Easy Hash Brown Potatoes

IMG_4216Happy weekend, my loves. I thought I would share one of my favourite breakfasts with you, perfect for a lazy morning. I feel almost silly posting this recipe due to its simplicity, but seeing as these hash brown potatoes have a special place in the breakfast compartment of my heart, it felt wrong not to. It also feels wrong not to tell you that I adore potatoes, in any form. French fries, potato chips, scalloped potatoes, baked potatoes, double-baked potatoes, poutine, tater tots, the list goes on. These hash brown potatoes are a great way for me to satisfy the potato monster inside of me without feeling too guilty afterwards!

Easy Hash Brown Potatoes

Ingredients:
1 lb. potatoes
2-4 tbsps vegetable oil
salt

Directions:
Peel and shred the potatoes. Squeeze as much liquid from the potatoes as possible (do this a small handful at a time). Discard the liquid. Pour a couple tablespoons of vegetable oil in a cast iron skillet (or anything that is not a non-stick pan) and heat over medium flame. When the oil is hot (test by dropping a shred of potato on the pan – it should sizzle), add the potato shreds evenly over the skillet and press down with the back of a spatula. When the bottom begins to brown (around 5 minutes or more) sprinkle some salt over the potatoes and carefully flip the hash browns over (you can do it in sections if it’s too big to flip in one go). We want golden, not burnt potatoes, so watch the heat level and reduce the heat if it’s starting to burn. You can add more oil if needed to help the other side crisp up nicely. Sprinkle a little salt on the browned top and let cook until the bottom has a nice golden color. Serve hot. Serves 2-4 people.

—SOURCE—
Use Real Butter

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Maple Cinnamon Twice-Baked Sweet Potatoes

IMG_3889
If you are still looking for a side dish for your (Canadian) Thanksgiving dinner this weekend,or are looking for something a little different from the usual mashed potatoes, consider putting these double-baked sweet potatoes on the menu! I tried them early last week and they were so good that I had to have them again later the same week, which definitely says something about how much I liked them!  I’ve always been a huge fan of double-baked potatoes, so when I saw this recipe on one of my favourite blogs for a sweet potato version, I new I had to try it. The potato filling basically consists of baked sweet potato mixed with maple syrup, sour cream and cinnamon and makes for an unreal combination!! It’s a great way to jazz up a sweet potato and I do hope that you will try it sometime this fall :)

Maple Cinnamon Twice-Baked Sweet Potatoes

Ingredients:
2 medium sweet potatoes
2 tbsp sour cream or Greek yogurt
1 tbsp butter
1 tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
salt to taste

Directions:
Rinse and scrub two medium sweet potatoes to remove any dirt, and pat dry with a towel. Preheat the oven to 375 degrees.

Using a fork, pole holes in the sweet potatoes in order to allow the steam to release while cooking. Place sweet potatoes in the oven directly on the top oven rack. Place a sheet pan or sheet of foil on the rack below to catch any drippings and keep your oven clean! Bake for 45 minutes to an hour, until potatoes are soft to touch with a fork. Remove from oven, and allow to cool.

Once cool enough to touch, cut a slit along the top of the potato from top to bottom. Using a spoon, gently scoop out the flesh of both potatoes and set aside in a small bowl. Sweet potatoes skins aren’t quite as tough as traditional russet potatoes, so be careful not to rip the skin while removing the potato flesh! It’s okay to leave a little potato behind in the skins too – aim to scoop out about 75% of the filling.

Add the sour cream, butter, maple syrup, and spices to the potatoes, and then mash to combine. Taste the mixture and season with salt. Gently spoon the potatoes back into the shells. At this point you can re-bake them right away, or you can save them until later. This is a great meal to make ahead of time because all you have to do is pop it into the oven to warm up for serving! Wrap in plastic and store in the refrigerator for up to one day.

Once you are ready to eat, place sweet potatoes on a sheet pan and squeeze to re-close as much as possible. Bake at 375 degrees for 10-15 minutes, or until warm.

—SOURCE—
Daily Garnish

Argentine Empanadas

Do you like meat pies?

I do. I love pies in general. I love strawberry rhubarb pie, key lime pie, apple pie, pumpkin pie, blueberry pie, you name it.

But then there are the more savoury meat pies, that I absolutely adore. I’ve always loved chicken pot pies (hopefully I can summon up the courage to make one from scratch this summer!), and I love beef pot pies as well.

