Hamburger Potato Puffs Recipes

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

POTATO HAMBURGER CASSEROLE

Steps:

• Brown ground beef and drain off fat, if any.
• Add onions and garlic to ground beef, saute until translucent.
• Add cream of chicken soup to ground beef/onions/garlic and stir to mix.
• Salt and pepper to taste.
• Peel and slice potatoes 1/4 inch thick.
• In a greased casserole dish, layer 3 of the potatoes.
• Layer hot ground beef mix over the top.
• Topping with the last 3 potatoes.
• Heat milk in pan that you used to cook the ground beef.
• Pour heated milk over casserole. Hopefully 1 cup will work as directions say to experiment, poke potatoes during cooking and add more if necessary.
• Cover with foil and bake for 1 hour to 1 hour and 15 minutes.
• Removing foil last 20 minutes of baking to brown potatoes on top.

CRISPY POTATO PUFFS RECIPE BY TASTY

Steps:

• In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.
• Roll the potato mixture into ½-inch-wide balls.
• Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
• Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.
• Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3-5 minutes, until warmed through.
• Enjoy!

POTATO PUFF CASSEROLE

Steps:

• In skillet combine ground beef, onion, and green pepper.
• Cook over medium heat breaking up meat with fork until brown, and vegetables are tender.
• Add chili sauce, soup and water.
• Turn into 1-1/2 quart casserole.
• Cover top with frozen potato puffs.
• Bake 375 degrees for 35 minutes or until brown.

GROUND BEEF AND POTATO CASSEROLE

Steps:

• Spray a baking dish with cooking spray.
• Preheat oven 375 degrees.
• Spray a large skillet with cooking spray and brown ground beef.
• Drain ground beef, if necessary.
• Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
• In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
• Gradually add milk and cook till bubbly and thickened.
• Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
• Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
• Add 1 layer of potatoes.
• Alternate ground beef mixture, then potatoes until completely used.
• Pour cheese sauce over ground beef and potato mixture.
• Top with a pinch of paprika and grated cheese.
• Bake for 1 hour, or until potatoes and beef are bubbly and done.

HAMBURGER POTATO PUFFS

Steps:

• Brown beef, onion, green pepper, garlic.
• Pour off excess fat.
• Add seasonins and 1/2 can tomato sauce.
• Simmer 5 minutes Add parsley to mashed potatoes and place spoonfuls around edge of skillet.
• Add rest of sauce.
• Bake 400F 10 minutes.