Best Cottage Potatoes Recipes

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CRAZY-SIMPLE COTTAGE HAM, POTATOES, AND GREEN BEANS



Crazy-Simple Cottage Ham, Potatoes, and Green Beans image

Cottage ham is one of my favorite dishes to eat because it's rich in flavor and incredibly simple to make. Requiring only five ingredients and five minutes of prep time, this dish could quickly become a go-to meal in your household. If you can't wait the hour it takes to cook, drop it in a slow cooker in the morning, and it'll be ready when you get home.

Provided by Michael Harr

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (3 pound) cottage ham
4 russet potatoes, peeled and halved lengthwise
3 (14.5 ounce) cans cut green beans, drained
1 white onion, sliced thickly
water to cover

Steps:

  • Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
  • Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
  • Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Nutrition Facts : Calories 721.8 calories, Carbohydrate 35.6 g, Cholesterol 127.1 mg, Fat 42.4 g, Fiber 8.1 g, Protein 47.4 g, SaturatedFat 15.1 g, Sodium 3460.5 mg, Sugar 3.5 g

COTTAGE POTATOES



Cottage Potatoes image

I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. -Mary C. Sholtis, Ashtabula, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11

12 large potatoes, peeled and diced
8 ounces Velveeta, cubed
1 large onion, finely chopped
1 large green pepper, chopped
1 jar (2 ounces) diced pimientos, drained
1 slice bread, torn into crumbs
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup butter, melted
1-1/2 cups cornflakes, crushed

Steps:

  • Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt. , In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs. , Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley.

Nutrition Facts : Calories 389 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 393mg sodium, Carbohydrate 64g carbohydrate (8g sugars, Fiber 6g fiber), Protein 10g protein.

COTTAGE CHEESE POTATOES



Cottage Cheese Potatoes image

This is a easy quick recipe. It is a favorite in my family. The blend of cottage and cheddar cheeses is spectacular.

Provided by Stephanie

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 5

Number Of Ingredients 5

5 potatoes, peeled and cubed
1 small onion, chopped
1 ½ cups chive-flavored cottage cheese
1 cup sour cream
1 cup shredded Cheddar cheese

Steps:

  • Place potatoes in a large pot of water and boil until tender when pierced with a fork.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
  • In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 420.7 calories, Carbohydrate 44.3 g, Cholesterol 49.4 mg, Fat 18.7 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 11.6 g, Sodium 450 mg, Sugar 2.9 g

CHEESY COTTAGE POTATOES



Cheesy Cottage Potatoes image

This recipe is a real winner. Not only does my family like it, but it's popular at potlucks. It's also great to make ahead for a company dinner. Just remove it from the refrigerator 30 minutes before baking.-Mary Louise Ireland, New Wilmington, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 16-20 servings.

Number Of Ingredients 8

3 slices bread, crusts removed and cubed
1/2 cup milk
10 medium potatoes, peeled, cubed and cooked
2 medium green peppers, chopped
1 large onion, chopped
1/2 cup minced fresh parsley
1-1/2 pounds process cheese (Velveeta), cubed
1/4 cup butter, melted

Steps:

  • In a small bowl, soak bread in milk; set aside. In a large bowl, combine the potatoes, green peppers, onion, parsley and reserved bread mixture. Stir in cheese., Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

Nutrition Facts : Calories 231 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 448mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

COTTAGE PIE BAKED POTATOES



Cottage Pie Baked Potatoes image

This family-friendly dish turns cottage pie on its head. Instead of capping the saucy mixture of simmered meat and vegetables with mashed potatoes, the filling becomes the topper for baked potato boats.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 russet potatoes (about 8 ounces each)
5 tablespoons unsalted butter
3 cloves garlic, sliced
1/2 onion, chopped
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
12 ounces ground beef
1 cup low-sodium beef broth
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 cup frozen peas and carrots, thawed
1 cup shredded Colby Jack (about 4 ounces)

Steps:

  • Pierce the potatoes with a fork in a few spots. Put on a microwave-safe plate and microwave until tender, 14 to 16 minutes.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic, onion, thyme and 1/4 teaspoon salt. Cook, stirring, until the onion is soft, about 4 minutes. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes.
  • Stir in the beef broth, ketchup and Worcestershire sauce and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Stir in the peas and carrots and warm through, about 1 minute; season with salt and pepper.
  • Preheat the broiler. Halve the potatoes lengthwise and fluff the flesh with a fork; top each potato half with 1/2 tablespoon butter and season with salt and pepper. Place on a baking sheet. Divide the meat mixture among the potato halves, then top with the cheese. Broil until melted, about 2 minutes.

Nutrition Facts : Calories 650, Fat 36 grams, SaturatedFat 20 grams, Cholesterol 122 milligrams, Sodium 842 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 29 grams, Sugar 5 grams

COTTAGE CHEESE SCALLOPED POTATOES



Cottage Cheese Scalloped Potatoes image

A nice cheesy nutritious alternative for Scalloped potatoes.

