potatoes Archives | Mama Harris' Kitchen

Loaded Breakfast Potatoes

August 12, 2016 by MamaHarris 23 Comments

Let me tell you about these loaded breakfast potatoes. H-E-A-V-E-N.

If you love breakfast as much as I do, you know the importance of perfectly cooked potatoes. They’re seriously the perfect side dish for many breakfast foods, whether you’re having easy scrambled eggs with some sausage on the side side, or a filling breakfast burrito.

A good breakfast potato recipe just goes with everything! I’ve been perfecting mine for years, and I remember those earlier years where I would up with oily, soggy potatoes or I ruined the bottom of my pans because of the potatoes that were stuck to them. With a few tweaks and a lot of patience my potatoes are now something I can be proud of.

A few months ago I got the fun idea to take them to the next level and create loaded breakfast potatoes. I even reached out about it on Instagram and Facebook and received a ton of feedback and suggestions. Using a few of the suggestions I received and some feedback from my own family, I came up with this dish and it was amazing.

I knew there had to be bacon, that’s just a given, I mean what’s the ultimate topping for breakfast potatoes if not bacon, right? Pepper jack cheese was also a must – because, hello… favorite cheese! My mind was full of ideas, but I think that ultimately what is here is just the perfect amount of everything. Flavor, colors, textures, deliciousness. Yup, it’s all there! Next time you’re not sure what’s for breakfast, or even dinner, make sure it’s these loaded breakfast potatoes. You can thank me later!

Ingredients for Potatoes:

3/4 cup canola oil
9 russet potatoes
1/2 tablespoon dried basil
1/2 tablespoon dried onion flakes
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Toppings for Loaded Breakfast Potatoes:

cooked potatoes (ingredients above)
1/2 cup pepper jack cheese
1/4 cup chunky salsa
1/2 red onion, diced then sauteed
3 tablespoons sour cream
3 thick cut slices bacon, cooked then crumbled
2 green onions, chopped
1 tablespoon chopped cilantro

Directions:

Leave the skins on the potatoes and rinse them completely. Pat to dry, then using a sharp chef’s knife quarter lengthwise, then cut into cubes. To cook the potatoes, begin by adding oil to a very large pan. I use this 5 quart jumbo cooker for everything and I just love (Affiliate link)! Warm the oil in the pan over a medium heat, then carefully add the potatoes. Mix them around a bit to be sure all of the potatoes are covered with a bit of the oil and raise the heat just a bit to a medium/high heat. This will fry the potatoes first giving them the crispy edges and golden color. Continue to stir the potatoes every few minutes to ensure they don’t stick to the bottom of the pan.

Once the potatoes have these nice crispy edges and pretty golden color we can move to the next step. Lower the heat to a medium/low heat and begin to add the spices.

As you add each herb and spice, stir the potatoes so all of them are seasoned really well. Once seasoned, cover with top of the pot and let cook a few more minutes until the potatoes are cooked through.

Place on a serving dish, either family style or smaller individual servings and top with the cheese and then the onions.

Add the salsa and sour cream.

Top with the bacon, green onions and chopped cilantro.

You can change up any of the toppings as needed, based on preference. These toppings are so colorful and I think that serving this dish family style at the breakfast table can make such a statement!

Enjoy!

Loaded Breakfast Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

Loaded Breakfast Potatoes

Loaded breakfast potatoes: Season to perfection, these potatoes are topped to the brink with cheese, bacon, colorful veggies and all your favorite toppings!

Ingredients

Ingredients for Potatoes:

3/4 cup canola oil
9 russet potatoes
1/2 tablespoon dried basil
1/2 tablespoon dried onion flakes
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

Toppings for Loaded Breakfast Potatoes:

cooked potatoes (ingredients above)
1/2 cup pepper jack cheese
1/4 cup chunky salsa
1/2 red onion, diced then sauteed
3 tablespoons sour cream
3 thick cut slices bacon, cooked then crumbled
2 green onions, chopped
1 tablespoon chopped cilantro

Instructions

Leave the skins on the potatoes and rinse them completely. Pat to dry, then using a sharp chef's knife quarter lengthwise, then cut into cubes. To cook the potatoes, begin by adding oil to a very large pan, the one I use is a 5 quart jumbo cooker. Warm the oil in the pan over a medium heat, then carefully add the potatoes. Mix them around a bit to be sure all of the potatoes are covered with a bit of the oil and raise the heat just a bit to a medium/high heat. This will fry the potatoes first giving them the crispy edges and golden color. Continue to stir the potatoes every few minutes to ensure they don't stick to the bottom of the pan.
Once the potatoes have these nice crispy edges and pretty golden color we can move to the next step. Lower the heat to a medium/low heat and begin to add the spices.
As you add each herb and spice, stir the potatoes so all of them are seasoned really well. Once seasoned, cover with top of the pot and let cook a few more minutes until the potatoes are cooked through.
Place on a serving dish, either family style or smaller individual servings and top with the cheese and then the onions.
Add the salsa and sour cream.
Top with the bacon, green onions and chopped cilantro.
You can change up any of the toppings as needed, based on preference. These toppings are so colorful and I think that serving this dish family style at the breakfast table can make such a statement!
Enjoy!

https://mamaharriskitchen.com/2016/08/loaded-breakfast-potatoes/

What are some of your favorite potato toppings?

