Simply Potatoes Bistro Dinner 5fix Recipes

Steps:

• Preheat oven to 350 degrees F.
• Turn a large muffin tin upside down. Place a slice of bacon down the middle of the inverted cup. Place another piece of bacon perpendicular to the first piece. Continue to place bacon slices on cups slightly overlapping each piece until the cup is covered in bacon. Repeat on remaining cups until all bacon is used.
• Place bacon cups in oven and cook 20-30 minutes or until bacon is golden brown.
• Remove from oven and set aside to cool.
• Cook potatoes in skillet according to package instructions. Set aside.
• Beat eggs and half-and-half in a medium bowl.
• Scramble eggs in a non-stick skillet over medium low heat until cooked through.
• Assemble breakfast parfaits by spooning potatoes into bacon bowls and top with eggs and a sprinkle of shredded cheddar cheese.

Steps:

• 1. Preheat oven to 400°.
• 2. Cut shrimp into small chunks.
• 3. Mix mayonnaise, Tobiko, shrimp and salt in a bowl. Pour the mixture on the top of the diced potatoes in a baking dish.
• 4. Bake for 20 minutes. Then change oven setting to Broil, and cook for another 8 minutes. Let it stands for 5 minutes before you serve.
• Great to serve over rice, or with sandwich bread.

Steps:

• Roast poblanos over gas stove burner or beneath broiler, turning frequently, until blistered and beginning to blacken in spots. (Stove top is best, but if you don't have a gas burner, use the broiler carefully - do not overcook - need to have firm texture) Place hot poblanos in paper bag, fold bag to close and allow peppers to steam 5 minutes.
• Preheat oven to 350?F.
• While peppers are steaming, lightly spray interior of 12 inch non-stick skillet with non-stick cooking spray.
• Heat over medium high heat until hot and add potatoes in a single layer. Cover and cook over medium high heat for 4 minutes without stirring. Remove lid, and turn potatoes over, re-cover and continue to cook over medium high heat 4 minutes. Do not stir - this allows potatoes to lightly brown on the edges which contributes a great texture to the finished dish. Repeat steps one more time and cook an additional 4 minutes.
• While potatoes are cooking, remove peppers from bag, cut each pepper open, remove stems, seeds and veins, and open up to flatten each pepper onto cutting surface, skin side up. Scrape off blistered skin (ok if some remains) and slice peppers into ¼ inch strips.
• When potatoes have cooked a total of 12 minutes, remove lid and stir pepper strips into potatoes. Add 1 cup heavy cream, stir and continue to cook over medium high heat, uncovered, until cream thickens 2-3 minutes.
• Stir in cheese, remove from heat and cover.
• Bake Taco Shells according to package directions until desired degree of crispness.
• Spoon potatoes rajas into warm taco shells and serve.