Tag Archives: Potatoes

Mashed Potato Quiche.

Leftover mashed potatoes! We always seem to be left with them, especially because I cook for only two people…or at least we eat for two people, I might actually cook for three or four people. Generally we use our leftovers for lunches throughout the week, however, sometimes we end with something, such as mashed potatoes, with nothing to pair them with. In this case, we over dug a hill of potatoes and ended up with enough mash for about eight people! I started my quest to use the leftovers, particularly in some gluten free breakfasts, by making some baked eggs with mashed potato crusts. These were just ok, but I thought they could be better.

So I began thinking bigger, you know, like a whole pie instead of just little pots (though I have a very soft spot in my existence for small pots). Since I am a lover of quiche…and really all things egg, quiche made the cut and turned out totally awesome. This is so versatile, any ingredients can be used and you don’t have to stress over making a crust or settling for a store bought one.

Mashed Potato Quiche. 

Ingredients

Coconut or olive oil (for oiling plate)

2 cups leftover mashed potatoes

4 pieces of bacon, chopped

1/2 large red onion

4-6 crimini mushrooms (portobello stems work well here!)

1/2 t kosher salt

fresh cracked black pepper

3 large eggs (free range pastured if possible)

1 1/4 C coconut milk

1/2 t kosher salt

fresh cracked black pepper

1 t dried thyme

1 cup white cheddar cheese

Process

Preheat oven to 350.

Oil pie plate, line with potatoes, bake 30 minutes.

Cook bacon, chop and set aside. Using bacon fat sauté onions and mushrooms with salt and pepper for 5 minutes (until just starting to soften). Remove from heat.

Beat eggs until smooth. Add coconut milk, salt, pepper and thyme. Mix until combined. Add cheese and mix.

When potatoes are done, layer in veg, bacon, egg mixture. Bake 55 minutes and remove from oven. Allow to cool for 10 minutes before cutting.

Enjoy!

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Filed under Breakfast, Eggs, Gluten Free, Grain Free, Potatoes

Potato Leek Soup.

Whenever I make stock I end up with 8 quarts. This is of course because I can only can 7! So instead of freezing the eighth quart I usually make something with it while it is fresh. Having just been to the farmers market to pick up some leeks and potatoes, I thought what better than a nice, wholesome, in-season soup. Given that I had also just roasted a chicken, I added some of that too!

Potato Leek Soup.

Ingredients

2 T coconut or olive oil (I used one of each)

1 small onion, diced

3 large leeks (hard green parts removed), sliced and rinsed well

3 medium red potatoes, diced

3 cloves of garlic, finely chopped

1 t kosher salt

1/2 t fresh cracked black pepper

1/2 – 1 t dried thyme, crushed

4 T AP flour (can remove to make gluten free)

3 C chicken stock (I use homemade and it has a little smokiness to it)

1 C shredded chicken (optional)

1 C milk (I used 1%)

Process

Heat a 3 quart or larger stock pot over medium heat. Saute onion, leeks and potatoes for 10 minutes, until onions and leeks start to soften down.

Add garlic, salt, pepper and thyme and saute one minute longer. Sprinkle with flour and mix to combine, sauteing for about 1 minute. Add chicken stock and bring to a boil. Reduce heat and simmer, covered for 20-25 minutes or until potatoes are very tender. If desired using an immersion circulator, puree leek mixture (I do about 3/4 of my mixture and leave some chunks for texture). Add chicken and milk. Mix to combine and allow mixture to heat through for 5 minutes. Do not boil. Serve with some crusty croutons or a sprinkle of Parmesan (or both like we did!).

Enjoy!

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Filed under Soup/Stew, Vegetables

Baked Fingerling Potato Fries.

This happy accident made the cut at our house. We roast and bake potatoes all the time, but this one struck the yummy nerve with the hubs. It is so simple and such a nutritious replacement for fried, pre-made, bagged, potatoes (though they are addictingly good). We have tons of fingerlings and since they are not the greatest storage potatoes we have been ploughing through them. Using them in Baked Potato Nachos, as breakfast potatoes, both shredded and chunked, and as fries. These are the current favorite though. We have had them with burgers, steak, and just as a snack.

Baked Fingerling Potato Fries. Serves 4.

Ingredients

1 lb fingerling potatoes, sliced into quarters the long way

1/2 T olive oil

1/4 t kosher salt

1/4 t fresh cracked black pepper

1 t dried parsley

1/2 t granulated garlic

1 oz Parmesan cheese

Process

Preheat oven to 400.

