Papas Papas Casserole Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
• Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
• Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Steps:

• Preheat oven to 450°F.
• Peel potatoes (optional) and cut into wedges or large chunks.
• Rinse well to remove surface starch.
• Place potatoes and 1 tablespoon dried minced onions in a large bowl.
• Add 2 tablespoons oil and mix well to coat.
• Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
• Roast for 40-45 minutes, turning halfway through.
• Meanwhile, heat remaining oil in a large skillet.
• Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
• Add meat, oregano, cilantro, salt and pepper.
• Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
• Add beans and mushrooms, and cook 1 minute.
• Add tomato sauce and cook, stirring, until heated, about 3 minutes.
• Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
• When potatoes are browned and cooked through, remove from oven.
• Spoon meat mixture over potatoes and top with remaining cheese.
• Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
• Please note: this not a recipe for sauce served over pasta.

Steps:

• I use the heaviest pan in my home. Cast iron works the best but the Dutch oven works, too.
• Preheat oven to 375 degrees F.
• Stir the bacon and sausage on medium heat until halfway cooked. Add the potatoes, onion, and garlic. Stir to combine and add the spices. Cook another 5 minutes and place pan or pot into the oven for about 15 to 20 minutes. Stir the papas once or twice to avoid any sticking and to get some yummy color. Warm up tortillas. Prepare eggs. Take papas out of oven and serve steaming hot with cheese, chile sauce, eggs, tortillas and giggles.
• In a large saute pan heat olive oil and add onions, garlic, chiles and salt. Saute until onions are translucent and chiles have begun to soften. Stir in soups and cook until it bubbles. In a blender or with an immersion blender, puree for 30 seconds.

Steps:

• Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove chorizo from the skillet and set aside.
• Melt bacon grease in the same skillet over medium to medium-high heat. Add diced potatoes and cook, stirring occasionally, for 10 minutes. Add diced onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 more minutes. Add chorizo back into skillet and stir until heated through. Season with salt and pepper.

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

Steps:

• In a large bowl, mix together hash browns, eggs, jalapenos, and cheese.
• Add 1/4 cup of flour and mix well. If mixture is still too runny to hold together, gradually add more flour until it will (you should be able to form a patty with the mixture).
• Heat 1/2 inch of oil in a large skillet over medium heat.
• Take 1 heaping tablespoon of potato mixture and form into pattie. Place into a bowl of bread crumbs and turn to coat.
• Gently place patty into hot oil and fry until golden brown. Drain on brown paper bag and sprinkle with salt, if desired.
• Continue making patties as directed above until all mixture is used.