Chorizo, Egg and Potato Breakfast Quesadilla with Chipotle Sauce

October 6, 2014 by MamaHarris 8 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser.
As always, all opinions are mine alone.

Being a California girl, I’ve had my fair share of Latin food. Even though there is no Latin blood running through my veins, I’ve grown up eating and cooking Mexican food courtesy of my many friends and their willingness to add a seat to the table when I was growing up as well as the many taquerias and restaurants scattered all over the bay area that I’ve visited. I have many friends that love to cook, and the big difference between myself and them is that I did not learn to cook at home from my mother or grandmother. In my early years I actually learned to cook by watching my friends. Whether it was a plate of carne asada and a side of rice and beans, enchiladas, taquitos, or chorizo and eggs with a side of beans for breakfast. I’ve always loved these foods and when I first started practicing my culinary skills, I gravitated automatically to Latin inspired meals first before branching out into other flavors. One of my family favorites has always been chorizo and egg burritos filled with potatoes with a side of beans. It’s filling and delicious and I thought I’d share a variation that’s in a quesadilla instead, with La Morena chipotle sauce and jalapenos stuffed inside!

I remember a few years ago when money was tight and I was just starting to get into cooking. My family was hungry and everyone had scoured the cabinets and refrigerator and stated there was nothing to eat. Now, I love a good challenge and sometimes at those times were when I was challenged the most to come up with something delicious to eat. We had chorizo, we had eggs, we had potatoes, we had tortillas. I didn’t want to make my usual burritos, so I had decided to make a quesadilla instead. Let me also mention, I looooove quesadillas. Melted cheese, tortillas, you can add any sort of filling or ingredients, it’s sort of like a grilled chese but with tortillas instead. Go figure, these are both my favorites.

I made chorizo, egg and potato quesadillas and my family was full and happy and amazed that I was able to whip up a meal out of our empty cupboards and refrigerator. I decided to recreate that meal for you, because even if your cabinets aren’t bare, this is a delicious meal to serve with a side of beans for a big breakfast. It’s even better if you already have the potatoes made and the chorizo and egg made from a previous meal and just have leftovers. I did pick up a few extras to add a special authentic touch. I used La Morena sliced green pickled jalapeno peppers and also chipotle sauce in the quesadillas. I also served the La Morena refried bayo beans with chilpotle and adobo on the side topped with queso fresco crumbles. What I love about La Morena products is they are authentically made in Mexico with all natural ingredients. Check them out on Facebook for more information!

Ingredients for Pan-Fried Potatoes:

5 medium Idaho Potatoes
1/4 cup canola oil
1 teaspoon sea salt
1 teaspoon dry parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 small yellow onion, diced
2 large cloves garlic, minced

Ingredients for the Chorizo and Egg:

2-3 tablespoons beef chorizo
6 large eggs

Ingredients for Breakfast Quesadilla (for one):

2 extra large flour tortillas
1 cup Monterey Jack cheese, grated
3-4 tablespoons of pan-fried potatoes (recipe above)
3-4 tablespoons of chorizo & egg (recipe above)
6-8 La Morena sliced green pickled jalapeno peppers, chopped
1-2 teaspoons La Morena Chipotle Sauce
2-3 tablespoons butter or margarine
*(optional) 1 cup shredded lettuce – as garnish
*(optional) 1 cup salsa – as garnish
*(optional) 1/4 avocado, sliced – as garnish

Directions:

Begin by making the pan-fried potatoes first. In a large skillet, heat oil over medium heat. Once it pops what you sprinkle a tiny bit of water, it’s warm enough. Add the potatoes and stir until all are coated lightly in oil. Begin to slowly add seasonings.

Once potatoes are seasoned thoroughly, stir well so all potatoes are coated evenly. Let the potatoes lay over the pan to be sure they will cook evenly, then cover and let fry for about 5 minutes at a time. Stir well every few minutes.

Once they potatoes have a nice crunch and golden color, add the onions and garlic. Once the garlic and onions are fragrant and soft, remove from heat.

In a smaller skillet, heat the chorizo alone over medium/low heat. Once the chorizo meat separates and browns, add the eggs. Scramble the eggs into the chorizo and remove from heat once they are fully cooked.

Grate the cheese and chop up the jalapenos, it’s time to build the quesadillas.

On top of one tortilla, sprinkle abotu 1/3 of the cheese, top with potatoes, then top with the other 1/3 of the cheese and then the jalapenos.

Sprinkle with chipotle sauce and top with chorizo and egg mixture.

Top with remaining cheese.

Then top with the second tortilla.

In a large flat skillet or grill pan, melt the butter 1 tablespoon at a time over medium/low heat. Once butter is melted, put the quesadilla in and let it cook over the melted butter for about 2 minutes or until golden and crispy.
Remove quesadilla from heat and melt another 1-2 tablespoons of butter before cooking the other side. This side will cook a bit faster so check it after about one minute, until golden.

Remove from heat and cut into quarters.

