Thread Number: 82981
/ Tag: Recipes, Cooking Accessories
By Request; Simply Delicious Potatoes recipe |
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Post# 1072380   5/13/2020 at 20:17 (1,415 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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This is a scaled down version of a commercial recipe I learned working in a diner kitchen. Simply Delicious Potatoes: You will need: 20oz fresh or thawed IQF shredded Hashbrowns 1 can Cream of Chicken soup (Campbell's works best) 1 TBL melted Butter 1 TBL dried minced onion or 1/4 cup fresh minced onion 1 C Sharp Cheddar Cheese 1/4 tsp Black Pepper 1/4 C Sour Cream 1.5 C Colby Jack Cheese
Method: Preheat oven to 350F Combine all ingredients except Colby Jack Cheese in a large mixing bowl or stand mixer. Pour ingredients into a buttered 9x9 baking dish Bake for 90 minutes (convection) 110 minutes standard. Uncover, add Colby Jack and bake uncovered 20 more min. CCP. Internal temp must reach 165F by a meat thermometer. (185-190 is Ideal for best flavor). |
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Post# 1072392 , Reply# 1   5/13/2020 at 21:12 (1,415 days old) by appnut (TX)   |   | |
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Post# 1072481 , Reply# 2   5/14/2020 at 11:58 (1,414 days old) by Frigilux (The Minnesota Prairie)   |   | |
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Post# 1072486 , Reply# 3   5/14/2020 at 12:45 (1,414 days old) by DADoES (TX, U.S. of A.)   |   | |
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Post# 1072496 , Reply# 4   5/14/2020 at 13:51 (1,414 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Post# 1072498 , Reply# 5   5/14/2020 at 13:56 (1,414 days old) by Ultramatic (New York City)   |   | |
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Post# 1072613 , Reply# 6   5/15/2020 at 04:11 (1,413 days old) by Kevin313 (Detroit, Michigan)   |   | |
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Post# 1072624 , Reply# 7   5/15/2020 at 06:58 (1,413 days old) by vacerator (Macomb, Michigan)   |   | |
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Cheesy Potatoes. Seems they are requested for every get tog"a"ther. Personally, they get old. I prefer variety. Sure, you can change them up. Mushrooms, beans, etc. like they do in St., Olaf. |
Post# 1072633 , Reply# 8   5/15/2020 at 08:28 (1,413 days old) by Frigilux (The Minnesota Prairie)   |   | |
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I don't make Cheesy Potatoes--my recipe is called Hashbrown Casserole--all the time, so never get tired of them. They're a classic comfort food.
Nick's recipe has the same basic ingredients as the one I make, but in different proportions. Mine calls for an entire 16-oz. container of sour cream for a 30-oz. bag of frozen hash browns. I'm a fan of Colby and Monterey Jack cheeses, so am looking forward to tasting Nick's version, with three cheeses and far less sour cream. I was at a potluck once where the hostess made the best version I'd ever tasted--and told her so. She replied, "I made them without looking at the recipe and then realized I'd accidentally doubled the amount of butter!" File that under happy accidents, lol. This post was last edited 05/15/2020 at 08:58 |
Post# 1072671 , Reply# 9   5/15/2020 at 13:08 (1,413 days old) by CircleW (NE Cincinnati OH area)   |   | |
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Nick, that looks like a really good recipe. It's something that probably would be good for serving at our church dinner. How many times did you reduce the original recipe? Did it originally use a 50 oz. can of soup? How many servings in the full recipe? |
Post# 1072698 , Reply# 10   5/15/2020 at 17:54 (1,413 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Kevin313. Give this a try at the Cavalcade of Food and let me know what you think.
CircleW: I do not remember the exact conversion as I have not made the original recipe in 18 years (When that diner closed) and I have tweaked it a bit over the years. The original filled a 6 inch hotel pan about full. IIRC it called for 20# IQF hashbrowns, 1 #64 can Cream of Chicken 1# margarine melted (Better to use Butter) 2Tbl pepper 2 cups diced onion 12 cups shredded cheddar 2# sour cream. We did not have a large mixer so I would mix it up in a 6 inch hotel pan then transfer to one that had been sprayed with pan primer. It would be covered with foil and baked in the Convection Oven @ 350f for 2.5 hours. If you have pan liners USE THEM! this is a monster pan to clean. Otherwise it will need to soak for several hours before being scrubbed and run through the dish machine. WK78
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Post# 1072712 , Reply# 11   5/15/2020 at 20:44 (1,413 days old) by nmassman44 (Brooksville Florida)   |   | |
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Post# 1072719 , Reply# 12   5/15/2020 at 21:21 (1,413 days old) by CircleW (NE Cincinnati OH area)   |   | |
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I'm not familiar with a #64 can for soup. Do you know the ounces?
I know we don't have a full size 6" D pan, only 1/2 size. All the fulls are either 2.5" or 4" D.
We'd probably make half of the recipe, as we usually serve between 60 and 80 meals. |
Post# 1072745 , Reply# 13   5/15/2020 at 23:37 (1,413 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Post# 1072799 , Reply# 14   5/16/2020 at 08:49 (1,412 days old) by Frigilux (The Minnesota Prairie)   |   | |
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'Hotel pans'
That term always takes me back to catering days. I suppose the more exacting term would be full, half, third or quarter-size chafer pans, but nearly everyone I knew in the business called them hotel pans. The practicality of commercial equipment even found its way into my home life.
Back at the warehouse apartment (1989-2002) and then at the house (2002-2017), I had a full-time 12-ft. buffet set up--with wrap-around, floor-length white skirting, even---topped with rectangular and round hotel chafers (there's that term again) on it.
I entertained several nights a week back then and loved having commercial equipment that allowed the whole buffet to be ready to go when guests arrived so I could sit down and enjoy the meal with anywhere up to 30 guests. Once a month we'd have a lavish Sunday brunch buffet that usually drew the largest crowd. It was an awesome time in my life.
A number of couples with kids from high-chair tykes to teens enjoyed coming to the events because kids were always welcome. I looked at it as training for the younger ones to learn how to eat in a restaurant. The tykes got small, kid-size silverware, linen napkins, a bread plate and a small salad bowl, which they thought was very cool. I'd put banquet table cloths on the floor under them to prevent stained carpets.
In the first downsizing--2014--a couple of years before retirement and moving to an apartment, I gave all my catering equipment (and there was a lot of it) to a young local woman who had opened a bistro-style restaurant in town called the River City Eatery. She wanted to expand into catering, but had almost no equipment to do so. I was no longer catering and saw it as a pay-it-forward moment. Cambros, chafers, a commercial slicer, numerous sets of dishes and various types of glassware, commercial shelving, etc. all went to the cause. She uses it to this day. As a way of saying thanks, she gave me enough gift certificates to the Eatery to last several years.
Apologies for the hijack, but Nick's use of commercial foodservice terminology always brings back fond memories. This post was last edited 05/16/2020 at 09:13 |
Post# 1072849 , Reply# 16   5/16/2020 at 17:51 (1,412 days old) by parunner58 (Davenport, FL)   |   | |
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Post# 1072870 , Reply# 17   5/16/2020 at 19:19 (1,412 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Post# 1073338 , Reply# 18   5/19/2020 at 14:26 (1,409 days old) by nmassman44 (Brooksville Florida)   |   | |
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Fresh out of the oven ....this recipe was easy to make....quite happy with it.
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