Oven Hash Browns

 1 (2 pound) bag of frozen hash browns

 6 T. melted butter

 3 c. of VERY thinly sliced onion

 coarse salt to taste

Let the hash browns thaw a bit so the butter doesn’t harden immediately!  Combine all ingredients.  Spread evenly on a greased jelly roll pan (cookie sheet w/sides).  Bake at 425° for 15 minutes.  Remove from oven and divide into 8 ‘cakes’.  Flip each cake.  Lower oven temp to 350°.  Bake for 45 additional minutes, or until golden brown


Cheesy Sausage and Potato Casserole

contributed by Kelley Hutchinson

3-4 cups potatoes, peeled & cubed
1 Lb smoked sausage (or ham or keilbasa)
1 cup diced onion (or 1/2 cup diced green onion)
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta (or shredded sharp cheddar cheese)
1/2-1 cup shredded sharp cheddar cheese (or french fried onions)
1/2 tsp paprika

– preheat to 350 degrees
– boil potatoes until tender (apprx 10 mins?)
– cut sausage in half lengthwise, then chop into “half moon” slices & fry up lightly on stove top with the onions
– put drained potatoes & meat/onions into lightly greased 2 qt casserole dish and toss gently
– mix the butter, flour, milk, salt, pepper & velveeta together in the fry pan, whisking constantly until heated thru & smooth
– pour the white cheese sauce over the meat & taters, sprinkle the cheese (or fried onions) over the top & then sprinkle w/ the paprika
– bake for 35-45 mins until golden brown on top

Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)

Zuppa Toscana

contributed by Laurel Turner

1 lb Italian sausage (I like mild sausage)
3 medium to large potatoes UNPEELED, sliced into slices
1 large onion, chopped
4 strips of thick cut bacon
 4 garlic cloves, minced
3 cups kale chopped
2 (8 ounce) cans chicken broth
1 teaspoon of crushed red pepper flakes
1 quart water
1 cup heavy whipping cream, or 1 1/2 cups of half and half
cut up and cook the 4 strips of bacon…remove from the pan…leave the drippings.
add 1 large onion finely chopped…sautee until soft.
add the minced garlic and the sausage…after meat is cooked through add your potatoes and incorporate with the meat, onion and garlic
.sautee approximately 5 minutes.
add the water and chicken broth, bring to a slow simmer.
in the 1 cup of heavy cream or 1/2 and 1/2 add 1 tbs cornstarch…stir to combine.
slowly pour into hot soup while continously stirring..
add your kale…stir kale into soup…add in your bacon and cover the pot..
remove from the heat, let set 5 minutes to wilt the kale..
.eat and enjoy !

Snowmobile Soup

contributed by Jan Margheim

Makes: 6 servings Prep. Time: 20 minutes Cooking Time: 3-4 hours Ideal slow-cooker size: 4- to 6- qt.


1/3 lb. 95% lean ground beef

1 small onion, chopped

5 large potatoes, julienned, skins on (or cubed)

16-oz. can low-sodium, low-fat cream of mushroom soup

1 soup can fat-free milk

1 lb. shredded fat-free cheddar cheese

¾ tsp. salt

¼ tsp. pepper


brown meat, when no longer pink, place in slow cooker

saute onion in drippings in the same skillet, until tender

stir remaining ingredients into slow cooker

cover and cook on high, 3-4 hours, or low for 5 hours, until potatoes are as tender as you’d like them to be

Breakfast Potatoes

contributed by Jaime Cecil
10-12 small red potatoes, unpeeled
6 slice bacon, diced
1/2 C chopped red bell pepper
3 green onions, sliced
1/2 tsp salt
1 tsp. garlic powder
ground pepper

Cover potatoes with water in a pan over high heat and bring to a boil.  Reduce heat to medium low and cook until tender – about 20 minutes.  Drain and refrigerate until cold over overnight.  Cut potatoes into quarters.
In a large skillet over medium high heat, cook bacon until crisp.  Drain on a paper towel but reserve 2 Tbsp of bacon grease in skillet.
Reduce heat to medium.  Add potatoes, red pepper, green onions, salt, garlic and pepper to taste and cook until vegetables are tender and browned, 5-10 minutes, stirring occasionally.  Add bacon and cook for 1-2 more minutes.  Enjoy!