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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Red Flannel Hash


beef, potatoes

2 cooked peeled potatoes
2 cooked turnips or
1 rutabaga*, same amount app
3 tablespoon whipping cream
2 cooked beets
2 cup diced cooked corned beef
1 onion, minced
1 teaspoon dried savory
1/4 teaspoon ground nutmeg
3 tablespoon butter
1/4 teaspoon pepper
1 salt
4 eggs, poached
3 tablespoon minced fresh parsley

Prepare this savory hash in a heavy cast iron skillet to ensure a crusty finish. Serve each portion topped with a poached egg, minced parsley and home style chili sauce or ketchup on the side. Crisp sourdough toast slathered with butter and a cabbage coleslaw are great accompaniments. Dice Potatoes, turnips and beets into 1/4 inch cubes; place in bowl and toss with beef, onion, savory and nutmeg to make 9 cups. In 9 or 10 inch heavy skillet, heat butter over medium high heat until sizzling,spread meat mixture in pan. Cook, loosening edge often and shaking pan,for 8-10 minutes or until parts are crusty. Using large spatula, turn over in pieces; pour in whipping cream to flow underneath. sprinkle with pepper; season with salt to taste. Cook over medium heat, shaking pan occasionally, for 15 minutes or until heated through and Potatoes and meat are crusty. Top each serving with egg, sprinkle with parsley. Makes 4 servings.