Quick Breakfast Potatoes

On the weekends, there is nothing better than a nice diner breakfast. Until you get to the diner, and it is packed with all the other people who had that same thought. Now your quick meal turned into a 45 minute wait and your breakfast is trying to take over lunch territory. With this quick recipe, you can whip up diner quality breakfast potatoes in no time, right from your own kitchen. (I know your still in your PJs, don't worry, I won't tell)

To have enough to serve 5, you are going to need...

3 lbs red or baking potatoes
1 medium red pepper
1 medium yellow onion
4-5 cloves of garlic
4 tbsp salted butter
1/4 cup extra virgin olive oil
Salt, black pepper & cayenne pepper, to taste
Dash of paprika

Preheat your oven to 425F degrees. Start off by scrubbing your potatoes clean. I like to keep the skins on, so I make sure to get off any last traces of dirt from the farm. Dice the potatoes into 1/4" cubes. Next up, dice the pepper and onion to be evenly sized with the potatoes. We want everything to cook at the same time, so its important to keep everything relatively the same size. Finely mince the garlic and toss it in with the rest of your ingredients in a large bowl.

Add your oil and melted butter to the bowl and toss to evenly coat everything. Sprinkle on the salt, peppers and paprika. I like to go light on the salt here, you can always add more later on when they come out of the oven if you need to.

Arrange the potatoes in a single layer on a rimmed baking sheet. Bake for 35-40 minutes. After the first 20 minutes, give it a good toss. Once your potatoes are completely cooked through and soft, crank up the heat baby to get those potatoes nice and crispy for the last 10-15 minutes. 500F degrees should do the trick.

Give them a taste and you decide if you should add another sprinkle of salt or dash of peppers. Serve with a side of eggs, or serve on the side of eggs. Personally, I really like my potatoes to take front and center. Enjoy!

Potato & Egg Hero

Potatoes and eggs are such a great weeknight meal. They are quick and easy to prepare, it is super cheap and it is easy to throw together with items you normally keep in the pantry. Potatoes and eggs are a staple in any Italian kitchen for these reasons exactly.

Recipe yields 2 heroes

Ingredients
1 tbsp extra virgin olive oil
3 14.5 oz cans new potatoes
Salt & pepper, to taste
12 jumbo eggs
2 Italian bread heroes

Peel and slice the potatoes into 1/4" thick slices. Heat a large skillet with oil and place the potatoes in an even layer. If all the potatoes do not fit, you can cook them in batches.

Cook the potatoes until browned and crisp. Season with salt and black pepper, to your liking. Return all the cooked potatoes to the skillet (if you had to cook in multiple batches) and crack the eggs right into the cooked potatoes. Break the yolks and begin to scramble the eggs so they cover the potatoes.

Cook for 3-5 minutes until the eggs are cooked through. Slice the Italian bread and place under the broiler for 1-2 minutes so it is toasty. Pile high the potato and egg mixture. Serve with a side of ketchup, tomato sauce or any other sauce you may prefer. Enjoy!

Cheesy Mashed Potatoes

A simple side dish often goes unnoticed, but when it is as delicious as this one, it can make all the difference to your meal. Plain and ordinary mashed potatoes get a make-over with this cheesy upgrade.

Recipe yields 8 servings

Ingredients
2 lbs potatoes
1/2 cup heavy cream
1/4 cup Velveeta
2-3 tbsp butter
Salt & pepper, to taste

Peel potatoes and cut into cubes. Add to a large stock pot and cover with water. Bring water to a rolling boil and cook potatoes until soft throughout. Drain and return softened potatoes to the pot. Using a hand masher (or a fork) mash potatoes until most of the chunks are removed.

While the potatoes were cooking, prepare your cheese sauce. To a small sauce pot, add heavy cream and Velveeta. Stir until cheese is melted and you have a smooth mixture. Let simmer for 5-6 minutes to thicken.

Add cheese mixture and butter to the pot of mashed potatoes and stir in to combine well. The potatoes should become creamy. Add salt and pepper, to taste, and more butter, as needed to create a smooth texture.