Combine all ingredients, except the cheese in a medium bowl.

Spread on a silpat lined baking sheet and bake for 40 minutes. Remove from oven and sprinkle with cheese. Serve.

Enjoy!

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Filed under Appetizer, Gluten Free, Grain Free, Potatoes, Vegetables, Vegetarian

Bacon & Potato Breakfast Cakes.

I really like potato pancakes. Growing up, every Sunday, after church one of two things would happen. Either my grandpa would cook breakfast, which meant we were going to Big Boys for their buffet breakfast, or my dad would cook breakfast, which meant silver dollar pancakes, sausage, eggs, and potato pancakes! Those potato pancakes, while very nostalgic, came from a box. They were more like baby oatmeal than potato. Nonetheless, they sealed the deal for my love of the dish.

As I got older and moved out of the house, I began experimenting with using fresh shredded potatoes for breakfast dishes like hash browns, and eventually, potato pancakes. Shredded potato pancakes are amazing, completely different than the boxed potato meal pancakes. They have the same prevalent potato flavor with all of the benefit of the fried potato texture. What I like best about fresh shredded potato pancakes is that you can add whatever you want to them. Often for breakfast we eat bacon, eggs and potatoes. Sometimes it gets boring so I like to mix it up. This dish combines the potato and bacon in a new way. When served with a fried, yolky egg, it becomes a whole new experience!

Bacon & Potato Breakfast Cakes. Makes 8-10 cakes.

Ingredients

3 slices of bacon

2 medium potatoes (I used caribe, but Russet or Yukon gold would work as well)

1/4 onion, finely chopped (I used red)

1 green onion, chopped

1/2 t kosher salt

1/4 fresh ground black pepper

3 T flour

1 egg

oil of choice for frying

Process

Cook bacon over medium heat in a large skillet. Reserve fat in skillet until you ready to fry the cakes. Chop the bacon into small pieces.

Shred potatoes and combine them with bacon, onions, salt and pepper in a large bowl. Add flour and mix to combine. Add egg and mix until all ingredients are equally dispersed. Heat bacon fat over medium heat and add oil until the entire bottom of the skillet is covered. Add 1/4 cup scoops of potato mixture and cook 5 minutes on each side. Drain on paper towels. Continue adding oil as needed during the cooking process. Serve cakes with yolky fried eggs or other breakfast accompaniments.

Enjoy!

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Filed under Appetizer, Breakfast, Dairy Free, Pork, Potatoes

A-Photo-A-Day: Hidden Potatoes.

I found these potatoes hidden under some cherry tomato plants when I pulled them out! It is always awesome to find hidden veg that just grew on its own, with no help or worry from you!

Been busy! Hope to have a recipe or garden post, or both out Sunday or Monday!

Love!

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Filed under Edible Plants, Garden

Weeknight Chorizo Wraps.

*Sorry about the photo…erg.

You will find a theme with me, especially when we are talking about quick, weeknight dinners: many of them are paninied. It is about the quickest way I have found to create a handheld pocket of goodness that you can eat as you are running out the door for your next appointment. Last week I told you about Pita Pizza Paninis and I got to thinking, though I won’t have a bum finger forever, it might be fun to share more of my quick dinner ideas.

Often when I get home from work midweek and have another activity scheduled that I have to go to I don’t want to cook. This can frequently lead to eating out. Not only is this taxing on the budget over time, it is taxing on the waistline as well. So I have developed many quick dinners that take a little pre-planning, but only a little time to execute the night of.

The key with this dish is to cook up the chorizo ahead of time, it only takes about 15 minutes to cook up a pound of it and throw it into the refrigerator for use all week. If you are feeding more mouths, you may need to scale the weight up, but for two people, this will tide us over with a plethora of chorizo laden dishes all week.

Chorizo Wraps. (makes 4 wraps)

Ingredients

2 medium/large potatoes, chopped into 1/4 inch pieces and boiled for 10 minutes

1 T olive oil

Your choice of veggies, chopped (I like to use whatever is on hand like red onion (1/4 cup), a little zucchini (one small one), and green cabbage (about 1/2 cup shredded))

4 oz cooked Mexican style chorizo

2 eggs, scrambled

1/2 C shredded cheese

4 tortillas

Preheat your panini pan.

Throw all of the ingredients, except the eggs, cheese and tortillas into a sauté pan heated over medium-high heat with olive oil. Cook for 10 minutes, stirring frequently to get an even seer on everything. Turn off heat and mix in eggs. Scoop one quarter the ingredients onto each tortilla, top with cheese, fold and panini until golden brown.

