Archive for the ‘POTATOES’ Category
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.
Za’atar Roasted Potatoes
Excellent roasted potatoes, very nice flavor, and easy to prepare.
Ingredients
- 750 grams potatoes, (1 1/2 lbs)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons za'atar
- lemon or lime zest, as desired, for garnish
Instructions
- Preheat your oven to 200 C (400 F). Line a baking sheet with foil or parchment paper.
- Scrub the potatoes then cut into quarters or slice 1/2 inch rounds. Add the potatoes to a large mixing bowl.
- To the mixing bowl, add the salt, za'atar, and olive oil. Toss the potatoes until they are evenly coated.
- Spread out the potatoes on your prepared baking sheet, bake for 35-45 minutes. You are looking for crispy and tender potatoes.
- Sprinkle some fresh lemon or lime zest on the potatoes, serve and enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Corn Chowder
This sounds really good and is a great way to use fresh sweet corn, yummy.
Ingredients
- 8 slices bacon, chopped
- 1 onion, diced
- 3 ears fresh corn, cut of the cobs
- 1 cup long beans, cut into 3/4 inch pieces
- 500 grams potatoes, cubed, skin on or off your choice, (1 lb)
- 2 1/4 cups whole milk
- 1 can evaporated milk, (1 1/4 cups)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, and as desired
- 2-3 spring onions, chopped, white and green
- fresh chives, finely sliced for garnish, optional
- 1-2 cups chicken stock, if needed
Instructions
- In a large heavy walled pot, add the chopped bacon and bring to medium heat. Stir often and when the bacon is about halfway cooked, add the onion. Stir often and cook until the onion is softened.
- Add the potatoes, corn, long beans, salt and pepper.
- Pour in the milk, evaporated milk, stir and bring to almost a boil then reduce to a low heat and simmer.
- During the simmer, if too much water evaporates off, feel free to add chicken stock, or water, 1-2 cups, and continue simmering.
- Cook, stirring often until the potatoes are tender. Stir in the spring onion. Taste and season with additional salt and pepper as desired.
- Serve. Garnish with chives if desired.
Notes
Low cost.
Adapted from an internet recipe.
Potato & Breakfast Sausage Skillet
With cheese! Everything is better with cheese 🙂 This recipe/guide is wide open to variants you make. I based this using my homemade sausage, not store bought. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams bulk breakfast sausage, OR make from a shortcut, (1/2 lb)
- 2 cups potatoes, diced 1/2 inch, skin on
- 1/2 onion, diced
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder, if using Thai chili powder, 1/4 teaspoon
- 1/2 cup cheese, shredded, Cheddar or Monterey Jack
- fresh spring onion, sliced for garnish, optional
Instructions
- Heat a large non stick pan on medium heat then crumble in the sausage and brown, brown and cook through. Remove the sausage to a bowl with paper towels to drain. Set aside.
- Add the potatoes and onion to the same pan on medium heat, stir to coat with the sausage fat, season with salt, pepper, and garlic powder as desired. Stir again, reduce heat to low, cover the pan. Stir the potatoes every 5-10 minutes and brown them evenly.
- When the potatoes are browned and tender, return the sausage back to the pan and stir into the potatoes.
- Cover with the cheese, cover and let the cheese melt, about 2-3 minutes.
- Sprinkle with sliced spring onion if desired.
- Serve with buttered toast or sliced and fried tomatoes (I know, that part is very British but sounds like a good pairing with this.)
Notes
One kilo of pork is 100 Baht, 250 grams would be about 74 Baht, for 3 servings, certainly low cost.
Shortcut: Breakfast Sausage.
Variants: 1. After the cheese is just melted, mix that in, then make some indention's on the top and crack in an egg in each indention and place the cover on, cooking to set the whites and yolks still set. 2. Use diced ham or bacon in place of the sausage. 3. Use Italian sausage in place of breakfast sausage. 4. Add a diced red bell pepper.
Adapted from an internet recipe.
Breakfast Pizza
This sounds good and uses fresh hash browns, not frozen. On my to cook list.
Ingredients
- 500 grams potatoes
- 6 eggs, divided
- 2 cups Cheddar cheese, divided
- salt and pepper, as desired
- 6 strips bacon, cooked crispy, crumbled
- fresh chives, chopped, for garnish
- olive oil or butter, an oil mister works great
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 20 minutes or until golden brown.
- 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.
- 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.
- Bake again for about 15 minutes to set the egg whites but with runny yolks, or bake for 18 to 20 for firmer yolks.
- Remove from oven, sprinkle with the chives, slice, serve, and enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Sliced Baked Potatoes
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.
Ingredients
- potatoes, sliced 1/4 inch thick
- Cheddar cheese, shredded
- bacon, chopped, fried crispy
- spring onions, finely sliced
- sour cream, OR make from a shortcut
- butter, melted
Instructions
- Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper.
- 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.
- When the potatoes are browned, top with the bacon, spring onion, and cheese.
- Return the to the oven and bake until the cheese is melted, keep an eye on them!
- 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.
Notes
Microwave Baked Potatoes
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.
Ingredients
- 1 large potato
- 1 tablespoon butter
- 3 tablespoons Cheddar cheese, shredded
- salt and pepper, to taste
- sour cream, to taste
Instructions
- Wash potato well to remove any dirt and grit, prick with a fork several times and place on a plate.
- Place in the microwave and 'nuke' the potato for 5 minutes on High power. Turn potato over and 'nuke' for another 5 minutes.
- 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.
- 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.
Notes
Potato, Mushroom, and Chicken Hash
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.
Ingredients
- 1 kilo potatoes
- 4 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, smashed and minced
- 250 grams fresh mushrooms, cut into 1/2 inch pieces
- 500-750 grams chicken breasts, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup whipping cream
- 2 tablespoons fresh parsley, chopped
Instructions
- 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.
- 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.
- 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.
- Stir in the chicken and mushrooms mixtures, cream, and parsley. Cook until the chicken is heated through.
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
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.
Ingredients
- 1 kilo potatoes, diced, skin on or off up to you, (2 lb)
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 2 leeks
- 3 cloves garlic, minced
- ½ teaspoon paprika
- pinch salt
- 4-5 eggs, chicken or duck
Instructions
- Add the diced potatoes to a medium size pot, add water to cover by an inch and stir in the vinegar. Bring to a boil then reduce heat to medium, cook until just fork 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.)
- 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.
- Heat the olive oil in a large pan, a cast iron pan would be ideal but 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.
- Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.
For Eggs Cooked Seperately
- 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
- 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.
- 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.
- Serve by scooping out a portion of hash with the egg already on top.
Notes
Low cost.
White Trash Hash
This sounds very good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Hash
- 500 grams hash brown potatoes, or even diced potatoes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 red bell pepper, diced
- salt and pepper, to taste
- 3 cloves garlic, smashed and minced
- 1 fresh Jalapeno pepper, sliced thin
- 1/2 - 1 cup Monterey Jack cheese, or Gouda cheese, shredded
- 4 eggs
- fresh chives, chopped, for garnish
For the Sausage Gravy
- 350 grams bulk Italian sausage, OR make from a shortcut
- 2 tablespoons all purpose flour
- 1 cup milk
- pinch cayenne pepper
Instructions
For the Hash
- 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.
- Sprinkle on the cheese and let that melt then mix in well.
- 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
- 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
- Scoop up some hash with an egg and place on a plate, pour over some gravy, garnish with chopped chives if desired.
Notes
Over all, low cost.
Shortcuts: Italian Sausage, Hash Browns.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.