POTATO AND CHEESE PAN-FRIED PIEROGI
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
- Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
- Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
- Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
- For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
- Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
- In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
- To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!
CHEESE POTATOES
Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and melt in your mouth. They're simple to prepare and impressive to serve. - Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, cook potatoes in butter until crisp-tender and lightly browned. Sprinkle with salt and pepper. Pour milk over all; cover and cook until milk is absorbed. Sprinkle with cheese; stir until melted. Garnish with parsley.
Nutrition Facts : Calories 500 calories, Fat 18g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 720mg sodium, Carbohydrate 70g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
FRIED POTATOES WITH CHEESE AND HERBS
I make this for myself on quiet mornings as a treat. It's very simple and very good. Use whatever kind of cheese and herbs you like best.
Provided by Queen Dragon Mom
Categories Breakfast
Time 2h
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Soak the sliced potato in cold water for anywhere up to an hour. Drain and dry well.
- Melt butter in medium saute pan over medium heat. Place potato slices in pan in a single layer as soon as contact with the butter creates a sizzle.
- Cover pan and let potatoes sizzle for about 20 minutes. Check potatoes at this time to make sure they are browning. If they are looking golden and crispy, turn the slices over, cover and sizzle for another 20 to 30 minutes.
- At this point, you should be hearing a sound that is somewhere between a sizzle and a balloon with a leak. This is the water cooking out of the potatoes. It is a good thing. Remove the cover. Turn heat down a bit if it looks like the taters are likely to burn.
- It will take about 15 minutes for the potatoes to get rid of their water content.
- Remove from heat and sprinkle cheese over crispy slices. Turn taters and cheese so they mix up together.
- Turn all out onto a plate, sprinkle with herbs and pepper.
- Serve.
CHEESY FRIED POTATOES
My family loves these fried potatoes and there are never any leftovers! I have also served this as a main dish for dinner as well.
Provided by ALMAR332
Categories Breakfast and Brunch Potatoes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, drain and crumble; leave grease in pan.
- Heat bacon grease over medium heat and stir in butter. Add onion and potatoes. Cover pan and cook, stirring occasionally, until potatoes are golden brown.
- Crack eggs on top of potatoes and stir gently to combine. Sprinkle with salt, pepper, cheese and bacon. Continue cooking until eggs are firm and cheese is melted.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 30.6 g, Cholesterol 132.6 mg, Fat 19.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 9.5 g, Sodium 287.2 mg, Sugar 2.7 g
CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
CHEESE FRIED POTATOES
Make and share this Cheese Fried Potatoes recipe from Food.com.
Provided by sheila
Categories Breakfast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In frying pan, put butter or margarine; let butter melt then layer potatoes. Season with salt, garlic powder and pepper.
- Cook 8 minutes with pan covered, stirring now and then on medium heat.
- Add onions and cook uncovered for 8 minutes or until potatoes are tender, turning frequently.
- Just as you take it off the stove, add 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 198.2, Fat 10.4, SaturatedFat 2.7, Cholesterol 5.5, Sodium 348, Carbohydrate 22.1, Fiber 2.8, Sugar 1.7, Protein 5
HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
LINDA'S FRIED CHEESE POTATOES
This is a delicious dish to have along with eggs, and toast for breakfast, or with your favorite meat, as a side dish. I also sometimes add chopped jalapeno peppers to this to give it a little twist.
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Peel, and cube potatoes.
- Cook in oil, in covered skillet, turning about every 5 minutes.
- Add onions, garlic, salt and pepper to taste, and continue to cook over low heat, until potatoes are almost cooked, turning often.
- Remove cover, and continue cooking, until well browned, and slightly crisped.
- Add Velveeta cheese slices, put cover back on, and let simmer for about 5 minutes, or until cheese is melted.
- Mix in cheese, and serve.
Nutrition Facts : Calories 1085.1, Fat 30.6, SaturatedFat 9, Cholesterol 33.6, Sodium 689.9, Carbohydrate 181.4, Fiber 22.4, Sugar 17.1, Protein 27
CHEESY OVEN FRIED POTATOES
Cooking these potatoes at this temp gave them a slight crunch. The seasoning in the oil and the Parmesan sprinkled on top made for a really tasty potato. Adding the cheese sauce only made these fries better! This would make a great side with most any entree.
Provided by Rebecca Trent
Categories Cheese Appetizers
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Cut potatoes lengthwise into wedges. Place into 2 dishes 13x9".
- 2. Combine oil, salt, garlic, paprika, and pepper. Brush/apply oil mixture to potatoes stirring frequently to prevent settling. Sprinkle with Parmesan cheese.
- 3. Bake 30 minutes, then turn potatoes. Bake another 30 minutes.
- 4. Mix cheddar cheese sauce with 1/2 c milk. Stir well then heat for 1 minute in microwave. Pour over baked potatoes.
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