• 2 cups (room temperature) Mashed Potatoes
• 3 large Eggs, beaten
• 1 cup Shredded Cheese, for mixture and topping
• 1/4 cup Chives, finely diced

1. Preheat your oven to 400°F.
2. Grease your muffin pan well.
3. Mix all ingredients until smooth and well-combined.
4. Scoop the mixture into the greased muffin cups, about three-quarters full.
5. Top with a bit more cheese for a crunchy finish.
6. Bake for 20-25 minutes or until golden brown and set.
7. Cool for a few minutes, then remove each puff from the pan.
8. Serve warm with sour cream or fresh herbs if you like.

Ingredients:

• 7 peeled and cubed potatoes
• 3 tablespoons butter
• 1 pinch onion flakes
• 2 tablespoons flour
• ½ cup milk
• ½ cup water
• Salt and pepper to taste
• 2 tablespoons bacon grease (optional)

Directions:

1. Place peeled and cubed potatoes in a pot.
2. Fill the pot with water until it’s about 2 inches above the potatoes.
3. Bring the water to a boil.
4. Cook the potatoes until they’re fork-tender but not falling apart.
5. Reduce the heat to low.
6. In a separate bowl, whisk together flour and half a cup of water until the flour dissolves.
7. Gradually add the dissolved flour mixture to the pot with the potatoes, stirring constantly.
8. Allow it to simmer briefly to thicken.
9. Adjust the thickness by adding more flour for thickness or more water for a thinner consistency.
10. Season the mixture with milk, salt, pepper, onion flakes, and butter or bacon grease (optional) to taste.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 350 kcal | Servings: 4

Ingredients:

• 26oz bag frozen hash browns, thawed and dried
• 3 TBSP sour cream
• 4 TBSP mayonnaise
• 1 packet ranch seasoning
• Pepper to taste
• 7 strips bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 an onion, diced
• Sour cream and green onions for topping

Instructions:

1. Preheat Oven:
   1. Preheat your oven to 400°F (200°C).
2. Prepare Hash Brown Mixture:
   1. In a large bowl, combine the thawed and dried hash browns, sour cream, mayonnaise, ranch seasoning packet, pepper, crumbled bacon, shredded cheddar cheese, and diced onion.
   2. Mix well until all ingredients are evenly incorporated.
3. Fill Muffin Pans:
   1. Grease two muffin pans.
   2. Spoon the hash brown mixture into each cup of the muffin pans, filling them right up to the edge or a little lower.
   3. Ensure not to overfill.
4. Bake:
   1. Place the filled muffin pans in the preheated oven and bake for 35-45 minutes, or until the potato cups are golden brown and crispy on the edges.
5. Check for Doneness:
   1. To check if the potato cups are done, they should come out easily with a spoon.
   2. If not, place the pans on the bottom rack of the oven and bake for a bit longer.
6. Serve:
   1. Once done, remove the potato cups from the oven.
   2. Top with a dollop of sour cream and garnish with chopped green onions.
   3. Serve and enjoy!
   4. These Potato Cups make for a delightful and flavorful snack or side dish, perfect for any occasion!

Ingredients

• 1 lb 2 large russet potatoes, peeled
• 1/4 cup all-purpose flour
• 1/2 medium onion, peeled
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• Kosher salt, to sprinkle
• Vegetable oil or extra light olive oil for frying

Instructions

1. Grate the potatoes and onions on the large holes of a box grater or on the grating disk of a food processor.
2. Transfer the mixture to a cheesecloth or a clean, lint-free dishtowel and squeeze out as much of the liquid as possible.
   You’ll be surprised how much liquid comes out.
3. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper then whisk in the egg.
4. Add in the squeezed dry potatoes and stir until the potatoes are evenly coated in the batter.
5. Heat a large, heavy-bottomed skillet over medium-high heat and add about 1/4” of oil (enough to generously coat the bottom of the pan).
6. Once the oil shimmers, add the batter to the pan 1 heaping tablespoon at a time (or use a trigger-release ice cream scoop) and immediately press with a spatula to form disks.
7. Fry until the edges are browned, 4-5 minutes.
8. Flip and cook until the second side is golden brown, about 3 to 4 minutes more.

Total Time: 40 minutes | Yield: Serves 6-8 | Diet: Gluten Free

• 1 sakkie vetkoekdeeg (Spar)
• 1 pk (250g) bacon
• 2 kp gerasperde kaas
• 1 pk potatobake
• 250 ml room
• 250 ml melk

1. Knie bacon en 1kp kaas in die deeg in.
2. Maak die room, melk en potatobake (bacon flavour) aan en gooi die helfde onder in n gesmeerde broodpan.
3. Rol bolletjies en pak hulle styf teenmekaar in die pan.
4. Strooi 2de kp kaas oor.
5. Gooi die laaste potatobake mengsel oor die bolletjies.
6. Bak in n voorverhitte 180C oond vir 25min / tot goudbruin en gaar.
   ( Het my resep 2x aangemaak) en in oondpan gebak! Pasop net dit rys baie!!

Translation

Potatobake Dumplings

• 1 bag fatkoek dough (Spar)
• 1 pk (250g) bacon
• 2 tbsp grated cheese
• 1 pk potato bake
• 250 ml of cream
• 250 ml of milk

1. Knead bacon and 1 tbsp of cheese into the dough.
2. Make the cream, milk and potatobake (bacon flavour) and pour the bottom half into a greased bread pan.
3. Roll balls and pack them tightly together in the pan.
4. Sprinkle 2nd tbsp cheese over.
5. Pour the last potato bake mixture over the balls.
6. Bake in a preheated 180C oven for 25 minutes / until golden brown and cooked.
   (Made my recipe twice) and baked in an oven pan! Just be careful it rises a lot!!

