Type what you have

Ingredients

• ✓ red potato
• beef frankfurter
• baked bean
• salt
• pepper
• hot pepper sauce

Instructions

1. 1 Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside.
2. 2 Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally.
3. 3 When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.

By Jo Rayner

Ingredients

• ✓ red potato
• olive oil
• bacon
• salt
• paprika
• black pepper

Instructions

1. 1 Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes, crumbled bacon, remaining 2 tablespoons olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.

By Daniel Pigg

Ingredients

• ✓ red potato
• onion
• garlic powder
• salt
• chili powder
• olive oil
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Evenly distribute potatoes and onions in the prepared baking dish. Season with garlic powder, kosher salt, and chili powder. Drizzle with olive oil and stir until well coated.
3. 3 Bake in the preheated oven, stirring every 10 minutes, until potatoes are fork-tender and slightly crispy, 35 to 40 minutes. Remove from the oven and immediately sprinkle Cheddar cheese over top. Let sit until cheese melts, about 5 minutes.

By Yolanda Miles

Ingredients

• ✓ red potato
• olive oil
• bacon
• red bell pepper
• red onion
• salt
• black pepper
• chive
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Don't overcook, as they will be difficult to saute. Drain. Let cool in the refrigerator for 8 hours, or overnight. Leave the skins on, as they add color and flavor.
2. 2 Cut potatoes into bite-sized pieces.
3. 3 Heat a large saute pan over high heat until very hot. Add olive oil; add potatoes when oil begins to smoke. Saute until they start to brown, about 6 minutes. Add bacon and saute until golden, 2 to 3 minutes. Add onions and peppers and saute for 2 to 4 minute. Remove from heat. Season with salt and pepper and garnish with chives and thyme.

By tiffanycoe

Ingredients

• ✓ red potato
• egg
• parmesan cheese
• milk
• rosemary
• salt
• black pepper
• bacon
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
3. 3 Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
4. 4 Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
5. 5 Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
6. 6 Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

By geekoman

Ingredients

• ✓ red potato
• pork sausage
• onion
• garlic
• baby bella mushroom
• egg
• parsley
• mexican cheese blend
• sea salt
• black pepper

Instructions

1. 1 Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
2. 2 Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

By torysresort

Ingredients

• ✓ red potato
• olive oil
• spinach
• green onion
• garlic
• salt
• pepper
• egg
• milk
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
3. 3 Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
4. 4 Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
5. 5 Slice and enjoy!

By Cheryl Leiser Harding

Ingredients

• ✓ red potato
• spinach
• crescent dough
• bacon
• cheddar cheese
• scallion
• egg
• egg
• salt
• black pepper
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit in a 15x10x1-inch baking sheet.
2. 2 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
3. 3 Heat a skillet over medium-high heat; saute spinach in hot skillet until wilted, 1 to 3 minutes. Remove from heat and squeeze as much liquid out of the spinach as possible.
4. 4 Lightly flour one of the prepared sheets of parchment paper. Unroll 1 can of dough out onto paper. Place dough, paper-side down, onto a 15x10x1-inch baking sheet. Spread dough out to fit baking sheet with about 1/2-inch overhang. Spread potatoes, spinach, bacon, Cheddar cheese, and scallions over dough.
5. 5 Beat 11 whole eggs together with 1 egg white in a large bowl. Pour egg mixture over dough. Season with salt and black pepper.
6. 6 Lightly flour the second prepared parchment paper. Unroll dough onto prepared paper to fit the baking sheet. Discard parchment paper and place dough over the egg mixture on top of the baking sheet. Pinch top and bottom dough edges together to seal the crust, trimming an excess.
7. 7 Whisk remaining egg yolk and water together in a bowl. Cut a few small slits in the top crust and brush egg yolk mixture over the top.
8. 8 Bake in the preheated oven until eggs are set and crust is golden brown, 40 to 45 minutes. Cool slightly before cutting into squares.

By The Gruntled Gourmand

Ingredients

• ✓ red potato
• bacon
• milk
• egg
• seasoned salt
• black pepper
• cheddar cheese
• onion
• green bell pepper
• mushroom

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with reserved bacon grease.
3. 3 Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes. Add bacon pieces, Cheddar cheese, onion, and green bell pepper; beat until combined, about 1 1/2 minutes more.
4. 4 Layer potato slices in the bottom of the casserole dish; pour egg mixture over potatoes and arrange sliced mushrooms on top. Cover casserole with aluminum foil.
5. 5 Bake in the preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.

By Naomi

Ingredients

• ✓ red potato
• shallot
• bacon
• parmesan cheese
• egg
• tomato
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
2. 2 In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
3. 3 Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

By Inez

Ingredients

• ✓ red potato
• parmesan cheese
• hash brown potato
• yellow squash
• mushroom
• sweet red pepper
• green onion
• butter
• olive oil
• black pepper
• salt
• provolone cheese
• mozzarella cheese
• cheddar cheese
• water
• milk
• egg
• pork sausage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine eggs, milk or water, cheese, salt, and pepper; set aside. Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well.
2. 2 Place 12 foil baking cups into the cupcake pan. Distribute sausage-and-egg mixture evenly into baking cups. Bake until eggs are set, about 22 minutes. Remove from the oven. Sprinkle with Parmesan cheese if desired.

