One Potato, Two Potatoes, Three Potatoes…More!

One Potato, Two Potatoes, Three Potatoes…More!

The other day, I was rummaging around in my fridge and discovered a treasure trove of leftover potatoes! Multitask those spuds with two different recipes sure to hit the spot. Click to skip to the recipe

I love potatoes. 

I think this devotion stems from early breakfasts shared with my Dad. 

To quell my then rebellious teenage persona, Dad would spend quality time with me on the weekends.

He traveled for his business during the week but was always home on the weekends. Saturday morning was our time.

We woke early (thus my lifelong habit) and drove to his office where he would catch up on paperwork and I would help him run job cost numbers.

First things first, we stopped for breakfast on the way. Many times, it was just to gather a box of donuts to share with the others in the office. 

But SOMETIMES we would splurge and stop at the local Denny’s restaurant. 

We would sit, sip really good coffee and Dad would order either a Denny’s Grand Slam or Denny’s Skillet breakfast. The grand slam loaded pancakes, eggs, bacon, sausage, toast, and fried potatoes onto one large plate. The skillet was just that, a cast-iron skillet loaded with potato and meat hash and topped with a couple of eggs – your way. 

It’s been almost 20 years since my Dad went to heaven and my fondest memories still include the joy on his face as he tore into that meal.

The other day, when I was rummaging around in my fridge, I was delighted to find a treasure trove of leftover potatoes! I had leftover twice-baked from last Sunday’s potluck supper and a baked potato because hubby and I decided to split one instead of consuming a whole.

And, I even had a mound of left-over smashed parmesan potatoes from Monday night’s meatloaf dinner. Eureka!

It’s one of the good cook’s miracles that leftover potatoes will last a long time in the fridge, giving you an opportunity for a second dish with just a little effort. 

So, with a nod to my Dad, and a love of leftovers, I have two dishes for you this week.

The first is a breakfast skillet made from the baked potato and enhanced with beef, bacon, peppers and onions and topped with a glazed egg.

This is a hearty breakfast that is super served after an early morning hike or when combining breakfast and lunch into one leisurely brunch meal.

The second dish was FUN. I used the inside of the twice-baked potato with the mound of mashed and made a potato croquette that was perfectly (and simply) fried crisp on the outside with a soft, almost gooey center.

Yumm oh yumm!


Breakfast Skillet With Glazed Eggs

Breakfast Skillet with Glazed Eggs


A perfect use for leftover potatoes, feel free to add absolutely anything into your hash.

1 tablespoon olive oil

4 sliced bacon, diced

4 ounces beef (I used tenderloin, but you can substitute with ham, corned beef, or chicken, it’s your choice), about 1 cup

1 large baked potato, cooked and cut into ½-inch cubes, about 1 cup

1 green bell pepper, seeded and cut into ½-inch cubes, about 1 cup

1 white onion, peeled and cut into ½-inch cubes, about 1 cup

1 teaspoon kosher salt

1 teaspoon coarse black pepper

2 ounces sharp cheddar cheese, grated, about ½ cup

2 tablespoons chopped fresh dill

For eggs:

1 tablespoon butter

4 large eggs




30-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Drizzle the olive oil in a skillet over medium heat. Add the bacon and beef. Cook until the bacon begins to crisp. Remove the bacon and beef from the skillet. Add the potato, pepper, and onions to the skillet. Season with salt and pepper.

Cook until the onions and peppers are soft, and the potato begins to brown, about 15 to 20 minutes. Add the bacon and beef back onto the skillet and toss. Scatter the cheese on top of the hash. Cover the skillet and cook to melt the cheese. Toss the fresh dill over the top.

Place the butter into a separate skillet (with lid) over medium heat. When the butter is melted, crack the eggs into the pan. Fill an empty eggshell half with water and pour this into the pan. The water will bubble up. Cover the pan with a lid. Lower the heat to medium-low. Coo the eggs until the yolks are just set, about 3 to 4 minutes.

Scoop out the hash onto a plate. Top the hash with eggs. Garnish with dill sprigs.

Mashed Potato Croquettes


Starting out with seasoned left-over mashed potatoes makes this an easy recipe to prepare. However, if you like to start from scratch, just bake a couple of potatoes and scoop out the flesh. You can season with salt and pepper and even add some sour cream or cheddar cheese. It’s all good!

4 cups left over mashed potatoes

1 large egg yolk, plus 1 whole egg

2 tablespoons all-purpose flour

3 tablespoons milk

2 to 3 green onions, thinly sliced

1 teaspoon kosher salt

1 teaspoon coarse black pepper

2 cups seasoned breadcrumbs

Canola (or vegetable) oil for frying



1 Dozen 3-inch croquettes

30-Minute Cuisine

glazed lemon cake with berry sauce
glazed lemon cake with berry sauce
glazed lemon cake with berry sauce

Place the mashed potatoes into a bowl. Stir in the egg yolk (reserve the white part), and green onions. Place the bowl into the fridge for a couple of minutes while you assemble the breading station.

Place the whole egg and the egg white into a shallow bowl. Beat with 1 to 2 tablespoons of water until combined. Place the seasoned breadcrumbs into another shallow bowl. 

Remove the potatoes from the fridge. Use an ice cream scoop to form round potato balls that you dip into the egg wash and then the breadcrumbs. Transfer each ball to a parchment lined sheet pan or platter. When all the croquettes are formed, place them back into the fridge for 15 minutes. 

Heat oil in a fryer or deep pot to 375°. Fry the croquettes in the oil a couple at a time until deeply golden. Transfer to a paper-towel lined platter. When all of the croquettes are fried garnish with a touch of sea salt and fresh herbs.