I love how you can see all the delicious layers.

Serve with a dallop of sour cream, a side of salsa and shredded lettuce and sliced avocados. I heated up a can of La Morena refried bayo beans with chilpotle and adobo and sprinkled some queso fresco cheese on top. Delish! This served actually two or three of us!

Enjoy!

Chorizo, Egg and Potato Breakfast Quesadilla with Chipotle Sauce

Chorizo and eggs with a twist! I added some potatoes and authentic Mexican ingredients to create this delicious breakfast quesadilla.

Ingredients

For the Pan-Fried Potatoes:

5 medium Idaho Potatoes
1/4 cup canola oil
1 teaspoon sea salt
1 teaspoon dry parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 small yellow onion, diced
2 large cloves garlic, minced

For the Chorizo and Egg:

2-3 tablespoons beef chorizo
6 large eggs

For the Breakfast Quesadilla (for one):

2 extra large flour tortillas
1 cup Monterey Jack cheese, grated
3-4 tablespoons of pan-fried potatoes (recipe above)
3-4 tablespoons of chorizo & egg (recipe above)
6-8 La Morena sliced green pickled jalapeno peppers, chopped
1-2 teaspoons La Morena Chipotle Sauce
2-3 tablespoons butter or margarine
*(optional) 1 cup shredded lettuce - as garnish
*(optional) 1 cup salsa - as garnish
*(optional) 1/4 avocado, sliced - as garnish

Instructions

Begin by making the pan-fried potatoes first. In a large skillet, heat oil over medium heat. Once it pops what you sprinkle a tiny bit of water, it's warm enough. Add the potatoes and stir until all are coated lightly in oil. Begin to slowly add seasonings.
Once potatoes are seasoned thoroughly, stir well so all potatoes are coated evenly. Let the potatoes lay over the pan to be sure they will cook evenly, then cover and let fry for about 5 minutes at a time. Stir well every few minutes.
Once they potatoes have a nice crunch and golden color, add the onions and garlic. Once the garlic and onions are fragrant and soft, remove from heat.
In a smaller skillet, heat the chorizo alone over medium/low heat. Once the chorizo meat separates and browns, add the eggs. Scramble the eggs into the chorizo and remove from heat once they are fully cooked.
Grate the cheese and chop up the jalapenos, it's time to build the quesadillas.
On top of one tortilla, sprinkle abotu 1/3 of the cheese, top with potatoes, then top with the other 1/3 of the cheese and then the jalapenos.
Sprinkle with chipotle sauce and top with chorizo and egg mixture.
Top with remaining cheese.
Then top with the second tortilla.
In a large flat skillet or grill pan, melt the butter 1 tablespoon at a time over medium/low heat. Once butter is melted, put the quesadilla in and let it cook over the melted butter for about 2 minutes or until golden and crispy.
Remove quesadilla from heat and melt another 1-2 tablespoons of butter before cooking the other side. This side will cook a bit faster so check it after about one minute, until golden.
Remove from heat and cut into quarters.
I love how you can see all the delicious layers.
Serve with a dallop of sour cream, a side of salsa and shredded lettuce and sliced avocados. I heated up a can of La Morena refried bayo beans with chilpotle and adobo and sprinkled some queso fresco cheese on top. Delish! This served actually two or three of us!
Enjoy!

https://mamaharriskitchen.com/2014/10/chorizo-egg-potato-breakfast-quesadilla-chipotle-sauce/

#VivaLaMorena | #CollectiveBias

If you’re interested in purchasing La Morena, you can find it in the Mexican food aisle like I did at my local Food 4 Less. For locations near you, connect with La Morena on Facebook.

What are some of your favorite Latin meals?

#ad Copycat Chicken Bowl with Tyson Chicken Nuggets #HungerHeroes

August 27, 2013 by MamaHarris 2 Comments

Last weekend I spent the day with my mom and it was just the two of us, with none of the kids. This is a rarity, and we had a great time! We did some shopping at Sam’s Club and she decided it was time for her to go ahead and get a membership. We went on a Sunday afternoon when all the great demos are present with the taste testing in full effect. While I went browsing the frozen food aisle, we ran into the Tyson Chicken Nuggets demo and learned all about the Tyson Hunger Heroes Champions for Kids Project at Sam’s Club. Tyson and Sam’s Club are partnering with the organization Champions for Kids to help end hunger for children. For every participating purchase of bagged Tyson Chicken Nuggets at a Sam’s Club location, four ounces of protein will be donated!

Pay your local Sam’s Club a visit between August 29-31, where they will be holding their own demos sharing more information about the Tyson Hunger Heroes Project between the hours of 11-2. See the video below for more details of this great cause and how you can be a part of it!

I’ve shared with you many times my affinity for Tyson, and I’ve created a few recipes with their products. It was really special to me to see them support a cause that I can so closely relate to, since our money situation is what brought about my love for cooking and eventually assisted in the creation of this blog. I instantly wanted to be a part of it, and I knew just what I would create with my bag of chicken nuggets!

