Any good ideas for a recipe involving grated potatoes?

Question

I need any recipes at all that contain grated potatoes (as in strips). It would be best if it contained as little ingredients (not counting seasoning) as possible.

Answer 1

hash browns cooked in oil with a little salt is about as easy as you can get

Answer 2

1

Answer 3

Wow, everyone is so great at cutting and pasting recipes aren't they?

I use grated potatoes as a crust for fish or chicken.

Grate the potatoes and add your favourite seasonings and enough beaten egg so they hold together, but are not really wet.

Pat the chicken or fish dry with paper towels and dredge in flour or cornstarch, shaking off the excess and then press the potato mixture onto all sides of the meat.

The pieces can then be deep fried, but I prefer to saute them in about 1/4 to 1/2 inch of canola or light olive oil until browned and crispy and done in the middle.

You can also line muffin tins with the potato mixture, making sure there are no holes in the mixture and crack an egg into it and bake it at 325 until the egg is done to your liking. You can add bacon or cheese or chopped vegetables to the egg before cooking.

Answer 4

Parmesan Potato Rounds

• 4 medium red potatoes, thinly sliced
• 1/8 tsp pepper
• 1 small onion, thinly sliced, separated into rings
• 1/8 tsp garlic powder
• 3 Tbls butter or margarine, melted
• 1/3 cup grated Parmesan cheese
• 1/4 tsp salt

Place half of the potatoes in a greased 2-qt. or 11x7” baking dish. Top with onions and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are golden brown and tender.

Answer 5

Sinful Potatoes

1 (26 oz.) bag frozen hash brown potatoes
8 oz. shredded cheddar cheese (I like sharp)
1 (10 ¾ oz) can Cream of Celery soup
1 (10 ¾ oz) can Cream of Chicken soup
1 (8 oz.) container sour cream (can use lowfat)
1 medium onion, finely chopped

Combine all ingredients, place in a greased casserole dish. Bake at 350ºF for 45-60 minutes until lightly browned and bubbly.
________________________

Sugar Pie’s Potato Pancakes

2 baking potatoes, peeled
½ small onion, peeled
1 egg, lightly beaten
½ cup baking mix
1 tsp. seasoned salt
Canola oil
Garnish: sour cream and applesauce, optional

Shred or grate baking potatoes and onion into a bowl. Stir in egg, Bisquick, and seasoned salt.

Heat a large nonstick skillet to med-high. Coat the bottom of skillet w/ a bit of canola oil. With a large spoon, place about 1/4 cup of potato mixture in hot skillet. Flatten out into a neat pancake. Cook about 4 minutes on one side until golden brown, then flip pancake to cook other side, 3-4 minutes more. Drain on paper towel. Continue with rest of potato mixture, adding more canola oil between batches.

Serve with sour cream and applesauce on the side.

--Sugar Pie
________________________

Farmer's Brunch Casserole

3 cups shredded hash browns or sliced potatoes
3/4 cup (3 oz.) shredded Monterrey Jack Cheese
1 cup diced fully cooked ham
¼ cup sliced green onions with tops
4 beaten eggs
1½ cups milk
¼ tsp. pepper
Optional ingredients: Sliced fresh mushrooms or diced green bellpeppers

Preheat oven to 350°. Spray 2 quart baking dish / pie plate with nonstick spray. Arrange
potatoes evenly in the bottom of the baking dish. Sprinkle with cheese, ham and green onions.
Combine milk, eggs and pepper. Pour over potato mixture. Bake uncovered for 40-45 minutes until center appears set. Let stand for 5 min. before slicing. Serve with fresh melon wedges and fresh berries and sweet bread / muffins.

Answer 6

You could make au gratin potatoes with grated potatoes instead of thinly sliced. They absorb the cheese and milk deliciously.

Answer 7

breakfast casserole.
au graten.
soup
hash browns
potato pancakes (polish style)
cookies

Answer 8

Hashbrowns, or a breakfast casserole type thing?

