CHEESY POTATO & ITALIAN SAUSAGE BALLS #5FIX
5-Ingredient Fix Contest Entry. Who knew that 5 ingredients could pack such a punch of flavor! These little treats scream Mama Mia that's a tasty tater ball! They are crispy on the outside and soft and gooey on the inside. They are the perfect appetizer for any occasion. The best thing about these delightful balls of yumminess is that the kids will flip over these as well as the grown-ups.
Provided by logansw
Categories Potato
Time 30m
Yield 32 appetizers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine potatoes, sausage, cheese, pesto and 1/2 cup of bread crumbs in a mixing bowl. Mix thoroughly.
- With wet hands, roll potato mixture into 1 1/2 inch balls. Place remaining bread crumbs on a large plate. Roll each potato ball in bread crumbs. Make sure they are evenly coated.
- Place poatao balls on a large plate or pan and put in fridge for at least 30 minutes or until ready to use.
- Meanwhile, preheat oven to 380 degrees.
- Place potato balls on a large non-stick cookie sheet. Bake for 20 minutes and golden brown.
- **serve with your favorite marinara sauce**.
CRISPY POTATOES OVER CRUMBLED SAUSAGE WITH POACHED EGG #5FIX
Make and share this Crispy Potatoes over Crumbled Sausage With Poached Egg #5FIX recipe from Food.com.
Provided by tambocos
Categories Potato
Time 20m
Yield 4 Portions, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook sausage over medium-high heat until browned. Add three of the chopped onions to sausage and heat an additional minute. Remove from pan.
- In a non-stick skillet, heat 3 cups of water.
- Divide potatoes into 4 portions and add to skillet. Heat potatoes over medium-high heat until crispy and golden, about 5 to 6 minutes. Flip and repeat on other side.
- To poach eggs:.
- One by one, crack each egg onto saucer. Bring water to a boil, and reduce to a simmer.
- Carefully slip each egg into the simmering water. With a spoon, gently nudge the egg whites closer to their yolks.
- Immediately cover with a lid and turn off heat. Cook 3 to 5 minutes, depending on firmness desired.
- Lift each egg from the water with a slotted spoon. Drain well.
- Divide sausage into fourths and scoop onto plate. Top with potatoes and 1/4 cup shredded cheese. Top with poached eggs and sprinkle with remaining chopped green onion.
CRISPY LOADED TATER TART #5FIX
5-Ingredient Fix Contest Entry. This appetizer is a simple and delicious cross between a loaded baked potato and a crispy potato skin appetizer. Crispy potatoes, melted cheese, sour cream and bacon...Yum!
Provided by the2dees
Categories Potato
Time 50m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In the meantime, microwave butter in a medium bowl until melted. Add the potatoes and cheese and stir until thoroughly combined.
- Press the mixture into a 9" tart pan. Bake in the preheated oven for 35-45 minutes, or until potatoes begin to crisp and turn golden brown.
- Remove from oven and allow it to cool for 5-10 minutes. To serve, place your hand on the bottom of the tart pan and push up to remove sides. Transfer tart to a flat surface and cut into 10 slices. Top each slice with a generous dollop of sour cream and crumbled bacon.
- Enjoy!
Nutrition Facts : Calories 219.4, Fat 20.3, SaturatedFat 11.6, Cholesterol 57, Sodium 381.5, Carbohydrate 1, Sugar 0.9, Protein 8.5
POTATO CRUSTED CATFISH #5FIX
5-Ingredient Fix Contest Entry. The crispy potato crust keeps the fish filets moist and tender inside. They are great for a dinner party because they can easily be kept warm and crispy when placed in a warm (250 degree) oven.
Provided by bgnvlia
Categories Potato
Time 30m
Yield 4 6 oz. filets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
- Heat oil in a skillet over medium high heat.
- Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
- Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
- Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.
WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG
This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas6.
- Leave the eggs in their shells at this point (you will need to poach them later on).
- Shave the parmesan with a vegetable peeler and put to one side.
- Peel and slice the garlic.
- Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
- Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
- Bake for 10 minutes until the bread is crisp.
- Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
- Mix the lemon juice with 8 tablespoons of olive oil and season.
- Put a big pan of unsalted water on to boil.
- In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
- Divide between 4 plates.
- When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
- Simmer for 4 minutes if you like a soft egg, or to your liking.
- Place an egg on top of each salad and add the parmesan shavings.
- Serve straight away - Don't let the eggs get cold!
Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7
RUSTIC COUNTRY POTATO-SAUSAGE PIZZA #5FIX
5-Ingredient Fix Contest Entry. Here's a flavorful, cheesy, meat and potato pizza pie, with big, bold spicy bursts of peppers and herbed tomato sauce, delivering a down-home delicious gastric experience! It's a Rustic and loaded with flavor, so enjoy the simplicity that is only accomplished by featuring the fresh and flavorful Simply Potatoes® Diced Potatoes with Onions!
Provided by Sandi Sheppard
Categories Potato
Time 40m
Yield 2 pizzas, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks. After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes. Set aside.
- Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet. Shape them both into a rustic shaped rectangle, about 7 1/2" x 11" each.
- Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each. Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
- Cut each rectangle into 4 pieces and serve.
Nutrition Facts : Calories 202.9, Fat 14.2, SaturatedFat 8.9, Cholesterol 44.5, Sodium 678.4, Carbohydrate 8.3, Fiber 1.4, Sugar 5.5, Protein 11.9
HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX
5-Ingredient Fix Contest Entry. This is a fun spin off of the Scotch egg. The addition of the hash brown potatoes and spicy sausage really kicks this recipe up a notch. And, makes it a fun meal for breakfast, lunch or as a snack dipped in honey mustard. I made these all the time when my children were growing up and now they make them, With the ease of Simply Potatoes they can be made up in no time at all. Be creative, you can add jalapenos, chipotle peppers, onions. Enjoy!!
Provided by motherchic
Categories Potato
Time 46m
Yield 8 wrapped eggs, 8 serving(s)
Number Of Ingredients 5
Steps:
- Hard boil 8 eggs, peel, set aside.
- In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
- Add sausage and 1 egg. Mix, until well combined.
- Divide the potato-sausage mixture into 8 balls.
- After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
- Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
- Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
- Repeat, until the remaining 7 eggs are done.
- In a small bowl, whisk the 2 remaining eggs until frothy.
- In a shallow dish, place corn flake crumbs.
- Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
- Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
- Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
- Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
- Heat oil in a deep frying pan to 375 degrees.
- Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
- When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.
PERSONAL EGG AND POTATOES IN A RAMEKIN #5FIX
5-Ingredient Fix Contest Entry. Personal egg and potatoes in a ramekin Easy and impressive for a weekend brunch or breakfast
Provided by hlclark
Categories Breakfast
Time 50m
Yield 8 ramekins, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F with rack in middle.
- Line each ramekin with 2 table spoons of Simply diced potatoes with onion.
- Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then bacon among ramekins, scramble the eggs with 3/4 cup cream reserving 1/4 cup. Spooning the mixture in each ramekin then place 1 tablespoon cream on top of each serving. Bake 15 to 20 minutes, removing from oven as cooked. Serve each person their own personal egg and potatoes in a ramekin.
Nutrition Facts : Calories 442, Fat 41.4, SaturatedFat 16.9, Cholesterol 265.3, Sodium 582.6, Carbohydrate 2.9, Fiber 0.8, Sugar 0.4, Protein 14.5
SIMPLY POTATOES DICED POTATOES W/ONION-SAUSAGE SCALLOP #5FIX
5-Ingredient Fix Contest Entry. Simple Preparation and Simple Ingredients make a hearty meal. Quick to prepare. Can be made ahead and chilled, then baked. Allow 10 minutes more if chilled. I serve condiments and cheese with this meal.
Provided by Montana Heart Song
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In large frying pan, saute sausage and potatoes with onions until sausage no longer pink and potatoes slightly brown.
- Preheat oven 350*.
- Pour eggs, milk and flour into bowl or jar with lid. Mix well.
- Pour browned sausage and potatoes into 9 X 13 baking pan.
- Pour egg,milk, flour mixture over.
- Poke holes with knife throughout the mixture, so the liquid can.
- run down through the sausage and potatoes.
- Bake 35 minutes.
Nutrition Facts : Calories 187.7, Fat 6.6, SaturatedFat 3, Cholesterol 150.2, Sodium 91.1, Carbohydrate 21.7, Fiber 0.6, Sugar 0.2, Protein 9.6
ITALIAN SAUSAGE & POTATO QUICHE #5FIX
5-Ingredient Fix Contest Entry. This delicious and versatile quiche is perfect for either breakfast, lunch, or dinner!
Provided by YoshiS
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Bake the pie crust for 15 minutes, until lightly golden. Remove from oven.
- While the pie crust is baking, heat a large nonstick pan over medium-high heat. Crumble the sausage into the pan and cook for 5 minutes. Add the potatoes and cook for an additional 10 minutes, until the potatoes are tender.
- In a bowl, whisk together the eggs and cream. Add the sausage/potato mixture and stir to combine. Pour into the pie crust and bake for 40 - 45 minutes, until the eggs are set. Remove from the oven and slice into wedges.
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- 1) Add the potatoes to a saucepan, cover with water and bring to a boil. Boil them for about 6 to 7 minutes or until they are about 3/4 of the way cooked through, drain well, set them aside on a paper towel lined plate and pat them dry as much as possible. Set them aside for a bit.
- 2) Slice the sausage lengthwise, making sure not to slice it all the way through. Open it (like a book) remove the casing and flatten the sausage patty with your hand a bit to get it nice and even.
- 3) Preheat a large skillet over high heat, add the oil and make sure it’s nice and hot, add the flattened sausages and cook them for about 3 to 4 minutes on each side or until deeply browned and crispy, remove to a plate and cover with foil to keep warm.
- 4) Reduce the heat to medium, add the potatoes making sure they are in a single layer, and cook them for about 7 to 8 minutes giving them a toss every couple minutes to insure every piece is crispy and golden brown.
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