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

Ingredients

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

Servings:

Time:

2

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

Ingredients

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

Yield:

Time:

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.

French Fries: A Rated R Love Affair…

French Fries: A Rated R Love Affair…

Ready for a sizzling summer romance?

Her heart pounds as she rounds the corner. She knows that, in just a few short minutes, she’ll be there. She knows that its’s wrong… knows that if she continues this illicit romance, she’ll be shunned by those around her. Yet, it’s that same sense of wickedness that makes this affair even more appetizing. Like a moth to a flame, she continues to her rendezvous. Her nerves are on fire. She can feel… can taste. The anticipation is deliciously unbearable. And then she’s there….

Perhaps this just a tad exaggerated, but let’s face it, the American affair with the French Fry is a pretty salacious one. In honor of French Fries Day on July 13th, it’s a pleasure to share my recipe for The Real Deal Fries with Rustic Ketchup from my book, Sunday Best Dishes (due late this summer in print edition).

I love this recipe because I use good, healthy oil. My love affair is a guiltless one; I can’t speak for those who court fast food restaurant chain fries ; )!! Another plus? This recipe utilizes the authentic French technique of cooking the fry twice to create that crunch on the outside, and pillowy softness on the inside. Add to these fresh fries your own make-at-home ketchup and well, you have ….. an affair to remember!

It It’s like starch and sea salt are coming together as one…I feel faint!

The Real Deal Fries and Home Made Ketchup

If you’re gonna have French fries, you might as well have the best… and these are! The ketchup is full of robust flavors and there is enough for dipping the last morsel of fry. My Sunday Best version of this all-American favorite is just what you’re craving – right now!

MAKES 4 SERVINGS AND 2 CUPS KETCHUP

For ketchup

1 (12-ounce) can tomato paste

½ cup brown sugar

¼ cup red wine vinegar

½ teaspoon hot ground mustard

½ teaspoon cinnamon

½ teaspoon coarse salt, plus more for fries

½ teaspoon coarse black pepper

¼ teaspoon ground cloves

¼ teaspoon ground allspice

Put the tomato paste, brown sugar, vinegar, mustard, cinnamon, salt, pepper, cloves and allspice into a small pan over low heat. Pour in ¼ cup water. Whisk until smooth. Cook until the sugar melts and the ketchup is warmed through. Set aside and let the flavors blend at room temperature for 1 hour or in the refrigerator overnight.

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For fries

2 large Idaho potatoes, scrubbed

Canola oil for frying

Peel the potatoes.  Cut each potato lengthwise into 4 long slices. Cut each slice into 4 strips. Place the strips into a bowl of cold water for at least 30 minutes or overnight in the fridge. Drain the potatoes through a colander and slide onto a paper towels. Use more towels to blot the potatoes dry. The drier the potatoes, the more they will crisp.

Heat a skillet over medium heat. Pour enough oil to come 1-inch up the side of the skillet. Use a candy thermometer to gauge the oil to 325° Place the fries into the oil and cook for 5 minutes. This step cooks the inside of the potatoes. Transfer the fries to a baking sheet lined with paper towels. These pre-cooked fries will keep in the fridge for several hours until you are ready to serve.

Raise the temperature of the oil to 375°. Place the partially cooked fries in the oil. Cook until golden, about 5 minutes more. Transfer to a baking sheet lined with paper towels. Season with salt and pepper and serve with ketchup.