1 pound over cooked mild potatoes
2 medium eggs, lightly beaten
2 cups cheddar cheese, shredded
1 cup sliced fresh mushrooms
1 cup cooked ham
1 cup chopped celery
1/2 cup chopped green onions
1/2 cup chopped celery, seeded and chopped
1/2 cup chopped celery
Cut the potatoes into 1 inch cubes. Place them in a large bowl. Add eggs, cheese, mushrooms, ham, celery, green onions, celery and celery. Mix well, cover and refrigerate.
Preheat the grill for high heat.
Place a sheet of aluminum foil on a large baking sheet. Place each cube of potatoes on the foil. Brush lightly with egg mixture, then top with cheese, shaking well to coat.
Bake 50 minutes in the preheated oven, until potato is crispy and cheese is lightly browned. Cool 10 minutes before removing the foil. Slice foil and serve cut side down.
I used chopped onion, garlic, dried basil, 1/2 cup of bread flour, 1/2 cup of sifted powdered sugar, 1/2 cup of almond extract, and 1/2 cup of all-purpose. I also left my raisins out, just looking for a little more flavor. I did not change anything in this recipe, except maybe used a little less red pepper.
I used a little oil instead of butter
We tried this out and yes, it is true it is more complicated than it looks like. We cooked it in a very cold environment and had to constantly adjust the spices, so we didn't have to do it over soup. I have not yet added the fresh garlic, but I am thinking about it. The recipe looks scary, but it is well worth it to have this as an appetizer. I served it on toasted rolls with thin sliced red onion and melted american cheese.
⭐ ⭐ ⭐ ⭐ ⭐