Potato Squares Recipes

SWISS POTATO SQUARES

Steps:

• Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Mash with butter, parsley, salt and pepper., Spread about 4 cups of the potato mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Combine cheese, ham, onion and garlic powder; spoon into potato shell. Combine eggs and milk; pour over all. Top with remaining potato mixture. Sprinkle with paprika. , Bake, uncovered, at 400° for 45-50 minutes or until golden. Let stand 5 minutes before cutting.

SWEET POTATO SQUARES

Steps:

• Preheat oven to 350 degrees F. Spray a 9 by 13-inch baking pan with cooking spray; set aside.
• Beat cake mix, butter, and egg in a large bowl with an electric mixer on low speed. Beat into well combined crumbs. Press cake mixture evenly into prepared pan, set aside.
• Blend all potato filling ingredients in food processor until smooth. Spread evenly over crust layer.
• Combine all topping ingredients in small bowl. Sprinkle over and press into sweet potato filling. Bake in preheated oven for 30 to 35 minutes, until just set and tester inserted comes out clean.

POTATO BASIL FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
• Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
• Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

CRUNCHY POTATO SQUARES WITH HERBY SALT

Steps:

• To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
• Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
• Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.

SWEET POTATO DESSERT SQUARES

Steps:

• Set aside 3/4 cup of the cake mix. Combine the remaining mix with butter and egg until crumbly; spread into a greased 13x9-in. baking pan. Whisk filling ingredients until smooth; pour over crust. , For topping, cut butter into reserved cake mix until crumbly. Stir in the pecans, sugar and cinnamon; sprinkle over the filling. , Bake at 350° for 60-65 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream and pecan halves if desired.

CRISPY POTATO SQUARES

Steps:

• Preheat oven to 425 degrees.
• Pour 3 T. oil into an 8 inch square pan and heat in preheated oven while preparing potatoes.
• Drain potatoes and onions thoroughly and pat dry with paper towels, if necessary.
• Mix potatoes and onion with egg yolks, flour, salt and pepper.
• Beat egg whites until stiff but still moist peaks form; gently fold into potato mixture.
• Remove pan from oven and spoon in potatoes; smooth top and drizzle with remaining tablespoon of oil on top.
• Bake in oven for 45 to 60 minutes or until tender and crusty.
• Serve hot.

POTATO SQUARES

Steps:

• Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan.
• Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter.
• Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned.
• Cut into squares to serve.