A lot of people like sweet, dessert-type pies, but not as many people enjoy meat pies. I was surprised when I found out that a few of my friends weren’t a fan of savoury pies, and I was a little bit sad as well. I feel like they’re missing out on so much 😦

These Argentine Empanadas are kind of like little meat pies to me.  I had never heard of them before until I found this recipe while browsing through recipes on Jen’s blog. I’m going to go ahead and warn you now that I took a lot of pictures (maybe too many!) throughout the cooking process. I think I got a little bit excited…

Melting butter with water for the dough.

Making a well in the center of the flour mixture!

The dough is slowly starting to come together..

Easy, buttery dough ready to be refrigerated.

Delicious beef filling. I kept taking spoonfuls from this bowl…I won’t tell anyone if you do the same 😉

Individual portions of dough ready to be rolled out.

Rolling the dough out.

Adding the filling..

And there you have it! An Argentine Empanada ready to be baked. If you are planning are serving these to other people, then you can seal/pinch the edges more neatly than I do. An easy way of making the end result look a little bit cleaner would be the seal the edges, and using the tines of the fork, press a neat pattern around the edges.

 

Argentine Empanadas

Ingredients:

For the dough:
1 cup water
3/4 butter
2 3/4 cups flour
2 tsp salt
pinch paprika

For the filling:
3 tbsp olive oil
1 small yellow onion, peeled and minced
1/2 small red bell pepper, cored, seeded, and finely diced
1/2 chicken or beef bouillon cube
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp ground white pepper
1/2 tsp ground cumin
3/4 lb. boneless beef shoulder, finely diced (I used ground beef)
salt
1 small russet potato, peeled, finely diced, and boiled (I used 2 yukon golds)
1/3 cup raisins (I omitted)
8 green Spanish olives, pitted and chopped
3 scallions, trimmed and chopped
1 hard-boiled egg, peeled and chopped

For the dough: heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour and salt in a large mixing bowl and make a well in the center and sprinkle a pinch of paprika in the well. Pour a little of the warm liquid in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the flour into the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

For the filling: Heat oil in a large skillet over medium heat and cook the onions, bell peppers, bouillon, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft. Add beef, season to taste with salt, and cook until beef is browned. Place filling in a large bowl and when cooled, add potatoes, raisins (omitted), olives, scallions, and egg. Mix.

Preheat oven to 400F. Tear off pieces of dough to roll about 12 (24) golf-sized balls. Using a rolling pin, roll out dough balls on lightly floured surface into 5″ circles. Place 3 tbsp of filling in the center of each dough circle. Fold over and press edges firmly to seal. Rope pinch the edges tightly. Place empanadas on cookie sheet and bake until golden brown, 15-20 minutes.

Source: Use Real Butter

Potato Frittata

Do you like potatoes?

Do you like eggs?

If so, then I think you’ll quite like this.

 

I made this for breakfast this morning, and the only changes I might      make next time would be to add a little bit of cheese to the egg

mixture, and/or add cooked bacon like Joy suggested.

 

 

 

I made this in a 10″ springform pan, but it could easily be made in a 9″ pan, or any casserole type dish.

 

 

Happy baking!

 

Potato Frittata

Ingredients:

5 Tablespoons canola oil, divided
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 Tablespoons unsalted butter
Kosher salt
Freshly ground pepper
7 large eggs
2 Tablespoons minced flat-leaf parsley
2 Tablespoons minced chives (I used green onions)
2 Tablespoons heavy cream

 

Directions:

Adjust the oven rack to the middle position and preheat oven to 400 degrees F.

Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil.  Add the onions and cook until caramelized, about 8 to 10 minutes.  Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon.  Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.

Transfer the onions to the roasting pan and toss with the raw sliced potatoes.  Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil.  Toss with your hands.  Season generously with salt and pepper.  Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.

Set the potatoes aside to cool for 15 minutes.  Reduce the oven heat to 350 degrees F.

Meanwhile, whisk the eggs, herbs and cream together.  Season with salt and pepper.

Heat a 10-inch cast-iron skillet over medium high heat.  Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well.  Add the cooked potatoes to the pan.  Top with the egg mixture.  Cover the skillet with foil and bake for 30 minutes.  Remove the foil and bake for 10 minutes more.

Slice and serve directly from the skillet, warm or at room temperature.

 

Source: Joy the Baker


 

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