Archive for the ‘POTATOES’ Category
Thai Fried Potatoes
I just thought this was kind of unique so I am adding it as a recipe. Thais love french fries, you can see this is any grocery store, there will be 2-3 refer units with nothing but different brands of french fries, shoe string cut, crinkle cut, wedges, American fries, etc, really odd since most Thais normally eat regular potatoes just boiled, unless there is fries. This recipe is what my wife made, basically fried potatoes that taste like french fries. She made these on a whim to use up some potatoes I had on hand before they spoiled, and here is her creation.
Ingredients
- 5 medium potatoes, whole, skin on
- cooking oil, as needed
- sea salt, as desired
Instructions
- Wash and scrub the potatoes, place potatoes in a large pot and cover with about 2 inches of water. Turn on the heat to high. When the water is boiling, let boil for about 5 minutes, then turn off the heat, cover the pot and allow to cool to room temp, about 2 hours or so.
- Once the pot has cooled to room temp, remove the potatoes from the water, discard the water. Cut the potatoes into large dice, nice bite size pieces.
- In a large non stick pan (we use a wok pan) add about 1/2 to 3/4 inch of cooking oil and heat until hot but not smoking, you are going to shallow fry the potatoes. When the oil is hot, add all the potatoes, stir them around a bit and fry, stirring often, goal is golden brown without burning or charring the potatoes.
- When all the potatoes are golden brown, remove to a strainer to drain oil.
- Place on paper towels to absorb oil as well. Season with sea salt, serve as a snack or side dish as you would french fries. And there you go, fried potatoes that taste very much like french fries. Enjoy.
Notes
Low cost.
My wife's creation for the method. Rrayada Thayer.
Thailand.
Thailand.
Creamy Ham & Egg Casserole
Not only does this sound good and tasty, it can use leftovers as well, so this may be a nice recipe to keep handy when you have leftover potatoes and hard cooked eggs. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 medium potatoes, cooked, peeled, and sliced
- 4 hard boiled eggs, chicken or duck, chopped, (Shortcut)
- 1 cup cooked ham, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cups sour cream, (Shortcut)
- 1/4 cup dry bread crumbs, (Shortcut)
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180 C (350 F). Grease with additional butter, a 7x11 baking dish.
- In a large mixing bowl, add the potatoes, hard boiled eggs, and ham, toss to combine, then sprinkle in the salt and pepper and toss to mix in.
- In a small bowl, mix together the sour cream and the egg. Gently toss this with the potato mixture.
- Pour the potato mixture into the prepared baking dish.
- In a bowl, toss the breadcrumbs with the melted butter, sprinkle over the casserole.
- Bake for 20 minutes or until bubbly hot and the top is starting to brown.
- Serve and enjoy for breakfast or as a breakfast for dinner (my preference).
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Sour Cream, Bread Crumbs.
Adapted from an internet recipe.
Beef & Potato Patties
This was apparently created in the US during meat rations during World War II, and it sounds really good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 375 grams ground beef, (3/4 lb / 12 oz)
- 375 grams potatoes, finely shredded, (3/4 lb / 12 oz)
- 1/4 cup onion, finely diced
- 2 tablespoons green bell pepper, finely diced
- 1 egg, beaten
- 1/4 teaspoon salt
- 1 tablespoon cooking oil
- 1 cup tomato juice, Shortcut
- 1 tablespoon all purpose flour
- 1/4 cup water
Instructions
- In a large mixing bowl, add the first 6 ingredients and using your hands, mix together well. Roughly divide into 4 parts. Remove each part and shape into a ball then flatten to make a patty, continue with the remaining parts, giving you 4 patties.
- In a large non stick pan, heat the oil on medium high heat, then working in batches if needed, add the patties to the pan and brown them on each side,
- Drain any fat from the pan, pour in the tomato juice, set to medium heat and cover and let the patties simmer for about 20-25 minutes or until cooked through (sacrifice one and cut one in half to check).
- Remove patties to a serving dish, keeping as much tomato juice in the pan as possible and cover. Whisk the flour into the 1/4 of water. then while stirring the tomato juice in the pan, slowly mix in the flour mixture. Stir constantly until the sauce has thickened to your liking.
