Potato Peanut Loaf for the Crock Pot |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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It is from 125 best Vegetarian Slow Cooker Recipes by Judith Finlayson. Time to make does not take into account cooking the potatoes. Ingredients:
6 cups potatoes |
1 cup roasted unsalted peanuts, chopped |
1/4 cup green onion, finely chopped |
1/4 cup parsley, finely chopped |
2 sun-dried tomatoes, finely chopped (reconstituted if necessary) |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
fresh ground pepper |
2 eggs, beaten |
1/2 cup chili sauce |
4 ounces cream cheese, diced and softened |
1/4 cup parmesan cheese |
2 tablespoons parmesan cheese |
boiling water |
tomato sauce (optional) |
Directions:
1. Spray an 8x5 inch loaf pan. Put it aside.
2. Peel, dice, and cook the potatoes and then set aside.
3. In a large bowl mix the cooked potatoes, the peanuts, green onions, parsley, sun-dried tomatoes, salt, chili powder, and pepper.
4. Add the eggs, chili sauce, cream cheese, and the 1/4 cup of parmesan cheese. Mix it all together well.
5. Put the mix into the prepared pan. Sprinkle the additional 2 tablespoons parmesan cheese on top.
6. Cover the loaf pan tightly with foil and secure it closed with a rubber band or string.
7. Put the pan in your crock pot. Put enough boiling water into the bottom of your crock pot to come 1 inch up the sides of the crock pot. Cover and cook on low for 8 hours or high for 4 hours.
8. Serve warm with tomato sauce if desired.
9. This can be made the night before and refrigerated overnight. In the morning place it in the crock pot and proceed from there.
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