I remember a few years ago, Big Mama would always ask us to pick up a chicken bowl up the street. She didn’t drive, so often she’d call and ask if we were out and about, and if we could bring her one. She loved those things! At one point, long before my food blogger days and before I even really found my love for cooking, we would frequent fast dining and fast food locations. When we started pinching pennies, our eating habits were the first thing that had to be restructured. I had to get creative on the cheap, so often I would recreate some of our favorite fast food meals at home, often making them healthier and even tastier! I wanted to do a copycat recipe, and I instantly thought of Big Mama and her Chicken Bowls. I thought these Tyson Chicken Nuggets would be perfect in this copycat recipe, and the kids would love it. Of course, they didn’t let me down!

Check out the rest of my Sam’s Club shopping trip!

Ingredients:

1 bag Tyson Chicken Nuggets
4 russet potatoes
1/4 cup butter or margarine
1/2 cup heavy whipping cream
salt & pepper to taste
1 (15 ounce) can of corn, drained
1 packet chicken gravy
1 tablespoon Worcestershire sauce
1 beef bouillon cube
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded

Directions:

Preheat oven to 400 degrees, following packaging instructions on nuggets.

Rinse and cube the potatoes (you can peel them or boil them with the skins, then peel the skins off – that’s what I do!), then fill a pot full of water and boil the potatoes about 20 minutes or until soft.

While potatoes are boiling, put nuggets in the oven for the time specified.

While the chicken is cooking and the potatoes are boiling, heat up your drained canned corn in a saucepan.

Once the potatoes are soft, remove them from heat and drain them. I like to rinse them in cold water, then peel the skins off. If you go this route, just throw them back in the pot once the skins are off, and shake them over high heat for 1-2 minutes until the excess moisture has cooked out.

Mash up the potatoes, adding the butter or margarine and whipping cream. Once mashed to your liking, season to taste with the salt and pepper.

Now quickly make the gravy. When I was little, my mom was always a fan of the semi-homemade types of food. I remember one of my favorites was her mashed potatoes and gravy. She made a delicious brown gravy with mushrooms and try as I might as an adult I couldn’t replicate the recipe. I finally asked her for the secret ingredients, and it was none other than brown gravy packets, following the instructions and adding Worcestershire sauce and a beef Bouillon cube! For this meal I opted for the chicken gravy, then adding the Worcestershire sauce and beef Bouillon, omitting the usual mushrooms we add. Just make the gravy packet as the directions list, adding the cube and the sauce while stirring. Once the gravy has thickened remove it from the heat

Once the chicken is done cooking, we’re ready to build our bowls! You can make yours whatever size you like. If it’s an afternoon snack, a light lunch accompanied with some salad or fruit, or for a heftier dinner.

Start with the potatoes, and top with corn.

Add the nuggets and then the gravy.

Then top with some cheese!

(Oh, don’t mind the chip in my bowl! It adds character, right?)

These were definitely a treat!

Enjoy!

One Skillet Chorizo & Andouille Hash

August 21, 2013 by MamaHarris 1 Comment

There’s two things that I absolutely love. That would be breakfast and one skillet meals. A hash is like the perfect marriage of the two, and a good cast iron skillet is essential in the cooking process.

There’s many ways to make a hash, but I love to start mine with a meat and potatoes base, add some veggies, and of course the eggs on top. I topped this with Sriracha (aka “Rooster Sauce”), it just flowed perfectly with the flavors.

The very first ingredient of this particular hash was Chorizo. I used Mexican Pork Chorizo, typically found either in the meat department near sausages or sometimes located in the hispanic food section of your local grocery store or supermarket. If your area has any latino supermarkets or stores, you can also find Chorizo there. Mexican Chorizo usually comes in either beef or pork, for this dish I used pork, but you can use either. Mexican chorizo is also a loose sausage, seasoned with paprika and cured with vinegar. It’s similar to the texture of ground beef or ground soy meat, but red from the spices and tends to be greasy. It’s wonderful for breakfast mixed up with eggs and potatoes, and you usually don’t need much more seasonings when you’re using chorizo. The other meat I used was a Cajun Style Andouille chicken sausage. I love Aidells products, and always have a few varieties hanging out in my freezer to play with. There’s some great flavor varieties, and I actually used the mini andouille for the pigs in a blanket I made a while back. But I digress.

With these two meats, I knew the flavor profile was going to be spicy and flavorful. I added some potatoes, a few handfuls of my favorites veggies and once everything was soft and cooked, I cracked a few eggs on top and threw the skillet in the oven. It was husband approved, which is no surprise. It’s definitely a man’s meal with all that meat and potatoes, but I enjoyed it as well. This is a great dish to add some variety to your routine breakfast or brunches!

Ingredients:

1/3 cup uncooked chorizo
4 medium russet potatoes, diced
1 large red onion, chopped
2 green onions, chopped
1 cup spinach leaves, chopped
1 cup sliced mushrooms
1 small green bell pepper
1 small red bell pepper
2 andouille sausage links, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry rosemary
1 teaspoon dry basil
4 large eggs
salt & pepper, to taste over eggs
2 tablespoons chopped italian parsley

Directions:

Preheat oven to 450 degrees.

Squeeze chorizo onto skillet from casing. Break up with spatula or cooking spoon. Continue to cook over medium heat until the chorizo meat resembles ground beef and is cooked through.