- Spoon the sauce over the patties and serve with sides of your choice.
Notes
Potatoes in Alfredo Sauce
This recipe comes from a good friend, and sounds absolutely delicious. For this, I will use a jarred Prego Alfredo sauce. There is a Shortcut provided as an alternate method for pressure cooking the potatoes, and there is three options listed to 'warm' this after it is assembled. You will need several hours ahead of serving in order to make this. The warming is essential to this. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 large potatoes, ~11 oz or ~311 grams, each, (Shortcut)
- 1 bay leaf
- 2 cloves garlic, smashed
- 2 cups whipping cream
- 1 medium onion, finely diced
- 1 large carrot, grated
- 2 cups Artisan 3 Cheese Pasta Sauce, Prego, or the Alfredo Sauce with Savory Bacon
- 1 tablespoon salt, plus more to taste
- 3 tablespoons butter, divided
- 1 tablespoon cooking oil
Instructions
- Peel the potatoes and cut into quarters or bite size for larger potatoes. Add to a pot and cover with water, bring to a boil then add the add the salt and stir in, then reduce to a low boil and cook for 12 to 15 minutes or until the potatoes are easily pierced with a knife, don't overcook the potatoes or they will be crumbly. Drain the potatoes and remove the bay leaf and garlic. If using the Shortcut to pressure cook the potatoes, add the bay leaf and garlic to the water, shortcut is listed in the recipe notes section.
- I used my pressure cooker to prepare the potatoes, so during that time, I prepped the onion and carrot.
- While the potatoes are cooking, heat a large non stick pan with the oil on medium high heat, when hot, add add 2 tablespoons of butter, when melted, add the onion. Cook the onion, stirring often for about 5 minutes.
- Then add the carrot and stir in, cook for another 3 minutes or until the carrot is soft.
- OPTIONAL: add the carrot and onion mixture in a blender and pulse a few times to make it more fine. Return to the same pan.
- Same pan with the carrots and onion on medium high heat add the remaining tablespoon of butter and let that melt in. When the butter is melted in, stir in the cream and bring to a boil, stir in the remaining 1/2 teaspoon of salt.
- Remove the pan from heat and stir in the Alfredo sauce. Taste and season with salt as needed. Now the sauce should be done right when the potatoes are ready. I did not take a photo at this step.
- Here is the Alfredo sauce I used, on jar is 14.5 oz so I opened another jar to get the 2 cups needed.
Final Step - Option 1, Blanket
- Add the drained potatoes to a pot, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover the pot with a lid and wrap the pot with a blanket or several towels for at least 2 hours. Serve as a side and enjoy.
Final Step - Option 2, Oven
- Preheat your oven to 190 C (375 F). Add the drained potatoes to a oven proof pot (no plastic handles), pour the sauce over the potatoes and gently mix to coat the potatoes. Turn off the oven, cover the pot with an oven proof lid, place in the oven and let this sit for 1 hour. Serve as a side and enjoy.
Final Step - Option 3, Slow Cooker
- Turn your slower to the Warm setting, add the drained potatoes to insert, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover and leave on Warm setting for 3 hours.
- Three house later. The sauce will thicken as well.
- Serve as a side and enjoy. I served this as a side with Thai fried chicken, perfect.
Notes
The only expensive part for me is the sauce at 180 Baht/jar. But for 12 servings, this is easily 45 cents per serving, great value.
Shortcut: Cubed Potatoes (Pressure Cooker).
This recipe for Potatoes in Alfredo Sauce is from Natasha's Kitchen.
Swiss Cheese Potatoes
Excellent twist to mashed potatoes and is German in origin. Very tasty, the Swiss cheese is an excellent touch.
Equipment
- Broiler
- Baking Pan (8x8 inch)
Ingredients
- 8 medium potatoes, peeled and cubed
- 1½ teaspoons salt, divided
- 2 cups celery, diced, or 1 teaspoon celery seed
- ¾ cup onion, diced
- 1½ cups Swiss cheese, shredded, divided
- â…” cup milk
- 3 tablespoons butter
- ¼ teaspoon black pepper
Instructions
- Place potatoes in a large pot, add water to cover potatoes and stir in 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes. At the 10 minute mark, add the celery and onion, cook until tender, about 10 to 15 minutes more. Drain, and let the pot cool a bit, then pour all the vegetables back into the pot.
