On The Go Potato Cups Sp5 Recipes

Steps:

• Prepare the Potato Cups.
• Preheat oven to 350° degrees F.
• Mix together the potatoes, onion, Parmesan, nutmeg, salt and pepper. Generously butter 6 muffin tins, 2-1/2" size. Press the potato mixture evenly into the muffin cups. Bake 45 minutes or until the edges are well browned.
• Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
• Prepare Marinated Cucumber Slices.
• While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline slice approximately 7 to 8 slices per person.
• Mix the mint, vinegar, sugar and cayenne together and marinate the cucumber slices for approximately 30 minutes.
• To Plate Up: Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of Parsley and serve.

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:

• Preheat oven to 350 degrees. Slice the white part of leek and dice, put in small bowl of warm water to clean.(sand should go to bottom). Add potatoes, soup, cleaned leeks, milk, and 1 cup of cheese to a large casserole dish and mix together, sprinkle remaining cheese on top and bake for 30-40 minutes or top is golden brown.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients and put in a 9x13 pan.
• Bake uncovered for 1 hour.

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown pork sausage until cooked through.
• Remove sausage from skillet; pat any remaining grease with paper towel.
• In a large size bowl, combine sour cream and Italian dressing mix; mix well.
• Stir in cooked sausage and the Simply Potatoes.
• Place phyllo cups on a parchment lined baking sheet.
• Spoon potato-sausage mixture into the cups.
• Bake for 15 to 20 minutes until golden and bubbly.
• Serve warm.
• Makes: 4 1/2 dozen.

Steps:

• Heat the butter in a shallow pan and cook the onions with the thyme and bay for 20 mins until very soft, then turn up the heat to medium and cook for 5 mins more until sticky and golden.
• Add the olive oil to the pan, scatter in the potatoes and fry for about 10 mins until golden. They won't crisp because of the onions but you want them soft around the edges; add more oil to the pan if necessary. About 30 secs before serving toss through the parsley and season.

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.