Free Recipes Archive
Idaho® potato J&B Hash 1/2 pound Idaho® Potatoes, peeled and diced Canola, soy, vegetable or peanut oil for frying 1/2 can Spanish onions, diced 16 ounces red bell peppers, diced Salt to taste Barbeque rub to taste 1 pound braised Read More …
Created by Heather Gardea, Corporate Executive Chef Advantica Restaurant Group, Spartanburg, S.C. This recipe appears on the menu at Cocos Cafe & Bakery and Cocos Bakery Restaurant. 2 pounds Idaho potatoes, peeled* 8 ounces yellow onions 2 large eggs, beaten Read More …
Created by Brooke Vosika, Executive Chef of the Four Seasons Hotel in New York City. Potato Pancake: 1 pound Idaho potatoes, peeled 1-1/2 tablespoon all-purpose flour 1 tablespoon sour cream 1 tablespoon Parmesan cheese, grated or finely shredded 2 large Read More …
2 (8 ounce) Idaho Potatoes, scrubbed 2 small zucchini, washed 2 large eggs 1 teaspoon onion powder 1-1/2 tablespoons olive oil, divided use In a food processor fitted with the shredding disk, or with a hand-held grater, shred the potatoes Read More …
2 small Idaho Potatoes (about 3/4 pounds total), peeled 1 small onion 1 medium celery root (about 1-1/4 pounds), peeled 2 large eggs 1/4 cup all-purpose flour 1-1/2 teaspoons salt Vegetable oil, for frying Line 2 wire racks with paper Read More …
Created by Heather Gardea, Corporate Executive Chef Advantica Restaurant Group, Spartanburg, S.C. This recipe appears on the menu at Cocos Cafe & Bakery and Cocos Bakery Restaurant. 2 pounds Idaho potatoes, peeled* 8 ounces yellow onions 2 large eggs, beaten Read More …
1 lb ground beef 1 envelope taco seasoning 4 hot baked potatoes 1 cup (4 oz) shredded sharp cheddar cheese 1 cup chopped green onions Salsa, optional In a skillet, brown beef; drain. Add taco seasoning; prepare according to package Read More …