Pittsburgh Potatoes Recipes

Steps:

• Preheat oven to 375.
• In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
• Spread mixture evenly in to a 13x9 glass baking pan.
• Bake for 45 minutes.
• Let cool for about 3-5 min and serve.
• Also good the reheated.

Steps:

• 1. Pierogi dough preparation: To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
• 2. Recipe for filling: Peel and boil 5 medium potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
• 3. Prepare the pierogies: Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork. Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
• 4. Homemade Pierogi Tips: If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

Steps:

• Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
• Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
• Pour cheese sauce over potato mixture, and spoon into a baking dish.
• Top with breadcrumbs, and dot with butter.
• Bake at 350 degrees F.
• for 20 to 30 minutes.

Steps:

• Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
• Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
• Add chopped pimiento and cheese to the sauce and pour over potatoes.
• Bake until browned and bubbly, about 30 minutes at 350.

Steps:

• Boil potatoes whole until soft. Then cube.
• In a 9x13 pan put potatoes, pepper, onion, bread and Velveeta Cheese. Sprinkle with salt and pepper.
• Mix melted butter and milk and pour over potato mixture.
• Cover with crushed corn flakes and bake at 350 degrees for 50 minutes.