Ingredients:

• 3 pounds potatoes
• 2 tbsp apple cider vinegar
• 6 large eggs
• 1 cup diced apple (peeled)
• 1/3 cup thinly sliced red onion
• 2 stalks celery, sliced
• 1 tbsp celery seeds
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 cup sour cream
• 2 tbsp dijon mustard
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 1 cup sweet pickles, chopped with juice or sweet pickle relish
• 1/4 tsp paprika for garnish

Instructions:

1. Prepare Potatoes:
   1. Quarter the potatoes and place them in a large pot.
   2. Fill with water until potatoes are covered by about two inches.
   3. Add about two teaspoons of salt to the water.
   4. Bring to a boil over medium-high heat, then reduce to a simmer.
   5. Cook until fork-tender, about 10-15 minutes depending on the size of the potato.
2. Hard Boil Eggs:
   1. Place eggs in a medium pot and cover with water (about an inch above eggs).
   2. Add a teaspoon of salt and vinegar to the water.
   3. Bring to a boil, then turn off the burner and cover the pot.
   4. Leave for ten minutes, then drain and cool the eggs in cold water.
3. Prepare Ingredients:
   1. Drizzle apple cider vinegar over drained potatoes and toss.
   2. Set aside.
   3. Slice red onion thinly and chop into shorter pieces.
   4. Drizzle lemon juice over, toss, and set aside.
   5. Chop dill and chives, slice celery stalks, peel and chop the apple, peel and chop the hard-boiled eggs, and chop enough pickles to fill a measuring cup.
4. Make Dressing:
   1. In a medium bowl, mix mayonnaise, sour cream, dijon mustard, and celery seeds.
   2. Add chopped pickles and juice, mix well, and set aside.
5. Assemble Salad:
   1. Pour the dressing over the potatoes and toss.
   2. Add onion, apple, celery, dill, chives, and eggs, and gently mix.
   3. Sprinkle with paprika before serving.
   4. Serve & Enjoy!
   5. Enjoy your delicious Potato Salad!

• Aartappels
• Meel
• Aromat
• Simba Chips

1. Skil jou aartappels en sny aartappel in 4 stukke/skywe
2. Gooi in plastieksak en pre-cook in mikrogolf tot gaar
3. Gooi klomp meel en aromat in die sak saam met die aartappels (die kaas of gewone geur is reg)
4. Gooi hierby ‘n klein pakkie fyngedrukte Simba Chips by (geur van jou keuse)
5. Skud die sak tot die aartappels oral om bedek is met die mengsel
6. Gooi in pot met warm olie, of sommer jou deep fryer en braai tot goudbruin en bros.

Translation

Potato With Aromat And Simba Chips

• Potatoes
• Flour
• Aromat
• Simba Chips

1. Peel your potatoes and cut potato into 4 pieces/slices
2. Put in plastic bag and pre-cook in microwave until cooked
3. Put lots of flour and aromatics in the bag with the potatoes (the cheese or plain flavoring is fine)
4. Add a small packet of crushed Simba Chips (flavour of your choice)
5. Shake the bag until the potatoes are covered all around with the mixture
6. Pour into pot with hot oil, or simply your deep fryer and fry until golden brown and crispy.

Ingredients:

• 2 cups leftover mashed potatoes
• 2 tablespoons of flour
• 2/3 cup of shredded cheddar cheese
• 3 strips bacon
• 1/3 cup scallions, chopped
• 1 egg
• 1 ¼ – 1 ½ cups Italian bread crumbs
• Oil for frying
• Salt and Pepper
• Ranch or Honey Mustard for dipping

Directions:

1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit.
2. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely.
3. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions.
4. Take about a heaping tablespoon of mixture and roll with hands into a small ball.
5. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy.
6. Repeat until done.
7. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees.
8. Whisk egg into a small bowl and season with salt and pepper.
9. Place bread crumbs in an additional bowl.
10. Dip each ball in egg and then roll in bread crumbs until fully coated.
11. Set aside on a sheet pan.
12. Test oil with one ball.
    The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through.
    (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.)
13. Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size.
14. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off.
15. Repeat until done.
16. Allow to cool for a minute or two and serve with dipping sauce.

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups thinly sliced potatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: chopped parsley, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened.
3. Drain any excess fat.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Spread the cooked ground beef mixture evenly over the potatoes.
6. Layer the remaining sliced potatoes on top of the ground beef.
7. In a mixing bowl, combine the condensed cream of mushroom soup and milk.
8. Pour this mixture evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese over the top of the casserole.
10. Season with salt and pepper to taste.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Ingredients:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 eggs
• 1/4 cup ketchup
• 1/4 cup milk
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 4 large potatoes, peeled and sliced
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup bacon bits
• 1/4 cup chopped green onions
• 1/4 cup melted butter

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix ground beef, breadcrumbs, eggs, ketchup, milk, chopped onion, garlic powder, salt, and pepper.
3. Press the mixture into the bottom of a greased casserole dish.
4. Layer sliced potatoes on top of the meat mixture.
5. Mix sour cream and half of the shredded cheese, then spread over the potatoes.
6. Sprinkle bacon bits over the cheese layer.
7. Cover with foil and bake for 1 hour.
8. Remove foil, sprinkle the remaining cheese on top, and drizzle with melted butter.
9. Bake uncovered for an additional 15-20 minutes, or until cheese is bubbly and golden.
10. Garnish with green onions before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 1 hour 55 minutes
Kcal: 560 kcal | Servings: 6 servings