Cottage Potatoes

Name: Cottage Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 10 potatoes, boiled and peeled; 1 bunch parsley; 1 large onion; 1 green pepper; 1 (4 oz.) jar pimientos; 4 slices white bread; 1/2 to 1 lb. Velveeta cheese; 1 1/2 tsp. salt; 1/2 tsp. pepper; 1 c. oleo; 3/4 c. milk

Eats Now Editorial Team · General

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Cottage Potatoes – a delicious recipe with potatoes, parsley, onion, green pepper, pimientos, white bread. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

10 potatoes, boiled and peeled
1 bunch parsley
1 large onion
1 green pepper
1 (4 oz.) jar pimientos
4 slices white bread
1/2 to 1 lb. Velveeta cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. oleo
3/4 c. milk

1
Chop first 7 ingredients.
2
Put in a large bowl and mix well. Add salt and pepper.
3
Heat milk and oleo in a saucepan over medium heat until oleo is melted.
4
Pour over chopped ingredients and mix. Place in a casserole dish and bake at 375u00b0, covered, for 45 minutes and uncovered for 15 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 potatoes, boiled and peeled, 1 bunch parsley, 1 large onion, 1 green pepper, and more.

Yes, Cottage Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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