Recipe - Potato Quartet

RECIPE 1
5 Potatoes
One half ounce Butter
1 Egg yolk
1 tablespoon Cheese; grated
1 teaspoon Snipped chives
30 ml Cream

RECIPE 2
5 Potatoes
One half pack Chives
1 ounce Butter
2 ounce Gruyere cheese; grated
1 Handful black olives;
chopped
2 sl Smoked ham; finely chopped
Flour for coating
Egg for coating
Crushed almonds

RECIPE 3
6 Peeled potatoes; grated
One fourth Onion; grated
1 teaspoon Chives; chopped
1 sl Ham; cut or sliced up
2 tablespoon Cheese; grated
1 tablespoon Olive oil

RECIPE 4
One half Smoked sausage; cut or sliced up
One half Onion; cut or sliced up
1 Clove garlic; crushed
2 Sun dried tomatoes; cut or sliced up
3 Mushrooms; cut or sliced up
4 Potatoes; cut or sliced up
1 teaspoon Tomato puree
One half ounce Butter
One half tablespoon Olive oil

Recipe 1:

Wash the potatoes and place in the oven until Three fourths cooked. (Remove the
skin.) When cooked mash potatoes with butter and egg yolk and chives.

Make the potato into a disc shape and make an indent in the top. Pour in
the cream and sprinkle with cheese and grill until brown.

Recipe 2:

Wash the potatoes and place in the oven until Three fourths cooked. Remove the skin
and mash the potatoes with butter.

Add the snipped chives, cheese, black olives and ham and mix. Roll into
balls and dust with flour, eggs and almonds, keeping them in a ball shape.
Deep fry the balls in hot oil until golden brown.

Recipe 3:

Mix the grated potatoes, onions and chives together. Add olive oil into a
pan and heat. Put a scone ring into the middle of the pan and pack the
grated potato into the scone ring. Place some ham and cheese on top. Then
add more potatoes.

Pack in tightly and cook until golden brown and turn over and do the other
side. They should be crispy on the outside, soft in the middle.

Recipe 4:

Heat the butter and oil in a pan. Add the garlic, onions, sausage, sun
dried tomatoes, mushrooms and season. Add the potatoes and stir until
potato is golden. Finish by adding a little tomato puree, cook for a couple
more minutes and serve.

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