Serve with cilantro, arugula, sour cream and hot sauce.

As a side note, if you cook up rice or other whole grains at the beginning of the week to use in dishes this would be a great dish to add it to and you could save time not having to cook up the potatoes. You can also skip the panini part to cut down on the time a little…we just really like to panini stuff!

Enjoy!

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Filed under Eggs, Fast & Easy, Mexican Inspired, Panini, Pork, Potatoes

Turnip and Potato Au Gratin.

Back in February I haphazardly sowed a handful purple top turnip seeds thinking nothing of it. Well now at the beginning of June I have turnips coming out my ears (yes they have lasted this long without bolting because it is has been cold, cold, cold here). Until this happened I had never even thought about what do with turnips! Through my research I found some interesting ideas but I have been wanting to make some au gratin potatoes for a while and the turnips sort of look like potatoes so I thought why not, let’s mix it up a bit. The turnips gave the potatoes a little bit of an edge, spicy but not overwhelming to the taste buds.

I just love au gratin. Growing up I used to eat those boxes of dehydrated potatoes all the time. In college I continued to eat them, but because I was without regulation and did not have to share, I would eat the whole box at once. The clear downside to that is that it was only an 8×8 panful. Today we are not eating processed foods as a habit, but I still crave au gratin potatoes. The best part about this recipe is that it makes an entire 9×13 panful and it doesn’t have the weird dried cheese in it!

Ingredients

6 small turnips

3 Russet potatoes

3 T unsalted butter

3 T flour

2 C milk

1/2 t kosher salt

1/2 t pepper

1/2 t dried thyme, crushed

dash of  cayenne pepper

2 C shredded cheddar cheese

Preheat oven to 400. Peel and sliced turnips into 1/8 inch thick disks. Wash potatoes and cut them into 1/8 inch thick disks as well. Spray a 9×13 inch baking disk with non-stick spray. Arrange on half of the potato disks, overlapping slightly, in the baking dish. Cover with half of the turnip disks.

In a large sauce pan, melt butter over medium heat. Add flour and combine into a smooth paste. Cook for 3 minutes. Add milk 1/2 cup at a time, combining thoroughly until all of the milk has been added. Increase heat to medium-high until the mixture bubbles, stirring frequently to avoid burning the milk. Add salt, pepper, thyme and cayenne. Reduce heat to medium and add one  and a half cups of cheese, one handful at a time, stirring to melt and combine.

Add half of the cheese mixture to the baking dish. Layer the rest of the turnips and potatoes into the baking dish and top with the remaining cheese mixture. Sprinkle remaining 1/2 cup of cheese and cover with tin foil. Bake for 75 minutes. Remove foil and bake for 15 minutes more.

Remove from oven and allow to cool for 10-15 minutes before serving.

Enjoy!

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Filed under From the Garden, Outside of the Box, Side Dish, Vegetarian

Shredded Hash Browns.

Breakfast potatoes are an essential weekend fare. The hubs will not let me make it through a two day weekend without making some rendition of them, let alone a three day weekend (I promise I will have to make them twice this Memorial Day weekend). I usually make chunked potatoes because shredded potatoes are just so hard to make the way you get them in a diner. But my first love is the shredded variety and this is a very good recipe if you want to make them at home.

Ingredients (serves 2)

12 oz Yukon gold potatoes (about three medium potatoes)

2 T bacon fat

salt and pepper

Shred potatoes into a medium sized mixing bowl and cover with cold water. Allow to sit for ten minutes. Strain potatoes and place in the center of a clean hand towel (do not use terry cloth). Pull up sides of the towel, twist the top and squeeze all of the liquid out. Keeping the potatoes in the towel, put them in the refrigerator. I did this and left them in there about 30 minutes while I cooked the bacon. If you are making bacon this is a great way to do it.

If you have cooked bacon, remove all but 2 T of fat from the pan and turn the heat up to the low side of medium-high. I used a 12 inch skillet. Add potatoes, spreading them evenly. Allow the potatoes to cook for 6-10 minutes depending on how hot your burner runs. Use a flipper to check the doneness to avoid burning. Flip potatoes and allow to cook for about 5 minutes. Using the flipper break potatoes up a bit so as not to end up with a large, hard cake! Continue cooking and flipping for about 6-10 minutes longer. Cook time is going to vary based on how crispy you want the potatoes to be and how hot your stove is.

