Herb Roasted Potatoes

I love those little cubed potatoes they have at some breakfast restaurants.  Le Peep is one I can think of where I can't leave a potato behind!  I like making my own because you can make them a little spicier than restaurants usually do.  These are a bit spicy, not overly so, and delicious with breakfast, lunch, or dinner. 

Herb Roasted Potatoes
Recipe adapted from this recipe at Allrecipes.com
Serves 6

Ingredients:
4 large potatoes, peeled and cubed
1/8 cup olive oil
1 Tbsp minced garlic
1/2 tsp basil
1/2 tsp dill weed
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp crushed red pepper flakes
1 tsp salt

Preheat oven to 450 degrees.  Mix oil and all spices together in a large sized bowl.  Add peeled and cubed potatoes and mix until potatoes are completely coated with oil mixture.  Add more oil if necessary.  Place potatoes in a single layer on a baking sheet and bake for 10 minutes.

Take potatoes out and increase oven temp to 475 degrees.  Turn potatoes over and continue cooking for an additional 10-15 minutes until nicely browned.  I recommend flipping one more time if you have to cook them longer than 10 minutes.

Sausage, Egg and Hash Brown Bake

I find something comforting about a hot breakfast casserole in the morning.  And nothing fits that bill like a good, classic sausage bake on my breakfast table (or better yet-breakfast in bed) and a hot cup of coffee to go along with it!  The only problem with them is that most recipes I've come across use sour cream.  An ingredient the husband does not like.  I needed to use up the fresh hash browns that I had bought-so I was off to the great wide internet to find a recipe that he would enjoy too.  I came across this recipe at Allrecipes.com and it is fantastic.  Classic, flavorful and feeds plenty.  Perfect.

Sausage, Egg and Hash Brown Bake

Original recipe from Allrecipes.com, slightly adapted by Amy's New Kitchen
Serves 8

Ingredients:
1 package (2lbs) frozen hash browns, thawed (or 1 pkg fresh hash browns)
1 Tbsp canola oil
1 lb breakfast sausage
1 shallot, finely diced
9 eggs
1/2 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt
1 tsp freshly cracked black pepper
12 oz cheddar cheese, shredded



Heat a skillet over medium heat and add 1 Tbsp oil.  When hot add 1/2 the hash browns and cook until slightly crisp.


Preheat oven to 350 degrees F. Grease a 9x13 baking dish. Place the crisp hash browns in the bottom of the baking dish, then add the rest on top. 


In that same skillet over medium heat cook the sausage and shallot until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt and pepper, and pour over the potatoes. Layer with 1/4 of the cheddar cheese, the sausage mixture, and then top with remaining Cheddar cheese. Cover with aluminum foil. 


Bake for 1 hour. Remove cover; return casserole to the oven and bake until cheese turns slightly crisp, about 5-10 minutes. Let stand for 5 minutes before serving. 

The cheese comes out crunchy and delicious, while the layers underneath hold such a nice flavor that you can't even wait to take your next bite.  This was chowed down by my 8 year old nephew-so it has to be good!  ;) 

Cheesy Potato and Ham Soup

I wanted a satisfying, warm soup one cold night so we decided to try this recipe out.  And we've made it twice since.  It is also a nice way to use up that left over New Year's or Easter ham!  The inspiration for this dish came from a recipe at Allrecipes.com called Golden Potato Soup.

Cheesy Potato and Ham Soup
Serves 8

Ingredients:
3 1/2 cups potatoes, peeled (if you like) and cubed
1/2 cup celery, chopped
1/3 cup onion, finely chopped
2 Tbsp chicken bouillon granules or 1 chicken bouillon cube
3 cups water
1 Tbsp dried parsley
1/2 tsp sea salt
1 Tbsp freshly cracked black pepper
1 tsp cayenne pepper
5 Tbsp flour
5 Tbsp butter
2 cups milk
2 cups cheddar cheese, shredded
2 cups ham, cooked and diced


Combine the potatoes, celery, onion, ham and water in a large pot and bring to a boil.  Cook over medium to medium-high heat until the potatoes are tender.  Add in the chicken bouillon granules along with the salt, pepper, and cayenne pepper - stir.


