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Ingredients Jump to Instructions ↓

  1. 3 medium potatoes, peeled and cut into 1/4-inch pieces

  2. 1/2 cup chopped onion

  3. 1 cup water

  4. 3/4 teaspoon onion salt or onion powder

  5. 1/2 teaspoon pepper

  6. 1/8 teaspoon salt

  7. 2 drops Louisiana-style hot sauce

  8. 1/2 cup cubed fully cooked ham (1/4-inch pieces)

  9. 1 cup fresh or frozen brussels sprouts, quartered

  10. 1-1/2 cups milk

  11. 3/4 cup shredded Colby-Monterey Jack cheese, divided

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring the potatoes, onion and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Do not drain. Mash potatoes (mixture will not be smooth). Stir in the onion salt, pepper, salt and hot sauce; set aside. In a large nonstick skillet coated with cooking spray, saute ham and brussels sprouts for 5-6 minutes or until sprouts are tender. Stir into the potato mixture. Add milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through, stirring occasionally. Gradually stir in 1/2 cup cheese; cook for 2-3 minutes or until cheese is melted. Garnish with remaining cheese. Yield: 5 servings.

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