Transfer potatoes to a large serving dish. Enjoy!

Shrimp & Corn Chowder

This corn and shrimp chowder is made extra hearty by the use of potatoes and extra delicious by the flavor of bell pepper and leaks. The combination of flavors adds depth and will definitely impress all of your dinner mates. This is a great way to use up the last of the fall root vegetables coming through your kitchen.

Recipe yields 6 servings

Ingredients
2 tbsp unsalted butter
2 small leeks
1 large baking potato
3 cups chicken broth
4 cups corn kernels (I used 4 ears of corn)
1 1/2 cups half-and-half
2 tbsp cornstarch
2 tsp Old Bay seasoning
1 sweet orange pepper
1 lb medium shrimp, cleaned with the tails off
1 tbsp lemon juice
Dash of hot sauce

Peel and dice the potato into small cubes. Thinly slice the leeks, removing the rough green part and discarding.

Remove the corn kernels from the ears of corn (if you are using fresh).

In a large stock pot, melt the butter and add the leeks. Cook, stirring occasionally, until leeks are fragrant and softened.

To the pot, add the potato, corn and chicken stock. Bring to a boil and then lower heat to a simmer, cooking for 15 minutes. Be sure to stir the pot occasionally!

Thinly slice the orange pepper.

Combine the half-and-half and cornstarch in a small bowl and slowly add to the pot, stirring it in as you add it to avoid clumping.  Add the peppers and the Old Bay seasoning and return the pot to a simmer.

Add the shrimp and stir until cooked through, about 5 minutes. Cut the heat and stir in the lemon juice and hot sauce. Give it a taste and add another dash of hot sauce if you prefer a little more kick. Remove to serving bowls and enjoy!

Rosemary Chicken and Mushroom Skillet

This hearty and filling meal comes together in one large skillet. Yes, you read that correctly, one skillet! That means lots of extra time for you not spent cleaning a sink full of dishes. I highly recommend sticking to the recipe and using bone-in chicken. Leaving the bone in keeps the chicken juicy and flavorful. Boneless chicken will work fine, but it might become dried out, so you will want to check on it more frequently.

Recipe yields 6 servings

Ingredients
1 lb baby red potatoes, diced
3 sprigs fresh rosemary, plus 1 tbsp extra leaves
2 cloves garlic
2 lemons
Pinch of salt
Dash of red pepper flakes
2 tbsp extra virgin olive oil
6 skin-on, bone-in chicken breasts
10 oz. cremini mushrooms, sliced

Preheat the oven to 450F degrees. Add the potatoes to a pot and cover with cold water. Bring water to a boil and cook potatoes until tender. Drain and set aside.

Mince the garlic into a paste and combine with rosemary leaves, red pepper flakes and salt. Add to a mixing bowl and whisk together with the juice from 1 lemon and the olive oil. Add chicken to the bowl and flip to evenly coat chicken. Heat a skillet on high heat and cook chicken, skin-side down until browned and crisp.

Turn the chicken and add the cooked potatoes and mushrooms to the skillet. Drizzle with the juice of the remaining lemon and fill in the gaps of the skillet with rosemary sprigs and the squeezed lemon halves. Place the skillet in the oven and roast, uncovered, for 35-45 minutes until the chicken is cooked through. Serve and enjoy!

Potato & Leek Soup

Soup season has returned! There is no rule that says you can't enjoy soup all year long, but there is always something special about enjoying a warm bowl of soup on a cool, fall night. This potato and leek soup is the perfect mixture of heartiness and lightness. The potatoes pack their usual heavy punch, but they are outbalanced by the lighter flavors from the leeks.

Recipe yields servings 6 servings

Ingredients
2 tbsp unsalted butter
2 large leeks, white stems only
6 cups low sodium chicken broth
1 bay leaf
1 tsp ground thyme
1 quart small potatoes (I used Nicola from the crop share)
Salt and freshly ground pepper, to taste
Cream and parsley for seasoning, if desired

To a large stockpot, melt the butter. After thoroughly rinsing the leeks, finely slice the white stems only. Remove and discard the dark green leaves. Add the leeks to the melted butter and saute for about 5 minutes until softened and fragrant.

