Everyone has their favorite cheesy potatoes recipe, but we’re bringing you the ultimate recipe. Give this easy and cheesy potato recipe a try for any upcoming get together.
1 bag frozen hash browns
3 cans cream of chicken soup
2 cups cheddar cheese
4 tbs. melted butter
Pinch of salt and pepper
Heat oven to 350 degrees. Grease 9×13 inch pan.
Mix hash browns, cream of chicken soup, cheddar cheese, butter and salt and pepper together. Add to 9×13 inch pan and bake for 45 minutes or until golden brown. Serve with ham and rolls for the perfect comfort meal.
Leftovers are an important part of the holiday season. With this comes the challenge of keeping your recipes fresh. These potato and turkey bites are the perfect snack that you can make completely from your Thanksgiving leftovers. Not to mention, they are incredibly easy to make.
What you’ll need:
1 1/2 cups leftover mashed potatoes
1/2 cup chopped turkey
1/3 cup shredded cheddar cheese
1 large egg
1 cup breadcrumbs
Mix mashed potatoes, turkey, cheese, and egg together. Roll mixture into 1/2-inch balls and roll in breadcrumbs. Refrigerate potato and turkey balls for 1 hour.
Heat oil to 350 degrees and fry until beautifully golden brown. Let rest for a few minutes on a paper towel before serving and enjoying.
Nothing says warm weather like a delicious and zesty potato salad.
What you’ll need:
2 pounds small red potatoes
1 tablespoon Full Circle Sea Salt
2/3 cup thinly sliced Full Circle Organic Celery
½ cup shredded Full Circle Organic Carrot
1/3 cup finely chopped red pepper
½ cup Full Circle Organic Green Onions, chopped
½ cup chopped Full Circle Organic Parsley
¼ cup Full Circle Organic Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
1 tablespoon Full Circle Organic Dijon Mustard
1½ teaspoon Full Circle Frozen Chopped Garlic
½ teaspoon ground Full Circle Mixed Peppercorns
Cut potatoes into quarters; place in a large pan and cover with cold water, add salt. Bring potatoes to boil over medium heat, boil gently 5 minutes. Shut heat, cover and let stand 5 minutes. Reserve ¼ cup potato cooking liquid. Drain potatoes, do not rinse, transfer to a large bowl. Add celery, carrots and red pepper. Combine green onion, parsley, olive oil, lemon juice, mustard, garlic and peppercorns in small food processor bowl; while processing, drizzle in reserved potato cooking water and process, pulsing until blended. Toss dressing into potatoes and vegetables. Cover and refrigerate at least 1 hour before serving. 8 servings.