Hash Brown Quiche

24 ounces frozen shredded hash browns, thawed
5-1/3 Tablespoons butter, melted
2 large eggs, beaten
½ cup half and half or milk
½ teaspoon seasoned salt
8 ounces (2 cups) shredded cheese, your favorite
1 cup cooked crumbled bacon

Preheat oven to 425ºF. Press hash browns into quiche or pie pan. Blot with paper towels to remove all moisture. Brush with melted butter. Bake 25 minutes. Remove from over; reduce heat to 350ºF. Combine eggs, milk and salt. Bake 40 to 50 minutes or until set.

Serves 6-8.

Sweet Potatoes with Marshmallows

So my mom has for years doggedly professed her hatred for sweet potatoes... something stemming from a bad episode when she was a child... At any rate, she ate these and allowed she indeed liked them. (recipe found on Pioneer Woman's Tasty Kitchen, then tweaked a bit)

4 medium sweet potatoes
1 teaspoon cinnamon
1 teaspoon ground all-spice
½ teaspoon nutmeg
1 can sweetened condensed milk
1 egg
3 Tablespoons butter
marshmallows

Boil sweet potatoes in salted water until tender; about 30 minutes. Drain potatoes and slip off skins.

Preheat oven to 350°F.

Mix all ingredients with mixer, including potatoes.

Cook for 25 minutes, cover with marshmallows if desired, and cook until mallows are browned and melted (about 5 minutes).

Delicious, Creamy Mashed Potatoes

from Pioneer Woman Cooks

5 pounds Russet or Yukon Gold Potatoes
1½ sticks butter
8 ounces cream cheese, softened
½ cup half & half (or a little more)
½ to 1 teaspoon Lawry's seasoning salt
½ to 1 teaspoon black pepper

Peel & cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. (Or just cook in a pressure cooker.) When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost - but not totally - fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.

Turn off the stove and add th butter, cream cheese and half and half. Mash. Next, add seasoning salt and black pepper to taste.

Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and place them in a 350ºF oven and heat until the butter is melted and potatoes are warmed through. (When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350ºF oven for about 20-30 minutes or until warmed through.)

Greek Lemon Potatoes

6 large potatoes cut into wedges (peeled is optional)
¼ cup olive oil
¼ cup fresh lemon juice
Zest of 2 lemons
1 Tablespoons chicken bouillon dissolved in
¼ cup water
2 teaspoon dried oregano
2 garlic cloves pressed (or garlic powder to taste)

Cut (and peel if desired) potatoes.

Place in a large Ziploc bag, then combine remaining ingredients together and pour over potatoes, stirring well to coat every piece. Shake to combine. Let marinate for at least 2 hours. Preheat oven to 425ºF and bake for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so. When finished, squeeze a little more fresh lemon juice over them all, and salt to taste.

Mike’s Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
¾ teaspoon pepper
12 slices bacon – cooked and crumbled
1¼ cup cheddar cheese – shredded and divided
8 ounces sour cream

Wash, dry and prick potatoes with fork. Bake in 400º oven for 1 hour or until done (or in pressure cooker for half an hour). Let cool. Cut into half lengthwise and scoop out pulp; set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, bacon (reserve a few tablespoons) and 1 cup of cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Sprinkle top with remaining green onions, bacon, and cheese.
If you want to make it lighter, cut the butter in half. Salt & pepper to taste.

Hash Brown Bake

1 large bag frozen hash browns (approx 2 lbs)
2 cans cream of mushroom soup
2½ cups grated cheddar cheese, divided
1 8-oz carton of sour cream
2 cups diced ham

Mix all ingredients together, reserving 1 cup of cheese to the side. Pour into greased 13x9 inch casserole dish; cover with remaining cheese. Bake at 350ºF for 90 minutes. Serves 12.

You can also divide this into two smaller pans and freeze one after wrapping it tightly. Let thaw overnight in the refrigerator then bake as directed.