Sweet Potato Fries

• Sweet potatoes
• olive oil
• garlic-salt
• pepper

Slice sweet potatoes into long, thin strips.  Coat lightly with olive oil.  Sprinkle with either garlic-salt and pepper OR coat with canola oil and sprinkle with cinnamon and sugar.  bake at 400 for about 20 minutes or until tender.

Cheesy Potato Ham Bake

1 pkg. of 32 oz. frozen hash brown potatoes

8 oz. cooked, diced ham

2 Small cans condensed cream of potato soup

16 oz. sour cream

2 cups shredded sharp Cheddar cheese

1 1/2 cups grated Parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Breakfast Burritos

• 1/2 lb bulk Italian sausage (you can cut casings off if you can't find bulk)
• 1/2 can Rotel tomatoes with green chiles, drained 
• 8 oz shredded mexican cheese
• 6 eggs
• 2 cups hash brown crowns
• sour cream

Bake hash crowns crowns as directed.
Brown sausage in a large skillet, drain.  Add Rotel and cook 5 minutes.  Beat eggs and pour over sausage.  Sir and cook over med-low until eggs are cooked.
Roll egg mixture, hash brown crowns and cheese into tortillas. Top with sour cream.

Cheesy Potato Casserole

• 20 oz diced hashbrowns
• 10.75 oz can cream of chicken soup
• 2 cups shredded cheddar cheese
• 3/4 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup melted butter
• 1 1/2 cups cornflakes, coarsely crushed
• 2 tbsp melted butter

Heat oven to 350 degrees.  Spray a 2 quart casserols dish.  Combine first 6 ingredients, pour into dish.  
In a small bowl combine last 2 ingredients and spread over potato mixture.  Bake 45 minutes. 

Roasted Red Potatoes with Blue Cheese and Walnuts

• 1 pound red potatoes, chopped
• 1 1/2 tsp olive oil
• 1/4 tsp freshly ground black pepper 
• 1/8 tsp salt
• rosemary, to taste
• 1/2 cup coarsely chopped walnuts 
• 2 ounces crumbled blue cheese
• 2 scallions, thinly sliced

Preheat the oven to 425°F. Coat a 9" baking dish with cooking spray or line with parchment paper. Place the potatoes in the prepared dish and toss with the oil, pepper,  salt and rosemary. Turn cut side down in the pan. Roast for 30 to 35 minutes or until very tender and lightly golden on the underside.

Put the walnuts in a small baking pan or skillet and place in the oven to toast for 6 to 8 minutes. Tip into a bowl and let cool. Add the blue cheese and scallions and crumble with your fingers.

When the potatoes are done, turn them over and sprinkle evenly with the walnut mixture. Bake for 5 minutes longer or until the cheese is melted.

Nutritional Info:Serves 4,  242 calories, 8 g protein, 21 g carbohydrates, 15 g fat, 4 g saturated fat*, 11 mg cholesterol, 279 mg sodium, 3 g fiber