Provided by Elaine Douglas

Categories     Potatoes

Time 1h35m

Number Of Ingredients 9

2 Tbsp butter
2 Tbsp flour
2 tsp salt
1/8 tsp pepper
1/2 c milk
1 1/2 c cottage cheese
6 c thinly sliced potatoes
1/2 c chopped onion
1/4 c olives, sliced

Steps:

  • 1. Melt butter; blend in flour and seasonings.
  • 2. Gradually add milk and cottage cheese. Stir and cook until thick.
  • 3. Combine potatoes and onion with sauce and cook until sauce comes to boil.
  • 4. Turn into a greased baking dish and cover. Bake at 350 degrees F. until sauce returns to a boil - about 45 minutes. Uncover and continue baking until potatoes are tender - about 30 minutes.

COTTAGE POTATOES



Cottage Potatoes image

My friend, Fran gave me this recipe and it is delicious. you can reduce the fat by using low or no fat sour cream and cheddar cheese. You can also eliminate the margarine and you can also use Pam to grease your pan.

Provided by Jane from Ohio

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 large potatoes
2 cups sour cream
2 cups cheddar cheese
1/4 cup melted margarine
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Boil potatoes.
  • Peel and grate potatoes.
  • Preheat oven to 350 degrees.
  • Grease a 9x13 inch pan.
  • Layer ingredients in this order.
  • 1/2 of grated potates.
  • 1 cup sour cream.
  • 1 cup cheddar cheese.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon pepper.
  • Repeat layers once more.
  • Drizzle 1/4 cup margarine over top.
  • Bake at 350 degrees for 45 minute.
  • or until hot.

EASY CHEESY COTTAGE POTATOES



Easy Cheesy Cottage Potatoes image

I first had this at my husband's Aunts house for Thanksgiving one year. Since then it has become a staple at our house (albeit slightly altered for our family). It is extremely easy to make and tastes delicious!!

Provided by Banriona

Categories     Potato

Time 1h5m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 7

1 (32 ounce) bag southern style hash browns
1 cup sour cream
2 cups sharp cheddar cheese
1 onion, diced
1/4 cup butter
1 (10 3/4 ounce) can cream of chicken soup
0.5 (10 1/2 ounce) bag barbecue potato chips

Steps:

  • Sautee onions until crisp-tender.
  • Place potatoes, sour cream, cheddar, onion, soup and 1/2 of butter in baking dish. Stir thoroughly to combine.
  • Crumble barbecue chips and sprinkle on top of casserole halfway through baking time.
  • Bake 1 hour at 350°F.

Nutrition Facts : Calories 296.3, Fat 19.8, SaturatedFat 10.2, Cholesterol 41.9, Sodium 454.5, Carbohydrate 23.4, Fiber 1.8, Sugar 1.3, Protein 8.3

COTTAGE MASHED POTATOES



Cottage Mashed Potatoes image

These scrumptious spuds have pounds of meal appeal! Stirred together with sour cream, cottage cheese , onion and almonds, they offer a rich texture and nutty taste that will have folks coming back for more, assures Veronica Teipel of Manchester, Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

4 cups warm mashed potatoes (without added milk and butter)
2 cups 4% cottage cheese
3/4 cup sour cream
1 to 2 tablespoons grated onion
1-1/2 to 2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter, melted
1/4 cup sliced almonds, toasted

Steps:

  • In a bowl, combine potatoes, cottage cheese, sour cream, onion, salt and pepper. Transfer to a greased 2-qt. baking dish. Drizzle with butter., Bake, uncovered, at 350° for 30 minutes. Sprinkle with almonds. Bake 5 minutes longer or until heated through.

Nutrition Facts :

DUTCH OVEN PLANT-BASED COTTAGE PIE WITH SWEET POTATOES



Dutch Oven Plant-Based Cottage Pie with Sweet Potatoes image

Inspired by traditional cottage and shepherd's pies, this vegan version uses lentils and imitation ground meat. It's topped with sweet potatoes, and cooked and baked in a Dutch oven to optimize flavor, streamline the method, and reduce cleanup. Leftovers are wonderful.

Provided by Buckwheat Queen

Categories     Main Dishes     Savory Pie Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

1 pound sweet potatoes
¼ cup olive oil, divided
1 medium onion, diced
1 (12 ounce) package meatless ground beef substitute
1 (12 ounce) package frozen peas and carrots
1 ½ cups cooked lentils, drained
1 cup low-sodium vegetable broth
2 tablespoons tomato paste
1 tablespoon vegan yeast extract
salt and ground black pepper to taste
2 tablespoons warm almond milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
  • Bake in the preheated oven until tender, 10 to 15 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
  • Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
  • Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
  • Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
  • Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
  • Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 38.3 g, Fat 12.7 g, Fiber 9.7 g, Protein 8 g, SaturatedFat 1.3 g, Sodium 377.8 mg, Sugar 5.8 g

JACKET POTATOES W/HERBED COTTAGE CHEESE (DIABETIC FRIENDLY)



Jacket Potatoes W/Herbed Cottage Cheese (Diabetic Friendly) image

This recipe is from the "Low-Fat Cooking" cookbook of the Australian Womens Weekly Cookbook series & was described as suitable for diabetics. It seemed so basic to me & I was certain it would have already been posted to RZ, but I was unable to find it. DH & I have been eating baked potatoes this way for eons w/the addition of garlic & McCormick Lemon & Pepper Seasoning Salt, so I showed them as opt adds. Time does not include time to bake or microwave potatoes. *Enjoy* !