Add the chicken broth, bay leaf and thyme to the pot and bring to a boil. While the liquids are heating up, peel and finely dice the potatoes. Try to make them as even sized as possible, but they don't need to be perfect.

Add the potatoes to the pot and keep the heat high until the liquid reaches a rolling boil. Add a pinch or two of salt and pepper at this stage, and we can adjust the taste later on. Reduce the heat to a simmer, and cook for 25-30 minutes, stirring occasionally. You want the potatoes to be cooked through and soft.

Remove the bay leaf, and using an immersion blender, blend together the soup until it is creamy. You want to remove all chunks and traces of potato and leek. It should be nice and smooth. Once everything has been blended together, give the soup a little taste to determine if it needs anymore salt or pepper and adjust accordingly. If your soup is too salty at this point (lets just say you didn't listen when I said 'unsalted' butter) you can add a drop of chicken broth to balance it out. Make sure it is low sodium chicken broth, or you might just be adding more salt!

Spoon the soup into individual serving bowls and top with a drop of cream and some freshly chopped parsley for added flavor (plus it makes it look fancy!). Enjoy!

Roasted Potatoes with Onions and Garlic

This is such a simple and delicious side dish that can accompany just about anything. Last week, I received baby red potatoes, garlic and big white onions in my crop share. With about 5 minutes of prep, I had the vegetables cut and ready to go in the oven. I added some Italian spices to add to the flavor, but you can easily switch up the spices to your liking and customize these potatoes however you prefer.

Recipe yields 6 servings

Ingredients 

1 lb potatoes (I used baby red)

1 onion

2-3 cloves of garlic

2 tbsp extra virgin olive oil

1 tbsp oregano

1 tbsp basil

1 tsp thyme

Preheat the oven to 400F degrees. Dice the potatoes into 1/4" pieces. Slice the onions and chop the garlic. Place everything into a baking dish.

Cover the potatoes with the olive oil and sprinkle with the spices. Toss all the ingredients together so they are evenly coated with oil and spices. Place in the oven and bake for 55-60 minutes. Be sure to give it a mix after every 20 minutes, so all the different sides become golden brown.

Once the potatoes have browned and become crispy on the edges, you can remove them from the oven. Serve immediately. Enjoy!

Roasted Parmesan Potatoes

This is a simple Italian seasoning recipe to add to potatoes that really enhances their flavoring. I am curious to see how it will taste on cauliflower or even roasted root vegetables. The possibilities are endless.

Recipe yields 6 servings

Ingredients
2 lbs baby red potatoes
2 1/2 tbsp extra virgin olive oil
1/4 cup grated Parmesan cheese
1 tbsp basil
1 tbsp oregano
1 tbsp parsley
2 tsp garlic salt
1 tsp freshly ground black pepper

Preheat the oven to 425F degrees and place a rack in the center. Scrub your potatoes clean.

Dice the potatoes into 1/4" chunks.

Add the potatoes to a baking dish and coat with oil. Toss in your spices and cheese and give it a good stir so all the potatoes are evenly covered.

Cover the pan with tinfoil and place in the oven for 30 minutes. Remove tinfoil, use a spatula to toss up the potatoes, and then return to the oven for another 30-40 minutes. During this time, check on the potatoes every 10-12 minutes and give them a turn so all edges get crispy.

If you would like the edges to get super crispy, I suggest placing the potatoes under the broiler for 5-10 minutes. Keep a close eye on them so they don't burn, but this will help those edges really crisp up (the way I like them). Serve and enjoy!

Mother's Day Breakfast (Sausage & Veggie Hash + Homemade Cinnamon Buns)

I hope everyone had a very Happy Mother's Day! This year, I treated my mom to a deliciously simple, homemade breakfast. We started off with Sausage & Veggie Hash with eggs and finished things off with Homemade Cinnamon Buns. First up, the hash.