- Heat your broiler, and for those with counter top ovens, heat the top coil to the hottest setting. Grease an 8x8 baking dish with butter.
- Using a potato masher, mash the potatoes as you add the milk, butter, ¾ cup of cheese, black pepper, and ½ teaspoon of salt. (I used the variant method and pressure cooked the potatoes, skin on, and sautéed the onion, and I used celery seed instead of celery.)
- Place the mashed potatoes into the prepared baking dish, sprinkle with the remaining cheese. Broil for 5 to 8 minutes or until the cheese is lightly browned.
- Serve as a side with any dish.
Notes
Variant: 1. Use a pressure cooker for the potatoes then sauté the onion and celery and add to the potatoes when you are ready to mash.
Colcannon
This is a traditional Irish dish of mashed potatoes and boiled cabbage. This is a delicious side dish, my wife and I loved this, the spring onion really adds to this.
Ingredients
- 4 large potatoes, peeled and cubed
- 4 cups green cabbage, shredded
- 4 tablespoons butter
- ½ cup spring onion, sliced, white and green parts
- â…” cup milk, warmed
- black pepper, as desired, to taste
- fresh parsley, chopped, for garnish
Instructions
- I just used 1 head of cabbage, cut into quarters, cut out each core section, slice each quarter, done.
- Add the potatoes to a pot and cover with 1-2 inches of water, bring to a boil and cook until fork tender, about 15-20 minutes. In another pot, add the shredded cabbage, cover with water and bring to a boil, cook for 10 minutes or until tender. What I did was turn on heat to the potatoes, then after 10 minutes, turn on the heat on the cabbage, when the potatoes are fork tender, the cabbage will be done as well. Or you can pressure cook the potatoes, and there is a link to those instructions in the Recipe Notes.
- Drain the potatoes and mash, drain the cabbage. Warm the milk in a small saucepan.
- Heat a large non stick pan and melt the butter. When the butter is hot, add the cabbage and spring onion.
- Stir to mix and cook for 1 minute. You are warming this through, not really intending to cook the spring onion.
- Add the potatoes and mix, add just enough of the warmed milk to make a creamy texture. Season with black pepper as desired. I used half the milk first and mixed, then added the rest of the, perfect consistency.
- Garnish with the chopped parsley. Add a knob of butter (1-2 tablespoons) on top of the mash, ready to serve family style right from the pan.
- Enjoy!
Notes
Shortcut: Mashed Potatoes (Pressure Cooker).
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Mashed Potato Cheese Puffs
This is an excellent, and tasty, use for leftover mashed potatoes, which I always have when I make them as very few in the family like them. The bonus is I always have the other ingredients in the fridge. I made this on 3 Dec 2018, delicious and well liked by the family.
Ingredients
- 2 cups leftover mashed potatoes
- 1 egg
- 1 tablespoon flour
- 1 tablespoon spring onion, chopped, or chives
- 1 cup Cheddar cheese, shredded, plus more as needed
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper.
- Add all the ingredients to a mixing bowl and mix to combine.
- Place mixture by heaping tablespoons on the parchment paper like you are making cookies.
- Bake for 30 minutes, then sprinkle more Cheddar cheese on each potato puff and bake about another 10 minutes or until the cheese is melted and the puffs are golden brown.
- Remove from oven, allow to cool for a few minutes, serve as a side with any main dish. Enjoy.
Notes
Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Monika Rosales, and the original recipe is here.
United States.
United States.
Ellen's Beef Manhattans
This comes from a friend and is an old fashioned dish and was common in school cafeterias. Years ago, utilizing leftovers an another meal was very common as well as adding some items to extend the leftovers further. The beauty of this recipe, is the leftovers. I have written this to use leftovers. If you need to make mashed potatoes I have a shortcut in the Recipe Notes section or make mashed potatoes your preferred way. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups leftover roast beef, shredded
- 1 cup leftover mashed potatoes, warmed, OR make from a shortcut
- 1 large onion, sliced
- 1 tablespoon butter
- 1 1/2 cups beef gravy, homemade or from packets
- 4 slices bread
- salt and pepper, as desired
Instructions
- In a non stick pan, melt the butter on low heat, when hot, add the onion and saute until tender, about 10 minutes.
