Breakfast Mashed Potatoes
Mashed Potatoes With Green Onions And Parmesan
Swedish Mashed Potatoes


Breakfast Mashed Potatoes

3 cup mashed potatoes
5 slices bacon or 1 patty turkey Sausage, cooked crisp & crumbled
2 Tbsp. butter
2 Tbsp. vegetable oil
4 eggs
1/2 cup shredded Cheddar cheese
1 Tbsp. chopped parsley

Blend potatoes with cooked meat. Put butter and oil in a large skillet
over moderate heat. Shape potatoes into 4 cakes about 3 inches in
diameter
and set in the skillet. Form a large depression in each cake with a large
spoon and break an egg into each one. Sprinkle with cheese and cook for
7-8
minutes or until eggs are set and potatoes are nice and crusty on the
bottom. Yummy!


Mashed Potatoes With Green Onions And Parmesan

2 lg. russet potatoes (about 1 1/4 lb.) peeled, cut into chunks
2 Tbsp. milk
2 Tbsp. (1/4 stick) butter
1 bunch green onions, chopped
2/3 cup freshly grated Parmesan cheese
Salt & freshly ground pepper

Cook potatoes in large pot of boiling water until tender. Drain well.
Press through food mill or ricer into same pot or return to pot and mash.
Mix in milk and 1 1/2 tablespoons butter. Melt remaining 1/2 tablespoon
butter in heavy small skillet. Add green onions and saute until wilted,
about 1 minute. Add to potatoes. Add Parmesan and mix gently. Season
with
salt and freshly ground pepper and serve. 2 servings; can be doubled or
tripled.


Swedish Mashed Potatoes

1 lb. yellow turnips, cubed
1 1/2 lbs. white potatoes, peeled and cubed
1/8 tsp. white pepper
1/8 tsp. ground allspice
Butter or margarine

Cook turnips in salted water until almost tender. Add potatoes and cook
until potatoes are soft. Drain. Add spices. Mash. (Add milk or pareve
milk if necessary for softer consistency.) Serve garnished with butter.
Serves 4-6.

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