Make Ahead Tip:

You can make these ahead of time and store in an airtight container in the fridge. Bring them to room temperature before you fry.

Spring Break Breakfast Buffet & Entertaining Ideas

Spring Break Breakfast Buffet & Entertaining Ideas

Through Easter Sunday on April 21st, schools are closing and people (families with young kids as well as college students) are traveling for Spring Break. If you’re lucky enough to play host to your grandkids, nieces and nephews or just good friends, you’re going to need some breakfast ideas.

I say this because it’s hard to get in the car and bring home donuts, when your driveway is blocked by Aunt Edna’s SUV. You may have to lay out a buffet for those in the group with other plans – like a family member who didn’t get time off and is on their way to work. Here’s a full proof menu for everyone – especially the adults who need to be well nourished before they head to Disney, the park, or the beach.

My Maple Hazelnut scones from Canvas and Cuisine are yummy. You can make them ahead and bake them in 20 minutes, so they are warm out of the oven.  The artichoke and fennel strata (same cookbook) is a perfect brunch dish, and it goes great with SUNDAY BEST candied bacon.

You can prep the bacon the day before. Dredge it in brown sugar. Put it on the oven rack and bake at 300 degrees for 30 minutes or more, depending on thickness of bacon. Make a lot!

Flatbread breakfast bar

Lay out some flour tortillas and bowls of scrambled eggs and/or chopped veggies, herbs, sour cream and guac for a flat bread breakfast bar.

I recommend Bloody Marys for the drinks! Use Charleston Bloody Mary mix and pickled okra for garnish. You can find both the drink mix and jars of okra at most grocery stores.

An Idea for Grandparents with Kids Underfoot

On an idle day, when there’s not much planned and the little ones seem restless, work on rock painting together. You can pick up a rock painting kit with as many as 7 stones inside for a pittance at places like Target or Hobby Lobby. Have the kids paint up a storm, and then leave behind one of their personalized rocks at each place you tour or visit during their vacay! When they return next year, you can always check to see if it’s still there!

Maple Frosted Hazelnut Scones

makes 12 scones

30 minute cuisine

For Scones:

½ cup old-fashioned oats

½ cup hazelnuts

2 ¾ cups pastry flour

1/3 cup natural cane sugar

2 tablespoons baking powder

½ teaspoon kosher salt

1 cup unsalted butter, cut into pieces

¾ cups heavy cream

1 large egg

For Frosting:

4 cups confectioners’ sugar

¼ cup milk

2 tablespoons butter, melted

2 tablespoons maple extract

1 tablespoon brewed coffee

Preheat the oven to 350°. Place the oats and hazelnuts into the bowl of a food processor. Pulse to finely chop. Add the flour, sugar, baking powder and salt into the bowl. Pulse to combine. Add 1 cup butter pieces to the bowl. Pulse to form coarse crumbs. Whisk together the milk and egg. With the machine running, pour the liquid through the feed tube. The dough will come together around the blade.

Turn the dough out onto a floured board. The dough will be sticky and that’s okay! You can add a bit more flour to make the dough easier to handle while you use your hands to form the dough into a rectangle about ¾-inch thick and about 8-inches by 9-inches. Use a knife to cut the dough into 6 rectangles. Cut each rectangle into 2 triangles. Use a spatula to transfer each triangle onto 1 large or 2 smaller parchment lined baking sheets. Bake until the scones puff up and just begin to turn golden, about 20 to 25 minutes. Cool scones on the baking sheet.

For the frosting, whisk together confectioners’ sugar, milk, melted butter and maple extract. You want the frosting to be thick but pourable. Drizzle the frosting on the scones. Store scones in an airtight container for up to 4 days.


Artichoke and Fennel Strata

serves 6 to 8

40 minute prep, at least 2 hours to chill, about an hour to bake

1 tablespoon olive oil

8 ounces mild Italian sausage (if you buy these in links, remove the casings)

1 small fennel bulb, tops trimmed, cored and chopped, about ¾ cup

1 (16-ounce) loaf brioche bread, cut into 1-inch cubes

1 (14-ounce can) marinated artichoke hearts, drained, squeeze dry and chopped

8 eggs, beaten

2 cups milk

4 ounces Gruyere cheese, grated, about 1 cup

2 ounces Parmigiano Reggiano cheese, grated, about ½ cup

4 to 5 green onions, thinly sliced, about ½ cup

1 tablespoon Dijon style mustard

1 tablespoon chopped fresh parsley

1 teaspoon herbes de Provence

1 teaspoon kosher salt

½ teaspoon coarse black pepper

Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the sausage and fennel. Cook until the sausage is browned and crumbly and the fennel is soft and fragrant, about 5 minutes. Remove the skillet from the heat. Place half of the bread cubes into a large baking dish that has been coated with vegetable oil spray. Cover the bread with sausage and fennel. Top with artichokes. Place the remaining bread cubes over the top.

Whisk together the eggs and milk in a large bowl. Stir in the cheeses, green onion, mustard, parsley and herbes de Provence. Taste and season with salt and pepper. Pour this custard over the bread cubes. Push down the top bread so that all the ingredients are completely submerged in the liquid. Cover the baking dish with plastic wrap and chill for at least 2 hours or as much as overnight; this will allow the bread to absorb all the liquid and the flavors to merge together.

When you are ready to serve, preheat the oven to 350°. Take the strata from the fridge and remove the plastic wrap. Cover the strata with aluminum foil. Bake until the strata begins to set around the edges, about 20 minutes. Remove the foil and continue baking until the strata is puffy and golden, about 20 to 30 minutes more. Let the strata rest for 10 minutes before serving.