Instructions: Recipe 1:
Wash the potatoes and place in the oven until 3/4 cooked. (Remove the skin.) When cooked mash potatoes with butter and egg yolk and chives.

Make the potato into a disc shape and make an indent in the top. Pour in the cream and sprinkle with cheese and grill until brown.

Recipe 2:
Wash the potatoes and place in the oven until 3/4 cooked. Remove the skin and mash the potatoes with butter.

Add the snipped chives, cheese, black olives and ham and mix. Roll into balls and dust with flour, eggs and almonds, keeping them in a ball shape.

Deep fry the balls in hot oil until golden brown.

Recipe 3:
Mix the grated potatoes, onions and chives together. Add olive oil into a pan and heat. Put a scone ring into the middle of the pan and pack the grated potato into the scone ring. Place some ham and cheese on top. Then add more potatoes.

Pack in tightly and cook until golden brown and turn over and do the other side. They should be crispy on the outside, soft in the middle.

Recipe 4:
Heat the butter and oil in a pan. Add the garlic, onions, sausage, sun dried tomatoes, mushrooms and season. Add the potatoes and stir until potato is golden. Finish by adding a little tomato puree, cook for a couple more minutes and serve.

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