Provided by twissis

Categories     Potato

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces low fat cottage cheese
3 green onions (finely chopped)
2 tablespoons parmesan cheese (grated)
2 tablespoons fresh basil (chopped)
1 tablespoon fresh chives (chopped)
1/4 teaspoon garlic powder (opt add)
mccormick lemon-pepper seasoning (opt add to taste)
6 baking potatoes (baked or microwaved till fork-tender)

Steps:

  • Combine cottage cheese w/onion, parmesan cheese, herbs & opt adds (if using).
  • Cut a deep cross in ea potato & gently press sides to open the cross. Fill & mound herbed cottage cheese equally among the 6 potatoes & serve immediately.
  • NOTE: If you want a smooth texture or simply want to disguise the cottage cheese from the kids, use a stick blender to puree it till smooth & then mix in the herbs & seasonings. They'll prob think it's the best sour cream they've ever tasted. :-).

Nutrition Facts : Calories 161.1, Fat 1.6, SaturatedFat 0.7, Cholesterol 5.2, Sodium 156.6, Carbohydrate 29.5, Fiber 2.7, Sugar 2.8, Protein 7.8

GERMAN COTTAGE POTATOES WITH BACON



German Cottage Potatoes With Bacon image

Posting for ZWT 6 and it was found on About.com for German Food. It sounds delicious!! Article states: Bratkartoffeln are a German food that people often want to recreate at home. There are two main tricks to making great pan-fried potatoes. Start them in a single layer in the pan with plenty of fat and do not put a cover on the pan. These potatoes with take 20 - 30 minutes to cook a crispy, golden brown but the wait is worth it.

Provided by diner524

Categories     Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb potato, about 5 medium
2 -3 ounces bacon, chopped (2-3 strips)
1 tablespoon butter
1/4 cup finely chopped onion
1/4 teaspoon marjoram (optional)
1/4 teaspoon caraway seed (optional)
salt, to taste
pepper, to taste

Steps:

  • Scrub whole potatoes of the same size and cook in salted water until easily pierced with a fork. Let cool and peel while still warm. Potatoes can be cooked several hours ahead.
  • Chop bacon or "Bauchspeck" into small pieces and cook in a large frying pan (11 or 12 inches) until limp. Remove from pan but keep grease in pan. Add the butter and melt, but don't brown.
  • Slice the cold potatoes into 1/4 inch slices (5 mm) and place a single layer in the hot fat. Place any extra potatoes on top of the first layer.
  • Sprinkle the potatoes with the onions and bacon and let them cook over medium heat for 10 - 15 minutes. Flip them when they become golden brown on the underside, but don't stir them.
  • Sprinkle with marjoram, caraway, salt and pepper and cook for 5 - 10 more minutes. Add more butter if necessary, to facilitate browning.
  • At home, these potatoes are traditionally served with fried eggs, pickles and green salad.
  • Note: I use a non-stick pan, but the potatoes still need a lot of butter and grease to brown properly. This is an occasional treat for most people due to the high fat content, but they sure are good.

Nutrition Facts : Calories 181.8, Fat 9.4, SaturatedFat 4, Cholesterol 17.3, Sodium 150.6, Carbohydrate 20.9, Fiber 2.7, Sugar 1.3, Protein 4.1

COTTAGE POTATOES



Cottage Potatoes image

My husband doesn't eat breakfast during the week; however, he does love it on weekends. This recipe, fixed with bacon and eggs starts his day off with a smile.

Provided by Judy Garcia

Categories     Other Breakfast

Time 50m

Number Of Ingredients 10

2 lb unpeeled potatoes, washed
1/2 c onions, chopped
2 Tbsp butter
1 c green bell pepper, chopped
1 tsp paprika, sweet mild
1 tsp lowry's seasoned salt
1/2 tsp black pepper, to taste
tabasco sauce, to taste
3/4 c monterey jack cheese, grated
3/4 c cheddar cheese, grated

Steps:

  • 1. Cut washed potatoes into 3/4-inch cubes; boil until soft. Preheat oven to 350°F.
  • 2. In skillet, sauté onions in butter until translucent. Add bell pepper and sauté until soft. Transfer to a bowl and mix with potatoes, paprika, seasoned salt, pepper, and several drops of Tabasco.
  • 3. Put mixture in greased 8" x 11" oven-proof dish and bake until potatoes begin to brown, about 20 minutes.
  • 4. Remove from oven and sprinkle with both cheeses. Return to oven briefly until cheese melts.
  • 5. NOTE: When I make this, I cut the ingredients in half and use a 2-quart casserole dish to bake it.

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