Answer 9

Potato and Mushroom Lasagna

Prep Time: 1 hour
Cook Time: 1 hour
Yield: 9 servings

2 tablespoons olive oil
1 large onion, minced
2 ounces Prosciutto di Parma, finely chopped
2 tablespoons minced shallots
1/2 cup finely chopped parsley
1 pound assorted wild and exotic mushrooms (chantrelles, oysters, shiitaki, lobster, etc.
2 tablespoons minced garlic
2 tablespoons chopped basil
1 tablespoon chopped fresh oregano
2/3 cup dry white wine
1 1/2 to 2 pounds canned crushed tomatoes
2 cups (16 ounces) Fresh Ricotta cheese
1 egg
1/2 pound grated Parmigiano-Reggiano cheese
1/2 pound grated Mozzarella cheese
Salt and pepper
2 pounds assorted potatoes (such as Idaho potatoes, new potatoes, sweet potatoes etc.) peeled and thinly sliced lengthwise
1/2 cup heavy cream plus 1/4 cup milk
Fried basil leaves

Preheat the oven to 350 degrees F. Lightly oil a 13 by 9-inch rectangular baking dish. In a large saute pan, heat the olive oil. When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized. Stir in the 1/2 cup parsley, shallots and mushrooms. Saute for 10 minutes or until the mushrooms are golden brown. Season with salt and pepper. Stir in the garlic, basil and oregano. Strain the mushrooms and reserve the liquid. Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes. Scraping the sides occasionally to loosen any particles. Add the wine and follow the same process. Add the tomatoes and continue to cook for 10 minutes. Season with salt and pepper. Add the mushroom mixture to the sauce. In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese. Season with salt and pepper. Season the potatoes with salt and pepper. To assemble, spoon a small amount of the sauce on the bottom of the baking dish. Sprinkle with Parmesan cheese. Place a layer of the potatoes on top of the sauce. Spread the cheese over the potatoes. Repeat layering until all the ingredients are used. Mix the cream with any remaining cheese. Season with salt and pepper. Pour over the top of the lasagna. Cover the lasagna. Bake for 40 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set. Remove the lasagna from the oven and allow to rest for 10 minutes before slicing. Place a portion of the lasagna in the center of the plate. Garnish with grated cheese and fried basil leaves.


--------------------------------------

Linguine with Pesto Sauce and Potato

pound fresh or dried linguine
1 boiling potato, peeled and cubed
1 cup pesto (see below)
3 tablespoons unsalted butter
1 cup grated Parmesan cheese, for serving
Freshly ground black pepper, for serving

When cooking the pasta, add a potato to the salted water. This trick returns to the pasta the starch it tends to lose in draining, thus preventing the linguine from clumping. Drain the pasta cubes along with the pasta, reserving a little of the cooking water. Transfer the pasta and potato to a large bowl and dress them with the pesto and butter. If the pasta looks too dry, add a little of the reserved cooking water. Serve in individual dishes, topping each with grated Parmesan cheese and pepper.

Pesto:
2 cloves garlic
3/4 cups pine nuts
Salt
Leaves fromo 1 bunch basil, about 1/4 pound, well washed and dried
1/2 cup extra virgin olive oil
1 cup grated Parmesan cheese
1/2 cup grated hard pecorino cheese

If using a food processor, put the garlic, pine nuts, a pinch of salt, the basil, and the oil into the bowl and process it until the ingredients form a smooth paste. Add the Parmesan and the pecorino and pulse just to combine. Taste and adjust the salt.
---------------------------------

Gnocchi for Luck

Difficulty: Medium
Prep Time: 1 hour 10 minutes
Inactive Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings


3 large baking potatoes, like russets
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
1/4 cup Parmigiano Reggiano, grated
2 cups all purpose flour
Creamy Lemon Sauce, recipe follows

Cover potatoes in a large pot with cold water. Bring the water to a boil until the potatoes are easily pierced with a skewer (30 minutes) do not over cook. Drain potatoes and let stand until cool enough to handle. Scrape the skin off the potatoes with a paring knife. Press the peeled potato through a ricer. Spread the riced potatoes into a thin even layer on a work surface. Let cool completely.
In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour. Use a knife or dough scraper to scrape the sticky dough from the work surface back into the dough as you knead.

Wash and dry hands. Dust the dough, your hands and work surface lightly with remaining flour. Cut the dough into 6 pieces and set off to 1 side of the work surface. With 1 piece of dough, form a long rope using your hands in a back and forth motion.

Slice the rope into 1/2-inch pieces. Press each piece into the tip of a fork, with your thumb roll the gnocchi off the fork. Set on a baking sheet with flour.

