Time 5h15m Yield 9 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.
Time 45m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees Fahrenheit. Combine olive oil, paprika, chili powder, salt, red peppers, and black pepper in a large bowl; stir well. Add diced potatoes and stir well to coat. Place potatoes in a single layer on a cookie sheet coated with cooking spray. Bake at 400 degrees Fahrenheit for 30 minutes or until browned.
Time 45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Place potatoes in large mixing bowl and add oil to coat. Combine remaining seasonings, add to potatoes and toss until thorougly blended. Spread on UNGREASED cookie sheet and bake in preheated 400 degree oven for 30 minutes.
Time 35m Yield 4 Number Of Ingredients 6 Steps:
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
Time 20m Yield 2 Number Of Ingredients 5 Steps:
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large bowl, whisk 1 egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chiles and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes., In a large skillet, heat oil over medium-high heat. Break remaining eggs, 1 at a time, into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted., Serve eggs with waffles and toppings of your choice.
