Type what you have

Ingredients

• ✓ potato
• bacon
• water
• garlic
• red pepper flakes
• salt
• black pepper
• swiss chard
• egg
• parmesan cheese

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
3. 3 Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
4. 4 Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
5. 5 Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
6. 6 Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ potato
• egg
• milk
• butter
• ham
• onion
• garlic
• water
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
2. 2 Beat eggs and milk in a bowl; set aside.
3. 3 Melt butter in a large, oven-proof skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper.
4. 4 Pour egg mixture over vegetable mixture. Cook, without stirring, until eggs are slightly browned on the bottom.
5. 5 Broil in the preheated oven until eggs are nearly set, about 5 minutes. Sprinkle Cheddar cheese over eggs and continue broiling until frittata is completely set and cheese is melted, about 5 minutes more.

By CHERIEO1

Ingredients

• ✓ potato
• bacon
• onion
• salt

Instructions

1. 1 Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. 3 Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

By Adaba

Ingredients

• ✓ potato
• corned beef
• onion
• beef broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
3. 3 Mix well and serve hot.

By Jodi McRobb

Ingredients

• ✓ potato
• bacon
• onion
• egg
• cheddar cheese

Instructions

1. 1 Cook bacon to desired doneness in a cast iron skillet over the slow burning coals of a campfire. Remove bacon from the skillet and set aside. Stir the potatoes and onion into the hot bacon fat. Cover, and cook until the potatoes are soft, about 10 to 12 minutes.
2. 2 Crumble the bacon into the potatoes. Stir in the eggs, cover, and cook until set through, about 2 minutes. Sprinkle with the cheese, and allow to melt before serving.

By Jesi A

Ingredients

• ✓ potato
• pork sausage
• egg
• flour tortilla

Instructions

1. 1 Boil the potatoes in a large saucepan until they are soft, but not mushy. Drain and return to the pan.
2. 2 In a large skillet, brown the sausage until there is no pink left. Drain and set aside.
3. 3 Coat a small skillet with vegetable cooking spray. Over medium heat, scramble the eggs.
4. 4 Mix potatoes, sausage and scrambled eggs thoroughly and place into the flour tortillas.

By Kristy

Ingredients

• ✓ potato
• self-rising flour
• butter
• salt

Instructions

1. 1 Gather all ingredients. Heat a lightly greased griddle or cast iron skillet over medium-high heat.
2. 2 Mash potatoes with flour, butter, and salt in a large bowl until a stiff dough forms.
3. 3 Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to a 1/2-inch-thick circle. Cut into 6 equal wedges.
4. 4 Working in batches, cook scones on the hot griddle until golden brown, 4 to 5 minutes per side.

By Lindsay O

Ingredients

• ✓ potato
• carrot
• onion
• flour
• salt
• egg
• vegetable oil

Instructions

1. 1 Stir together hash browns, carrot, onion, flour, and salt in a large bowl. Stir in beaten eggs.
2. 2 Heat oil in 12-inch nonstick skillet over medium heat.
3. 3 Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake until golden brown, turning once, 2 to 3 minutes on each side. Cook remaining pancakes, adding additional oil to the skillet if needed. Drain pancakes on a paper towel.

By Simply Potatoes

Ingredients

• ✓ potato
• egg
• onion
• salt
• black pepper
• olive oil

Instructions

1. 1 Beat egg in a medium mixing bowl. Mix in mashed potatoes and onion. Season with salt and pepper.
2. 2 Heat olive oil in a medium frying pan over medium heat. Scoop potato mixture into the frying pan in 4-inch circles. Pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick.
3. 3 Cook until bottom is browned. Flip the patty over and brown on the other side.

By Sandra

Ingredients

• ✓ potato
• butter
• salt
• milk

Instructions

1. 1 Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
2. 2 Peel and grate the potatoes into a large bowl.
3. 3 Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

By Cindy Krafft

Ingredients

• ✓ potato
• all-purpose flour
• butter
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat.
3. 3 Mash with a potato masher until smooth.
4. 4 Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms.
5. 5 Knead dough lightly on a well-floured surface. The dough will be sticky. Use a floured rolling pin to flatten into a 9-inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
6. 6 Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away.

By Ita

Ingredients

• ✓ potato
• processed cheese food
• mayonnaise
• bacon
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl.
3. 3 Gently stir processed cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted.
4. 4 Stir together mayonnaise, bacon, and onion in a separate bowl. Gently stir into potato-cheese mixture until well combined. Spread into a 9x13-inch baking dish.
5. 5 Bake in the preheated oven for 50 minutes.

By FOODGU1

Ingredients

• ✓ potato
• egg
• seasoning salt
• margarine
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool.
3. 3 While the potatoes are cooking, cover eggs in a saucepan and with cold water. Bring water to a boil, then immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and place under cold running water to cool.
4. 4 Slice potatoes. Peel and slice eggs.
5. 5 Starting and ending with potatoes, layer potatoes and eggs in a 9x13-inch casserole dish, sprinkling each layer of eggs with seasoning salt.
6. 6 Cook and stir sour cream and margarine in a small saucepan over low heat until melted. Pour over casserole and sprinkle lightly with seasoning salt.
7. 7 Bake in the preheated oven for 30 minutes.

By Connie

Ingredients

• ✓ potato
• sausage
• salt
• black pepper
• chive

Instructions

1. 1 Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl.
2. 2 Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture.
3. 3 Remove sausage from its casing and shape into 2 balls; press into round discs.
4. 4 Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.

By Deb C

Ingredients

• ✓ potato
• butter
• rosemary
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 In a hot skillet, melt butter. Stir in rosemary, salt, and pepper. Add potatoes and coat potatoes evenly with melted butter.
3. 3 Arrange potatoes in a single layer on a baking pan.
4. 4 Bake in the preheated oven until potatoes are golden brown, 20 to 25 minutes, tossing them occasionally to ensure that they brown on all sides.

