Breakfast Fried Potatoes

I don’t know if this really counts as a completely new post or not but these potatoes came out so deliciously and the picture is phenomenal so I must share.

Do those not just look amazing!

I took 4 raw baby Yukon gold potatoes and diced them into little squares; probably about 1/4 inch.  I was cooking some bacon and used the bacon grease to fry up these wonderful potatoes.  A little onion, a fresh tabasco pepper, some salt and pepper and a few minutes cook time and we had perfection.  The key like before was to not stir too often for optimal browning.  Some bacon and eggs and breakfast is served.

Enjoy ~ Kimberly

Loaded Baked Potato with Cheddar Broccoli and Bacon

I bought a couple of huge baking potatoes today and decided to make us a stuffed potato for lunch.  I thought a broccoli soup of sorts would be perfect and it was.  I chopped my bacon before cooking it but crumbled cooked bacon will work lovely too if you happen to have some leftover bacon waiting to be used.  I microwaved my potato today but feel free to cook them however you prefer.

  • 2 strips bacon – diced
  • 1 Tbs flour
  • 1 1/2 cups milk
  • 1 1/2 cups broccoli – chopped
  • 1 jalapeno – minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cheddar
  • 1/4 cup sour cream

Cook potatoes and set aside.  Meanwhile, cook bacon until crispy.  Set aside reserving about 1 Tbs of bacon fat in skillet. Add flour to bacon fat, stir and cook for about 1 minute.  Add milk and stir until thickened.  Add broccoli, jalapeno, salt and pepper.  Cook for about 4 minutes until broccoli is desired tenderness.  Stir in cheddar until melted; add sour cream.  Serve over 2 giant baked potatoes or 4 small ones and sprinkle with bacon.

Enjoy ~ Kimberly

Pork and Sauerkraut with Boiled Potatoes

I had plenty of left over pork roast from the other day and thought pork and sauerkraut sounded delicious.  This is a quick and easy version; my pork was already cooked so it didn’t need much time at all.

  • 1 jar sauerkraut
  • 1 1/2 pounds baby potato
  • salt and pepper
  • 1 – 2 pounds cooked pork cut into chunks

Begin by draining the sauerkraut liquid into large stock pot.  Add baby potatoes to pot and add enough water to cover. Bring to a boil and cook for 20 minutes.  Add sauerkraut and chunks of pork bring to a simmer and cook another 10 – 15 minutes until potatoes are cooked through.

Enjoy ~ Kimberly

Sweet Potato Chowder ~ awesome homemade soup for any time of year

I made some sweet potato chowder to take to my mother-in-law’s house today.  She’s been under the weather and I thought soup might hit the spot.  I debated between chicken noodle and sweet potato chowder but the chowder won out.  I love this soup.  A lady I used to work with made this quite a bit; it’s always a favorite at the restaurant.  Our ham at work is baked in a sugary glaze so that makes it sweeter but any ham works great whether sweet or salty.  Just go with flavors you love and it will turn out perfectly. If you like it spicy it is wonderful with a diced jalapeno added at the beginning to but I thought I’d go milder for today’s lunch.

Sweet Potato Chowder

  • 3 cups chicken stock
  • 2 cups diced sweet potato
  • 1 cup diced potato
  • 1/4 cup diced onion
  • 1/2 tsp thyme
  • salt and pepper to taste ~ I used about 1/2 tsp each but I also had homemade chicken stock so adjust accordingly
  • 2 Tbs cornstarch
  • 2 Tbs cool water
  • 8 o.z. diced ham
  • 1 cup heavy cream

Bring chicken stock to a boil and add potatoes, onion, and seasonings.

Simmer for about 15 minutes or until veggies are just tender; stir in ham.

Combine cornstarch and cool water and add to soup; over medium heat stir until thickened about 1 minute.  Add cream and heat through.

Enjoy ~ Kimberly

 

Skillet Fried Potatoes

Fried potatoes are one of those simple side dishes perfect for any time of day.  It doesn’t matter how they are cut; they can be sliced, diced, or shredded.  The key though is a trick Charles taught me; he learned this when working at a restaurant years ago fixing breakfasts; it’s really pretty simple yet harder to do than one would expect. …. don’t touch.  No matter what type of potato you use the key is to let them thoroughly brown before stirring or flipping.

Skillet Fried Potatoes

  • 2 Tbs butter or oil
  • 1 to 2 pounds potatoes
  • salt, pepper, garlic, cayenne, or any seasoning desired

I started with some parboiled potatoes I’d prepped the day before.  I used whole baby new potatoes that I brought to a boil and simmered for about 15 minutes until just fork tender yet still slightly firm; drain and chill until ready to use.

Melt butter in large skillet; make sure it’s big enough for a single layer of potatoes.  I sliced my parboiled potatoes about 1/4 inch thick.  Add to hot skillet and spread out.

Season as desired and cook over medium high heat for 5 minutes.  Don’t touch; the potatoes will start to brown but as long as they are not burning don’t touch.

Check after 5 minutes if desired browning has happened flip over potatoes.  Cook an additional 4 minutes or until done.

