Ingredients

• Potato – 1 large, cut in wedges plus an extra 75g (3 oz)
• Plain flour – 90g (3½ oz)
• Baking powder – ½ tsp
• Salt
• Milk – 125 ml (4 fl oz)

Directions

Microwave or boil the wedges until they are just cooked.

Sift the flour, baking powder and salt into a basin. Slowly whisk in the milk and, when absorbed, beat well.

Finely grate the remaining potato into a sieve and wash well under cold running water. Press well to remove excess moisture. Add the grated potato to the batter and mix well.

Dip the cooked wedges into the potato batter and then deep fry at 190 ºC (375 ºF) for 2-3 minutes until crisp and golden.

Ingredients

• Leftover mashed potatoes
• Raw eggs
• Seasonings of your choice
• Cheese, if desired

Directions

1. Grease a cookie sheet with oil or cooking spray and then drop large mounds of mashed potatoes (about 2-3 inches wide) onto tray. Make a well in each mound, as if for pouring gravy into it.
2. Crack one egg into the well of each potato mound. Break yolk if desired, add cheese or other seasonings if you like.
3. Bake in oven for 15-20 minutes on 375 or until eggs are cooked through and potatoes are golden.

Note: Delicious with gravy or white sauce- or try enchilada sauce for a “Mashed Pototo Huevos Rancheros” style breakfast. Very good!

Ingredients

• 6 medium-sized potatoes
• 1 Tbsp vinegar
• 2 Tbsp olive oil
• 2 tsp salt
• 1/2 cup Budweiser beer
• 1 Tbsp chopped parsley
• 1/2 tsp pepper
• 1 Tbsp chopped onion
• 1/2 cup diced celery
• 1 1/2 cups good mayonnaise
• 3 eggs, boiled and diced
• 2 tsp dried mustard

Directions

Cook potatoes in rapidly boiling salted water until tender. Drain and peel. Cut into small cubes. Combine with diced eggs. make a marinade of remaining ingredients and pour over potatoes and eggs. Gently blend. Let stand until cooled. Serve over lettuce.

This recipe is from Glenny and Jimmy Buquet of Houma, La.

Source: How Sportsmen Cook

Ingredients

• 2 lbs. frozen hash browns
• Two 10-oz. cans Cheddar cheese soup
• One 13-oz. can evaporated milk
• 1 can French-fried onion rings
• Salt to taste
• Pepper to taste

Directions

Mix partially thawed hash browns, soup, milk and half can of onions. Pour into greased crock pot. Cook on low 8 hours or high 4 hours. Add remaining onion rings before serving.

Ingredients

• 2 cups frozen vegetables
• 1 1/2 cups cooked chopped chicken
• 1/2 cup ranch dressing
• 1 cup cheddar cheese shredded
• 4 baking potatoes
• extra cheese for topping

Directions

Wash and scrub potatoes. Pierce with fork and wrap each in foil. Bake in 400 degree oven for about 45 minutes or until potatoes are done. Test potatoes for doneness by squeezing gently; if done, potatoes will be slightly soft and the skin will be somewhat crusty.

Cook vegetables covered in water until tender. Drain. Stir in chicken, dressing, and cheese. Halve potatoes and loosen potato pulp. Spoon chicken cheese mixture over potato halves. Top with cheese. Place potato halves in preheated oven and bake a couple of minutes or until cheese melts. Serve and enjoy!!