Pan-Fried Potatoes

Ingredients:

• 6-7 medium uncooked potatoes
• 1/2 medium onion
• Vegetable oil
• Salt to taste

Directions:

1. Peel and chop the onion and saute 2/3 of it in vegetable oil.
2. Peel the potatoes, cut them into strips, and add to the onion.
3. Mix and add salt.
4. Fry 5-10 minutes and add the rest of the onion.
5. Continue frying the potatoes until golden-brown and serve. Enjoy!

Shepherd’s Pie

Ingredients:

• 2 lb potatoes
• 3-4 eggs
• 3/4 cup milk
• 2 medium onions
• 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) 
• 3 tablespoons unsalted butter
• Salt, pepper to taste
• Bread crumbs
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:
First, to prepare the stuffiing:

1. Grind the cooked meat in a meat grinder or chop it very finely.
2. Finely chop the onions and sauté in vegetable oil until golden.
3. Add the onions, salt, pepper, and desired spices to the ground meat, and mix.

Then:

1. Peel the potatoes and boil until tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
4. Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
5. Add the meat stuffing on top and even it out with a spatula or a spoon.
6. Place the remaining potato mixture onto the meat in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Baked Potato & Mushroom Casserole (Pudding)

Ingredients:

• 2 lb (1 kg) potatoes
• 1 lb (500 g) mushrooms
• 3+1 eggs
• 2 medium onions
• 3/4 cup milk
• 3 tablespoons unsalted butter
• Salt, black pepper, spices to taste
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:

1. Peel the potatoes and boil until fork-tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
4. Place half of the mixture onto a greased ovenproof skillet or baking pan.
5. Add the mushroom stuffing on top and even them out with a spatula or a spoon.
6. Place the remaining potato mixture onto the mushrooms in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Stuffing:

1. Chop and sauté the onions until golden (caramelized).
2. Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
3. Add the onions, salt, and pepper to the mushrooms and mix.

Potato Pancakes

Ingredients:

• 1.1 lb (500 g) uncooked potatoes
• 1/2 cup all-purpose flour
• 1 package active dry yeast
• 2 tablespoons butter
• 1 egg (optional)
• Vegetable oil
• Salt to taste

Directions:

1. Peel the potatoes and grate them (use them right away to avoid darkening).
2. Put the potatoes in a large bowl and add the yeast previously dissolved in 1/4 cup warm water.
3. Add salt, flour, egg (optional).
4. Mix well and put the batter in a warm place to rise.
5. Use a large tablespoon to put the batter on a very hot skillet in vegetable oil. Cook on both sides several minutes until golden-brown.
6. Serve hot with sour cream or butter. ENJOY!!!

Potato Cutlets ("Kotleti")

Ingredients:

• 2.5 lb (1 kg) potatoes
• 2 eggs
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 1 medium onion (optional)
• Grounded bread crumbs
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Peel the potatoes and cook until knife tender.
2. Drain the water from the potatoes and dry them.
3. While hot, mash the potatoes; add butter, raw eggs (whole or just the yolks), salt, and pepper.
4. You can add a finely chopped sauteed onion (optional).
5. Mix the mashed potato mixture.
6. Take 1 tablespoon of the mixture and form an oval cutlet; roll in some flour or grounded bread crumbs.
7. Fry in vegetable oil on both sides until golden-brown.
8. Serve with a mushroom sauce. ENJOY!!

"Olivier" ("Olivie") Salad

This salad is also called "Olivie" or "Russian Potato Salad".

Out of the numerous people who tried this salad, I don't know anyone who didn't absolutely love it! This dish is hearty and delicious, and it is just perfect for any celebration or holiday!

Ingredients:

• 3-4 potatoes
• 1-2 carrots
• 4 eggs
• 6-7 pickles
• 1 can of peas
• Imitation crabmeat ~8 oz (200 g)
• Mayonnaise
• Salt and pepper to taste

Directions:

1. Put potatoes (with skin) and carrots together into one pot.
2. Add enough water to cover the vegetables and bring to a boil.
3. Cook until tender when tested with a knife (about 15-20 minutes).
4. In another pot, cook the eggs (about 10 minutes).
5. When cool enough, peel the potatoes, carrot, and eggs.
6. Cut the potatoes, carrots, eggs, pickles, and crabmeat; add to a large mixing bowl.
7. Drain and add the peas.
8. Add enough mayonnaise (until desired consistency) and salt and pepper to taste.
9. Mix well and serve. ENJOY!