Tag Archives: potato

Funeral Potatoes

Funeral Potatoes

Prep Time: 0

Yield: 8

Funeral Potatoes

This classic casserole just happens to also be a best seller at the Cracker Barrel Restaurants as their Hashbrown Casserole, you can make this wonderful side dish, you don’t even need to be an experienced cook to make this dish, it is easy.

Ingredients

  • 2 pounds frozen Hash Browns
  • 8 ounces Sour cream
  • 1 can Cream of Chicken Soup
  • 1/4 cup butter or margarine
  • 1/2 cup chopped onion
  • 2 cups grated Colby Cheese, Cheddar or other Cheeses can be substituted

Instructions

  1. Place potatoes in a greased 9×13 inch pan.
  2. Season with salt and pepper.
  3. Melt butter in the microwave.
  4. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter.
  5. Mix these items together.
  6. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese.
  7. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
http://www.culinarycafe.com/2011/03/25/funeral-potatoes/

Champ

Champ

Prep Time: 0

Yield: 6

Champ

This very basic potato side dish is an Irish favorite! Potatoes slathered in butter.. how can that be anything but good!

Ingredients

  • 4 lb Potatoes
  • 2 cups Chopped scallions
  • 10 fl Milk
  • 4 oz Butter
  • Pepper
  • salt to taste

Instructions

  1. Peel potatoes and cook in salted boiling water.
  2. Simmer milk and scallions together for five minutes.
  3. Strain potatoes and mash thoroughly.
  4. Add hot milk, and the scallions, salt and pepper, and half the butter.
  5. Melt the rest of the butter for serving.
http://www.culinarycafe.com/2011/03/02/champ/

Boxty

Boxty

Prep Time: 0

Yield: 8

Boxty

Boxty is a potato pancake that is traditionally filled with leftovers and served with a sauce. They can be filled with anything from Smoked Salmon with a whiskey cream sauce or left over Irish stew.

Ingredients

  • 1 cup Potato, raw grated
  • 1 cup leftover Mashed Potatoes
  • 1 cup flour
  • 1 egg
  • 1 cup of milk or buttermilk
  • salt to taste
  • Butter, for frying

Instructions

  1. Combine mashed potatoes, shredded potatoes, flour, egg. salt and baking powder. Stir in milk until you get a pancake batter consistency.
  2. Butter the bottom of a non-stick pan and make boxties about 6 inches in diameter.
  3. Once cooked fill with filling of choice and sauce and serve
http://www.culinarycafe.com/2010/03/17/boxty/

Potato Packets

Potato Packets

Prep Time: 0

Yield: 6

Potato Packets

An extremely easy potato side dish that can be cooked either in the oven or my favorite way is on the grill. Serve with a dollop of sour cream and a splash of chives or scallions.

Ingredients

  • 6 Russet potatoes, cut into chunks
  • undefined
  • 6 tbsp Butter (regular, salted)
  • 1 pint Heavy cream
  • Kosher salt
  • Paprika
  • Garlic, granulated
  • Freshly ground black pepper
  • Basil, dried
  • 2 Tablespoons minced parsley

Instructions

  1. Pile potatoes and onions on a square of foil. Add 1 tablespoons butter, splash on a little more than a tablespoon of cream, then sprinkle on salt, paprika, garlic, basil and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender. If you are grilling don't be afraid to throw these on the grill but not over direct heat.
  2. These cute little foil packets can be served right on the plate! Serve with a dollop of sour cream and a splash of chives or scallions.
http://www.culinarycafe.com/2009/09/02/potato-packets/

Potato and Spring Onion Soup

Potato and Spring Onion Soup

Prep Time: 0

Yield: 4

Though it may seem French inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet and recalls the vegetable dish called champ - potatoes mashed with greens (often scallions).

Ingredients

  • 2 bunches spring onions (scallions), trimmed
  • 4 tbsp. sunflower or vegetable oil
  • 1 medium yellow onion, peeled and coarsely chopped
  • 3 russet potatoes, peeled and quartered
  • 4 cups chicken stock
  • Salt and freshly ground black pepper

Instructions

  1. 1. Cut scallions in half crosswise, dividing white and green parts. Coarsely chop white parts and set aside. Finely chop green parts and set aside separately.
    2. Heat oil in a medium pot over medium heat. Add onions and chopped white parts of scallions and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add potatoes and stock and season to taste with salt and pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low ans simmer, stirring occasionally, until potatoes are soft, 30-35 minutes.
    3. Allow vegetables and stock to cool slightly; then, working in batches, puree them together in the jar of a blender or the work bowl of a food processor until very smooth. Return puree to pot and cook over medium heat until hot. Adjust seasonings. Garnish soup with reserved scallion greens.
http://www.culinarycafe.com/2009/08/17/potato-and-spring-onion-soup/

