Best Pittsburgh Potatoes A Vintage Recipes

PITTSBURGH POTATOES, A VINTAGE RECIPE

Pittsburgh Potatoes, a Vintage Recipe image

Creamy and cheesy, mild flavor but very tasty. Instead of the can of pimentos, you can cube red peppers (or green or both) and add to the potatoes and onions when they are about halfway through. A little crunch and color is nice.

Provided by Jezski

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cubed potatoes
1 tablespoon chopped onion
1 (4 ounce) can pimiento (small flat can)
1/2 cup grated American cheese
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
1 cup milk
salt & pepper

Steps:

Cook potatoes and onions in boiling water for 10 minutes. Drain and place in buttered baking dish.
Make white sauce, (melt margarine, whisk in flour for 2 minutes and then whisk in milk. Season and simmer for a minute or two.)
Add chopped pimiento and cheese to the sauce and pour over potatoes.
Bake until browned and bubbly, about 30 minutes at 350.

Nutrition Facts : Calories 170.4, Fat 8.1, SaturatedFat 2.4, Cholesterol 8.5, Sodium 168.6, Carbohydrate 21.1, Fiber 2.1, Sugar 1.9, Protein 4.3

PITTSBURGH POTATOES

Pittsburgh Potatoes image

I was given this recipe years ago by a co-worker. It is a perfect dish for a pot-luck or great as a side for any meal. You may want to double this, because it will disappear fast.

Provided by Cookin it up in the

Categories Potato

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

10 potatoes, peeled
1 green pepper, chopped
1 onion, chopped
2 slices white bread, cubed
2 cups Velveeta cheese, cubed
salt and pepper
1 cup butter, melted
1/4 cup milk
1 cup corn flakes cereal, crushed

Steps:

Boil potatoes whole until soft. Then cube.
In a 9x13 pan put potatoes, pepper, onion, bread and Velveeta Cheese. Sprinkle with salt and pepper.
Mix melted butter and milk and pour over potato mixture.
Cover with crushed corn flakes and bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 361.1, Fat 19, SaturatedFat 11.9, Cholesterol 49.7, Sodium 201.5, Carbohydrate 44.1, Fiber 5.2, Sugar 2.9, Protein 5.5

PITTSBURGH POTATOES

Pittsburgh Potatoes image

I have been making this for about 15 years now and never get tired of it. It is good for just about any occasion from graduations to super bowl parties to office parties. Seems to be one of the first to go.

Provided by WesO8647

Categories Potato

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (2 lb) bag frozen hash browns
1 (10 3/4 ounce) can cream of mushroom soup do not add water (I use cream of chicken)
1 (16 ounce) container sour cream (light or fat free)
1 small onion, chopped (optional)
4 cups fancy shredded sharp cheddar cheese
salt and pepper (I do not use salt but rather garlic pepper)
cayenne pepper (optional)

Steps:

Preheat oven to 375.
In a large mixing bowl mix all ingredeanes (make sure that the hash browns are still frozen).
Spread mixture evenly in to a 13x9 glass baking pan.
Bake for 45 minutes.
Let cool for about 3-5 min and serve.
Also good the reheated.

PITTSBURGH POTATOES

Pittsburgh potatoes image

I don't know the history of this dish but since it says Pittsburgh and that is where I was born and raised it HAS to be good!!!

Provided by paulamatt

Categories Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups diced potatoes
1 small onion
1 teaspoon salt
1/2 jar pimiento strip
1/2 lb processed cheese spread
4 tablespoons butter or 4 tablespoons margarine, melted
3 tablespoons flour
2 cups milk
3/4 teaspoon salt
fine dry breadcrumb
butter or margarine, cut up

Steps:

Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
Pour cheese sauce over potato mixture, and spoon into a baking dish.
Top with breadcrumbs, and dot with butter.
Bake at 350 degrees F.
for 20 to 30 minutes.