By DJ Williams

Ingredients

• ✓ potato
• bacon
• garlic salt
• seasoning salt
• black pepper
• egg
• cheddar cheese

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
2. 2 Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
3. 3 When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.

By LaDonna

Ingredients

• ✓ potato
• bacon drippings
• vidalia onion
• salt
• pepper

Instructions

1. 1 Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

By MS DEE

Ingredients

• ✓ potato
• olive oil
• egg
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet or frying pan over medium-high heat. Spread potato slices across bottom of the pan and cook, turning once, until golden on both sides. Remove slices from pan and drain.
2. 2 When all potato slices have been cooked, return them to the pan. Turn heat to high. Pour on the beaten eggs and season with salt and pepper. Tilt the pan so that the eggs flow to the bottom of the pan. Turn heat to medium low. Cover pan with a plate and flip pan so that frittata is turned out onto plate. Slide the frittata back into the pan with the uncooked side down. Cover and let cook another 2 minutes.
3. 3 When frittata is finished cooking, remove it from the pan and drain briefly on paper towels before serving.

By Nan

Ingredients

• ✓ potato
• ✓ potato
• buttermilk
• all-purpose flour
• baking soda
• salt
• black pepper
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
2. 2 Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
3. 3 Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

By myka

Ingredients

• ✓ potato
• broccoli
• milk
• salt
• olive oil
• onion
• cheddar cheese
• egg
• milk
• salt
• black pepper
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
3. 3 Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
4. 4 Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
5. 5 Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

By Stackhawkley

Ingredients

• ✓ potato
• onion
• egg
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place the potatoes and onion into a bowl, and stir in eggs, salt, and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. 2 Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. 3 Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.

By Karen Dsouza

Ingredients

• ✓ potato
• milk
• sugar
• shortening
• salt
• all-purpose flour
• lemon zest
• lemon juice
• water
• active dry yeast
• egg
• nutmeg

Instructions

1. 1 In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
2. 2 Scald milk and add sugar, shortening, 2 cups mashed potatoes, and salt. Mix well.
3. 3 In an upright mixer with a dough hook attachment, add potato mixture, flour, lemon juice, lemon zest, water, yeast eggs, and nutmeg. Stir until well mixed; dough will be a bit sticky. Cover and let rise until doubled in size, about 2 hours.
4. 4 Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place cut doughnuts on a greased baking sheet, cover, and let rise until doubled in size, about 1 hour.
5. 5 In a hot fryer or deep-fry pan, heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in the pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar. Repeat for remaining doughnuts.

By Robyn

Ingredients

• ✓ potato
• bacon
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Place bacon in a large skillet over medium-high heat to cook. Remove bacon from the pan and reserve the grease.
2. 2 Stir together flour and baking powder in a medium bowl. Stir in potatoes to make a sticky dough.
3. 3 Bring a large pot of water to a boil and add salt. Shape potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
4. 4 Serve with bacon grease brushed over the top and crumbled bacon.

By THOMAS ELLEFSON

Ingredients

• ✓ potato
• shortening
• salt
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Heat shortening in a large cast iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder, and paprika. Serve hot.

By Sara

Ingredients

• ✓ potato
• bacon
• ghee
• onion
• salt
• black pepper
• kale
• truffle oil
• egg

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
2. 2 Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
3. 3 When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.

By Elizabeth Fellows

Ingredients

• ✓ potato
• cheddar cheese
• egg
• salt
• butter
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Mix potatoes, cheese, beaten egg, and salt in a medium bowl until well combined. If the mixture is very wet, mix in flour as needed to bind mixture together.
3. 3 Melt butter on a large griddle over medium heat.
4. 4 Drop potato mixture onto the hot griddle, 1/4 cup at a time.
5. 5 Flatten each pancake with the back of a spatula to 1/2-inch thickness.
6. 6 Fry until golden brown, about 5 minutes per side. Serve hot.

By Deanne

Ingredients

• ✓ potato
• butter
• onion
• spinach
• feta cheese
• egg
• heavy cream
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
3. 3 Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
4. 4 Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

By Bibi

Ingredients

• ✓ potato
• vegetable oil
• onion
• corned beef
• black pepper
• cider vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions and potatoes; cook and stir until slightly browned, about 5 minutes.
2. 2 Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 2 to 3 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

By dave c

Ingredients

• ✓ potato
• olive oil
• onion
• zucchini
• mint
• egg
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and cut into 1-inch chunks.
3. 3 Heat oil in an oven-safe skillet pan over medium heat. Add onion and cook until soft, about 5 minutes. Add zucchini and cook for 5 minutes. Stir in potato chunks and continue to cook until zucchini is soft, about 3 more minutes.
4. 4 Crack eggs into a bowl and add mint; whisk well. Pour eggs into the skillet and reduce heat to low. Cook until eggs are just set, about 5 minutes.
5. 5 Transfer the skillet to the preheated oven and cook until top of frittata is slightly brown, about 5 minutes.

By Ginger21

Ingredients

• ✓ potato
• onion
• egg
• all-purpose flour
• salt
• pepper
• vegetable oil

Instructions

1. 1 Place shredded potatoes in a clean kitchen towel and squeeze out excess liquid.
2. 2 Combine shredded potatoes, onion, eggs, flour, salt, and pepper in a large bowl; stir until well combined.
3. 3 Heat oil in a large skillet over medium-high heat. Working in batches, drop large spoonfuls of potato batter into the hot skillet. Flatten batter lightly with a spatula and cook until golden brown and crisp on both sides, about 4 minutes per side. Keep finished pancakes warm while cooking remaining batches. Serve hot.

By Judy B