Spicy Cheesy Homefries 5fix Recipes

Steps:

• Heat oven to 425°F.
• Bake fries as directed on package. Meanwhile, mix CHEEZ WHIZ, chiles and chili powder in microwaveable bowl until blended.
• Spread fries onto platter. Microwave CHEEZ WHIZ mixture on HIGH 1 to 2 min. or until heated through, stirring every 30 sec.
• Drizzle CHEEZ WHIZ mixture over fries. Sprinkle with onions.

Steps:

• Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
• Heat the butter over medium heat in a large saute pan. Add the onion and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Stir in the ancho chile powder and stir until combined. Add the potatoes, salt and pepper and toss the mixture, slightly mashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom. Turn over and gently mash again into an even layer and cook until the bottom is golden brown. Stir in the cilantro and lime zest and transfer to a bowl.

Steps:

• Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in 1/4 cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in 1/4 cup lager beer or chicken broth, 1 teaspoon hot sauce and 1/2 teaspoon kosher salt. Add the fries and toss.

Steps:

• Lightly cover the bottom of a 10-inch non-stick skillet with butter. Heat butter over medium-low heat until hot.
• Add one package Simply Potatoes Diced Potatoes with Onion to skillet. Cover with lid. Cook for 10 minutes, turning every 3 to 4 minutes.
• Add 3 cups of chopped bell peppers. Cover with lid. Cook for 3-4 minutes, turning every 2 minutes.
• Add 2 cups of grated sharp cheddar cheese and 4 cups of spinach. Cook for 2 minutes, turning constantly until cheese is melted and spinach is wilted.

Steps:

• 1. Prep: wash your potatoes, scrubbing off any dirt. slice in half length wise and slice thick. ( I leave the skins on) dice bacon, onions and red bell pepper
• 2. warm skillet on medium heat, add diced bacon to cook a bit to get some grease in the bottom of the pan. Once you have bacon grease and its sizzling add your diced onion and bell pepper. Reduce heat to medium low and allow to cook stirring occasionally for about 5 minutes. Remove as much bacon grease as you can and put back on the burner.
• 3. Add your butter, sliced potatoes, salt, pepper, garlic granuals, bouquet garni and paprika (i used smoked paprika, but you can choose which to use) and toss well. Cover and allow to cook on medium low for about 30-35 minutes. Turn occasionally to promote browning but dont allow to burn.
• 4. Once potatoes are soft and browned to your liking, uncover, lower the temperature to simmer and liberally spread the Mexican cheese blend on top of the potatoes and allow to melt. Enjoy!!

Steps:

• Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
• Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
• Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.

Steps:

• Cook potatoes according to package directions.
• Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
• Scoop cheesy potato filling evenly onto 8 flour tortillas.
• Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
• Layer the tortilla pockets in a greased 9 x 13 glass pan.
• Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Bake at 400 degrees for 10 minutes.
• Top with sour cream and enjoy!

Steps:

• Chop onions into small pieces and cube potatoes into small cubes.
• Add cubed potatoes to the zip lock bag along with 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt and cayenne pepper. Mix this mixture around in the bag until the potatoes are well coated with everything.
• Coat medium-sized frying pan with 2 tablespoons olive oil. Set heat to medium.
• Add the chopped onion and minced garlic to oil and saute for no more than 2 minutes.
• Add contents of ziplock bag to the pan with the onions and garlic.
• Mix the ingredients in the pan and cook for 10 minutes with the cover on to soften the potatoes, stirring occasionally to prevent the potatoes from sticking.
• After 10 minutes, remove the cover and cook for another 10 minutes to crisp the potatoes.
• When 10 minutes is up, add the ketchup on the top of the layer of potatoes and mix well. Cover and cook for another minute. Serve.

Steps:

• Dice the onions and bell peppers.
• Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
• Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
• After 5 minutes add the onions and bell peppers.
• Let that cook for 2-4 minutes.
• Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!

Steps:

• Heat oven to 450.
• Melt butter in a large cast iron skillet over medium high heat. Add 1 bag of Simply Potato Diced Potatoes and onion. Saute until well heated & lightly browned.
• Remove from heat and stir in the cheese, sour cream, and kosher salt.
• Move skillet to oven and bake for about 45 minutes or until edges are dark brown and top is golden brown.