Roasted Potatoes and Fennel With Olives and Basil

Roasted Potatoes and Fennel With Olives and Basil

Prep Time: 0

Yield: 4

Roasted Potatoes and Fennel With Olives and Basil

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes (4 medium), peeled, cut into 1/2-inch wedges
  • 1 1/2 pounds fennel bulbs (2 medium bulbs)
  • 1 teaspoon kosher salt, plus more if needed
  • 1/2 teaspoon coarse-ground black pepper, plus more if needed
  • 1/3 cup olive oil
  • 12 kalamata olives, pitted and cu

Instructions

  1. Arrange rack at lower third of oven. Brush large, rimmed baking sheet with enough olive oil to coat lightly. Place potatoes in baking pan in single layer. Cut off and discard lacy tops from fennel. Halve fennel lengthwise and cut out and discard tough triangular cores. Cut fennel bulbs lengthwise into 1/2-inch-wide wedges. Arrange fennel in single layer in baking pan. Sprinkle potatoes and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle 1/3 cup olive oil over vegetables. Roast in oven at 450 degrees about 40 minutes or until vegetables have taken on rich golden color and are tender when pierced with knife. Stir vegetables every 10 minutes while roasting. After vegetables have been in oven 30 minutes, check every 5 minutes to make certain they are not getting too browned.

    When done, remove potatoes and fennel and transfer to serving plate or bowl. Add olives and toss to mix. Taste and season with more salt and pepper if needed. Sprinkle basil over vegetables.
http://www.culinarycafe.com/2009/08/17/roasted-potatoes-and-fennel-with-olives-and-basil/

German Potato Salad

German Potato Salad

Prep Time: 0

Yield: 6

German Potato Salad

Ingredients

  • 6 large potatoes
  • 6 slices bacon
  • 1/2 cup chopped onion
  • 2 T. flour
  • 2 T. sugar
  • 1 1/2 teaspoons salt
  • 1/2 c. celery, sliced thinly
  • dash of pepper
  • 1 cup water
  • 1/2 cup cider vinegar
  • 2 hard cooked eggs

Instructions

  1. Cook potatoes in boiling salted water for 25-30 minutes, or until tender. Peel and slice potatoes. In large skillet, cook bacon till crisp; drain and crumble, reserving 1/4 cup drippings. Cook onion in reserved drippings till tender but not brown. Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar. Cook and stir till thickened and bubbly. Cook and stir 1 - 2 minutes more. Stir in bacon and potatoes. Cook 5 minutes or till heated through. Add hard-cooked eggs and toss lightly. Refrigerate overnight. Reheat just before serving.
http://www.culinarycafe.com/2009/08/17/german-potato-salad/

Wasabi Potato “Latkes”

Wasabi Potato "Latkes"

Prep Time: 0

Yield: 4

Wasabi Potato "Latkes"

Ingredients

  • 2 cups warm riced potatoes (boiled in salted water, drained well)
  • 1 tablespoon butter
  • 1/4 cup sliced green scallions
  • 1 tablespoon horseradish
  • 1 tablespoon wasabi powder mixed with a little water to form paste
  • Salt and black pepper
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup panko bread crumbs

Instructions

  1. In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diamater cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
http://www.culinarycafe.com/2009/08/17/wasabi-potato-latkes/

Colcannon

Colcannon

Prep Time: 0

Yield: 6

Ingredients

  • 1 1/4 pounds kale, tough stems removed, washed (or use green cabbage)
  • 2 cups water
  • 1 tbsp olive oil
  • 1 1/4 lbs potatoes, peeled and quartered
  • 1 cup cleaned and chopped leeks (white only)
  • 1 cup milk
  • pinch of ground mace
  • salt & freshly ground black pepper to taste
  • 1/2 cup melted butter
  • 1 tbsp chopped parsley

Instructions

  1. In a large pot, simmer kale, covered, in 2 cups water and the oil for 10 minutes.
  2. Drain and chop fine; set aside and keep warm. In a small pot, bring the potatoes and water to cover to a boil and simmer until tender.
  3. In another small pot, simmer the leeks, covered, in the milk for 10 minutes, and keep warm.
  4. Drain the potatoes and puree them, using a potato ricer or masher, into the large pot.
  5. Add the leeks with their milk, and the cooked kale.
  6. Beat with a wooden spoon until fluffy.
  7. Season with mace, salt and pepper.
  8. Mound on a plate and top with melted butter.
  9. Garnish with parsley.
http://www.culinarycafe.com/2009/08/17/colcannon/