Serve with eggs and bacon and Enjoy!

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Filed under Breakfast, Dairy Free, Gluten Free, Grain Free, Potatoes, Vegetables

Breakfast Potato Scramble.

When I got up this morning I had not cooked in eight days. I was subjected to travel to a far away land where the food comes to you frozen and in packages and people think scratch-cooking is a foreign ideal. Okay, I will admit that I am being extreme as I recount this, but there is nothing fun about sitting in a hotel eating dry chicken and iceberg lettuce for days on end. For me and my little household the result is that we now have more food on hand (especially in the veggie persuasion) than we can eat in a week!

When I got home yesterday the most important thing, after saying hello to my K-9 babies, was to check on the gardens. To see how they grew. To see what was ready to eat. This is because I love my gardens, but it is more likely that it was because I had not seen a fresh vegetable (outside of that iceberg lettuce and a few mealy tomatoes) in what felt like a century! Seeing the lush green, growing beds made my urge to cook overwhelming.

I was pleasantly surprised, as shared yesterday, to learn that I would be eating fresh radishes, kolhrabis, greens and more over the next couple of weeks. This morning when I got up I started my mission of incorporating our new bounty into every meal, with breakfast being no exception. I know you are all probably getting sick of breakfast potatoes, and wondering how two people can possibly continue to eat them over and over, but this one is a real winner. I will admit that I am unsure if it was the depravation I experienced last week or if it really was just that good, but this dish was so fresh, so delicious, and so comforting.

Ingredients (serves 2-4)

8 oz baby Yukon gold potatoes (about 6)

2 T olive oil

A sprinkle of each: kosher salt, pepper, thyme, paprika, granulated garlic

2 scrambled eggs

2 Morningstar Farms Original Sausage Patties, prepared to package instructions (you can substitute real sausage here if you’d like)

3 oz crimini mushrooms, diced (about 6-7)

2.5 oz red pepper, diced (1/2 C)

1 oz red onion, diced (1/4 C)

1 oz baby rainbow chard, diced (7-8 leaves)

Shredded cheese

Heat oil in a medium/large skillet (I used a 12 inch, but 10 should be fine) over medium heat. Dice potatoes and add to the pan. Season with herbs and spices. Cook for 8 minutes stirring frequently. While potatoes are cooking prepare and scramble your eggs. Set aside.

Add onions and mushrooms to the potatoes. Cook for 5 minutes more and dice the sausage. Reduce heat to medium-low and add peppers and sausage (if using raw sausage, precook the meat). Cook for two minutes. Remove from heat and mix in chard and eggs. Top with cheese and serve.

Enjoy!

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Filed under Breakfast, From the Garden, Potatoes, Vegetables, Vegetarian

Grilled Potatoes.

The love affair with potatoes continues. Unfortunately, it will be with store bought for some time still. Especially because our lovely mild winter gave us snow this week and right now it is a mere 29 degrees with 15 miles per hour winds that slice through you. They are calling for record low temps for a while longer. Yeah. Nope, not really. The weekend is upon is and I fear I will be stuck inside…but I so want it to be garden season.

So to tide us over we are making some jerk chicken, veggie grill basket, and grilled fries. The chicken is simple enough, leg/thigh quarters were on sale at the market so we got four and put them in a simple jerk marinade. I did not make the marinade, it is Secret Aardvark, which is so HOT, but SO good! I cut it with water and agave to take the heat down a few notches. Marinade overnight and grill to perfection.

Veggie grill basket was also easy…cut up broccoli, snips stems of some mushrooms, cut asparagus into 1 inch chunks, slice red onion, toss in bowl with olive oil, salt and pepper. Grill in nonstick grill basket….the variations of this dish are endless and it is so tasty every time. We eat this side dish at least one a week.

Now to the star, which is always the potatoes!

Ingredients:

Potatoes

Olive oil

Salt & Pepper

Par boil potatoes whole for 10 minutes. If the potatoes are big you might want to cut them in half, but I used fingerlings. Remove from heat and cut in half, or slices if you are using Russetts or something. Using a silicon brush, brush the exposed meat with olive oil, sprinkle with salt (I used Alderwood smoked) and pepper.

Grill meat side down on medium-high heat (adjust for outside temps and potato thickness as needed) for 5 minutes. Flip onto skin side and grill for 5 more minutes.

Enjoy!!

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Filed under Appetizer, Dairy Free, Gluten Free, Grain Free, Potatoes, Side Dish, Vegan, Vegetarian