Posts filed under ‘Potatoes’
Recently, I went through some of my pins on Pinterest and on my potato board, I came across this potato hash recipe by The Comfort of Cooking. I was looking for something to go along with a ham steak and decided this would be perfect and would help to quench my potato craving. It was and it did.
The recipe is very easy to make. It calls for a whole diced onion and a whole diced red bell pepper but I used about half of each which was perfect for us. Otherwise, I made as posted in the recipe.
The recipe can be found at this link ~ Potato Hash I hope you try it ~ it’s delicious!!
Yes, I love potatoes and try them in all kinds of ways. I tried this recipe just because I loved the original name which was Masculine Potatoes I changed the name and I still don’t know what makes them masculine or he~man, maybe the bacon and horseradish but I still think it’s cute.
Mr. Meat Eater hates bacon in recipes so I had to leave it out. To compensate, I used a bit more horseradish. The hardest thing about making these potatoes, is boiling and mashing the potatoes. They are perfect for steak or roasts.
6-10 red potatoes
1/4 cup milk
1/2 cup sour cream (I used light)
1/2 cup butter
1/3 cup bacon bits
1 tsp horseradish
dash each of salt and pepper, use more if you like
1 tsp chopped fresh parsley
Boil potatoes until tender. Mash with skins left on and leave chunky, not smooth.
Stir in milk, sour cream, and butter. Add bacon bits, horseradish and salt and pepper.
Place in servings dish and sprinkle with chopped fresh parsley.
Makes 6-8 servings.
Adapted from Favorite Recipes of the Shenandoah First Responders Family and Friends
Everyone knows I am addicted to potatoes of any kind. I found this recipe on Pinterest posted by McCormick (the spice company) and we really loved it. For the life of me, I cannot remember what I served them with.
It was very easy to make and the spice mixture was just right ~ all the spices are the dried type. I used the baby red potatoes as posted in the recipe but someof them were a little big so I just made sure they were all basically the same size.
Oven Roasted Potatoes with Garlic and Herbs
1 tsp oregano
1 tsp paprika
1 tsp thyme
3/4 tsp sea salt
1/2 tsp garlic powder ~ I used a tsp because I like garlic
2 lbs baby red potatoes, quartered or at least cut the same size
2 tbsps olive oil
Preheat oven to 425º.
Mix oregano, paprika, thyme, sea salt and garlic powder together in a small bowl and set aside.
In a large bowl, toss the potatoes with the olive oil and sprinkle the seasonings over the top of the potatoes and mix until all the potatoes are well coated.
Spread the potatoes on a foil-lined 15×10 sheet pan.
Bake 30-35 minutes or until tender and browned.
Makes 4-6 servings.
I have spent lots of time in the Adirondacks and have collected a bunch of cookbooks from the region. I pulled them all out and one thing they all have in common is salt potatoes. Just the name is enough to send my blood pressure even higher and my arteries harden but they are so delicious they are worth having once a year.
Mr. Meat Eater was smoking a slab of meat so I decided this was the perfect time for salt potatoes. Up in the Adirondacks, I can buy the potatoes and salt all in one bag but down here I have to buy small potatoes (I used small yellow potatoes) and just throw in the salt. They are served slathered in at least one stick of melted butter and any herbs you might want to throw in. The insides of the potatoes become very creamy and delicious.
Any leftovers I cut up and make fried potatoes the next day but then I throw away any leftovers of those because they are so salty tasting by that time, they are almost inedible. They are good to make for a barbecue and that is when we used to have them back in the day.
Mr. Meat Eater’s brisket rub remains a mystery. He has a little book that he keeps all his concoctions in and I’ll be darned if I can find it. I think he hides it. This particular rub is a bit spicy for me but he loves it. We serve it sliced up the first night and then make sandwiches with it the next day. The rest goes in the freezer for another day.
Adirondack Salt Potatoes
8 cups water
1 1/2 cups Kosher salt
3 lbs small red or white potatoes, leave skins on
1 stick butter
Fresh herbs, optional
Bring salt and water to a boil in a large pot. When boiling, add potatoes.
Cook potatoes until tender ~ about 25 minutes or so but test with a fork or knife at 20 minutes.
Drain potatoes. Put the pot back on the stove over medium heat and add the butter. When the butter has melted, turn off the heat, add the potatoes, herbs and pepper. Toss the potatoes and serve immediately.
