Sunnys Easy Bacon Peppers And Cheese Home Fries Recipes

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QUICK AND EASY HOME FRIES



Quick and Easy Home Fries image

A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.

Provided by magicallydelicious

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 3

3 medium russet potatoes, cubed
3 tablespoons butter or margarine
salt and pepper to taste

Steps:

  • Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g

BACON CHEESE FRIES



Bacon Cheese Fries image

These tempting bacon cheese fries are one finger food I can make a meal of. Quick to fix, they're a hit at parties and as a snack. Ranch dressing is a tasty alternative to sour cream. -Marilyn Dutkus, Laguna Beach, California

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 5

1 package (32 ounces) frozen French fried potatoes
1 cup shredded cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup crumbled cooked bacon
Ranch salad dressing

Steps:

  • Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

Nutrition Facts : Calories 218 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 180mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

SUNNY'S 5-INGREDIENT MUSSELS AND GARLIC-PARSLEY FRIES



Sunny's 5-Ingredient Mussels and Garlic-Parsley Fries image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces Mexican chorizo (2 links), casing removed
Kosher salt and freshly ground black pepper
2 cups white wine
1 cup heavy cream, at room temperature
Two 5-pound bags P.E.I. mussels, cleaned
1/2 cup chopped fresh cilantro leaves
One 15-ounce bag frozen shoestring French fries
1 tablespoon olive oil
2 cloves garlic, grated on a rasp grater
Freshly cracked black pepper
1/4 cup chopped fresh Italian parsley leaves
Mayonnaise, for dipping

Steps:

  • For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
  • Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
  • For the fries: Fry the shoestring French fries according to the package instructions.
  • Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
  • Sprinkle the mussels with the cilantro and serve with the fries.

SUNNY'S LOADED DISCO FRIES



Sunny's Loaded Disco Fries image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 16

1 rotisserie chicken, white and dark meat shredded (no skin or bones)
3 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 Vidalia onion, chopped
Kosher salt and freshly ground black pepper
2 tablespoons grainy Dijon mustard
1/2 teaspoon red chile flakes
10 to 12 sprigs fresh thyme, leaves chopped
2 cloves garlic, sliced
2 tablespoons all-purpose flour
One 28-ounce bag frozen crinkle fries
1/2 cup chopped fresh parsley
2 to 3 cups shredded provolone and mozzarella cheese blend
6 strips crisp-cooked bacon, chopped
4 scallions, white and green parts, chopped

Steps:

  • In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken.
  • In a large pan with straight sides on medium heat, add the butter, oil, onions, a pinch of salt and a hefty amount of pepper. Cook until the onions are tender, 5 to 8 minutes. Then, add the mustard, red chili flakes, thyme and garlic. Cook a few minutes to combine, then add the flour and cook until you can't smell the flour anymore, 2 to 3 minutes. Strain the chicken stock from the pot of chicken (reserve the chicken) and slowly add the stock to the pan, stirring. Cook until thickened to a gravy consistency, 5 to 8 minutes.
  • Meanwhile, fry the crinkle fries according to the package instructions.
  • Toss the parsley with the reserved chicken. In a shallow serving bowl, add the fries, some cheese, the chicken, more cheese, the gravy, bacon and scallions.

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