Cheesy Potato Egg Bake

Ingredients

1 pound bulk lean breakfast sausage
1 3/4 cups sliced vegetables (your choice)
4 cups fresh spinach, coarsely chopped
6 large eggs
1 cup 2% milk
Dash salt
2 cups shredded cheddar cheese
6 cups frozen potato crowns (tater tots for the rest of us)

Directions

1) Preheat oven to 375 degrees.  In a large skillet, cook the sausage over medium heat until no longer pink, 5-7 minutes, breaking in crumbles.  Add vegetables of choice and spinach;  cook until tender and spinach is wilted, 2-4 minutes.

2) Spoon sausage mixture into a greased  13 x 9 baking dish.  In a large bowl, whisk eggs, milk and salt until blended;  pour over the sausage mixture.  Layer with potato crowns and then sprinkle cheese on top.

3) Bake, uncovered until set and top is crisp about 45-50 minutes. 

Ultimate Crispy Home Fries

Ingredients

• 2 Tbl extra virgin olive oil
• 1 Tbl butter
• 1/2 cup yellow onion, chopped into small pieces
• 1/2 cup red pepper, seeded and chopped into small pieces
• 4 medium-large red potatoes, skin on and cubed
• 1 tsp coarse salt
• 1 tsp black pepper
• 1/2-3/4 tsp smoked paprika

Instructions

1. Heat 1 Tbl of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke.
2. Add the onion & pepper and cook until browned about 8-10 minutes. Do not let this burn.
   Stir frequently.
3. When done, remove from heat and transfer to a bowl.
4. While the onions and peppers are cooking add the potatoes into a large sauce pan.
5. Add just enough cool water just until the tops of the potatoes are covered and they
   float slightly.
6. Place the pan over high heat.
7. As soon as the water begins to boil, remove from the heat and drain the potatoes
   in a colander. ~5 minutes.
8. In the pan the onions and peppers were sauteed in, place it back on the burner to
   medium-high and add the butter and remaining oil.
9. When the butter foams, add the potatoes in a single layer, making sure each potato
   is touching the surface of the skillet.
10. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown.
11. Once browned on one side, carefully flip and brown the other sides. This should take
    about 10-15 minutes.
12. Once all the sides are crispy brown, add the onions and peppers back in and gently stir.
13. Next add in the salt, black, pepper and paprika.
14. Stir gently and remove from heat.

Notes

If you're a fan of smoked paprika, this is really good with garlic powder or hot sauce.
Maybe some cumin or just plain salt and pepper.

Original Web Site : https://www.thekitchenwhisperer.net/2013/05/05/ultimate-crispy-home-fries/

Sausage and Potato Casserole

Sausage and Potato Casserole

4 brats or mild sausage

1/2 cup crumbled Bacon

4 potatoes

1 onion diced

6 strips of bacon diced

2-3 carrots 1/4" slices (optional)

⅓ cup Olive Oil

1½ tsp salt

1 TBS fresh Ground Pepper

1 TBS Paprika

4 cloves Garlic

For the Topping

1 cups Shredded Cheddar Cheese

1 cup diced Green Onion (optional)

Instructions

Preheat oven 450 degrees

1) In a large bowl mix Olive Oil, Salt, Pepper, Paprika

2) Cube the potatoes & add to the bowl

3) Coat a 9x13 dish with cooking spray

4) Add potatoes to the bowl and toss in the sauce. Remove the potatoes from the bowl and put them in the pan. Try to leave some of the sauce because you will use it later.

5) Bake the potatoes for 45 minutes, stir every 15 minutes

6) While the Potatoes are baking, slice the sausages into bite sized pieces and add it to the bowl that had the potatoes with the left over sauce and stir it around .

7) Cook the diced bacon, until crisp, add the onion and cook unit browned, then for 1 minute add the garlic. 

8) Mix together cheese,  green onion in a small separate bowl

9) Once potatoes are done, add the uncooked sausage, and the bacon onion mixture and carrots if using them.Cover with the cheese mixture topping.

10) Bake for 15 minutes or until the sausage is cooked.

Corn Chowder with Feta and Roasted Tomatoes

Ingredients

3 oz bacon diced
1 shallot diced
1 onion chopped
3 Yukon gold potatoes peeled and chopped
Fresh sweet corn cut from 4 ears (about 3 cups)
2 tablespoons flour
6 cups 2 percent reduced fat milk
2 ounces feta cheese
1 teaspoon salt
1 teaspoon pepper
1 cup roasted tomatoes

Instructions

Place bacon, shallot and onion in a large dutch oven.  Cook over medium heat 10 minutes or until bacon is crispy.  Add potatoes and corn; stir. Add flour and stir well, cook 5 minutes. Add milk. Turn heat to low and simmer 20 to 30 minutes, until potatoes are tender.  To finish, add feta, salt and pepper and top with roasted tomatoes. Serves 6

Alternatives: Instead of Feta, top with Gorgonzola just prior to serving. 

Roasted Potatoes

This is a really nice recipe for Roasted Potatoes, Its much simpler than the one I have from Il Paridisino so it will get made more often. 

Ingredients

• 2 pounds red potatoes, cut into quarters
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary, crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Nutritional Information 

Amount Per Serving  Calories: 227 | Total Fat: 7.3g | Cholesterol: 0mg

Creamy Potato Casserole

This is an excellent recipe if your a fan of Gruyere cheese and Dijon mustard, both of which I love. Follow the recipe closely as there are a few tricks to getting the potatos cooked through.

Ingredients

1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
2 tsbp Dijon style mustard
1 3/4 cups milk
4 oz of cream cheese
4 oz of Gruyere cheese
1 tbsp snipped fresh chives or green onions
6 red or Yukon gold potatoes cut into 1/8" wedges
8 oz sliced cooked ham or canadian bacon

Preparation

1) Preheat oven to 350F. Grease a 2 quart rectangular baking dish with cover; set aside.

2) For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occationally.

3) Stir in flour and mustard.

4) Add milk all at once, cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low.

5) Whisk in cream cheese until smooth.

6) Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Sirt in Chives or Green onions.

7) In bowl combine potatoes, ham and sauce; toss gently to bombine. Transfer to the prepared baking dish.

8) Bake, covered, 1 hour or until potatoes are tender, stir carefully about every 20 minutes.

9) Uncover, and sprinkle with crushed chips and remaining cheese.

10) Bake uncovered for 15 minutes more or untli cheese is melted.

11) Let stand 10 minutes before serving,.