In a separate large pot (I like to use my dutch oven), melt butter over medium heat and whisk in your flour until a nice roux forms.  Add in the parsley and stir.  Slowly pour in the milk while continuing to whisk so that no clumps form.  Continue stirring constantly until mixture thickens. (Just a few minutes)


Add the cheese slowly and stir until completely melted.  Add the potatoes, ham, and water mixture to the cheese.  Stir until your soup is well blended.

The first time I made this soup I peeled the potatoes.  Just for fun-the second time I made it, I used New Potatoes and didn't peel them.  It was good both ways, but the peeled potatoes definitely made a more traditional soup.  But I like the color the New Potato peels provide when you don't peel them.
Either way-this is a comforting dinner that we will make again and again on those cold winter nights!

Individual Scalloped Potatoes

These little guys are so fun and easy!  We made them as a side dish with our brats for my dad's birthday dinner and they were devoured in no time.  I don't even really like potatoes, and I thought they were great.  I guess a stick of butter does make everything taste better.  Thanks Paula Deen!  ;)

I found this recipe at The Tasty Kitchen.  Yum!

Individual Scalloped Potatoes
12 servings, 2 each


8 Whole Medium Potatoes
1 Stick Butter
2 cups Shredded Cheddar Cheese
3/4 cup Diced Scallions
24 tsp Half & Half
Sea Salt
Fresh Cracked Pepper


Pierce each potato with a fork, sprinkle with salt and wrap in a damp paper towel and microwave on high for 15 minutes.  Potatoes should still be firm.  Set aside to cool until they can be handled, then slice.  


Place 1 pat of butter in the bottom of each mold of 2 muffin/cupcake pans, then a slice of potato, add a pinch of salt and pepper, then cheese and scallions.  Repeat layers so you have at least 3.  They will condense down-so don't worry if they don't quite fit.  Top each mold with another small pat of butter and drizzle each with 1 tsp of half & half.


Bake at 400 degrees for 20 minutes.  The cheese will be melted and potatoes will be crispy on the edges and brown.

If you need to use up some of that leftover Easter ham- dice it up and add it to the mix.  It would be delicious.  I should have made more because between 4 boys...I didn't have any left.  But I'm glad my dad enjoyed his birthday dinner.  And I'm extra glad I found this tasty recipe.

Corned Beef and Cabbage

Happy St. Patrick's Day everyone!!  

What says St. Paddy's day more than corned beef and cabbage?  Funny story-as a kid this was the ONE meal that my mom would actually let me take a pass on, and I was allowed to eat a peanut butter and jelly sandwich instead.  I despised corned beef and cabbage growing up.  And thought I couldn't stand it until about 3 years ago at a friends house when I tried it again.  Delicious!!!

So, since the husband is Irish, well I guess I am now too-I figured I better learn how to make it.  Last year was my first foray into making this meal and it came out really good.  So I decided to make it again.  I guess this will be our SPD tradition!

Corned Beef and Cabbage
Serves 6


Ingredients:
4.5lb flat cut corned beef brisket
1 head cabbage
8 new potatoes, skin on, cubed


Put your brisket in the slow cooker, fat side down.  Take the spice packet that comes with the brisket and sprinkle on top and around your corned beef.  Cover the meat with water until there is about an inch of water above the top of the meat.  Cook on low for 8-10 hours.  


Take the cooked brisket and remove from your slow cooker.  Remove the fat layer then cut and shred your meat.  Cut up your cabbage, separate the pieces and place into the broth already in the slow cooker.  Cut up your potatoes with the skin still on and add to the slow cooker.  Put your meat on top and mix it all up.  (You can add more hot water if you need to-the cabbage will cook down a bit so don't add too much.)  Cook for another 1 1/2 to 2 hours on low.  Taste the potatoes and when they are done to your liking serve it up!

Side note: I used my fairly large slow cooker (6.5 qt) for this recipe.  You might need to cut down on some of the ingredients if yours is on the smaller side.

Sláinte!