I don’t know when my love affair with potatoes began, but I am deeply in love with them. Even though my Irish Handsome Husband loves them, I don’t think I have enough recipes to keep up with the harvest. So in addition to bombarding my neighbors, friends and the local food bank with potatoes, I’ll also be looking to cook up some new potato recipes.
Have a favorite you’d like to share? I’ll have plenty of trial and error potatoes to work with! 🙂
Corn Chowder with Bacon, Potatoes and Chives
Roasted Beet, Potato and Walnut Salad
Chicken Casserole with Mashed Potato Frosting
Fried Potatoes with Peppers and Zucchini
Fully Loaded Baked Potato Soup
Roasted Purple Sweet Potato Wedges with Rosemary and Thyme
Dijon Potato Salad with Green Onions
Looking for more potato recipes? Check out my Potato Pinterest Board.
Potato pancakes, made with leftover mashed potatoes. They have to be regular mashed potatoes, not jazzed up with a lot of garlic or chives or anything. Sour cream or cheese is OK. My mother always made these for breakfast the day after we had mashed potatoes for dinner. I sometimes mash some just for these!
All you do is take leftover mashed potatoes, and stir in an egg, and enough flour to make them a bit thick. Not doughy, they have to be a bit soft. Trial and error is the way to tell, as there is no measuring since leftovers are never the same amount.
Pan fry in a little melted margarine or butter, browning one side, then turning to brown the other. Don’t hurry them or the middle will still be soft, you have to cook the egg. We like them topped with cheddar cheese, so it melts!
I also make a potato soup. (Large pot) Saute one chopped onion and one chopped clove garlic in oil until soft/brownish. Add 2 cans veggie or chicken broth, and 2 cans worth of water. Add peeled, sliced potatoes, cook until soft. Cool. Blend smooth. Return to pot. Add 1 cup milk and cup shredded cheddar. Stir and heat until cheese is melted. Salt and pepper to taste. (You can use leftover mashed potatoes in this soup if you want!)
I love that kind of potato pancake! I always thought it was Pennsylvania Dutch, but I’m not sure. Another good PA Dutch potato recipe is beans and bacon — fry bacon, reserve, and crumble. Saute onion in the drippings and add cubed potato. Brown a little, then at cut green beans and some water. Steam until things are tender and finish with the bacon and black pepper.
Broccoli and cheddar twice baked potatoes are a staple in our house.
Bake 4 large potatoes until tender, cool. Steam 2 cups of broccoli until tender, 5 minutes. Pat dry and chop. Chop 1/2 a large onion and sauté in 1 tablespoon olive oil until soft, 10 minutes. Add 2 cloves minced garlic and cook 2 more minutes. Cut tops of cooled potatoes off and scoop out flesh into a large bowl. Mash the potatoes and mix in broccoli, onions, 1 cup grated sharp cheddar cheese, 1/4 cup sour cream, 2 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake in a 350 degree oven for 30 minutes. Enjoy!
Obviously you would fill the potato skins with the filling before baking;)
julia mortensen says
Every one of those sounds delicious! Can’t wait to try them all.
One of the great things about potatoes are they are SO versatile. Like rice or bread, there seem to be endless ways to prepare them. Some I haven’t seen listed are Colcannon and Champ. To make Colcannon, use your favorite mashed potato recipe and add cooked shredded cabbage. I sometimes cook potatoes most of the way in my pressure cooker, add cabbage and onion, then finish cooking. Or, add blanched and dehydrated cabbage as I mash the potatoes. More recently, I’ve been using chopped kale and garlic to make a super food Colcannon. Kale lends itself very well to pressure cooking. Champ basically is creamy mashed potato with a lot of green onion. I imagine fresh onion or garlic scapes could also be used…
Mavis does list a corn, bacon, and potato chowder recipe. Vary that by swapping or adding ingredients to make a clam or salmon chowder. Yum!
One of our favorites is Potato Pizza – aka German Pizza. I found it in a Taste of Home cookbook and adapted it. Shred some raw potatoes (4 or so); melt 2 Tbs butter in a skillet; add the potatoes, top with cooked meat (grd.beef cooked with pepper and onion works well); stir up 1/2 cup milk and 2 eggs and pour on top. Cover and cook on low for 30 minutes. Top with shredded cheese. Cover for 5 min. to melt. and then scarf it down.
Potato Leek Soup from the Hotel Walterspiel. This was a favorite growing up, and I love growing the majority of the ingredients to really make homemade soup. Just finished making a double batch so I can take some to my parents tomorrow. If interested, I will share the recipe.
– Shepherds or Cottage Pie (savoury mince topped with mashed potatoes.
– Potato Frittata (like a no crust quiche with vegie chunks in it)
– Baked potato Tacos (split a baked potato and fill like you would a taco)
– Roast potatoes with heaps of gravy (YUM)
– Hash browns (grated potato fried into a shape)
– Hot Potato Chips (fish and chip style)
– Wedges (with sour cream and sweet chilli sauce of course)