For some reason I’ve always shied away from making mashed potatoes. They seemed too daunting – would I mash them enough? Would they be too dry?! There also was that one time I tried putting them in my mixer and covered our new kitchen in potatoes…
It wasn’t until I tried goat cheese and chive smashed potatoes at Bobby Flay’s Bar Americain that I knew I had to get over my fear. These were the best damn mashed, smashed, potatoes I’ve ever had. I needed them in my life. The good news is, with smashed potatoes you don’t have to worry about them being “perfectly whipped”. You want a little chunkiness in them. Which means you don’t need to use your mixer, just your muscles. Which also means you don’t need to spend hours wiping milk and potatoes from your ceiling.
4-5 medium russet potatoes, skinned and diced
1/4 cup chives, chopped
1/4 cup goat cheese
1 tsp salt
Dash of pepper
Boil the potatoes in a large pot for roughly 20 minutes, until soft. Drain water and place potatoes back in the pot. Begin to “smash” the potatoes with a wooden spoon, smasher, or I even used this pastry blender. Not what it’s intended for, but still does the job. Once chunky, add in the chives, goat cheese, salt and pepper. Stir until fully combined. These also make great leftovers. When ready to heat, crank the oven to 350 degrees and bake for 20 minutes.
You know how sometimes you just scroll around the internet of things and end up on some awesome site? I was doing this is a little while back and ended up on a beautiful foodie site called Two of a Kind. As I was reading about the author, Alison, I realized I had actually worked with her a little while back! #SmallWorld. It’s a pretty cool feeling when you discover another side of someone, this one being a mutual passion – fooood.
So, as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig in!
¾ pound Dutch yellow potatoes
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small yellow onion, halved and thinly sliced
sea salt and freshly ground black pepper, to taste
¼ cup chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley
6 large eggs
3 slices prosciutto
6 ciliegine (small mozzarella balls), quartered
Fill a small pot with water and add the potatoes, cover and bring to a boil. Reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼” rounds.
Heat olive oil and butter in a 9″ oven-safe fry pan over medium-high heat. Add onions and cook until caramelized, 8-10 minutes. Add the cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low and add the chives and parsley, stirring to combine.
In a large bowl, whisk together eggs and season with salt and pepper. Add eggs to a fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes. Sprinkle prosciutto and ciliegine on top. Move to the broiler for 5-7 minutes or until cheese is melted. Remove from oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.
I’m OBSESSED with Dunkin Donuts hash browns. Mainly because they are so flavorful but it’s also their texture. They are soft on the inside and crispy on the outside. They almost look like circular tater tots and that’s why I got the idea to try and recreate them at home. Granted for 99 cents you cant go wrong, however with the weather getting better and hot dog season approaching, I figured a good tater recipe would come in handy for most folks. Also, I’m not a huge dill fan so I substituted with chives, but do whatever herbs you like. Just get some flavors going in the tots, try paprika, etc. just experiment!
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool. (don’t forget that it says to par boil, if u cook too long the shredding will be difficult) Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. (Make sure you salt and season the mixture very well. You could also try french onion soup mix with the other seasonings) Form potatoes into tots (make sure you oil your hands to form tots because mixture is gummy). Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes
Remember when we told you about our hot apple pie crepes (dessert for breakfast, whaaat?!), well we’re bringing the crepes back. But in a more savory way. We know you’ve seen tons of recipes on Pinterest for breakfasts cups. Hell, we even jumped on the band wagon here. So, why not keep a good thing going? These crepe cups look fancy and are a great way to get all the good breakfast foods in.
Crepes (To make the crepes, check out the recipe here. This will make roughly six.)
6 eggs (one egg per crepe)
1 cup of bacon bits
1/4 cup chives
1 tbsp of salt and pepper (a pinch per crepe)
1 box of toothpicks
First, as always, preheat your oven to 350 degrees and make the crepes according to the recipe above. While they’re warm, fold up four corners and spear each corner with a toothpick to hold in place and create the “cup”. When you have them formed, crack the egg in the middle, and sprinkle with bacon, chives, and salt/pepper to taste.
Spray a large cookie sheet with Pam and place each of the cups on it. Bake them for 15-20 minutes.
The other day I was trolling Pinterest for some new breakfast ideas (because, who doesn’t love a good brunch on the weekend?) and I came across this super cute site – Vodka and Biscuits. She had me at vodka. I was also really intrigued by her cheddar and biscuits recipe – she had a soft boiled egg inside of a biscuit! Once you read how simple it is to make, you’ll smack yourself. Not to mention, these were to die for! Seriously. For any of you who read The Fault in Our Stars, I quote: “I want this [cheddar biscuit] to become a person so I can take it to Las Vegas and marry it.”
1 cup all purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 tbsp unsalted butter – cubed, cold
1/2 cup cheddar cheese (shredded or block)
2 tbsp chives – chopped
6 oz. plain Greek yogurt
Preheat oven to 475 and grease a baking sheet, and toss the butter in the freezer (cold better works best for biscuits!). Bring a pot of water to a boil and boil the eggs for roughly 8 minutes. Remove from heat and set aside. Combine the flour, sugar, salt, baking powder, and baking soda in the bowl of a food processor and pulse until combined. Drop in the COLD butter and pulse a few times until mixture is crumbly. Stop at this point – don’t want to overmix! Add the cheese and pulse until just combined.
Transfer into a bowl and gently fold in the chives. Stir the yogurt up and add to the mix. Combine with a rubber spatula until just combined. Remove eggs from shells. Using roughly 1/4 cup of dough, shape into a biscuit and place onto baking sheet. Press a well into the center to fit the egg in to. Form another biscuit and place on top of the egg, forming the biscuit around the egg. Use extra dough to cover up the sides of the eggs. Bake for 5 minutes, then reduce the heat to 400 and bake another 6-7 minutes until golden brown. Top with melted butter and extra chives.