Remove chorizo meat from the skillet, placing in a bowl and setting aside. Keep any drippings in the skillet.

Add diced potatoes and chopped onions to skillet, stir well to distribute the pan drippings to flavor the potatoes and onions. Cook over medium heat for about 20 minutes until potatoes are soft, stirring often.

Add remaining veggies and diced andouille, mixing well.

Add cooked chorizo meat and stir to combine.

Add seasonings and herbs and stir, continuing to cook for about 6-8 minutes.

Remove from heat. Create four shallow holes in the hash, and carefully break the eggs (be careful not to break the yolk) into the holes. Season eggs with salt and pepper, then sprinkle chopped parsley over everything.

Cook in preheated oven for about 4 minutes. Remove from oven, let cool, then serve.

If your skillet is not a cast iron or oven safe skillet, you can also fry the eggs in a separate pan, then lay on top of the hash before serving.

Yolks should be runny when poked. Serve with Sriracha or your hot sauce of choice.

Enjoy!

Fourth of July Recipe Ideas!

July 3, 2013 by MamaHarris Leave a Comment

Okay, let’s just get it over with.

I’ve recently discovered that I’m a bad food blogger.

I happen to follow some pretty wonderful food bloggers and they have themed posts for each and every holiday prepared well over two weeks in advance. Their food is gorgeous and I always think to myself, “Man, I need to do that!”

Problem is, I’m so busy! D-Man started Pre-Kindergarten last week, I’m still having pain from my tooth issues, and my husbands schedule is always SO sporadic (and crazy busy!). Add to that a very precocious toddler who likes to climb on tables and up the stairs at every given moment (see photo to the right if you don’t believe me), and I’m sure you can understand. In addition, it’s been scalding hot outside! For our 4th of July it will probably be about 105! So yeah, we aren’t going to be barbecuing this year. We will be hosting a little get together with some of our closest friends and their kids, so it should be fun.

The point I’m getting at, I don’t have any super cute and cool red white and blue recipes that I’ve prepared for this holiday. I do, however, have some pretty delicious food that I’ve already posted that are great for the holiday, and some you can tweak just a bit to make them Fourth of July Friendly (just don’t mind the occasional bad photos from my earliest blog entries!)! Serve with some corn on the cob or a big green salad and you’re good to go! Keep reading to see what I mean (oh, and don’t forget to enter my giveaway while you’re at it!).

1. Blueberry Waffles –
You can start out your Fourth of July Morning with these delicious golden waffles. Serve them with fresh blueberries, strawberries and some whipped cream and BOOM! Instant red, white and blue them!

2. Cheesy Italian Ranch Red Potatoes –
These are so delicious and easy to throw together. While they’re not red, white and blue, they are red, white and delicious and I think that’s close enough!

3. Slow-Cooked Pulled Pork Sliders –
You can have the awesome feel of delicious BBQ, without getting heat stroke. That’s a win/win in itself! They’re also delicious!

4. M&M Cookies –
You could make these and pick out only the red and blue M&M’s to use. I love this recipe, you can customize the candy based on whatever holiday of the season.

5. Ham & Jalapeno Macaroni Salad –
This is the ultimate side to any get-together, especially in my house. I make it for pretty much anything, anytime we are going to have company. It’s so easy to throw together, and everyone always asks for the recipe.

6. Slow Cooker Saucy Sticky Drumsticks –
Here’s another way to get that BBQ feel without going any further than your slow cooker (yes, I’m a fan!). These can cook throughout the morning and be ready just in time for your guests to enjoy before watching the fireworks display!

7. Easy, Classic Potato Salad –
Here another easy side if you don’t want a Macaroni Salad, you can have the Potato! It’s the perfect side dish to go with anything, whether you actually do BBQ, or if you’re heading to a potluck!

8. Cheesecake with Strawberry Sauce –
This cheesecake is always requested in my house, and you can make it Fourth of July Friendly by just adding some fresh blueberries and serving it with the strawberry sauce, or even making a blueberry sauce and serving them together!

Whatever you do decide to serve this Fourth of July, be safe, enjoy, and if you have doggies like I do, help them feel safe too!!

Happy 4th of July!

Easy Classic Potato Salad

April 2, 2013 by MamaHarris 8 Comments

We had a very relaxed Easter. RoRo has been teething something fierce, so our nights have been pretty long. We got a late start Easter morning, since we were up so late the night before.
A few days prior I had eaten three lemonheads in a row, and have been suffering from a painful raw mouth, which seemed to have ignited some tooth pain as well. I’ve been pretty medicated, and RoRo and I have been sharing the same tube of Orajel. Fun times, my friends!

So we kept it pretty low key for Easter. We decorated eggs the day before, and I made a Red Velvet cake and decorated it in Easter colors. I also made my chocolate chip cookies, along with my Deviled Eggs from the Easter eggs, which we discovered RoRo LOVES!! It was so funny, he couldn’t get enough of the eggs! I’ve never seen a two year old so into them! We woke up that morning and did our Easter egg hunt, took a few cute photos of the younger boys, and leisurely made dinner while snacking and watching Easter movies. It ended up raining, storming, hailing and we were watching the thunder and lightening from the window.
The boys loved it.. our dogs did not!
I made an easy spiral ham, a veggie saute, cornbread muffins and this potato salad.