Enjoy ~ Kimberly

Fresh from the Market ~ Homestyle Green Beans cooked to perfection

I stopped by our little local farmers market and found a few goodies today.  One of which was some fresh picked green beans.  We planted ours a bit late and although they are blooming I’m waiting for some beans to grow so I was glad to find these today.   I remember when we were kids mom would cook them for what seemed like hours.  I’ve found as I’ve gotten older I like them quickly cooked.  Don’t get me wrong I love some canned green beans so there is nothing wrong with cooking for a while, but when the opportunity presents itself I like to give them a reasonably quick cook. Different varieties make a difference too.  I am sure these were the usual blue lake variety most farmers around here grow.  I’m personally fond of the jade variety but these hit the spot and as soon as mine are ready I will be able to sauté, grill and even fry up some jewels!  Today though I went for a homestyle cook with a bit of this and that.  Vary the recipe with what you have on hand.  I happened to be cooking some sausage for breakfast so I kept a tablespoon or two of meat and the drippings from the pan to add the green beans but ham or bacon will be fabulous as well.  Even a meatless dish is tasty too just adjust to your liking.

Fresh from the Market ~ Homestyle Green Beans cooked to perfection

  • 1 quart fresh green beans
  • 1 small onion – sliced
  • a hand full of new baby potatoes – bite size or cut in pieces
  • a tablespoon or two of cooked sausage, ham, or bacon
  • a teaspoon or two of butter or fat from meat
  • salt and pepper to taste
  • water to cover

Wash and trim ends of green beans.  Place all ingredients in pan and bring to boil over medium high heat.  Reduce to medium and simmer 15 minutes until green beans are tender and potatoes are slightly soft.

Enjoy ~ Kimberly

Potato Salad ~ with garden fresh new potatoes, bacon and sour cream

There are hundreds of ways to make potato salad; I couldn’t even begin to guess which is my absolute favorite but this one came out quite tasty.  It would even work well warm.  Based on a loaded baked potato I took some new baby potatoes I found at the farmers market today and gently boiled them and added in all the yummy ingredients.

The only thing I lacked today was green onion so I used a  little Vidalia I had.  The green onion is a better choice I think; plus it would have added a bit of needed color with the green. Delicious either way!

Potato Salad ~ with garden fresh new potatoes, bacon and sour cream

  • about 2 – 2 1/2 pounds new potatoes
  • 3/4  cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup diced onion ~ preferably green onion
  • 5 strips cooked bacon ~ crumbled or diced
  • 1/2 cup cheddar cheese ~ shredded

Cut potatoes in half or quarters as needed to make them large bite size.  Cover with water and bring to boil.  Reduce heat and cook 8 – 10 minutes until tender. Drain and rinse with cool water.  Refrigerate until chilled a bit.  Add remaining ingredients and stir.  Check for seasoning and creaminess.  I ultimately added another 1/4 cup sour cream but test before adding.

Enjoy ~ Kimberly

Cheesy Garlic Mashed Red Potatoes

There are many different ways to make mashed potatoes, today I went with a cheesy cheddar version.  These are great when making something without gravy or in place of a scalloped or augratin style potato.  We were having ham for dinner so this made a quick side dish to go along with. I find when I make my potatoes they cool a bit when mashing so you may need to warm these up a bit before serving.  Normally I would place them in a casserole and bake for about 20 minutes while dinner finishes up but today I was in a hurry so after mashing I microwaved them for about 2 minutes to bring the temperature back up.  Either technique works well so go with which ever works best for your time frame.

Cheesy Garlic Mashed Red Potatoes

  • 2 pounds red potatoes diced
  • 3 cloves garlic
  • 1/2 stick butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/2 cup cheddar cheese

Cook potatoes and garlic until tender ~ about 15 minutes for small dice.  Drain potatoes well and begin mashing with butter, salt and pepper.  Add about 1/2 cup of the heavy cream.  Mash in sour cream and cheddar cheese.  Check consistency and add remaining cream if needed.  Place mashed potatoes in buttered casserole and bake for 20 minutes at 350 degrees if desired.

Enjoy ~ Kimberly

Spicy Roasted Potatoes with Garlic… and Ginger

Charles decided to experiment with some roasted potatoes today.  I hadn’t thought to use ginger with potatoes but it smells and tastes delicious.  Garlic and butter are always a favorite way to go and we always enjoy spicy food so adding crushed red pepper was a no brainer…. the ginger however was a delightful addition.

Spicy Roasted Potatoes with Garlic… and Ginger

  • 2 1/2 pounds potatoes
  • 5 Tbs butter
  • 5 cloves garlic
  • 2 tsp kosher salt
  • 1 Tbs fresh grated ginger
  • 1 tsp black pepper
  • 1 tsp crushed red pepper
  • 1 tsp dried rosemary

Melt butter and stir in minced garlic, salt, ginger, black pepper, crushed red, and rosemary.  Cut potatoes into wedges.  Toss with butter mixture.  Spread onto baking sheet in a single layer and roast at 400 degrees for 25 minutes.  Turn oven to broil and cook an additional 5 minutes.

Enjoy ~ Kimberly

Roasted Garlic Mashed Potatoes

I love mashed potatoes.  Potatoes and garlic are perfect together.  Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.

Roasted Garlic Mashed Potatoes

  • 4 pounds russet potatoes
  • 14 cloves roasted garlic
  • 1/4 pound butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2/3 cup heavy cream
  • 4 o.z. goat cheese

Peel the potatoes if desired.  Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed.  Add butter, salt, pepper, and cayenne.  Slowly add cream; you may need more or less depending on potatoes used.  Add goat cheese.  Bake at 350 degrees for about 10 – 15 minutes if desired.

Serve with a little extra butter or gravy.

Enjoy ~ Kimberly