potato

Big Sur-ish Potato Bacon Frittata

in bacon, breakfast, green onion, jalapeno, onion, potato

Big Sur-ish because I heavily modified this one. So it's probably just a potato bacon frittata now. :D Instead of sweet potatoes, I used my remaining red new potatoes. To speed up the process (I was hungry), I cheated and used the microwave but I still melted the tablespoon of butter (cubed) with the potatoes in the oven for about 8 minutes while I prepped the onions, jalapenos, etc. Peppered turkey bacon for bacon. Added sautéed diced jalapeños and used only 6 of the 9 eggs. No parsley. Just green onions for the garlic scallions, etc. It could have used a little more green onion and jalapeño and I think I'll try it with cilantro next. Overall, it was delicious. Threw the mix in the skillet, baked covered/uncovered following the instructions but used the glass lid instead of foil. Probably could have taken it out earlier after reducing the number of eggs, but meh, it was delicious.

Ingredients:

  • 4 strips bacon
  • 5 tablespoons canola oil
  • 1 small yellow onion, chopped
  • 4 medium sized sweet potatoes, peeled and cut into 1/8 inch slices
  • 3 tablespoons unsalted butter
  • salt and freshly ground pepper to taste
  • 9 eggs
  • 2 tablespoons fresh parsley, minced
  • 3 garlic scallions, sliced thin
  • 2 scallions, sliced thin

Directions:

  1. First, cook the bacon. Here’s how I did it: Line a baking sheet with foil and line up four strips of bacon on the foil. Place the pan into a cold oven and turn the oven on to 400°. Bake for 15-20 minutes. Remove the pan from the oven, and place the bacon strips onto a paper towel-lined plate to cool. Leave the oven at 400°, or preheat it if you fried the bacon.
  2. Place the onion in a medium pan with 2 tablespoons of the oil. Saute over medium-high heat until the onions are caramelized, about 8-10 minutes. Add 1/4 cup of water to the pan and scrape any brown bits off the bottom with a wooden spoon. Continue to cook until the water has evaporated and the onions are brown, about 5 minutes.
  3. Place the onions into a baking dish with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil. Season with salt and pepper, and toss to coat. Cover with foil and bake for 25-30 minutes, or until potatoes are tender. Remove the potatoes from the oven and allow to cool for at least 15 minutes. Lower the oven temperature to 350°.
  4. Whisk together the eggs, parsley, and scallions. Add the bacon and season with salt and pepper. Add the potato and onion mixture. Heat a 10 inch cast iron skillet or dutch oven over medium high heat. Melt the remaining 2 tablespoons of butter in the skillet, then pour in the egg and potato mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
  5. I removed it from the oven when the edges were crispy and the top had just begun to brown.

Creamed Garden Potatoes and Peas

in pea, potato, side dish

My grandma calls her version of this dish "pea soup". I love peas. Fresh peas right from the pod are ridiculous! My sister and I shelled 5 gallon buckets of peas at my grandparents house over the summers and I know a sizable amount of peas never made it past shelling. Hee hee hee. I never seem to find good looking snap pea pods in the produce section so I settle for the frozen petite peas year-round. I love those little guys. Someday I'll have a garden large enough to grow a row of peas. And potatoes? More please! I stuck to this recipe except I didn't use the full cup of half-and-half. I probably used only a quarter cup to a third of a cup. And when the sauce was done and poured over the potatoes and peas, I added some sliced green onion for a little more fresh onion flavor.

Ingredients:

  • 2 pounds small red potatoes, quartered
  • 3 cups fresh or frozen peas
  • 1 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 3 tablespoons plus 1 teaspoon all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup half-and-half cream

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.
  2. Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
  3. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.

Source: Taste of Home

Tacos de Papa (Potato Tacos)

in cabbage, cheese, cilantro, cumin, entrée, garlic, jalapeno, potato, taco, tomato, tortilla

HHoly potato goodness!!! They were as tasty as they sounded the first time I read this recipe. Ok, maybe a little tastier. We love cumin. We love potatoes. And we love salsa. The cabbage I questioned at first but didn't hesitate to throw it in the grocery cart because, well, it's a Saveur recipe! It has to be good! Ok, maybe not, but I trusted it to be greatness.

