Hash Brown Cups

These hash brown cups make a great weekend breakfast. Customize them to fit your taste! 

-Tiphero.com

20 oz. bag refrigerated shredded hash browns

4 Tbsp. vegetable or olive oil (2 Tbsp. if using a Demarle tray)

1 tsp. kosher salt

½ cup grated sharp cheddar cheese

pinch ground black pepper

1. Preheat oven to 400 F. Use a Demarle Straight-sided muffin tray (no spray), or Spray a 12 cup muffin tin with non-stick spray. Spray generously to keep the cheese from sticking.

2. Mix all of the ingredients together in a large mixing bowl until combined.

3. Scoop about 1/3 cup of the hash brown mix into each muffin tin. Press the hash browns down into the tin and up the sides. Let it come up over the top a little bit, as they will shrink down once baked.

4. Bake in preheated oven for 25-30 minutes until golden brown on the bottom.

Filling

6 large eggs

3 Tbsp. heavy cream or half and half

pinch of kosher salt and ground pepper

cooked and crumbled bacon or sausage

1 cup shredded cheddar cheese (or melting cheese of your choice)

1. Scramble the eggs together with the cream and salt and pepper in a large measuring cup with a spout.

2. Divide the bacon or sausage evenly among the muffin wells, then top with the cheese.

3. Then pour the egg mixture evenly, filling each about ¾ of the way full.

4. Bake at 400 for 12-15 minutes, until the cheese has melted and the egg is no longer runny in the middle.

Hatch Chile Potato Casserole

Such a yummy way to use the Hatch chiles from our Bountiful Basket!

-Chowhound, modified

1 medium yellow onion diced

2 Hatch chiles, roasted, skinned and diced (Can use Anaheim chiles if Hatch chiles are unavailable)

2 tablespoons of butter

2 cloves of garlic, minced

1 teaspoon cumin

2 teaspoons salt (or to taste)

1 teaspoon black pepper (or to taste)

A pinch of Cayenne pepper

2 pounds of Russet potatoes, peeled and cut into small dice

1 cup heavy cream

Monterrey Jack Cheese, shredded

Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes, stir in garlic. Turn off the heat.

Add spices and diced potatoes to the skillet and mix with the onions and peppers. 

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

Remove foil and sprinkle with shredded cheese. Let cool for a couple minutes before serving. 

Potato Leek Soup

I love Bountiful Baskets! Not only does it save us money on produce, I love experimenting with the great variety of vegetables. I joke that it's like Christmas every other Saturday - you never know what you'll get! This was the first time I had ever used leeks - I don't know why - they're delicious! Much to my surprise, this soup was a hit with the whole family.

Modified from Allrecipes.com

1 cube butter

2 leeks, sliced, and thoroughly rinsed

1 tsp salt

½ tsp. pepper

2 cans chicken broth

1 tablespoon cornstarch

5 medium-sized Yukon Gold potatoes, peeled and diced

2 cups half-and-half or whole milk

Salt and pepper to taste

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Pour in the half-and-half, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with additional salt and pepper, to taste.

Chipotle Sweet Potatoes

I've always loved sweet potatoes, just not the ones covered with marshmallows and sugar. :) This is a new spin that Brandon and I really enjoyed!

-Taste of Home

3 large sweet potatoes (about 2 1/2 lbs), peeled and cut into 1/2" cubes
1 cup balsamic vinaigrette, divided*
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup minced fresh cilantro
3 Tbsp. honey
2 chipotle peppers in adobo sauce, minced (I used 1 and it was plenty spicy!)

Place sweet potatoes in two greased 15"x10"x1" baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400 for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to large bowl.

In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat.

*For homemade vinaigrette: (from allrecipes.com)
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Crockpot Baked Potatoes

My mom made baked potatoes in the crockpot while we were visiting this summer - brilliant! No need to heat your oven for an hour. Now we can have crispy-skinned potatoes in the summer too and no more nuking!

