Swiss Tater Cake
Yield: 4 Servings



* 1 3/4 lb Potatoes (see below)
* 3 oz Butter lard or bacon fat
* 1 1/2 tb Water or milk




This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish it is sometimes eaten on its own for lunch or even breakfast with milky coffee. The potatoes should be boiled in their jackets the day before. These should be waxy potatoes of the potato-salad kind. The next day peel them and grate them on the coarsest blade of the grater. Heat a large heavy frying pan and let the fat get hot: then put in the potatoes sprinkle with salt and fry turning them constantly. When they have soaked up the butter or whatever add more. Now form a "cake" by pushing the potatoes from the edges of the pan into the middle and flattening down the top. Sprinkle with the water or milk reduce heat and cover with a lid or inverted dish. Shake the covered pan occasionally to keep the potatoes from burning and leave on low heat for at least 15 minutes. The potatoes must stick together but not to the bottom of the pan. When cooked turn the cake out onto a plate bottom side up and serve. (Or alternately brown the other side as well.) . Variations: (1) Saute 2 T chopped onions in the fat before adding thte potatoes. Don't let them brown. Also note that in this version the potatoes will need less fat. (2) Saute 2 - 3 1/2 oz. diced bacon before adding potatoes. You won't need any extra salt. (3) Sprinkle cooked potatoes with grated cheese before serving and heat it briefly in the oven to melt it.

SALMON OR TUNA BAKED POTATOES


1 can salmon, or 2 cans tuna, drained
4 baking potatoes, cleaned
1/2 c. milk
1/4 c. margarine
1/2 c. parmesan cheese, grated
1/4 c. green onion, minced
1 tsp. thyme
1 tsp. dill
1 tsp. salt
1 tsp. pepper
1/4 c. frozen peas, thawed

Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in salmon or tuna and peas. Spoon mixture back into hollowed out skins. Bake at 350 degrees for 20 minutes.

SLOPPY JOE POTATO TOPPER


1 lb. ground beef
2/3 C. green bell pepper (optional)
1/2 C. chopped onion (optional)
1 envelope onion soup mix
1/4 C. catsup
3/4 C. water
4 hot baked potatoes, split
Cheese, shredded for topper

Over medium heat cook beef, pepper and onion until browned;
drain fat. Stir in soup mix, catsup and water. Heat to boiling.
Reduce to low. Cover and simmer 15 minutes, stirring occasionally.
Spoon over potato and garnish with cheese.

Makes 4 servings.

Sour Cream Ham Over Potatoes

* 4 baking potatoes, scrubbed
* 1/4 cup butter
* 2 cups sliced fresh mushrooms
* 1/2 cup chopped onion
* 1 cup diced deli ham
* 1/4 cup sour cream
* 1 Tbsp. honey mustard
* 1 cup shredded colby cheese

Pierce potatoes with fork and bake at 400 degrees for 40-50 minutes until potatoes are cooked and soft when squeezed. Set aside. You could also cook the potatoes in the microwave until soft.

In microwave safe container, combine butter, mushrooms and onion.

Microwave on high for 2-4 minutes until mushrooms are tender. Add ham and microwave on high for 1-2 minutes until thoroughly heated. Stir in sour cream and mustard. Cut potatoes in half lengthwise and mash slightly with fork. Spoon ham mixture over each potato half and sprinkle with cheese. Microwave on high for 2-3 minutes until cheese is melted. Serves 4

Sofrito Mashed Potatoes


2 tablespoon salt
2 Pounds of potatoes ( recommended Yukon Gold)
3 Tbs canola oil ( used olive oil)
1/4 cup chopped red onions
1 red bell pepper, chopped
1/2 green pepper, chopped
3 Tbs chopped garlic
2 Tbs tomato paste
1/4 cup white wine
3 -oz tomato sauce
3 Tbs unsalted butter
1/2 cup heavy cream ( used light)
Salt and pepper to taste
2 Tbs chopped cilantro leaves, (used parsley)


Cook the potatoes in salted water ( 2 Tbs ) until tender, drain.

Cook the onions and peppers in the oil for about 3 minutes. Add the garlic
and cook till it begins to brown. Lower the heat and add the tomato paste
and stir fry for about 5 minutes.

Deglaze with the white wine and reduce by 1/2. Add the tomato sauce and
bring to a simmer and simmer for 5 minutes. Stir in the butter and set
aside to keep warm.

Mash the potatoes with a potato masher, just to break up then add the
sofrito and mash to desired texture. ( Do not work the potatoes to musch
as they will become very starchy and gummy) I left mine slightly chunky.
Season with salt and pepper and garnish with the cilantro.

* Be sure that the butter is at room temperature and add it in small amounts
so that it can be absorbed into the sauce. Mine separated slightly. I added
it in one big chunk and it was not at room temperature. I was able to work
it back into the sauce and it did not create any problems with the end
results.