Cook immediately in boiling salted water. They are cooked when they rise to the surface, about 1 minute. Toss in Creamy Lemon Sauce and serve.


Creamy Lemon Sauce:
1 tablespoon butter
1 garlic, minced
1 tablespoon flour
1 cup heavy cream
2 lemons, zested
1 cup grated Parmesan

Saute the minced garlic in butter on medium heat. Add the flour. Cook for 1 minute. Add the cream and lemon zest. After the gnocchi are cooked, toss in the sauce then top with Parmesan.
-----------------------------------

Easy Potato Zucchini Croquettes with Honey Mustard Dipping Sauce

Difficulty: Easy
Prep Time: 45 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 20 to 24 pieces


2 russet potatoes (about 1 pound)
1 1/2 cups grated Cheddar
1 medium zucchini
1/4 bunch chives
Salt
Fresh ground pepper
1 egg
Vegetable oil for shallow frying
2 cups cashews (peanuts, sesame seeds, grated Parmesan or panko bread crumbs may be subsitiuted)

Honey Mustard Dipping Sauce:
1 cup whole grain-style Dijon mustard
1/4 cup honey
Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.

Lay the nuts on a sheet tray and toast in a preheated 350 degree F oven for 10 minutes or until fragrant. Cool, then chop, by hand or in a processor until they are medium to fine grind.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into a log shape. Cut into 2-inch pieces. Press each into an oval capsule shape about 2 inches long and roll in the chopped nuts. Place on a plate until ready to cook.

In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the potato croquettes, a few at a time. Don't crowd them. Fry until the nut crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining mixture. Serve warm.

Combine the mustard and honey and serve as a dipping sauce for the croquettes
------------------------------------------------------

Crispy Potato Crust

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Yield: 4 servings


3 Idaho potatoes, peeled and grated
1 teaspoon salt
1 egg, lightly beaten

Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.

Quiche filling:
1 tablespoon unsalted butter
1/2 cup chopped onion
2 cups sliced mushrooms
1 1/2 cups grated Swiss cheese
4 eggs
1 1/2 cups light cream
Salt and pepper

In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.

Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

------------------------------------------

Hash Browns

2 tablespoons olive oil
1 medium onion, chopped
1 large baking potato, baked, peeled, and diced
Kosher salt and freshly cracked black pepper

In a heavy medium skillet, heat 1 tablespoon olive oil over medium heat. Add onions and saute until softened and caramelized. Remove onions from skillet. Add remaining tablespoon oil to skillet and heat. Add diced potatoes in an even layer in the skillet, season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Add onions back to skillet, press into a pancake. Season with salt and pepper.
--------------------------------------------------------

Pepper, Ham, and Potato Hash Browns

3 tablespoons extra-virgin olive oil
1 pound (2 large) baking potatoes, like russets, baked, cooled, stored in fridge over night, peeled, and cut into small dice
1 cup finely chopped onion
1 red or bell green pepper, finely chopped
2 tablespoons butter
2 cups cooked and finely diced ham
Salt and freshly ground black pepper
4 fried eggs, for garnish

Heat the oil in a large skillet over moderately high heat until hot. Add the potatoes and cook, stirring occasionally until golden brown. Add the onion and bell pepper and cook, stirring until tender. Transfer the vegetables to a bowl and add the butter and the ham to the pan. Cook, stirring occasionally until the ham is golden. Add the potatoes and vegetables back to the pan, and heat until crispy. Season with salt and pepper. If desired, top each portion with a fried egg.

Baked Potatoes:
4 large baking potatoes, like russets

Preheat oven to 400 degrees F. Scrub the potatoes, prick them with a knife in a few places, and roast on the middle shelf of the oven for 1 hour, or until they are very tender.
----------------------------------------------------

Shredded Potato Cake: Rosti

pound medium moisture, yellow-fleshed potatoes, such as Yukon Gold
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Wash and peel potatoes. In a large food processor, fitted with the shredding disc, shred the potatoes. Transfer to a large bowl and season with salt and pepper, tossing mixture with a fork.
In a 9 to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rosti until underside is golden brown, 10 to 12 minutes.

Slide rosti onto a large plate. Invert another large plate over rosti and invert rosti onto it. (Browned side of rosti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rosti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes. Slide rosti onto a serving plate and cut into wedges.


-------------------------------------------------