Recipe yields 4 large servings

Ingredients
5 medium red potatoes
4 sweet Italian sausage
1 small red pepper
1 carrot
1 celery stalk
1 medium yellow onion
1 large clove garlic
1-2 tsp salt
2 tsp freshly ground black pepper

1 tbsp paprika

8 large eggs (2 per person)

 

Start off by preparing all your vegetables. Finely dice the carrot, celery, pepper and onion. Mince the garlic and cut the potatoes into a small dice.

Coat the bottom of a cast iron skillet with canola oil and heat on high. Add your vegetables and stir to cover in oil. Remove the casing from the sausage and crumble it in the pan with the vegetables.

Cook for 10-15 minutes, stirring every 5 minutes, until potatoes are tender.

Prepare your eggs however you like them, I did sunny side up. Plate the hash and top with your eggs.

Next up is the recipe for a batch of delicious cinnamon buns. This recipe was lightly adapted from Sally's Baking Addiction. Check out her website for many other delicious treats.

Recipe yields 15 cinnamon buns

Ingredients

3 cups all-purpose flour

3 tbsp granulated sugar

1 tsp kosher salt

1 package dry yeast

1/2 cup water

1/4 cup milk

2 1/2 tbsp unsalted butter

1 large egg

Pan Preparation:

1/2 tbsp unsalted butter

3 tbsp brown sugar

Filling:

2 tbsp unsalted butter, softened

1/4 cup granulated sugar

2 tsp cinnamon

Glaze:

1 cup confectioners' sugar

1 tsp vanilla extract

1 tbsp milk

In the bowl of a stand mixer, add the flour, sugar, yeast and salt. Combine ingredients using the paddle attachment.

In a separate bowl, add the water, milk and butter and heat until butter is melted and mixture is hot.

Change to the dough hook attachment on your stand mixer and add in the liquid ingredients. Mix on low speed and increase speed as ingredients become incorporated. Add in the egg and continue to mix. Now you have the option of removing your dough and kneading on a well floured surface, or you can leave it in your mixer and increase the speed to medium for 3 minutes. The mixer will knead your dough for you - now isn't that easy.

Remove your dough to a greased bowl and allow to rest for 10 minutes or so. Really all we are doing here is letting the yeast work its magic. In the meantime, you can prepare your baking dish. I chose to use a round dish, but you can use a baking sheet as well if you want to double the recipe and have more room. I greased the bottom and sides of my dish with the butter and then sprinkled it with the brown sugar. This gives the bottoms a little extra sweetness!

During your wait, you can also mix together the sugar and cinnamon for your filling.

Now it is time to roll out the dough. Make sure your work surface is well floured and use a rolling pin to roll the dough into a rectangle. Mine was about 9 inches wide and 14 inches long and it gave me 15 perfect sized buns.

Next, you want to take your softened butter and spread it all over the surface of your dough in an even layer. Make sure to get every last inch covered.

Now you can sprinkle the sugar and cinnamon mixture over the butter in an even layer.

Starting at one of the long edges, tightly begin to roll your dough into a long tube. Roll it nice and tight.

Once it is all rolled together, it is time to slice the tube into little buns. The best trick for this is to use a piece of unscented dental floss. It will make a perfect edge without squishing down the roll. Make the buns about 1 inch wide each. Arrange in your dish and lightly cover with tin foil.

Now we have to wait for our buns to rise, about 1 hour and 15 minutes should do it. I know, I know its grueling and painful when all you want to do is eat them. To keep my mind busy, I prepared my dough early in the morning and cooked the rest of my breakfast while I was waiting. The buns went into the oven once we were finished eating our eggs. With about 20 minutes to go, preheat the oven to 375F degrees. Once ready, pop the buns in the oven and bake for 28-30 minutes. While in the oven, whip together your sugar glaze by combining all ingredients with a hand mixer or a whisk.

Once the buns are ready, drizzle with a generous amount of glaze and serve warm. I hope you enjoy these delicious treats!