Roadside Potato Bread Recipes

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ROADSIDE POTATOES



Roadside Potatoes image

A creamy, buttery potato side-dish. My mom made this a lot when I was younger. It is easy and very yummy!

Provided by Foodie in Iowa

Categories     Potato

Time 35m

Yield 3-5 serving(s)

Number Of Ingredients 4

8 -11 frozen hash brown patties (quantity depends on size)
1/2 cup butter
garlic powder
1 pint half-and-half

Steps:

  • Preheat oven to 375.
  • Grease an 8x8 pan. Place half of hashbrown patties in bottom. Top with half of butter, cutting in pats to distribute evenly. Sprinkle with garlic powder.
  • Put remaining patties, in an opposite direction of first layer, on top. Top with remaining butter and garlic powder. Pour half and half over entire dish.
  • Bake for 25-30 minutes, or until bubbly. May top with shredded chedder cheese during last few minutes of cooking time.

ROADSIDE POTATO BAKE



Roadside Potato Bake image

This is a very easy recipe plus it tastes great! You can substitute any type of shredded cheese for topping but add it after about 30 minutes into baking time to prevent it from browning too much.

Provided by Bonnie Young

Categories     Potato

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups half-and-half cream
1/2 cup butter (or margarine)
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon dried onion flakes
1/4 teaspoon cayenne pepper
2 (12 ounce) packages frozen hash brown potatoes, thawed (patties work best)

Steps:

  • Heat half and half, butter and spices in small saucepan, do not boil.
  • Spray bottom and sides of 9x13 cake pan with non stick spray. Cover bottom of of pan with thawed hashbrowns.
  • Pour half & half mixture over potatoes. Sprinkle parmesan cheese over the top (can also use other shredded cheese of your choice see note on description).
  • Bake at 325 degrees for 45 minutes or until heated though and lightly browned.
  • Sometimes I add diced ham on the top of the potatoes.

BEST POTATO BREAD



Best Potato Bread image

This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.-Martha Clayton, Utopia, Texas

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

1 medium potato, peeled and diced
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups all-purpose flour
Additional all-purpose flour

Steps:

  • Place potato and 1-1/2 cups water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until very tender. Drain, reserving 1/2 cup liquid. Mash potatoes (without added milk or butter); set aside. , In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, 4 cups flour, potatoes and reserved cooking liquid; beat until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Sprinkle lightly with additional flour. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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