Scrub and dry potatoes - wrap in foil. Place in crockpot and cook on low for 2 1/2 -3 hours, depending on your crockpot.

I removed the potatoes from the foil and returned them to the crockpot to keep them warm until I got the rest of the dinner ready. The skins were crispy and delicious!

French Fries & Aioli

On his mission in the Canary Islands, Brandon and his companions used to make aioli to serve with french fries or spanish tortillas. A couple of weeks ago, he made some french fries and some of this delicious aioli. I had him make some more for us today for lunch - yum!

-Brandon

French fries

Peel and cut potatoes using the large grid on a french fry cutter or a large knife

Place in a large bowl and cover with cold water while waiting for oil in deep fryer to come to 375-400

Remove from water and pat dry using paper towels

Fry potatoes until they float to the top and are lightly browned (do not crowd the fryer - fry in batches if making a lot)

Wait until oil comes back up to temperature before adding the fries back to the oil for a second fry. Fry until crisp and golden brown - remove to paper towels to drain and salt immediately.

Alioli

Crack 1 egg in a small bowl

Add 3-4 minced garlic cloves and a pinch of salt

Add a small handful fresh parsley, if desired

Using an immersion blender, gradually add olive or canola oil until the mixture thickens and resembles mayonnaise.

Add approximately 1/2 tsp. red wine vinegar or lemon juice, if desired

Add more salt to taste

Best if chilled before serving

Garlic Roast Chicken

I was really pleased with my first attempt at a roast chicken. I've roasted many turkeys, but for some silly reason I've always been intimidated by roast chicken. The garlic really gave a nice flavor to the chicken, but I can't say that I really noticed the lemon. Next time I'd add more potatoes and carrots.

-Ina Garten

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks (+)
2 large Yukon gold potatoes, cut into 6 pieces (+)
4 tablespoons butter, melted

Directions
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. (I didn't do this.)

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours (I covered the chicken with foil after 45 minutes), or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes. (Only if needed)

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Olive Garden Zuppa Toscana

Thanks for this recipe Anna! I've never had kale before and I thought the flavor might be a little overpowering, but it is so yummy!

-Anna Hampton

1 lb ground Italian sausage

1 to 1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale, ribs removed and chopped

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving (I cooked it until it softened). Delicious!

Boursin Cheese Potatoes

This recipe is certainly not fat-free or low-cal, but it's a big step up from the cream of chicken/sour cream varieties and has become our favorite potato recipe for holidays and special occasions.

-Annie Earl

2 c. whipping cream
5 oz. Boursin cheese (found with Deli cheeses) I used Boursin with Fine Herbs
3 lb. large, red potatoes, thinly sliced
Bunch of parsley, chopped
Salt & Pepper
Shredded cheddar cheese

Preheat oven to 400; butter a 9x13 inch baking dish. Toss potatoes with parsley, reserving a bit of parsley to sprinkle on top. in a pan over the stove, melt Boursin cheese in whipping cream. Spread half of potatoes in baking dish and season with salt and pepper. Pour half of cheese and cream mix over potatoes. Repeat with the second half of potatoes and cheese mix. Top with Cheddar cheese and sprinkle remaining parsley on top. Cover and bake for 30 minutes. Uncover and cook another 30 minutes.

Potato Salad with Sour Cream and Scallions

Photo: Everyday Food

-Stacey VanTassel - (Everyday Food)

2 lbs. white new potatoes, cut into 3/4 in chunks
salt and ground pepper
3/4 C reduced-fat sour cream
1/4 C light mayonnaise
1/2 C thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled

In a large pot, cover potatoes with salted water. Bring to a boil, reduce heat. Simmer until potatoes are tender when pierced with a sharp knife, 12-15 min. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least one hour and up to one day. To serve, season salad again with salt and pepper, if needed. Fold in scallions. Garnish with bacon and more scallions, if desired.

