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Sunday, September 8, 2013

Company Potatoes


























Matthew's mother has been making these potatoes FOREVER, and they are a staple on Christmas morning.  I used to make them, but I always had way too much afterwards since there are just the two of us (hence the name, Company Potatoes).  So, when I found a smaller bag of frozen potatoes in the freezer section of our grocery store, I figured I would try change the recipe just a bit and see how it worked out...well, thankfully, it worked out perfectly on the first try!!!  Yes, we have leftovers, but not an overwhelming amount, and they are usually gone shortly :-)

Preheat the oven to 350 degrees.  Using a spatula, in a casserole dish, fold together:

1 lb 4 oz bag chunk potatoes, thawed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup
1 1/2 c sour cream
2 c grated cheddar cheese, NOT the fine or "fancy" version

In a separate bowl, fold together:

<1/2 c melted butter
3/4 c bread crumbs

Sprinkle the bread crumb mixture on top of the potatoes.  Put into the oven for 45 minutes, or until it is browned to your liking.

I served this with the Bacon, Egg and Cheese Hashbrown Cups, it was a perfect combination!

Ingredients
1 lb 4 oz bag chunk potatoes, thawed
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup
1 1/2 c sour cream
2 c grated cheddar cheese, NOT the fine or "fancy" version
<1/2 c melted butter
3/4 c bread crumbs

In case you are making these potatoes for a larger crowd, below are the amounts of the ingredients of the original recipe.  Use the same directions as above.

Original Recipe:
2 lb bag Chunk potatoes, thawed
1 tsp salt
1/2 tsp pepper
1/2 onion, chopped
1 can cream of chicken soup
2 c sour cream
2 c grated cheddar cheese, not fine
1/2 c. melted butter
1 c bread crumbs

Bacon, Egg and Cheese Hashbrown Cups



























We have been "moving in" to our new place for months, and weekends are spent cleaning, organizing, storing, throwing away, etc...it can make for very long days, and sometimes into the night.  Since I knew this was going to be one of those weekends, I wanted to make sure we had something quick for breakfast, but also something that would sustain us, and maybe even keep for a few days into the week.  Since I made the Key Lime Pies in a Jar, I have been toying with more ideas for one-per-person food items (does that make sense???). I had seen ideas for egg muffin type creations, and had a bag of hash browns in the freezer... these are cute, healthy, and great for when you need to grab something out the door in the morning! 

Based on http://www.emilybites.com/2011/10/sausage-egg-cheese-hash-brown-cups.html

Preheat the oven to 400. Coat a 12 cup muffin tin with cooking spray. Into each muffin tin, press:

2 Tbs. hash browns (total 24 Tbs. hash browns, defrosted)

You want to form a well in each tin, and make sure it surrounds the sides, evenly, as well. Bake in the oven for 20 minutes, or until edges are brown. While they are baking, whisk together:

8 eggs + 3 egg whites
Salt and pepper, to taste

After the hash brown cups are done, add:

1/2 Tbs shredded sharp cheddar cheese (6 Tbs shredded sharp cheddar cheese, total)
1/2 Tbs cooked bacon, chopped (6 Tbs cooked bacon, total)
1/2 Tbs onion, chopped (6 Tbs onion, total)


Pour the egg mixture evenly, on top. Sprinkle with some salt and pepper, place the cups back into the oven and bake for another 20 minutes, or until the eggs are set. To remove from tins, run a large spoon or butter knife along the edges of each muffins cup. 

Ingredients
24 Tbs. hash browns, defrosted
8 eggs + 3 egg whites
6 Tbs shredded sharp cheddar cheese
6 Tbs cooked bacon, chopped
6 Tbs onion, chopped