Best 7 Hamburger Potato Puffs Recipes

HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, brown the ground beef; drain fat.
• In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
• Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

MOM'S POTATO PUFFS

Steps:

• In a medium bowl, stir together the flour, baking powder, and salt. Mix in the mashed potatoes and egg until well blended.
• Heat oil in a deep-fryer or heavy deep skillet to 365 degrees F (180 degrees C). Carefully drop the potato mixture by spoonfuls into the hot oil, and fry until golden brown, about 5 minutes. Remove from oil to drain on paper towels.

HAMBURGER & POTATO PUFFS

Steps:

• 1. Preheat oven to 400'F. Prepare 2-qt. casserole dish or 9" pie plate. (If you use a pie plate, put it on a sheet pan to bake. It has a tendency to bubble over.)
• 2. Brown beef, onion, green pepper and garlic in skillet. Pour off excess fat. Add in basil, salt and tomato sauce. Simmer 5 min.
• 3. Pour into prepared baking dish
• 4. Prepare potatoes according to package; add in parsley and grated cheese. Mix until blended. Place spoonfuls over beef mixture. Sprinkle a little more parmesan over potatoes.
• 5. Bake at 400 degrees for 10 min or until puffs are lightly browned.

BAKED POTATO PUFFS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
• Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
• Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
• Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
• Scoop potato dough into the greased muffin cups.
• Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

HAM POTATO PUFFS

Steps:

• Press each biscuit onto the bottom and up the sides of a greased muffin cup. In a large bowl, combine the ham, potatoes, 1/2 cup cheese, parsley and garlic powder. , Spoon 1/4 cup into each prepared cup. Sprinkle with remaining cheese. Bake at 350° for 20-25 minutes or until lightly browned. If desired, sprinkle with minced fresh parsley. Serve warm. Refrigerate leftovers.

POTATO PUFFS

Steps:

• In a bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush eight muffin cups or small ramekins generously with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.

POTATO PUFF CASSEROLE

Steps:

• In skillet combine ground beef, onion, and green pepper.
• Cook over medium heat breaking up meat with fork until brown, and vegetables are tender.
• Add chili sauce, soup and water.
• Turn into 1-1/2 quart casserole.
• Cover top with frozen potato puffs.
• Bake 375 degrees for 35 minutes or until brown.