Brunch Potatoes Alfredo With Roasted Peppers Recipes

Steps:

• 1. Peel, wash and dice the russet potatoes. There should be 4 cups of diced potatoes.
• 2. Place the wet diced potatoes in the 4 cup glass Pyrex measuring cup. (Don't add any extra water) Cover the Pyrex measuring cup with a piece of Saran Wrap. Microwave 3 minutes.
• 3. Stir potatoes gently. Cover the potatoes and microwave for 3 more minutes. Test with a fork. They should be done but not falling apart. There will be about a teaspoon of water in the Pyrex cup
• 4. Heat the skillet over medium high heat. Add oil and butter. When it is hot, but not smoking, transfer the cooked potatoes to the skillet, discarding any moisture in the cup.
• 5. Season with the garlic powder, paprika, salt and pepper.
• 6. Here is a close up.
• 7. Cook potatoes until golden brown. Don't over brown.
• 8. Drain potatoes on paper towels.
• 9. Place the potatoes in a serving bowl. Sprinkle chives over the top and serve. Enjoy!
• 10. Cook's Tip: The potatoes could be made a day ahead of time, if you are serving a crowd. Refrigerate the microwaved potatoes, and then bring them to room temperature before frying them.

Steps:

• 1. Wash and peel the potatoes. Place in a pot of boiling water and partially cook till about fork tender , about 10-15 minutes. Drain and cool under cold water to stop cooking.
• 2. Heat a large skillet to medium high heat and add the oil then the pepper and onions and cook for 5 minutes or until softened.
• 3. Add the potato pieces and the seasonings. Cook until the potatoes are golden and crisp, about 10 minutes. Serve as a side to your favorite eggs and bacon or sausage.

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.