Cottage Potatoes Recipe

In a large bowl toss together cooked and diced potatoes pimentos parsley and cheese.

Cottage potatoes recipe. In a small bowl soak bread in milk. Ingredients 12 large potatoes peeled and diced 8 ounces process cheese velveeta cubed 1 large onion finely chopped 1 large green pepper chopped 1 jar 2 ounces diced pimientos drained 1 slice bread torn into crumbs 3 tablespoons minced fresh parsley divided 1 2 teaspoon salt 1 2 cup milk. Peel and grate potatoes.

Bake at 350 degrees f 175 degrees c for 30 to 40 minutes. Sprinkle with salt garlic powder and pepper. Advertisement step 2 line a baking sheet with parchment paper or a silicone baking mat and set aside.

Spray a 9x13 inch baking dish with cooking spray and set aside. Put hash browns potatoes in a 9 x13 pan. Combine sour cream cream of chicken soup cheddar cheese onions and salt and pepper.

Preheat oven to 350 degrees f 175 degrees c. Preheat oven to 350 degrees. In a large bowl combine the potatoes green peppers onion parsley and reserved bread mixture.

1 cup sour cream. Directions step 1 preheat oven to 425 degrees f 220 degrees c. Cook covered over medium heat for 8 minutes.

Step 3 combine potatoes salt ground black pepper cayenne pepper and herbes de provence in a large bowl. Layer ingredients in this order. Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 to 15 minutes.