Tag Archives: potato

Deep fried turkey and potato balls

Potato Turkey Bites

Deep fried turkey and potato balls

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

Veggie oil

 

Instructions:

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.

Sweet Potato Chili

Slow Cooker Sweet Potato Chili

Sweet Potato Chili

Football season and chili cook-offs are two guaranteed parts of fall. While this recipe can’t guarantee a win, after trying some, you’ll feel like a winner either way.

2 sweet potatoes, diced

2 (14.5 oz) cans diced stewed tomatoes with chili seasonings

1 (8 oz) can tomato sauce

¾ cup diced sweet onion

½ cup chopped celery

½ cup water

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 pinch of salt

1 pinch of ground black pepper

1 pinch cayenne pepper

1 pinch garlic powder

1 pinch onion powder

½ pound ground turkey

½ pound ground beef

1 (12 oz) can black beans, drained and rinsed

1 cup corn

Directions

In slow cooker, place sweet potatoes, tomato sauce, onion, chili powder, ground cumin, ground cinnamon, salt, black pepper, cayenne pepper, garlic powder and onion powder.

Cook for 5 hours on high. Stirring occasionally.

Cook and stir ground turkey and ground beef in skillet until evenly browned.

Add meat, black bean and corn to the slow cooker and continue cooking until flavors have blended, about 1 to 2 more hours. Enjoy warm.

Food Club Tangy Honey Mustard Potato Salad

Enjoy a sweet and savory salad perfect for every gathering. Try out this flavorful Food Club favorite.

What you’ll need:

  • 5 russet potatoes, peeled and boiled
  • 3 hard boiled eggs

Dice potatoes and eggs. Chill and set aside.

  • 1/2 cup mayonnaise
  • 1 TBSP brown sugar
  • 1 TBSP apple cider vinegar
  • 1/4 cup honey
  • 3/4 cup mustard
  • 1 tsp salt
  • 1/2 tsp pepper

Mix all above ingredients in large bowl. Add chilled potatoes and eggs. Mix together and enjoy!

 

Garden Fresh Red Potato Salad

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

Directions:

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.

Get more Full Circle recipes like this here. 

Easy Breakfast Potato Bake

  • 2 cups Augason Farms Freeze Dried Potato Slices
  • 2 teaspoons Augason Farms Dehydrated Chopped Onion
  • 2 cups Augason Farms Dried Whole Egg Powder
  • 2/3 cup Augason Farms Country Fresh 100% Instant Nonfat Dry Milk, prepared
  • 1 teaspoon Augason Farms Freeze Dried Red & Green Bell Peppers
  • 2 tablespoons Augason Farms Bacon Flavored Bits, rehydrated
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 1/2 cups water
  • 1 cup Augason Farms Freeze Dried Shredded Colby Cheese, rehydrated

DIRECTIONS:

Preheat oven to 375 F. In a large bowl, combine all ingredients except cheese. Pour mixture into greased 9″x13″ baking dish. Bake 35 minutes. Remove from oven, sprinkle with shredded cheese, and bake an additional 10 minutes or until cheese is bubble. Makes 9-12 servings.

Potato Shreds Casserole

potatoe long

  • 5 cups water
  • 2 cups Augason Farms Dehydrated Potato Shreds
  • 1 teaspoon salt
  • 2 tablespoons Augason Farms Dehydrated Chopped Onions
  • 1/4 cup Augason Farms Dehydrated Diced Red & Green Bell Peppers
  • 2 tablespoons butter or margarine
  • 1/2 cup Augason Farms Dried Whole Eggs
  • 1 tablespoon Augason Farms Vegetarian Meat Substitute Bacon Bits, rehydrated
  • 1 cup grated cheese
  • ketchup

In a 2-quart saucepan, add 4 cups water, potato shreds, salt, onions and peppers. Let simmer 10-15 minutes (until onions are rehydrated). Drain well. In frying pan, melt butter or margarine, then add drained potato shreds mixture. Cook until browned and crisp (about 15 minutes). While potato shreds are cooking, mix egg powder with 1 cup water. Blend until smooth, add bacon bits. Pour over browned potatoes and cook until egg mixture is set. Melt cheese over mixture and serve with ketchup.