Garlic New Potatoes

-Taste of Home, Simple & Delicious (modified)

16 small red potatoes
3-4 T. butter
1-1/2 tsp. minced garlic
1-1/2 tsp. dried parsley flakes
Salt & Pepper, to taste

Steam potatoes 10-15 minutes. Saute garlic in butter. Cut potatoes in half and add to butter mixture. Season with salt, pepper and parsley.

Potato Salad

I never follow an exact recipe for my potato salad, just do everything to taste, but here are some approximations.


-Mom Pulsipher/ Grandma Carling

3 lbs russet potatoes - Boil, peel and dice
2 eggs - hard boil, peel and dice
1/3 cup chopped dill pickles

1 cup Miracle Whip
1 Tbsp. Mustard
1 Tbsp. dill pickle juice
1/2 tsp. onion powder
3/4 tsp. salt - plus more as needed

Chicken Pot Pie

Chicken Pot Pie is one of our family favorites. I usually cheat and use a Pillsbury rolled pie crust, which makes this pretty simple to prepare. Increase or decrease the amount of chicken, potatoes and mixed vegetables according to your family's preferences.

-Mom Pulsipher

Pastry for one crust pie (Pillsbury rolled pie crust)
1/4 cup chopped onion
6 Tbsp butter
1/2 cup all-purpose flour
3 cups chicken broth (I use 1 can of chicken broth and 1 cup milk)
Parsley to taste, about 1/4 tsp
1/2- 1 pkg. frozen mixed vegetables (we like peas and carrots)
1 cup cubed cooked potatoes (I usually use 3 potatoes; be sure to salt your cooking water)
1 1/2 cups cooked cubed chicken (I use 2 chicken breasts,cubed; season with salt & pepper)

Prepare pastry. roll out on lightly floured surface, 1/4" thick. Cut to fit the top of a two-quart casserole dish. (Skip this step if using a pre-prepared pie crust).

Cook onion in butter til tender, but not brown. Blend in flour and 1 tsp. salt. Slowly whisk in broth (or milk). Add parsley. Cook and stir til thick and bubbling; add remaining ingredients. Salt and pepper to taste. Heat til bubbling. Pour into 2 quart casserole dish. Place pastry on top and bake in 450 degree oven til brown (425 for Pillsbury pie crust - 20 to 25 minutes).

* To make beef pie, substitute beef and beef broth.

Broccoli Cheese Soup

-Mom Roberts

4-5 cups cubed potatoes
2 cups sliced carrots
1 cup onion (finely chopped)
2 tsp. salt
1 (10 oz) bag chopped, frozen broccoli

Place above ingredients in large pot and fill with enough water to cover all of the ingredients. Bring to boil and then lower to a simmer and cook until potatoes and carrots are tender. Add frozen broccoli and cook until broccoli is warmed through. Note: You might need to drain off a little liquid if there is more than about 1-2 cups liquid left after the vegetables are cooked.

In another sauce pan:
Melt ½ cup butter. Then add ¼ cup flour to make a roux. Whisk in 2 cups milk.
Add:
6 chicken bouillon cubes (crushed) or 6 tsp. bouillon granules
1 TBSP. dry mustard
½ tsp. pepper

Stir until thick. Add 1 lb. Velveeta cheese cut into chunks. Heat until blended. Pour over vegetables (do not drain), and put in Crock-pot to keep warm.

Delicious served in bread bowls!

Potato Rolls

-Aunt Deborah, family cookbook (2000)

1 pkg. active dry yeast (2 ½ tsp)
1 ½ c. warm water (105º-115ºF) * I use the cooled water I boiled the potatoes in
2/3 c. sugar
1 ½ tsp. salt
2/3 c. melted butter
2 eggs, slightly beaten
1 c. lukewarm mashed potatoes
6 ½ to 7 ½ c. all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt, butter, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough only lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl and let rise until doubled - about 1 ½ hours.

Punch dough down. Shape dough into 1-inch balls. Place in lightly greased pan. Let rise 1 to 1 ½ hours. Bake at 350º for 25 minutes. Brush tops with butter.