking sheets with foil; lightly oil.
• Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
• Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
• Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
• Place in a single layer on baking sheet.
• Bake for 25 minutes.
• While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
• Top potatoes with equal amounts of tomato mixture.
• Bake for 5 more minutes or until cheese is just starting to melt.
• Sprinkle with basil or other garnish as desired.
• Serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees F.
• In a medium bowl, combine potatoes and beaten eggs. Using a tablespoon, spoon into 12 potato cakes on a non-stick cookie sheet. Bake at 425 degrees F. for 8 minutes.
• Remove from oven. Turn potato cakes. Return pan to oven and bake for 4 minutes. Remove from oven.
• Preheat oven to broil.
• Mound one tablespoon Parmesan cheese on each potato cake. Place under the broiler and broil for 3 minutes. Remove from oven. Cool on pan for 3 minutes.
• Place 2 basil leaves over the cheese on each potato cake, then top with diced tomatoes. Place on serving platter and enjoy!

Steps:

• Make 4 round potato patties.
• Flatten and grill hash browns in olive oil in pan over med. high heat until golden brown on both sides. (about 8 minutes each side).
• Top each patty with cheese.
• Saute spinach and tomato about 15 seconds.
• Top each patty with tomato and spinach.
• enjoy.

Steps:

• Pan fry potatoes in corn oil
• Add salt to potatoes.
• remove from pan and let cool.
• in a pot ads 2 cups water with knorr and tomato sauce and bring to a boil.
• In a bowl beat egg and add cooled potatoes.
• Mix and pan fry potatoes into small patties.
• once cooked put into soup and let simmer for 15 min and enjoy with a side of refried beans.

Steps:

• Butter an 11 x 7 inch baking dish.
• Evenly lay buttered bread in bottom of dish.
• Put 1/2 cup Simply Potatoes "Shredded Hash Browns" on each bread slice.
• Whip eggs and milk together and pour over bread and potatoes.
• Place shredded cheese on top of all.
• Bake at 350 degrees for 30 minutes uncovered or until cheese is melted and lightly toasted.

Steps:

• 1. Mix the potatoes in with the egg yolks (i like to put just a little bit of the egg whites from one of the eggs).
• 2. Cut cheese into julienne strips that are about a 1/2 in long, no bigger than your thumb.
• 3. With your hands form the mash potatoes around the cheese into a shape that's best described as "Twinkies" shape.
• 4. Roll the croquet's into the bread crumbs.
• 5. in a large fry pan, fry in the oil until crispy brown then prepare to enjoy one of the tastiest appetizers of all time.

Steps:

• Peel the garlic then mince it.
• Fry the garlic in a pan on medium heat until it turns a golden brown color.
• Add in defrosted diced potatoes with onions packet. Cover and fry for 10 minutes.
• Move everything to a pot.
• Add the tomato paste then the water. Stir it really good and let it come to a boil then add a little salt and cinnamon for flavor (Optional).