15 skillet browned potatoes fresh Recipes

frozen hash brown potatoes (not the cubed type ), butter, melted (divided ), salt, pepper, ground beef, onion, chopped fine, minced fresh thyme, flour, beef broth, worcestershire sauce, frozen peas and carrots

frozen hash brown potatoes, unsalted butter, melted, salt, pepper, lean ground beef, onion, chopped fine, minced fresh thyme, all-purpose flour, low sodium beef broth, worcestershire sauce, frozen peas and carrots, thawed

red potatoes or 1 large brown potato, peeled and cut into cubes, olive oil, cumin, fresh ground black pepper , to taste, green pepper, diced, onion, diced, mushroom, diced, roma tomato, diced, cheddar cheese, shredded, eggs

butter, fresh green beans or 2 cups frozen green beans, frozen hash brown potatoes, chopped and cooked ham, black pepper, seasoning salt or table salt, shredded cheddar cheese

red potatoes, cubed, water, smoked kielbasa or 3/4 lb polish sausage, cut into 1/4-inch slices, chopped onion, olive oil, brown sugar, cider vinegar, dijon mustard, dried thyme, pepper, fresh baby spinach, bacon, strips cooked and crumbled

red potatoes, cubed, water, johnsonville polish kielbasa sausage or polish sausage, cut into 1/4-inch slices, chopped onion, olive oil, brown sugar, cider vinegar, dijon mustard, dried thyme, pepper, fresh baby spinach, bacon strips, cooked and crumbled

russet potatoes (about 3 lb), peeled, coarsely shredded, kosher salt, freshly ground black pepper, vegetable oil, divided, scallions, greens and whites separated, thinly sliced, coarse sea salt (such as maldon)

polish sausage (i used turkey) or 1 (14 oz) package kielbasa, sliced (i used turkey), red potatoes, sliced, onion, diced, fresh green beans, broken into 1 . 5 inch pieces, unpacked brown sugar, applesauce, mustard (i used bold and spicy), cider vinegar, ground black pepper, thyme, cooking oil

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

fingerling potatoes or baby red-skinned potatoes, scrubbed, butter, chopped fresh dill

vegetable oil, sweet onion, sliced (vidalia or spanish), sweet potatoes, peeled and sliced, brown sugar, jamaican jerk spice, chopped fresh parsley

bacon, butter (optional) or 2 tbsp margarine (optional), onion, chopped, garlic cloves, minced, sauerkraut, rinsed and well-drained, potatoes, peeled and sliced, water, apple cider or 1/2 cup apple juice, brown sugar, instant chicken bouillon granules, caraway seed, bay leaf, fresh bratwurst (about 5), apples, cored, and sliced