This is a great potato salad for holidays, potlucks, picnics, and summer dinner to serve with grilled meats and barbecue. You can change up the veggies and suit it to your taste. I usually don’t use bell pepper, instead I use sliced or chopped olives, but this time I didn’t have olives on hand and wanted that pop of color. You can also add one or two hard boiled eggs, it’s a great base to start with then tailor it based on your family tastes!

Ingredients:

2 pounds potatoes, preferably yukon gold (I used russet this time)
3 stalks celery, sliced
1/2 small onion, chopped
2 green onion, sliced
1 small orange bell pepper, chopped
1-1/2 cup mayonnaise (I use light mayo)
2 tablespoons apple cider vinegar
1-1/2 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon ground pepper
1/4 teaspoon lemon pepper
1/4 teaspoon dry parsley
dash paprika
dash dry mustard

Directions:

Start by cutting your potatoes into chunks and place in a pot filled with water. You can peel them before you boil them, or wait until after they are boiled and then peel the skin off by hand (my preference).
Bring water to a boil, then lower heat and simmer until potatoes are tender.

While potatoes are boiling, chop up the vegetables and mix them together in a bowl.

Once potatoes are boiled and peeled, drain and place back in the pot over medium heat. Shake around a bit and heat just until moisture is gone.

In a small bowl, combine mayonnaise, vinegar and spices. Mix well.

Mash potatoes until they are the texture you want, I like mine mashed but still a bit chunky.
Mix in a large bowl with the vegetables. Once potatoes and veggies are mixed together, mix in the mayonnaise mixture. Stir and mix until well combined.

Refrigerate until ready to serve, this is a great dish to make the day before so the flavors get a chance to set and meld together.

Enjoy!

Cheesy Au Gratin Potatoes

March 21, 2013 by MamaHarris 5 Comments

Au Gratin Potatoes is originally a french dish that is common in the boxed mix area in your supermarket. It’s a dish I grew up eating and another favorite that I consider a comfort food. I’ve mentioned before that I love to make those old comfort foods and instead of making the boxed mix I like to learn how to make them from scratch and ingredients that I typically can find in my pantry at home, free of preservatives and additives.

This was made for Christmas dinner with a beef roast and red wine reduction, but would be equally delicious for a nice Easter meal with ham and a nice green salad or even my Parmesan asparagus. This is another dish that I made months ago that was in the infamous lost folder. I intended on posting this during that time frame that I was busy unpacking and party planning, but of course the folder was lost and has since been found.

RiRi declared upon first bite that this was “heaven in a pan” and immediately ordered me to quote her on that when I shared this recipe with you all. So, here is my heaven in a pan potatoes (adapted from this recipe), hope you like them!

Ingredients:

3 tablespoons butter or margarine, divided
1 medium onion, chopped
2 cloves garlic, minced
4 russet potatoes, thinly sliced
3 tablespoons all purpose flour
2 cups milk
season to taste with salt, pepper, paprika, nutmeg
1-1/2 cups shredded extra sharp cheddar cheese, divided

Directions:

Pre-heat oven to 400 degrees.
Using one tablespoon of the butter, saute the garlic and onion in a pan until soft.

Combine the sliced potatoes in a bowl with the sauteed garlic and onion and mix until well combined.

In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter or margarine.
Add the flour and salt, quickly whisk to create a roux.
Slowly pour in the milk while whisking and add the remaining seasonings.

Continue to cook, whisking often until sauce has thickened considerably.

Add most of the cheese, leaving a handful or two to sprinkle over the casserole dish at the end when the potatoes are ready to bake.

Mix the cheese into the sauce just enough until melted. Remove from heat.

Grease a large casserole dish, and spread half of the potato/onion mixture along the bottom.
Then pour half of the cheese sauce on top.

Spread the remaining potatoes on top, then pour the remaining sauce on top, spreading evenly.

Sprinkle the remaining handfuls of shredded cheese on top. Spray the bottom of a sheet of aluminum foil (the part that will be covering the casserole) and then cover the casserole dish with the foil.
Bake in pre-heated oven for about an hour.

Remove foil and bake another 30 minutes, or until cooked through.

The potatoes on top will be golden and slightly crispy, and the potatoes inside the casserole will be soft and cheesy. Delish!

Just look at all that cheesy goodness! Enjoy!

Herb Seasoned Smashed Potatoes

March 13, 2013 by MamaHarris 13 Comments

OK friends, this is just one of those recipes that is super easy, and absolutely delicious. The kind where you proclaim, “That’s it?!” after taking your baking sheet out of the oven. The type where once all the food has been eaten, you want to make it again the next night. It’s just that easy and good!

Before I did the blogging thing, I was addicted to Pinterest. Let’s be honest here, I had a few friends that had dabbled in blogging, but I just didn’t know what it really was, and didn’t know how to subscribe to emails of their feed, and it seemed like a lot of work to go to their blog daily. I GET IT. A while back I discovered Pinterest, and you see all these amazing recipes and delicious food photos that look like they belong in a magazine. And you go pin-crazy. Yep, that was me! I pinned way more recipes than I could ever possibly cook! I also learned just because it looks good in the photo doesn’t mean your mouth will be bored when you’re eating it.