- Stir the shredded beef into the onion and let this simmer for a few minutes. Season with salt and pepper as desired.
- Now stir in the gravy and let this simmer. Heat up the leftover mashed potatoes, or mash your fresh cooked potatoes, if making mashed, flavor them up with splash of milk, butter, and some black pepper.
- To serve, place a slice of bread on a plate, spoon some beef and gravy over the bread, top with another slice of bread, add some mashed potatoes to the bread, spoon some more beef and gravy over the top, season with salt and pepper as desired. Serve and enjoy.
Notes
Low cost.
Shortcut: Mashed Potatoes (Pressure Cooker).
Recipe provided by Ellen Bales and her recipe is here.
United States.
United States.
Potato & Chinese Sausage Hash
I like potatoes and I like Chinese sausage, so here is something I just threw together as I always seem to have the main ingredients on hand, hash with an Asian twist. The sausage is a sweet variety and gives the hash a different flavor. Overall, easy and tasty dish. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 medium potatoes, diced
- 3 Chinese sausage
- 1 onion, diced
- 1 red bell pepper, diced
- pepper, as desired
- lard, or cooking oil, (Shortcut)
Instructions
- Potatoes scrubbed and ready for dicing. I totally forgot to add the onion and bell pepper to the board for the photo. oh well, not a show stopper. Now the sausage is air dried but not safe for consumption yet.
- Chinese sausage is stable at room temp before opening the package and refrigerated after that. This is a hard sausage, and a trick to get it soft is to steam it first before adding to a dish. The steaming also cooks it mostly through. The 3 sausages added to my hot steamer (rice cooker).
- Steam for 20 minutes. Here you can see the sausage has swelled up a bit. After 20 minutes, remove them to a cutting board and dice them.
- While the sausage is steaming, heat some lard or cooking oil, maybe 2-3 tablespoons, in a large non stick pan on medium heat. While the pan is heating, dice the potatoes and add them to the hot pan and give a good shake or two of pepper if you like.
- Then add the bell pepper and onion and mix into the potatoes.
- When the sausage is ready, dice that and add to the pan.
- Continue cooking until the potatoes are browning up and tender.
- Serve with sides of your choice.
Notes
Quail Egg Potato Carrot Soup
This is a very good soup, and well liked by the family. Link to the Shortcut is listed in the Notes section.
Ingredients
- 30-40 hard boiled quail eggs, peeled, or canned, Shortcut
- 4 medium potatoes, diced
- 2 carrots, chopped or rangiri (see Notes)
- 2 quarts vegetable broth, fresh or from powder, (8 cups)
- 7-10 spring onions, sliced, white and green
- 6 shallots, sliced, or 1 purple onion
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- fresh parsley, chopped, for garnish
Instructions
- Veggies ready.
- Veggies prepped.
- Add the broth, potatoes, and carrots to a medium size pot and bring to a boil.
- While the pot is heating, heat the oil in a non stick pan on medium high heat, when hot, add the shallots and garlic. Saute for a few minutes until the shallots are translucent and tender.
- When the pot is boiling, add the shallots and garlic, reduce heat to a low boil and cook until the potatoes and carrots are tender, about 20 minutes.
- When the potatoes and carrots are tender, add the quail eggs and spring onion and stir.
- Reduce heat to low and let the eggs warm through. Season with the salt and pepper.
- Spoon into serving bowls, garnish with chopped parsley, serve and enjoy.
Notes
Low cost per serving.
Option for the carrots: Use a Japanese style of chopping carrots, called Rangiri, which is basically, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces, and a larger surface area giving two uses, first, it absorbs more of the stock flavor, and second, it cooks faster with a larger surface area.
Shortcut: Perfect Hard Boiled Quail Eggs.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Straw mushrooms, halved would be a great addition to this soup.
