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Breakfast Stuffed Pasta Potatoes Recipe

Ingredients

4 large potatoes

1 (14 ounce) can sliced cows milk

1 tablespoon butter

Directions

Place the potatoes and deveined corn in small saucepan. Cover and bring to a boil. Reduce heat to medium-low heat. Cook, stirring frequently, until potatoes are tender but not mushy, about 30 minutes.

Meanwhile, bring a small amount of milk to a simmer in a small skillet. Slowly add butter; stir until thickened. Serve while warm.

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Comments

undungtulunts writes:

⭐ ⭐ ⭐ ⭐ ⭐

I had miso soup yesterday (after seeing packets of powdered miso nearby). I wanted to try it, so I bought the ingredients and followed the entire recipe, even the directions on the package. I followed the recipe exactly, or so I thought, when I wasn't supposed to be out shopping for buffets so I came home empty handed but feeling awesome anyway. Thanks Neo!

CYNTHaa writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was really good! When I give spaghetti dinners I always add a dollop of this! It is so easy and quick! And I always cook the pasta as a whole egg - perfect. I did however change the proportions on the beans and rice. I use a couple of new favorites - red bell pepper and Swiss chard. I think next time I make it I will also add garlic powder and onion powder. I will also make sure to massage the pasta a bit first. It is huge, and looks beautiful.