Didn't make any substitutions but I doubled the recipe. The only thing I missed was the extra tomato on top. I bought only two romas and used them in the salsa. I was kind of shocked by the amount of salt and ended up using less than it called for. The mashed potatoes were very salty, but once they were fried in the tortillas and topped with salsa and cabbage, the tastes blended together just right.

Ingredients:

  • 1 tbsp. finely chopped cilantro
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sugar
  • 2 ripe tomatoes, cored
  • 2 red jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 tbsp. unsalted butter
  • 1 lb. russet potatoes, peeled
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. ground cumin
  • 1/2 cup canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

  1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
  2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
  3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Source: Saveur

Fast White-Bean Stew

in bean, entrée, garlic, lettuce, pork, potato, soup

Delicious! Holy crystal ball, Batman! This was very very good. But of course, 2 cloves of garlic easily turns into 4 cloves in this house. We also quickly "baked" a potato in the microwave, cut into 1" chunks, and fried in olive oil. At the end of the 5 minute boil, I stirred in the potato before adding the baby romaine mix. As a side note, we picked up a baguette during our grocery shopping Sunday but I forgot it was for this recipe. So Sunday night, we made baguette pizzas instead. Tonight, we had multi-grain toast with our stew. I can't get over how good this was. It's definitely on the list of things to throw together for others.

Ingredients:

  • 2 large garlic cloves, chopped
  • 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
  • 1 (14- to 15-ounce) can stewed tomatoes
  • 1 3/4 cups reduced-sodium chicken broth
  • 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
  • 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
  • 1/4 teaspoon black pepper
  • 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
  • 8 (3/4-inch-thick) slices baguette

Directions:

  1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
  2. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  3. Serve stew with toasts.

Source: Gourmet

Individual Potato-Bacon Frittatas

in bacon, breakfast, cheese, egg, garlic, potato, swiss

Ingredients:

  • 3/4 pound small red potatoes (about 6)
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
  • 4 bacon slices, cooked and crumbled (drained)
  • 1 3/4 cups egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
  2. Preheat oven to 375°.
  3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
  4. Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.

Serves: 6 (serving size: 2 frittatas)
Source: Cooking Light

Caramelized Onion Frittata

in breakfast, cheese, egg, entrée, onion, parmesan, potato, sage

Ingredients:

  • 1 cup diced baking potato
  • 3 tablespoons water
  • Cooking spray
  • 4 cups sliced onion (about 1 pound)
  • 1/3 cup water
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons fat-free milk
  • 6 large egg whites, lightly beaten
  • 4 large eggs, lightly beaten

Directions:

  1. Place potato and 3 tablespoons water in a small microwave-safe bowl. Cover with plastic wrap, and vent. Microwave at high 4 minutes or until tender, stirring once. Set aside.
  2. Heat a 10-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion. Cover and cook 10 minutes or until lightly browned, stirring occasionally. Uncover and cook 10 minutes or until golden brown, stirring frequently. While onion cooks, add 1/3 cup water, 1 tablespoon at a time, to prevent onion from sticking to pan. Stir in potato, sage, salt, and pepper. Spoon into a medium bowl; cool slightly.
  3. Combine 3 tablespoons cheese, milk, egg whites, and eggs in a small bowl; stir with a whisk. Add egg mixture to potato mixture; stir well.
  4. Preheat broiler.
  5. Wipe pan with a paper towel; recoat pan with cooking spray. Pour potato mixture into pan. Cook over medium heat 7 minutes or until bottom of frittata is browned and top is almost set.
  6. Wrap handle of pan with foil. Sprinkle remaining 1 tablespoon cheese over frittata. Broil 5 minutes or until cheese melts and top is set. Cut into wedges.

