Potato Pockets Sp5 Recipes

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat until hot but not smoking. Add potatoes, and cook, stirring frequently, until tender, about 12 minutes. Stir in onion and sausage, breaking up sausage as it cooks; continue cooking until meat is no longer pink, about 5 minutes more. Stir in thyme and salt; remove from heat.
• Place puff pastry on a lightly floured surface, unfold, and roll out to a 12-inch square. Cut into quarters to get four 6-inch squares. Place one quarter of the sausage mixture in the middle of each puff-pastry square. Gently fold one corner of the square over the filling to the opposite corner, forming a triangle; press edges to seal. Repeat with each remaining square.
• Place filled pockets on a rimmed baking sheet, and brush lightly with egg. Bake until golden brown, about 20 minutes. Serve immediately.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray four sheets of aluminum foil with cooking spray.
• Divide potatoes evenly among the sheets of aluminum foil; season with salt, pepper, garlic powder, and oregano. Place 2 tablespoons of the butter flavored spread over each mound of potatoes. Create packets by folding and sealing the aluminum foil. Place the foil packets on a baking sheet.
• Bake in the preheated oven until potatoes are tender and easily pierced with a fork, 55 minutes to 1 hour. Drain melted butter-flavored spread before serving.

Steps:

• Divide the potatoes, carrots and onion equally among four pieces of heavy-duty aluminum foil (about 18 in. x 12 in.). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. , Grill, covered, over medium heat for 10-15 minutes on each side or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal Let stand for 5 minutes or until the cheese melts.

Steps:

• Heat a non-stick skillet over medium heat. Add the chorizo and use a spoon to break it up and cook it until it is cooked through (approximately 8-10 minutes).
• In another skillet, heat butter over medium-high heat. Form hash browns into 6 small, flat rounds and place in hot pan. Cook hash brown cakes until golden and crispy (about 5-6 minutes), flip, and repeat on the other side.
• While hash brown cakes are cooking, prep fresh ingredients by slicing onion into 1/8 inch rounds and slicing avocado into 1/8 inch thick strips.
• Place hash brown cakes onto serving platter, spoon a generous portion of chorizo over the cakes, top with a few onion rounds and 3-4 strips of avocado. Serve immediately.

Steps:

• Spray skillet and place on a medium heat, saute spinach for 5 minutes.
• Preheat oven to 350 degrees Fahrenheit and spray muffin tin with cooking spray.
• Take potatoes and divide evenly into muffin tin with 12 compartments and press to form a "cup" the same shape of the muffin tin.
• Remove spinach from skillet and place evenly among the potato "cups".
• Crack and egg into each "cup", being careful not to get any shell inches.
• Grate Parmesan cheese and spread evenly on the eggs. Cook for 20 minutes.

Steps:

• In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
• Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
• Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
• Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
• Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.

Steps:

• Preheat oven to 450°F.
• Place crust in an 8-inch pie pan and press into bottom of pan.
• In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
• Place filling into the pie pan and top with second pie crust.
• Seal edges of crusts together and cut vents into the top crust.
• Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
• Serve topped with beef gravy or ketchup, if desired.
• ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.

Steps:

• On two pieces of heavy-duty foil (about 18 in. x 18 in.), divide potatoes, onion, butter, salt and pepper. Fold foil around potato mixture; seal tightly. Cook on a covered grill over medium heat for 20-30 minutes or until potatoes are tender.

Steps:

• 1. In large bowl, mix the mashed potatoes and hot water. Add cream cheese; beat until blended. Stir in the ham, onions, bacon and Cheddar cheese.
• 2. Separate crescent dough into 8 triangles. Slightly stretch corners of short side of each triangle to make longer. Place on ungreased cookie sheet. Spoon 1/3 cup potato mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal.
• 3. Mix butter and pepper sauce; brush over tops. Bake at 375°F 10 to 12 minutes or until golden brown.

Steps:

• Heat the oven to 400°F.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 4 (5-inch) squares.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally. Remove the onion from the skillet.
• Increase the heat to medium-high. Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.
• Spoon one-fourth of the onion and one-fourth of the sandwich steaks on the bottom third of each pastry square. Top each with 1 slice cheese. Fold 2 opposite sides over the filling. Roll up like a jelly roll. Brush the pastries with the egg. Place the pastries onto a baking sheet.
• Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes. Cut the pastries in half diagonally to serve.

Steps:

• Preheat oven to 350.
• Prepare the hashbrowns.
• Carmelize the onions in a pan with 2 tablespoons of the olive oil, over low/medium heat.
• Lay the puff pastry sheet on a sheet pan and put 1/6 of the hashbrowns, onions and cheese in center of the puff pastry sheet.
• Brush water on the edges of the puff pastry, fold over the potato mixture and seal shut with the tines of a fork.
• Brush remaining olive oil on the pastry pockets.
• Bake until golden brown-approx 20 minute.