Best 4 Pittsburgh Potatoes A Vintage Recipes
Title: **Pittsburgh Potatoes: A Classic Side Dish with a Twist**
Pittsburgh Potatoes, also known as Potato Puffs or Potato Balls, are a delightful culinary creation that has been a staple in American cuisine for decades. Originating from the vibrant city of Pittsburgh, Pennsylvania, these crispy golden-brown potato balls are a delectable combination of mashed potatoes, seasonings, and a secret ingredient that sets them apart - shredded cheese. This delectable side dish is a versatile accompaniment to various main courses, ranging from juicy steaks to tender roasted chicken.
This article presents a journey through the world of Pittsburgh Potatoes, offering a collection of three enticing recipes that cater to diverse tastes and preferences. The "Classic Pittsburgh Potatoes" recipe remains faithful to the traditional preparation, using simple ingredients to create a comforting and nostalgic dish. For those seeking a more indulgent experience, the "Loaded Pittsburgh Potatoes" recipe incorporates bacon, chives, and sour cream, resulting in a flavor-packed treat. Finally, the "Cheesy Pittsburgh Potatoes" recipe amps up the cheese factor with a blend of cheddar and Parmesan, creating a cheesy, crispy masterpiece.
Each recipe provides detailed instructions, ensuring that home cooks of all skill levels can effortlessly recreate these beloved potato balls in their own kitchens. With step-by-step guidance, helpful tips, and a touch of culinary inspiration, this article aims to transform every meal into a memorable occasion.
PITTSBURGH POTATOES, A VINTAGE RECIPE
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
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
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
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
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
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
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
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.
Tips:
- Use a variety of potatoes. A good mix of starchy and waxy potatoes will give the dish a nice balance of texture.
- Cut the potatoes into even-sized pieces. This will help them cook evenly.
- Don't overcrowd the pan. Make sure there is enough space for the potatoes to brown properly.
- Cook the potatoes over medium heat. This will help them cook through without burning.
- Stir the potatoes occasionally. This will help them brown evenly and prevent them from sticking to the pan.
- Season the potatoes with salt, pepper, and garlic powder. You can also add other seasonings to taste, such as paprika, chili powder, or cumin.
- Serve the potatoes immediately. They are best when they are hot and crispy.
Conclusion:
Pittsburgh potatoes are a classic American dish that is easy to make and always a crowd-pleaser. They are a versatile side dish that can be served with a variety of main courses, or they can be enjoyed as a snack on their own. If you are looking for a quick and easy recipe that is sure to be a hit, give Pittsburgh potatoes a try.
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