Fast forward, now I’m a blogger myself. Sometimes I look back on all those pins I re-pinned and posted and I get inspired to try something. I may follow it exactly as written and sometimes I may just use a few basic ideas to inspire me for something completely different. In the beginning I had pinned this recipe from The Pioneer Woman. I had heard about her, but wasn’t an avid reader on the blogging scene. So I didn’t even know it was her recipe until a few weeks ago I had a bag of small potatoes and wanted to make something with them. That’s when I remembered that pin with the little smashed potatoes. Opened it up and discovered it was a recipe by Ree Drummond! I mentioned a few weeks ago that I’m attending the BlogHer Food conference, and the closing party will be co-hosted by Ree Drummond herself. Fun times!

Anyhow, I decided to make these little gems. They were so good! Good as in, my family requested I make them again the next night. And also serve them with eggs for breakfast, and we started planning tons of other meals and food they would be great with! I’d love them with a fried egg on top, pop the yolk and dribbles down in the seasoned potatoes. Mmmmm!

Anyway, I used round yellow potatoes instead of the red ones, and seasoned them just a little differently but it’s one of those recipes that would probably be great with whatever seasonings you choose!

Ingredients:

A pot full (Ree says 12, but I have a larger family so I added some extra!) of small round potatoes (red, yellow, doesn’t matter!)
A few tablespoons of Extra Virgin Olive Oil
salt and pepper (I used my Spicy Sea Salt and Pepper Seasoning)
Herbs of choice (the first time I used Rosemary, second time used Marjoram and Thyme)

Directions:

Preheat your oven to 450 degrees.
Start by boiling the potatoes in salted water until they begin to soften.

Once tender, drizzle the olive oil all over the pan (I lined mine in foil because, let’s face it, I need new baking sheets). Be heavy-handed with the olive oil, we don’t want potatoes sticking! Now lay out all the potatoes, leaving room for them to spread.

Now get your masher and press down on each potato till it flattens a bit.

Brush each smashed potato with more olive oil, be generous!

Add your salt, pepper and herbs.
Place them in the preheated oven and set your timer for 20-25 minutes.

Your kitchen will smell so good, and these little beauties will be golden with crispy edges. If you like them a little crisper you can add a few minutes to the cooking time.

The night of these photos we served these potatoes with my pulled pork sliders. It was a great alternative to fries! You should make these tonight with dinner!

Enjoy!

Hearty and Comforting Shephard’s Pie

December 14, 2012 by MamaHarris 29 Comments

One of a handful of the first things I made when I started really getting into cooking was a Shephard’s Pie.
This came at a time when money was extremely tight for us, and it cause me to get very creative in the kitchen.
(You can read a little more about that here)

Sometimes piecing together ingredients with a tight budget can be the times you get most creative in the kitchen! I wouldn’t trade those hard times for anything, because that’s when I was forced to learn to try different things when it came to feeding my family, and when my love of cooking began!

At the time, I only had a handful of ingredients on hand; potatoes, ground turkey, and frozen vegetable. A quick google search for recipes with those ingredients brought about a handful of ideas for Shephard’s Pie. (Don’t you just LOVE that you can search anything on the internet and find something?!)
Shephard’s Pie is hearty and comforting, with a true traditional meat and potatoes feel and it’s perfect for those cold winter nights.
This is something I’ve tweaked a bit to suit my personal tastes, it’s a hearty meal that you can make on a tight budget to feed plenty, and I have a husband and a lot of boys in my house! It satisfies everyone’s appetite, and they’re digging in for every last bite.

PRINT THIS RECIPE

Ingredients:

3 large russet potatoes (about 2 pounds)
1/2 cup butter or margarine, divided*
1 medium yellow onion, chopped
4 large garlic cloves, minced
1 pound ground beef or turkey
1-2 cups vegetables
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1/2 tablespoon Sherry
1/4 cup heavy whipping cream
salt, pepper, parsley, seasonings

Directions:

Start by peeling and quartering your potatoes, then boiling in a large pot for about 20 minutes. (I boil first, then just peel the skins off, no potato peeler needed, the method is up to you!)

While the potatoes are boiling, in a large pan heat 1/4 cup butter or margarine till melting, then add the chopped onions and saute for a few minutes until soft.

Once the onions are cooked, add your raw ground beef or turkey and minced garlic.

I typically like to season my meat while it’s raw, so at this point is where I would add salt, pepper, etc.
With this dish, I actually tried these 2 wonderful finds that I picked up from Safeway. I just seasoned to taste, and added some ground ginger to it as well. I don’t have exact measurements, but if you’ve been reading a while you know I love to season everything! Season away!

Once the meat is browned, add your frozen veggies. I used peas and carrots, corn, and french cut green beans. About 1-1/2 cups worth of veggies for me.
Now add the Worcestershire sauce and Sherry, and let that cook for a few minutes until the veggies are thawed out and soft. Stir every so often and mix it around a bit.

