Tag Archives: potatoes

Breakfast, Potatoes, Side Dishes, Vegetables, Vegetarian

Home Fried Potatoes

January 22, 2016 Sharon 1 Comment

Home Fried Potatoes – Breakfast Homefries

A big breakfast with these delicious Homefries will start your day off right!

How do you make Homefries?

They are surprisingly easy and quick, if you plan ahead.

Make up some baked potatoes the night before, and cool them overnight in the fridge. In the morning, slice the potatoes up and brown them up in a frying pan on the stove top.

Use your favorite seasonings to flavor the home fries. Our family loves Everglades Seasoning. Just use your favorite seasoned salt spice blend, and you’re sure to love these delicious breakfast home fried potatoes!

Dicing up the cooled baked potatoes.

Panfrying the home fried potatoes in seasoned oil & butter.

Browning up the home fried potatoes on the stove. Almost there…

Yum

Home Fried Potatoes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Home Fried Potatoes

Ingredients

4 potatoes

1 tablespoon cooking oil

1 tablespoon butter

seasoned salt

Instructions

Microwave or bake potatoes until cooked throughout. *You can use leftover baked potatoes for this recipe.

Cool potatoes completely.

Quarter the potatoes slice about 1 cm thick.

Heat oil and butter in a large nonstick frying pan over medium-high heat.

Once heated, sprinkle a layer of seasoned salt over the melted butter/oil.

Add the diced potatoes in a single layer.

Cook the potatoes until lightly browned on one side.

Turn and cook on other side until lightly browned.

Serve for breakfast, or as a nice side dish with dinner.

https://cookingwith.sharonspringfield.com/blog/home-fried-potatoes/

These homefried potatoes are also great as a side dish for dinner. (Great Meat & Potatoes guy food.)

Try my homemade turkey sausage recipe, to complete your big breakfast menu! (Pictured above with below the home fried potatoes.)

Breakfast, Hash Brown Potatoes, Potatoes

Waffle Iron Hashbrowns

May 26, 2014 Sharon Leave a comment

Here’s an neat trick that I saw on Pinterest for making waffle iron hashbrowns that I tried and loved and just had to share. It was really easy, quick and made our breakfast more special than usual.

Here’s how I did it:

Thaw frozen tater tots and crumble into a bowl. Heat waffle iron and brush with a little cooking oil. (You can probably skip this step if your waffle iron is well seasoned. I used oil because our waffle iron is new and it was probably unnecessary after all because the tater tots are already oily.)

Spread a layer of the crumbled tater tots evenly over the surface of the waffle iron. Close the lid and mash it down really hard. Let it cook until the waffle iron indicates that it’s done. You can peek at it after a couple minutes. Let it cook until it’s crispy and lightly browned.

Remove the cooked hashbrown from the waffle iron and repeat with the remaining potatoes until you’ve run out of potatoes.

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Here’s the Pinterest link for Waffle Iron Hashbrowns: http://www.pinterest.com/pin/280278776784238250/?ref=waffle-iron-hashbrowns

Sharon Springfield

Waffle Iron Hashbrowns

Casseroles, Potatoes, Squash, Vegetables

Vegetable Tian

May 1, 2014 Sharon Leave a comment

Vegetable Tian

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned.

Sharon Springfield

Vegetable Tian

Appetizers, Potatoes, Side Dishes

Individual Hash Brown Cups

December 27, 2013 Sharon Leave a comment

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

Thanks for visiting my cooking blog. Lets connect!

Individual Hash Brown Cups

Sharon Springfield

Bacon, Potato Salad, Potatoes, Salads, Side Dishes

Potato Salad – Emeril’s Recipe

September 8, 2011 Sharon Leave a comment

14 red potatoes, about 2 1/2 pounds

8 slices bacon, crisp cooked, crumbled

6 hard boiled eggs, peeled and coarsely chopped

1/3 cup red onions, finely chopped

1/3 cup celery, finely chopped

1 –12 oz. jar ranch dressing , Marie’s brand is good

2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Cooking With Sharon Springfield

Tag Archives: potatoes

Home Fried Potatoes

Home Fried Potatoes – Breakfast Homefries

Waffle Iron Hashbrowns

Waffle Iron Hashbrowns

Vegetable Tian

Vegetable Tian

Individual Hash Brown Cups

Individual Hash Brown Cups

Individual Hash Brown Cups

Potato Salad – Emeril’s Recipe

Sharing my love of cooking and favorite recipes with you!