POTATO PANCAKES

With just a few ingredients the recipe for POTATO PANCAKES is easy to make, and a nice addition to Poached Eggs too!!

Ingredients:

2	medium to large baking potatoes
1	medium onion, sliced in half
1 tablespoon	baking powder
2 to 4	tablespoons of bacon fat, olive oil, and/or margarine to generously coat non stick pan
1	egg
	food processor with grating wheel

Directions:

Peel Potatoes, cut up so they will fit in mouth of food processor.

Add Egg and Baking Powder to bottom of food processor. Attach grating wheel, put top on.

Add the Potatoes & Onions to mix, and pulse till mashed up. With a large spoon, carefully pour a small amount into hot non stick pan (that has the oil heated up in it). Top THAT dollup with another one, fry on low flame. After a minute or so, lift up a bit to see if browned.

As they brown, you want to move them about carefully in pan. You may need to use 2 spatula's to guide the pancake and flip over and brown on other side. As you make the Potato Pancakes, you may need to add a bit more oil to pan to fry the rest of them up. Serve warm, top with Butter, Sour Cream and/or Applesauce.

 recipe for POTATO PANCAKES

 

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FRIED POTATOES with Green Peppers & Onions

A great addition to the Breakfast menu would be the recipe for FRIED POTATOES with Green Peppers and Onions
Easy to make with refrigerated baked Potatoes!!

Ingredients:

1 to 2	cold baked potatoes, peeled and cut up
1/4 cup	slices of green pepper
1/4 cup	diced up red onion (you can also use white or spanish)
2 tablespoons	olive oil or margarine (to coat the bottom of a non stick pan) you can also use a bit of bacon fat and/or butter to further enhance it
	salt and pepper (to taste)

Directions:

Whenever you are baking potatoes, bake several more (in tin foil). Allow to cool, then refrigerate overnight.The next day, remove foil, peel with a knife and then cut them up.
Put all the ingredients in a non stick saute pan, fry up until Green Peppers and Onions are soft and Potatoes have browned a bit.Top with Salt and Pepper, and serve warm.

recipe for FRIED POTATOES

 

 

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CREAM OF POTATO SOUP

CREAM OF POTATO SOUP  

CREAM OF POTATO SOUP recipe

 

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 INGREDIENTS (4 servings)

4-6 Potatoes, peeled, diced, rinsed and soaked in water

Chicken (Leg, Thigh, Wing)

1 Onion, halved

1 Celery stalk, peeled and diced fine

2 sprigs fresh Parsley, diced

1 Carrot, peeled and diced

Splash White Wine & Cooking Sherry

Salt and Pepper to taste

Pinch Tarragon

1 Scallion, 1 Shallot, 1 Yellow Onion, diced fine

Greens from Scallion, diced

1 Cup HEAVY Whipping Cream

2 Notches Butter

Small handful Flour

3 or 4 Chicken Boullon Cubes

1 Cup or so Whole Milk

3 slices or so Fried Bacon, cut up

DIRECTIONS:

Saute Onion's in a notch of Butter in a Soup Pot. 

 

 

Put Chicken, Boullon, Celery, Carrots, Parsley, Salt & Pepper into a Pot and cover with water. Simmer for 2 hours. 

 

Drain into a bowl. Put Broth back into pot.
Remove Carrots.
Rinse Potatoes. Add Carrots and Potatoes to Broth and simmer about 20 min or so, until the Potatoes are done.

You can use the meat off the Chicken for a Sandwich. The rest of the Veggies can be tossed. After a few minutes, add the Scallion Greens and a Pinch of Tarragon. Stir, simmer.

 

Fry the Bacon, cool, and cut up. Add Heavy Whipping Cream to the Soup mixture. 

In a pot, make a Roux: Notch of Butter, small handful of Flour and Whisk. Add Whole Milk whisking while you thin it out under low flame. Add the Roux to the Soup to thicken.

 

Add the splashes of dry White Wine and Cooking Sherry. Stir thoroughly. Taste to see if you need Salt or Pepper. Pour into bowl, and top with cut up fried Bacon.

CREAM OF POTATO SOUP recipe

 

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POTATOES AU GRATIN

See the recipe for POTATOES AU GRATIN

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Potatoes au Gratin is an easy dish to make. Remember to make more baked Potatoes than usual the next time you bake Potatoes, as this is an important ingredient in this dish.
Pre-baked Potatoes while still in tin foil will keep for a few days in the refrigerator.

When the baked Potatoes are cold, unwrap from tin foil, and with a knife, remove the skin. Then cut up into large bite sized pieces.
You can make this dish in any quantity. For a single serving, figure that you'll need about:
1 medium to large already baked and refrigerated Potato
1 Tablespoon diced Onion (any type - Red, Spanish, Shallots...)
1 Tablespoon of Butter
1 handful of shredded Cheeses (mozzarella and/or cheddar)
1/4 Cup Heavy Whipping Cream
Salt & Pepper dashes

DIRECTIONS:
Put the diced up Potatoes in a pie tin or small baking dish. Add the remaining ingredients, sprinkling the Cheeses over the top. Bake 350*F for about 10 minutes or until Cheeses melt and are slightly browned.

See the recipe for POTATOES AU GRATIN

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GRILLED POTATOES

 

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Grilled Potatoes are easy. All you have to do is pick out the large ones, slice in half and then slice in half again.

Put into a pot of water, bring to a boil for a couple of minutes, then turn off and drain.

Let them cool down a bit before putting into large zip lock baggies. Top them with Italian dressing and refrigerate for about 1 hour.

Put SKIN side down over charcoal, keeping an eye on them so they don't cook up too soon. Pour/baste some of the left over Italian dressing from zip lock, and/or use some from the bottle.

Turn Potatoes over side to side, basting before you do so. When they look done and have those nice grill marks, remove to warming rack.

If you want, put in disposable pie tin, and pour a bit of diced Garlic and Olive Oil over them, and continue to heat up. This would make it like Grilled Vesuvio Potatoes!!

See the complete recipe here: http://doreenskitchen.com/GrilledVegetables.html

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