Now add the beef broth, and bring it just to a slight boil and turn down the heat to low. Let it cook on low for about 10 minutes, stirring every so often. If it looks a bit dry then add a little more broth, but 1/2 cup should be perfect.

While the meat is cooking in the broth, drain your potatoes. Place them in a large bowl with 1/4 cup butter or margarine. I seasoned this with some dried parsley and the spicy sea salt and pepper seasoning pictured above. Mash them up well.

While mashing, pour whipping cream in. Mash until everything is well combined and potatoes are all smoothed out.

Prepare your baking dish by spraying or lightly greasing the sides. Fill the bottom of the dish with the meat mixture and spread it evenly.

Now spread the potatoes evenly on top of the meat, creating little peaks with a fork.
Pop this in the oven, and cook uncovered for about 30 minutes, until the sides are bubbling.

The potatoes will be golden and buttery looking, with a slight crisp to the peaked edges.

Let cool for about 15 minutes or so before cutting in to serve.

Enjoy!

Disclosure: This is not a sponsored post. All thoughts are my own.

Buttery Make-Ahead Mashed Potatoes

November 14, 2012 by MamaHarris 11 Comments

There’s one thing that always makes my family happy, and that is good old mashed potatoes. In these photos I paired them with my savory boneless pork chops and my garlic Parmesan asparagus, but mashed potatoes are really great with anything. Mashed potatoes are always a staple around the dinner table for the Thanksgiving and Christmas holidays, and this version is sure to please! The great thing about them is you can make them up to 24 hours in advance, refrigerate them, then pop them in the oven when all the other dishes are almost finished. If you’re visiting someone else and bringing a dish, this one is perfect. Bring it in the casserole dish and pop it in the oven before the feeding time begins.

They are great as is, or with a good gravy. I have a gravy recipe I will be putting up shortly, but these really are great served just like this. They’re creamy and buttery, with plenty of flavor. I love the texture after baking, as the top edges are just a tad crisp, while the remainder is just creamy mashed potato goodness!

Ingredients:

3 pounds russet potatoes (about 9 large potatoes)
3/4 cup milk
1/2 cup heavy whipping cream
1/2 cup unsalted butter or margarine
1 teaspoon salt
1/8 teaspoon pepper

Directions:

Scrub potatoes thoroughly. Cut into large pieces.

Heat water to boiling in a large pot, and add cut potatoes.
Heat to boiling, then cover and reduce heat to medium-low.
Cook while covered for 20-25 minutes until tender.

Drain potatoes. I prefer to leave the skins on, but if you don’t it’s very easy to peel it off at this stage.

Put the potatoes back in the pan and shake gently over low heat until the moisture has cooked out.

In a small saucepan, heat the milk, whipping cream, butter, salt and pepper until butter has melted and mixture is well combined.
Once combined, measure about 1/4 cup of the mixture and reserve. Cover and refrigerate.

Start mashing the potatoes and adding the liquid mixture a little bit at a time as you mash.
Continue until your potatoes are at your desired texture, using all of the liquid.

Lightly grease or spray a 2 quart casserole dish. Spread the potatoes across the dish.
If you are making this dish ahead of time, cover dish after you have spooned in and spread your potatoes. This can stay refrigerated up to 24 hours before going to the next step.

Once you are ready to bake your potatoes, preheat your oven to 350 degrees.
Pour your reserved 1/4 cup of liquid over the top of the potatoes, then place in the oven.
Bake uncovered 40 to 45 minutes.

Creamy, buttery goodness!

Season as desired, and serve. Enjoy!

Buttery Make-Ahead Mashed Potatoes

Ingredients

3 pounds russet potatoes (about 9 large potatoes)
3/4 cup milk
1/2 cup heavy whipping cream
1/2 cup unsalted butter or margarine
1 teaspoon salt
1/8 teaspoon pepper

Instructions

Scrub potatoes thoroughly. Cut into large pieces.
Heat water to boiling in a large pot, and add cut potatoes.
Heat to boiling, then cover and reduce heat to medium-low.
Cook while covered for 20-25 minutes until tender.
Drain potatoes. I prefer to leave the skins on, but if you don't it's very easy to peel it off at this stage.
Put the potatoes back in the pan and shake gently over low heat until the moisture has cooked out.
In a small saucepan, heat the milk, whipping cream, butter, salt and pepper until butter has melted and mixture is well combined.
Once combined, measure about 1/4 cup of the mixture and reserve. Cover and refrigerate.
Start mashing the potatoes and adding the liquid mixture a little bit at a time as you mash.
Continue until your potatoes are at your desired texture, using all of the liquid.
Lightly grease or spray a 2 quart casserole dish. Spread the potatoes across the dish.
If you are making this dish ahead of time, cover dish after you have spooned in and spread your potatoes. This can stay refrigerated up to 24 hours before going to the next step.
Once you are ready to bake your potatoes, preheat your oven to 350 degrees.
Pour your reserved 1/4 cup of liquid over the top of the potatoes, then place in the oven.
Bake uncovered 40 to 45 minutes.
Creamy, buttery goodness!
Season as desired, and serve. Enjoy!

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