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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Vicky was a friend I met while living in Monterey CA. We both ended up moving to the same location in Germany, which is where I first tasted her delicious potato variations. Each version serves about 6-8, but the nutritional facts come out as if you are making both versions, therefore I am listing the number of servings as if you have made both versions at the same time. Ingredients:
6 potatoes, scrubbed, diced (enough to fill pan) |
salt, to taste |
pepper, to taste |
1 tablespoon fresh rosemary (to taste) |
2 tablespoons olive oil, to taste |
4 -6 cups frozen hash browns (diced) |
2 cups cheese, shredded (she just said lots) |
sour cream, to taste |
garlic, to taste |
parsley, to taste |
salt, to taste |
pepper, to taste |
Directions:
1. Vicky's Potatoes three different ways: All will be cooked in a preheated oven at 450F for 35 minutes; Also, use a 9x13 sized casserole dish.
2. Rosemary Version: Cut up potatoes into bite sized pieces and coat well with olive oil, season with salt & pepper, and sprinkle with rosemary. Bake at a high temp until tender.
3. Cheese Version: Use frozen hash browns, lots of cheese, butter, and just a little sour cream, garlic, salt & pepper, parsley and bake until tender & creamy.
4. Seasoning Packet version: Sometimes Vicky also made a version, using the same cooking temp/time, but just tossed the diced plain potatoes with about 1/2 cup of herb potato seasoning, which comes in a packet.
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