Tag Archives: Potatoes

Latkes

Having latkes for breakfast on Christmas morning has been a tradition

in our family since our kids were very small.  I don’t know why we started

it but we did and it is now what we do every year.

Latkes are traditionally a Jewish food eaten at Hanukkah.  I think this is where

our tradition started as a shout-out to our Jewish friends.  Whatever the

reason, there are different ways to make latkes and this is the one

we like the best.

 

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What You Will Need:

2          lbs                    Russet Potatoes (about 4, 6-inch pots)

1                                  Onion (Minced)

¼          c.                     Potato Starch (flour)

2                                  Eggs

½         tsp.                  Granulated Garlic

¼          tsp.                  Salt (more to taste)

                                    Black Pepper

                                    Applesauce (topping)

 

What You Do:

1. Peel and shred the potatoes with your cheese grater.  Use the big holes.

2. Using a kitchen towel, squeeze all the water out of the shredded potatoes.

3. Microwave for 30 sec., stir, then 30 sec. more.

4. Combine Potatoes, Onion, Starch, Eggs and seasonings in a bowl.

5. Heat 1/-inch of Oil in a heavy-bottomed sauté pan.  (cast iron, for example)

6. Make sure the oil is hot but not smoking! (about 7 on electric stoves)

7. Scoop ¼ – 1/3 cup of mixture to oil and flatten with fork.

8. Cook on each side until crispy. (3 – 4 min. each side)

9. Drain and serve with applesauce.

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Mashed Potatoes

Ok,  this is no mystery and needs to be one of your standards you make without a recipe.   I’ll put un-precise measurements in this recipe to give you a guideline but after that, add whatever you want to your potatoes.  Notice that if you add a WHOLE BUNCH more milk you basically have Potato Soup – at least a start for Potato Soup.  Remember, this is EASY and pretty quick.  I like my Mashed Potatoes lumpy so I use a potato masher but if you like them creamy, then use a hand-held mixer and get every lump outta there.

 

What you will need:

4          Lg.       Russet Potatoes

½         stick    Butter (or more if you want)

1/2 +    c.        Milk (Whole or whatever) (Almond if you like)

                        Salt to taste (maybe a teaspoon)

                        Black Pepper to taste ( maybe ½ teaspoon)

 

What you do:

1.  Peel and cut the potatoes in 1-inch cubes (dice-sized)

2.  Boil the potatoes in a big pan of water for about 15-20 minutes. (until soft)

3.  Drain the potatoes then put back in hot pot to let steam come off.

4.  Add the butter and mash or beat while adding the milk

5.  Keep doing this until you have the consistency you want.

6.  Add the Salt and Pepper to taste.

 

That’s all there is to it and even if you mess them up they are still pretty darn good.  So keep trying until you get them the way you want them.

 

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Ham and Potato Casserole

I wanted to make this for a breakfast we had at work today and I had to really start thinking about it because it’s been over a year or even two since I’ve made it.  Luckily it is a fairly easy recipe to make so with a little bit of searching I remembered how I make it and now I’m getting it down on (web) paper so I can always go to it. 

 

I made a white sauce instead of a canned soup because I like to prepare everything from scratch but I put the can of soup in there because it makes it a  whole heck of  a lot easier.  There’s a link to my basic white sauce recipe at the bottom of this post.

 

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To Prepare:

Grease a 9×13 casserole dish

Preheat the oven to 350 degrees

 

What You Need:

·         4 – 5                       Baking potatoes (sliced thin)

·         2-3          cups       Ham – diced or whatever

·         1              med.     Onion – diced

·         1              can         Cream of potato soup (or whatever cream soup you like) (18-19 oz can)

·         2-3          c.             Cheese (Sharp Cheddar, Colby-Jack, whatever you like)

Salt and Pepper to taste

 

What You Do:

1.       Saute the onions and ham.

2.       Line the bottom on the dish with 1/3 of the potatoes

3.       Add  1/3 of the ham and onions

4.       Add  1/3 of the soup

5.       Add  1/3 of the cheese

6.       Do that again 2 more times to make 3 layers.

7.       Cook covered for an hour.  Uncover and broil until brown on top

 

 

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Click Here for my basic White Sauce Recipe

Potatoes & Cabbage for Breakfast

This is a simple dish that really hits the spot.  I always like to have boiled potatoes in the fridge to make quick hashbrowns or to heat up with some onions and put on a salad with some lemon greek dressing.  Good stuff.  We were just hungry this morning and I know I could whip this up pretty fast.  Usually I’ll cook this with onions but we have some bacon in the fridge so I cooked that first to add for a little flavor.  I like knowing that I can make a simple yet satifying dish from ingredients that I have on hand and that aren’t processed.

So all I did for this was to fry the bacon

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I took it out and added the potatoes and cabbage

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Then when they were good and browned I added the bacon, some salt and pepper and it was done.

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This is really easy to make so I hope you try it and impress your friends and family.