Potato And Onion Pockets Recipes

Steps:

• Preheat a grill to medium-high heat.
• Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
• Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
• Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.

Steps:

• Dont bother to peel the potatoes, just slice into 1/4 inch slices. mix the potatoes, onions and garlic cloves together and place in the middle of a large piece of foil. Dot with the butter and season well. Wrap up the foil securely and either place in a 300 degree oven for 1 1/2 hours or cook on a b'cue grill ( low heat).

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Steps:

• Place potatoes between paper towels to squeeze out excess moisture.
• Combine all ingredients except oil and mix well.
• Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
• Press mixture into 3" rounds with the back of a spoon.
• Fry until golden brown, turning once.
• Drain on paper towels.

Steps:

• Thinly slice the potatoes.
• Heat 5 tablespoons of the oil in a skillet and cook the potatoes and onions, turning frequently, for 10 minutes more, until the vegetables are tender.
• Meanwhile, beat the eggs in a large bowl with a little seasoning.
• Tip the potatoes and onions into the eggs and mix gently. Let stand for 10 minutes.
• Wipe out the pan skillet with paper towels and heat the remaining oil in it.
• Pour the egg mixture into the skillet and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set.
• Serve cut into wedges.