Makes 6-8 servings
I am a huge Pinterest addict and I found this recipe there. It is wonderful and meets my criteria of being easy to make. These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.
This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.
Bourbon Sweet Potatoes
3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature
Preheat oven to 350º.
Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.
Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.
Stir in butter before serving.
Makes about 6-8 servings.
Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.
This is really my favorite breakfast casserole and I served it at my recent EB Pink Party. It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before. It’s also very easy to add or subtract ingredients and make it your very own. I never put in the tomatoes and I have made it with ham, bacon and sausage. All three are good but I like ham the best.
When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!
I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.
1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded
Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.
Makes 6-8 servings
My house was freezing yesterday which made me think of soup which made me think of potato soup. Convoluted thinking, yes, but I am addicted to potatoes so it’s an easy way to feed that addiction. Besides, Mr. Meat Eater was out of town and he hates potato soup so it was the perfect choice.
This is a very easy recipe. I know I’ve made a similar recipe before that seemed to take half a day but this one sure didn’t. Just make sure you remember to bake your potatoes earlier in the day. I also didn’t want to open a package of bacon for 3 slices so I used real bacon bits bought at the store. It’s a recipe that would be easy to make vegetarian by leaving off the bacon and switching the chicken broth for vegetable broth.
Easy Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tbsps flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
1/2 tsp Tabasco
shredded cheddar cheese
In a large saucepan, cook bacon until crisp; drain, reserving 1 tbsp drippings. I used real bacon bits instead of cooking bacon so I used 1 tbsp butter, melted, instead of saving the bacon drippings. Set bacon aside.
In the drippings or butter, saute onion and garlic until tender. Stir in the flour, salt, basil, and pepper and mix well. Very gradually add the broth while whisking to prevent lumps. Bring to a boil and stir for 2 minutes.
Add the potatoes, cream and Tabasco and heat through but do not boil.
Garnish with bacon or bacon bits and cheese.
Makes 4 servings.
A recipe that combines my two favorite things ~ potatoes and horseradish! This is a very simple recipe that goes well with just about any main dish. I served them with grilled strip steaks and sauteed onions and mushrooms.
The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!
Roast Potatoes with Lemon and Horseradish
1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)
Heat oven to 350º.
Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.
Cover and bake for 55-65 minutes or until potatoes are fork tender.
Garnish with lemon slices and sprinkle with the parsley.
Makes 6 servings
The first time I had sweet potato muffins was in Colonial Williamsburg years ago. I loved them and when I came across this recipe in a cookbook from Bruton Parish Church (located in the historic area), I knew I had to try them. If you don’t tell anyone they are sweet potato, they will think they are pumpkin. I had to do that with Mr. Meat Eater to get him to even try one and he ended up eating at least 4 or 5 in one sitting. They are really good! I did confess later on that he had been eating sweet potato and he was shocked, LOL!
I did, as usual, change them to suit me but really very little. I used less sugar ~ 1 cup as opposed to 1 1/4 and I used currants instead of raisins because I think they taste better in muffins since they are smaller so there is no need to chop them. I also used 1 1/4 tsps of cinnamon since I don’t like nutmeg and didn’t have any. The recipe said it makes 12 but I made 15.
The cookbook is called Beyond Loaves and Fishes and it is one of my favorites.
Sweet Potato Muffins
1/2 cup butter, softened
1 1/4 cups sugar
1 1/2 cups mashed sweet potatoes (I used canned)
1 1/2 cups flour
2 tsps baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup milk
1/2 cup shopped raisins
1/4 cup chopped pecans
Preheat the oven to 400º.
Cream butter and sugar together and add eggs and mix well. Blend in the sweet potatoes.
In another bowl, mix the flour and the rest of the dry ingredients. Add this mixture alternately with the milk to the sweet potato mixture. Be careful not to over mix.
Fold in the pecans and raisins.
Spoon batter into greased muffin cups filling about 2/3rds full. Sprinkle with sugar if desired (I didn’t do this).
Bake for 25 minutes. Cool and remove from tins.
Makes 12-15 muffins.
I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.
You all know I am seriously addicted to potatoes but I try not to eat them too often. Sometimes I just can’t help myself. This recipe is easy and delicious and would go with just about anything. I used a bag of small, yellow potatoes, but you can use any potato that you want.
Honey Roasted Potatoes
1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper
Preheat oven to 375º. Lightly grease a 9×13 baking dish.
Place potatoes in prepared pan and sprinkle onion over the top.
Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.
Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.
Makes 4 servings.