By Allrecipes Member

Ingredients

• ✓ red potato
• vegetable oil
• ranch seasoning mix

Instructions

1. 1 Preheat the oven to 450 degrees F.
2. 2 Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
3. 3 Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

By Hidden Valley Ranch

Ingredients

• ✓ red potato
• olive oil
• onion soup mix

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine red potatoes, olive oil, and soup mix in a large resealable plastic bag; seal bag and shake until potatoes are fully coated. Pour potatoes into a medium baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are tender, about 40 minutes.

By Donna Lasater

Ingredients

• ✓ red potato
• apple cider vinegar
• sea salt

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• kohlrabi
• garlic scape
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a small pot of lightly salted water to a boil. Add kohlrabi; cook until soft, about 15 minutes. Drain.
3. 3 Microwave potatoes until soft, about 10 minutes.
4. 4 Beat kohlrabi, potatoes, and garlic scapes together in a bowl with an electric mixer until smooth; transfer to a 1-quart casserole dish. Top with cheese.
5. 5 Bake in the preheated oven until cheese begins to brown, about 30 minutes.

By Exarkahn

Ingredients

• ✓ red potato
• brussels sprout
• lemon pepper seasoning
• seasoned salt
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
2. 2 Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
3. 3 Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ red potato
• bacon
• cheddar cheese
• green onion
• ranch-style dip

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

Ingredients

• ✓ red potato
• garlic scape
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
2. 2 Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
3. 3 Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.

By VRCOOK

Ingredients

• ✓ red potato
• butter
• milk
• celery salt
• salt

Instructions

1. 1 Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
2. 2 Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

By stronglive1

Ingredients

• ✓ red potato
• pesto
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
3. 3 Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
4. 4 Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
5. 5 Season with salt and pepper before serving.

By France Cevallos

Ingredients

• ✓ red potato
• butter
• dill
• garlic
• salt

Instructions

1. 1 Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
2. 2 In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

By kelcampbell

Ingredients

• ✓ red potato
• butter
• heavy cream
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes into a large pot with enough water to cover; bring to a boil. Cook until fork tender, about 20 minutes. Drain.
3. 3 Add butter to potatoes in the pot. Mash using a potato masher, ricer, or mixer until smooth. Gradually beat in heavy cream until well combined. Season with salt and pepper. Serve hot.

By Saltair4

Ingredients

• ✓ red potato
• garlic
• milk
• salt
• parsley

Instructions

1. 1 Place potatoes and garlic into a large pot and just cover with salted water. Bring to a boil. Reduce heat to low, cover, and simmer until very tender, about 20 minutes. Drain. Allow to steam dry for 1 to 2 minutes.
2. 2 Return potatoes to the pot. Pour in milk and season with salt; mash until smooth. Stir in parsley until incorporated.

By yummymummy86

Ingredients

• ✓ red potato
• vegetable oil
• salt
• black pepper
• rosemary

Instructions

1. 1 Preheat the oven to 450 degrees F (250 degrees C) and gather all ingredients.
2. 2 Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated.
3. 3 Spread out potatoes in a single layer.
4. 4 Bake, stirring occasionally, in the preheated oven until tender, about 20 minutes. Serve warm.
5. 5 Serve hot and enjoy!

By KIY

Ingredients

• ✓ red potato
• butter
• chive
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.
3. 3 Cut potatoes in half and place into a serving bowl.
4. 4 Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.

By TerryWilson

Ingredients

• ✓ red potato
• carrot
• cream of mushroom soup
• dry onion soup mix
• beef bottom round roast
• beef chuck pot roast

Instructions

1. 1 Combine potatoes, carrots, mushroom soup, and onion soup mix in a 4 1/2-quart slow cooker. Add beef; toss to coat.
2. 2 Cover slow cooker. Cook on Low until beef is fork-tender, 8 to 9 hours.

By Campbell's Kitchen

Ingredients

• ✓ red potato
• sour cream
• ranch dressing mix
• green onion
• cheddar cheese
• bacon

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.
2. 2 Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

By KristenB

Ingredients

• ✓ red potato
• andouille sausage
• onion
• corn
• seafood seasoning
• dungeness crab

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, sausages, onions, corn, and seafood seasoning. Boil until potatoes are cooked through, about 30 minutes.
3. 3 Gently drop crabs into pot and boil until crabmeat is cooked through, at least 10 minutes.
4. 4 Drain and serve. Enjoy!

By Preston Hoover

Ingredients

• ✓ red potato
• vegetable oil
• kielbasa sausage
• red bell pepper
• yellow bell pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a pan over medium heat. Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
3. 3 Mix bell peppers into the pan, and continue cooking until peppers are just tender, 5 minutes.
4. 4 Serve and enjoy!

By Jeff Maloney

Ingredients

• ✓ red potato
• butter
• parsley
• garlic salt
• sour cream
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
2. 2 Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
3. 3 Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
4. 4 Remove from the grill. Unwrap the foil and serve with sour cream.

By IrishMountainGirl