Serves 6
Source: My Recipes via Cooking Light

Pork Chops with Chiles Rellenos and Ancho Sauce

in cheddar, cheese, chile pepper, cinnamon, dinner, entrée, garlic, honey, oregano, pork, potato

Ingredients:

  • 6 large fresh poblano chiles, stemmed
  • 1 teaspoon cumin seeds
  • 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
  • 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
  • 1 tablespoon chopped fresh oregano plus oregano leaves for garnish
  • 1 cup low-salt chicken broth
  • 1/2 cup orange juice
  • 5 teaspoons ancho chile powder, divided
  • 1 tablespoon honey
  • 1 tablespoon Italian double-concentrated tomato paste*
  • 1 cinnamon stick
  • 1 garlic clove, pressed
  • 1 tablespoon coarse kosher salt
  • 6 1-inch-thick pork loin chops on bone, frenched
  • Olive oil

Directions:

  1. Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
  2. Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.
  3. Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.
  4. Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
  5. Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
  6. Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.

Source: Bon Appetit

New Peas and Potatoes

in pea, potato, side dish, vegetable

Peas and potatoes... Two things I love fresh from the garden. But they didn't come from mine, unfortunately. I used those awesome little fingerling potatoes that I bought this week for a potato and ham soup recipe (but didn't make yet) and half a bag of frozen peas. Instead of moo milk, we used unsweetened soy milk and added an additional 2 tbsp of butter.



Ingredients:

  • 3 tablespoons butter
  • 1 1/2 tablespoons flour
  • 2 cups milk (adjust for thickness)
  • 2-3 lbs new potatoes, boiled, peeled and cut up, if needed
  • 1 cup peas, cooked
  • salt
  • pepper

Directions:

  1. Melt the butter in a pan, and then add flour and mix and let cook for a minute.
  2. Add in milk next to make a white sauce, this sauce isn't meant to be really thick, but some people prefer it thicker.
  3. Season with salt and pepper to taste.
  4. Then pour sauce over potatoes and warm the potatoes.
  5. Once heated through, throw peas in and serve.

Source: Recipe Zaar

Caramelized Onion-Stuffed Baked Potato

in cheese, garlic, Gruyere, onion, potato, side dish, sour cream, thyme, vegetable

Nom. Instead of Gruyere, I used sharp cheddar and fresh crumbled goat cheese. I didn't have dry sherry so I used some marsala wine which made the onions super strong but it was delicious.

Ingredients:

  • 2 baking potatoes (about 1.5 pounds)
  • 1/2 cup (2 oz) shredded Gruyere cheese, divided
  • 2 tbsp reduced-fat sour cream
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 tsp butter
  • 2 cups vertically sliced red onion
  • 2 tsp sugar
  • 2 tbsp dry sherry
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1 garlic clove, minced

Directions:

  1. Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 10 minutes or until done, rearranging potatoes after 5 minutes. Let stand 5 minutes.
  2. Cut each potato in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Combine potato pulp, 1/4 cup cheese, sour cream, salt, and pepper. Spoon potato mixture evenly into shells.
  3. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sugar, saute 8 minutes or until browned. Stir in sherry, Worcestershire, thyme, and garlic; cook 1 minute or until liquid evaporates, scraping pan to looses browned bits. Top each potato half with about 2 tablespoons onion mixture and 1 tablespoon cheese. Arrange stuffed potato halves on paper towels in microwave oven. Microwave at high 1 minute or until thoroughly heated.

Serves 4
Source: Cooking Light: Annual Recipes 2006

Chorizo and Potato Frittata

in breakfast, dinner, egg, entrée, potato, rosemary, sausage

We used some pecan-smoked German sausage instead of chorizo. It didn't give off enough fat to fry the potatoes nicely though. It turned out amazing though. I think I'd add a little cheese on top next time.

Ingredients:

  • 4 small waxy potatoes, scrubbed and cut into chunks
  • sea salt and freshly ground black pepper
  • 6 large eggs
  • 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
  • 2 sprigs of fresh rosemary, leaves picked
  • 2 shallots, peeled and very finely sliced
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped

Directions:

  1. Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry. Preheat the oven to 375°F.
  2. Heat a large skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 6 minutes.
  3. In the meantime, beat the eggs in a bowl with salt and pepper and slice the shallots. Add them to a bowl and cover with the lemon juice, a splash of olive oil, and a pinch of salt and pepper. Pinch with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
  4. Remove the chorizo and potato chunks, leaving the oil behind, and add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs puff up and are just lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.

Source: Serious Eats
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