Fathers Day Potatoes Recipes

FATHER'S DAY POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Heat a cast iron skillet and add the olive oil.
• Season the potato cubes with salt and pepper to taste.
• Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
• Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
• Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
• The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
• Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
• Taste and reseason with more salt and pepper as needed.
• Then drop in the cheese and mix.
• Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
• Accent with either minced parsley or chives and serve.

FATHER'S DAY CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more.
• Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese.
• Bake in the preheated oven until the eggs set, about 25 minutes.

FATHER'S DAY POTATO SALAD

Steps:

• Remove eyes from potatoes and cup up into desired size chunks.
• Place in a sauce pan and cover with water.
• Bring to boil.
• Cook until soft but do not over cook.
• Drain potatoes and let cool.
• Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
• Mix well.
• Chop dill pickles, celery, radishes, olives, parsley and green onions.
• Mix into salad.
• Chill for atleast one hour before serving.