Breakfast Pizza
Breakfast Pizza
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This sounds good and uses fresh hash browns, not frozen. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Breakfast Pizza
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This sounds good and uses fresh hash browns, not frozen. On my to cook list.
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C (400 F). Lightly coat a baking sheet or pizza pan with butter or spray with olive oil using an oil mister.
  2. Wash and scrub the potatoes. Shred, and place in water, rinse, and squeeze dry, repeat the water, rinse, and squeeze steps 3-4 times until the water that is squeezed out runs clear, there, you just rinsed out the starch and made your own has browns.
  3. Add the hash browns to a large mixing bowl, add 2 eggs, 1/2 cup cheese, and season with salt and pepper to your liking. Mix to combine.
  4. Place the hash brown mixture on the prepared baking sheet or pizza pan, use your hands and pat this down to a round pizza shape.
  5. Bake for 20 minutes or until golden brown.
  6. While the potato crust is baking, heat a non stick pan and when hot, cook the bacon until crispy, then place the bacon on a paper towel lined plate to drain, then crumble.
  7. Remove the potato crust from the oven, top with the remaining cheese and crack the remaining eggs onto the crust, sprinkle on the crumbled bacon and season with salt and pepper.
  8. Bake again for about 15 minutes to set the egg whites but with runny yolks, or bake for 18 to 20 for firmer yolks.
  9. Remove from oven, sprinkle with the chives, slice, serve, and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Sliced Baked Potatoes
Sliced Baked Potatoes
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I like potatoes cooked many ways, this certainly sounds good. On my to cook list. Low number of ingredients, always a plus as well. No quantities are stated, this is a make with what you have on hand or need recipe, just adjust the ingredients to your needs. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
30-40 minutes
Prep Time
5 minutes
Cook Time
30-40 minutes
Sliced Baked Potatoes
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I like potatoes cooked many ways, this certainly sounds good. On my to cook list. Low number of ingredients, always a plus as well. No quantities are stated, this is a make with what you have on hand or need recipe, just adjust the ingredients to your needs. Link to the shortcut is listed in the Recipe Notes section.
Prep Time
5 minutes
Cook Time
30-40 minutes
Prep Time
5 minutes
Cook Time
30-40 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper.
  2. Brush both sides of the potato slice with melted butter and bake for 30 to 40 minutes, flip them half way through, until lightly browned on each side.
  3. When the potatoes are browned, top with the bacon, spring onion, and cheese.
  4. Return the to the oven and bake until the cheese is melted, keep an eye on them!
  5. Remove from your oven and spoon into a serving dish, add a few spoons of sour cream and serve. Have sour cream available on the side as well. Enjoy.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Microwave Baked Potatoes
Microwave Baked Potatoes
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I have not done this yet, but will soon. When I was growing up, we had a wood stove we cooked on, and it had an oven, I used to make the baked potatoes but inserted a large nail (very clean) into the potato, theory is that when the nail heats up it cooks the inside of the potato faster, seemed to work. This is on my to make list and soon. This is based on one potato per serving as a side.
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Microwave Baked Potatoes
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I have not done this yet, but will soon. When I was growing up, we had a wood stove we cooked on, and it had an oven, I used to make the baked potatoes but inserted a large nail (very clean) into the potato, theory is that when the nail heats up it cooks the inside of the potato faster, seemed to work. This is on my to make list and soon. This is based on one potato per serving as a side.
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Servings Prep Time
1 serving as a side 2 minutes
Cook Time
11 minutes
Ingredients
Servings: serving as a side
Instructions
  1. Wash potato well to remove any dirt and grit, prick with a fork several times and place on a plate.
  2. Place in the microwave and 'nuke' the potato for 5 minutes on High power. Turn potato over and 'nuke' for another 5 minutes.
  3. Remove potato, cut nearly in half and spread apart, season with salt and pepper to your liking, mash just a bit with a fork, add the butter and 2 tablespoons of the cheese.
  4. Nuke again on High setting for 1 minute. Remove from the microwave and top with remaining cheese and sour cream to your liking, garnish with chopped chives or spring onion if desired.
Recipe Notes

Low cost.

Shortcut: Sour Cream.

Adapted from an internet recipe.

Potato, Mushroom, and Chicken Hash
Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Potato, Mushroom, and Chicken Hash
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This sounds delicious, and is easily change to suit your tastes, can make this different each time you prepare it or customize it to make your own creation.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. For the potatoes, you can peel if you want, certainly not required, dice the potatoes to about 3/4 inch cubes. Place potatoes in a pot of water and bring to a boil. Cook for about 5 minutes until just nearly fork tender. Drain potatoes and set aside.
  2. Heat 1 tablespoon of oil in a large non stick pan, when hot, add the onion, garlic, and mushrooms and saute until the mushrooms are just starting to brown. Then add the chicken and season with 1/2 teaspoon of salt, pepper, and the thyme. Saute for 3-4 minutes until the chicken is nearly cooked through. Remove everything from the pan and set aside.
  3. Same pan, quickly wipe that out with a paper towel then add the remaining oil and heat over medium high heat. When hot, add the potatoes and let cook without stirring for 5-6 minutes, then add 1/2 teaspoon salt, stir the potatoes and cook, stirring often until well browned, about 4-5 minutes.
  4. Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.
Recipe Notes

The chicken will cost about 35 Baht/500 grams. For 4 servings, this is about 26 cents per serving.

Variants: 1. Top each serving with a fried sunny side up egg or two. 2. Change the types of mushrooms you use each time, like button, Shiitake, Shimeji, King Oyster. 3. Add a diced bell pepper.

Adapted from an internet recipe.

