Category: Potatoes

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

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Tags Chicken, gnocchi, Italian, mushrooms, soup, spinach

Breakfast Potatoes Side Dishes Vegetables Vegetarian

Home Fried Potatoes

Home Fried Potatoes – Breakfast Homefries

A big breakfast with these delicious Homefries will start your day off right!

How do you make Homefries?

They are surprisingly easy and quick, if you plan ahead.

Make up some baked potatoes the night before, and cool them overnight in the fridge. In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.

Use your favorite seasonings to flavor the home fries. Our family loves Everglades Seasoning. Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!

Dicing up the cooled baked potatoes.

Panfrying the home fried potatoes in seasoned oil & butter.

Browning up the home fried potatoes on the stove. Almost there…

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These homefried potatoes are also great as a side dish for dinner. (Great Meat & Potatoes guy food.)

Try my homemade turkey sausage recipe, to complete your big breakfast menu! (Pictured above with below the home fried potatoes.)

Don’t forget to PIN this Homefries Recipe! https://www.pinterest.com/pin/280278776787458714/

Sharon

Tags breakfast, brunch, homefried potatoes, homefries, potatoes

Breakfast Hash Brown Potatoes Potatoes

Waffle Iron Hashbrowns

Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.

Here’s how I did it:

Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)

Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.

Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for Waffle Iron Hashbrowns: http://www.pinterest.com/pin/280278776784238250/?ref=waffle-iron-hashbrowns

Sharon Springfield

Waffle Iron Hashbrowns

Tags breakfast, hashbrowns, potatoes, waffle iron

Casseroles Potatoes Squash Vegetables

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

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Vegetable Tian

Tags casserole, potatoes, squash, veggie

Holidays Side Dishes Vegetables Vegetarian Yams

Citrus Glazed Yams

Citrus Glazed yams make a great side dish for holidays and goes well with ham, pork roasts, roasted chicken and turkey. The glaze does double duty and can be used as a glaze for ham. You can also top with pecans or your favorite chopped nuts.

Yam Patties (in the freezer section at the grocery store) OR medium sized sweet potatoes, baked, cooled, skins removed and sliced.
1/2 cup pecan halves
1 cup orange juice
2 heaping tablespoons orange marmalade
2/3 cup firmly packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Arrange the sweet potato or yam slices in a lightly oiled baking dish. Top with pecans.

Combine orange juice and next 5 ingredients in a small saucepan, stirring well. Bring to a boil. Boil until thickened, about a minute. Remove from heat. Stir in vanilla. Spoon citrus glaze over the potatoes. Bake, uncovered in a 350º F oven for 30 – 45 minutes or until glaze is thickened. Makes 10 servings.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Citrus Glazed Yams

Tags citrus, sweet potato, veggie, yam

Casseroles Holidays Side Dishes Southern Sweet Potatoes Vegetarian

Sweet Potato Casserole

What would Thanksgiving be without Sweet Potato Casserole? In my family, I’m the one who always gets to bring it because I know the best sweet potato casserole recipe ever! My secret is the crunchy buttery topping with coconut, pecans and brown sugar. It’s so delicious and sweet that I usually eat it last, like a dessert. The fluffy mashed sweet potatoes spiced with pumpkin pie spices like cinnamon, ginger and all spice are just heavenly! So if you’re looking for the best sweet potato casserole recipe, take it from this southern girl, here’s the only one you need.

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

First of all, you have two options of how to cook your sweet potatoes. You can either bake them until they’re soft and scoop out the inside of the sweet potatoes and discard the skins, or you can peel the sweet potatoes, cube them and boil them in a pot of water until they are fork tender then drain them and mash with a potato masher. I’ve done it both ways and they both work equally well. I usually use about 5 or 6 medium sized sweet potatoes.

Sweet Potato Casserole Recipe

Ingredients:

Mashed cooked sweet potatoes
1 egg
1/3 cup milk or flavored liquid coffee creamer (hazelnut or vanilla)
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Mix together the above ingredients with your mashed sweet potatoes. Spread them into a 1 1/2 quart casserole dish.

Sweet potato casserole recipe topping:

1/4 cup softened butter
1/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup pecans, chopped

Mix together the topping ingredients and sprinkle over the casserole. Bake in a 350○F oven for 20 – 30 minutes. The topping should be bubbly and browned. The smell should be amazing and will summon you to the oven when it’s getting close to done. Serve this awesome comfort food at your next Thanksgiving or Christmas dinner and everyone will be begging you for your Sweet Potato Casserole Recipe.

Remember to return often to my blog for more great recipes.

Sharon Springfield

Tags casserole, sweet potato

Appetizers Potatoes Side Dishes

Individual Hash Brown Cups

Post author By Sharon
Post date December 27, 2013
No Comments on Individual Hash Brown Cups

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

Thanks for visiting my cooking blog. Lets connect!

Individual Hash Brown Cups

Sharon Springfield

Tags Appetizer, potatoes

Casseroles Main Dish Potatoes Seafood

Potato Surimi Casserole

1 package au gratin potatoes

1/2 cup milk

2 tablespoons unsalted butter

6 eggs, large

1 (8 oz.) can corn, creamed

1/2 pound Surimi seafood, chopped

2 tablespoons all-purpose flour

2 scallion tops, chopped

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Heat oven to 450ºF. Prepare potatoes in 8x8x2″ baking dish. Follow package directions for milk and butter. Bake for only 15 minutes. Let stand for 5 minutes. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne. Pour over potatoes. Reduce oven temperature to 350ºF. Bake until set, 45 minutes. Let stand 10 minutes. Cut into 6 squares.

6 Servings

Breakfast Potatoes

Hash brown Strata

Nonstick cooking spray

2 cups frozen loose-pack diced hash brown potatoes with onion and peppers

1 cup cut broccoli florets

1/3 cup finely chopped turkey bacon or turkey ham (about 2 ounces)

1/3 cup evaporated fat-free milk

2 tablespoons all-purpose flour

2 8-ounce cartons refrigerated or frozen egg product, thawed

1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/4 teaspoon black pepper

Fresh basil sprigs (optional)

Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside.

Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.

Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs.

Makes 6 main-dish servings.

Casseroles Pasta Potatoes Vegetarian

Pierogi Casserole

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)

3/4 cup butter

3 cups instant mashed potatoes, prepared

16 slices American cheese

2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.

Place half of the cooked noodles in the bottom of a 13×9 casserole dish.

Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.

Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes. Serve.

6 Servings