Help me find ways to ue my extra shreaded taters.

I have never heard of hydrated potato shreds before. I usually shred my potatoes fresh each time or I will buy a frozen bag of shredded potatoes from the store. All of my ingredients are approximate because I hardly ever measure anything. I hope you are able to find these useful. Take about one and a fourth pounds of shredded potatoes an mix with one can cream of potato soup, one cup shredded cheddar cheese, one clove of minced garlic, about a tablespoon minced onion, half a cup of milk, and a tablespoon of melted butter. Mix well and place in a casserole dish. Bake uncovered for 45 minutes @ 350 degrees. You can also add some ham chunks to make this into a main course. Second recipe: In a large bowl combine about one and a fourth pounds of hash browns, a medium onion (chopped), six eggs (slightly beaten), two an a third cups Italian breadcrumbs, a third cup ketchup, salt and pepper. Mix thoroughly, shape the mixture and place into a 8X4 loaf pan. Spread some ketchup over the top if desired. Bake for an hour and a half (until the center is 160 degrees) @ 375 degrees.

POTATO PANCAKES 2 c. shredded potatoes 1 egg 3 tbsp. flour Salt and pepper to taste Mix all ingredients to form a batter. Heat oil in skillet Add batter like pancakes to oil. Fry until golden brown. Serve with applesauce or sour cream or plain.

What types or soup did you make? Did you make Potato Leek? This recipe calls for whole potatoes, but perhpas you can just the shredded as well...I like using chicken broth as a base for my soup and then I use a hand held stick blender to make it creamy. Potato Leek soup Ingredients 4 leeks 2 Tbsp (30g) margarine or oil (30mL) 4 large russet potatoes 6 cups (1.5L) water (try chicken broth, it's much tastier) 1 tsp (5g) salt 1 cup (240mL) plain low-fat milke (I'm lactose intolerant so I sub unsweetened soy milk) Freshly ground black pepper to taste Directions Wash leeks carefully by soaking them in cold water. Slice the leeks (use both the green and white parts) and return to cold water. Rinse well to remove any grit or dirt. Melt margarine in a large pot (or use oil) and add the leeks. Cook over medium heat until leeks are soft. Meanwhile, scrub and cut up potatoes into 1-inch (3cm) chunks. Place potatoes into the pot and add water and salt. Cook for about one hour, until the potatoes are very soft and almost falling apart. (This may take less time, depending on the potatoes.) Use a large wooden spoon to break up the potatoes. Add soy milk and cook for another 15 minutes to develop the flavors. Add a little more salt if desired and grind in lots of pepper. This soup can also be prepared without the soy milk; a tsp (4g) or so of vegetable broth seasoning works well too; the soup is less creamy, but it tastes great.