Garlic, Potato & Leek Hash
Garlic, Potato & Leek Hash
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Rating: 5
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Garlic, Potato & Leek Hash
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Rating: 5
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With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the diced potatoes to a medium size pot, add water to cover by an inch and add the vinegar as well. Bring to a boil then reduce heat to medium, cook until just for tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside. (I use a french fry cutter first, then slice the fries into cubes.)
  2. Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slices to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are cleaned well.
  3. Heat the olive oil in a large pan, a cast iron pan would be ideal (I used my good marble pan for this). When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  4. Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
  1. When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.
For Eggs Cooked on the Hash
  1. Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing though.
  2. Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs.
  3. Serve by scooping out a portion of hash with the egg already on top.
Recipe Notes

Low cost.

Adapted from an internet recipe.

White Trash Hash
White Trash Hash
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This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
White Trash Hash
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This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
30-40 minutes
Ingredients
For the Hash
For the Sausage Gravy
Servings: servings
Instructions
For the Hash
  1. Heat the oil in a large cast iron skillet, when hot, add the hash browns and cook undisturbed for 5-10 minutes, then flip and cook 5 minutes more, until golden and crispy. Add onions and bell pepper and season with salt and pepper as desired and mix together. Cook until onions and bell pepper are tender, about 5 minutes. Then add the garlic and jalapeno and cook until fragrant, 1 minute.
  2. Sprinkle on the cheese and let that melt then mix in well.
  3. Use the back of a spoon and make for nests in the hash brown mixture, and crack an egg into each one and salt and pepper to taste. Cover and cook until the whites are set and yolk is still runny, about 8 minutes.
For the Sausage Gravy
  1. While the eggs are cooking, make the gravy. Cook the sausage in a medium size non stick skillet until browned and cooked through, sprinkle the flour on the cooked sausage, mix and cook one minute, then add the milk and bring to a boil then reduce to heat to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and cayenne pepper to taste. Remove from heat.
To Serve
  1. Scoop up some hash with an egg and place on a plate, pour over some gravy, garnish with chopped chives if desired.
Recipe Notes

Over all, low cost.

Shortcuts: Italian Sausage, Hash Browns.

Provided courtesy of good friend, Stephen Connell.
United States.

Chicken Olivye (Chicken Potato Salad)
Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Chicken can be prepared two ways:
  2. First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  3. Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  4. Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. Remove the chicken and dice and add to a large mixing bowl.
  5. Strain the broth and save (refrigerate) for use in another recipe.
  6. Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  7. Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  8. For the mayo start out with less than a cup and add as needed to fully coat everything.
  9. Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.
Recipe Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.

Shortcut: Refrigerator Pickles.

Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.

This recipe for Chicken Olivye (Chicken Potato Salad) is from Natasha's Kitchen.

Boiled Potatoes with Butter
Boiled Potatoes with Butter
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Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Boiled Potatoes with Butter
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Basic recipe but sounds very good. On my to cook list, sounds like a perfect side dish, and I like boiled potatoes, this would be pretty flavorful. New potatoes would be the small round ones, I will just use good clean potatoes they stock at Tesco once in a while.
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. Place the potatoes, garlic (no kidding, just cut the head in half and toss in), bay leaf, and peppercorns in a pot add water to cover by about an inch and season generously with salt,. Bring to a boil then lower the heat to a simmer and cook the potatoes until fork tender, about 5 to 8 minutes depending on their size, may be 10-15 minutes for local potatoes.
  2. Drain the potatoes and discard the bay leaf, garlic, and peppercorns. For large potatoes, cut in half. Toss with the butter and season with salt and pepper to taste.
  3. Serve as a side dish.
Recipe Notes

Low cost.

Variant: Cut the potatoes in half and soak in water with the garlic, peppercorns, bay leaf, and salt for a few hours, then cook.

Adapted from an internet recipe.

Potato Spinach Lasagna
Potato Spinach Lasagna
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Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Potato Spinach Lasagna
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Sounds great, main ingredients are spinach and potatoes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Grease a large casserole dish with butter.
  2. Slice the potatoes in half lengthwise, then slice each half into 1/4 inch slices.
  3. Cook the spinach in a saucepan according to package instructions. Drain and squeeze out excess water. If using leaf spinach, lightly chop the spinach after draining and squeezing it dry.
  4. In a large bowl, combine potato slices and olive oil and toss to coat. Add garlic, oregano, basil, and salt and toss to coat.
  5. In prepared casserole dish, coat bottom with 1/3 of the pasta sauce, 1/3 of the potatoes, 1/3 of the spinach, 1/3 of the Parmesan, and 1/3 of the Mozzarella. Repeat layers 2 more times.
  6. Bake uncovered 45 minutes or until potatoes are tender.
  7. Serve, perfect sides would be a green salad and garlic toast.
Recipe Notes

I cannot price this until I get some frozen spinach, but with the cheese, this is probably a fair cost meal. I will update this after I make it.

Shortcut: Pasta Sauce.

Provided courtesy of good friend, Stephen Connell.
United States.

Slow Cooker Sausage & Potatoes II
Slow Cooker Sausage & Potatoes II
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Potatoes and sausage, this sounds really good! Use any sausage you like, use any potatoes you like. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Slow Cooker Sausage & Potatoes II
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Potatoes and sausage, this sounds really good! Use any sausage you like, use any potatoes you like. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
7 hours
Ingredients
Servings: servings
Instructions
  1. Lightly oil or butter your slow cooker insert. Layer the potatoes, onions, then the sausage in the slow cooker.
  2. Mix the soup, broth and Worcestershire sauce in a separate bowl and pour over the top, cover and cook on Low setting for 6-8 hours.
Recipe Notes

Figure about 200 Baht for good sausage. For 8 servings, this is about 76 cents per serving.

Shortcut: Condensed Cream of Chicken Soup.

Provided courtesy of good friend, Stephen Connell.
United States.