Simply Potato Cake Bruschetta Sp5 Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Steps:

• Preheat oven to 350 degrees.
• Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
• Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
• Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.

Steps:

• In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato. In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper. Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
• In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper. Mix in eggs and flour. In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time. Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture. Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
• Drain on paper toweling. Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
• Spoon corn/bean mixture evenly over each potato cake. Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro. Place potato cake bruschettas onto a serving platter.

Steps:

• Pre heat you oven to 350 degrees and add 1 cup of frozen Simply Potatoes Mashed Potatoes to a baking dish for 15 minutes.
• Remove potatoes from the oven and add to a medium sized bowl. Add the crab meat, green onions, egg, and Cajun seasoning.
• Mixed with your hands until ingredients are combined well. Add to a ring mold and place in the freezer for 10 minutes.
• Remove from the freezer and add to a pre heated sauté pan. Carefully cook both sides for approximately 7 minutes each.

Steps:

• On medium heat. Place potatoes in a sauce pan. Use whisk to add Heavy Cream, Chicken Base, butter and black pepper. Bring soup to a slight bubble.

Steps:

• remove potatoes from package and place into a large mixing bowl.
• Stir in 1 cup extra sharp cheddar cheese.
• Form potatoes into 8 patties and place on a parchment lined baking sheet.
• Refrigerate for at least 2hours.
• Remove potato cakes from the refrigerator.
• One by one, dip each cake into buttermilk, draining off excess.
• Roll cakes one by one in seasoned panko breadcrumbs.
• Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
• Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
• Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
• Remove from pan and let cakes drain on a paper towel.
• Serve Warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
• Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Steps:

• Bring chicken broth to a boil, then add hash browns. Boil for 10 minutes, then add soup and cheese. Stir until dissolved. Add bacon pieces to each bowl.

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!