Spinach, Feta & Potato Latkes

Tags

feta, food, latkes, potato, side dish, spinach, vegetarian

I love potato latkes. I usually use this recipe but I wanted to mix it up a bit. Honestly, they were pretty good but not better. The spinach and feta flavor was not as prominent as I had hoped. Maybe I will do a little tweaking of the recipe and try it again. What do you think? Any suggestions? On the plus side, they are very pretty!

Spinach, Feta, and Potato Latkes (recipe from here)

• 1 pound russet potatoes
• 1/3 cup onion, minced
• 4 green onions, just the green parts, diced
• 2 large eggs
• 1/4 cup fresh dill, chopped
• 1 cup feta cheese, crumbled
• 1 cup baby spinach, chopped
• Salt and pepper
• 4 tbsp all-purpose flour
• Vegetable oil, for frying

Peel and grate the potatoes. In a brown or other dark kitchen towel (potato juice stains), add the grated potatoes. Wring the potatoes out, removing as much liquid as possible. In a bowl, combine the potatoes with the onion, green onions, eggs, dill, feta, spinach, salt, pepper and flour.

Preheat oil in an iron skillet until hot. Form the potato mixture into a patty shape and add to the hot oil. Fry until golden brown on each side. Drain on paper towels to remove extra oil. Keep warm in a preheated oven. Serve with tzatziki or katsup. 

Potato and Onion Tart

Tags

cheese, food, onion, potato, side dish, tart, thyme, vegetarian

The best part about this tart is the browned, crunchy crust of cheese and onion. It is so flavorful! I love this new dish and can’t wait to make it again. I think that you could use a ton of different cheese combinations to increase your flavor power. Or make it a complete dish by adding leftover roast and blue cheese. MMMM!!

Potato and Onion Tart

• 2 1/2 tbsp butter
• 1 tsp dried thyme
• 1 large onion, sliced 1/4 inch thick
• 1 pound red potatoes, skin left on and very thinly sliced
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• Sea salt and cracked black pepper

Preheat oven to 400 degrees. In a cast iron skillet, melt the butter and saute the thyme and onion for 5 minutes. In a bowl, toss the potatoes, cheeses, salt and pepper. Spread evenly over the onions. Bake for 30 minutes or until cooked through and fork tender.

Bacon Week Part 6: Bacon Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Tags

appetizer, bacon, gluten free, potato, side dish, Southern

Happy New Year!!! This has been such a great year for AnnaShortcakes! Yesterday I reached 20,000 views! How exciting! I can’t wait to see what other awesome things will happen in the New Year.

Another great bacon recipe today. Some other posts include:

Bacon Week Part 1: Bacon! Bacon! Bacon!

Bacon Week Part 2: Bacon Salt

Bacon Week Part 3: Beer and Bacon Mac and Cheese

Bacon Week Part 4: Bacon Wrapped Smokies

Bacon Week Part 5: Bourbon, Caramel, Marshmallow, Bacon Bark

I love making extra of these for leftovers. They are one of my new favorites and are sure to be on my table frequently.

Bacon Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

• 1 pound small or medium red potatoes
• 2 1/2 teaspoons salt, divided
• 1 1/2 teaspoons minced fresh rosemary
• 1 tablespoon olive oil
• Freshly ground pepper
• 12 ounces to 1 pound thick-cut bacon
• 1 cup (8 ounces) sour cream
• 1-3 teaspoons hot sauce (think Frank’s or the like)
• Salt and pepper to taste

Preheat the oven to 400°F. Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

*I totally forgot the source of this recipe, though I know for sure it was not my own creation. If it is your’s, please let me know and I will credit it to you.

Loaded Baked Potato Soup

Tags

baked, crockpot, fall, food, loaded, potato, soup

Our poor trick-or-treaters had to brave the 40 degree weather last night. I hope their mommies fixed them something filling and belly-warming like this tasty soup. Because it is a crockpot soup, it can be put together before work or school. It makes a pretty big pot so we will be having left-overs for the next few days.

Loaded Baked Potato Soup

6 large potatoes, peeled and diced
1 large onion, diced
3 (14 oz) cans chicken broth
3 cloves garlic, microplaned
Salt and pepper to taste (Be sure to use quite a bit of salt, think a tsp or two)
1 cup cream

Toppings: sharp cheddar cheese, green onion, sour cream and bacon.

Combine all ingredients; cover and cook in the crockpot on high for 4 hours or low for 8 hours (potato should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened. Top with desired delights. Serves 8.

The World’s Pickiest Potato Salad Lover

Tags

food, potato, salad, side dish, summer

I do not like potato salad with-

1) Dill pickles

2) Large amounts of mustard

3) Miracle Whip

4) Eggs (this is a slightly flexible point)

5) Any other odd ingredients

I can eat a stunning amount of GOOD potato salad but I will not even try it if it contains any of the above. The key to this recipe is the simplicity.

This potato salad recipe is a family tradition. I love it above all other potato salads.

The Best Potato Salad Ever

• 7 russet potatoes, peeled and cubed
• 3/4 cup sweet pickles, diced
• 1 cup celery, diced
• 1/2 cup onion, minced finely
• 1 to 1 1/2 cup mayo
• 1 tbsp yellow mustard
• Salt and pepper

Boil the potatoes cubes in salted water until they are tender. Drain well and cool a bit. Combine the potatoes with the pickles, celery, onion, mayo, and mustard. Season as desired with salt and pepper. Chill and serve. Enjoy in copious amounts! (Serves 4 to 6).

Hasselback Potatoes with Garlic and Rosemary

Tags

baked, Dinner, garlic, potato, rosemary, side dish, Supper, vegetarian

I was looking for a snazzy but easy side for dinner tonight…  Wow was I impressed by this! So fantastic! Way better than a regular baked potato and the spice combinations are endless. I just love the garlicy-ness and the fact that I don’t have to use tons of butter to make it taste good. I think this potato is just perfect.

Hasselback Potatoes with Garlic and Rosemary

• 3 potatoes
• 1 large sprig of rosemary, finely chopped
• 3 cloves of garlic, very thinly sliced
• Olive oil
• Salt and pepper

Preheat oven to 400 degrees. Using a sharp knife, carefully make very thin cuts in the potato, being careful not to cut all the way through to the bottom. The cuts should look like a fan. Gently slide the garlic slices between every two potato slices. Oil the potato and sprinkle with salt, pepper, and rosemary. Roast in the oven until tender. Remove from oven and serve with sour cream if desired.

Potato Latkes

Tags

appetizer, Dinner, latkes, potato, Supper, vegetarian

My grandmother used to fix latkes for us when I was a kid. I prefer mine with shredded potatoes but my husband likes his potatoes mashed. You can served these with catchup, applesauce, or any other condiment.

Potato Latkes

• 1 lb potatoes, peeled
• 1/2 large onion, shredded or finely diced
• 1 egg, beaten
• 1/4 cup flour

Peel potatoes and shred in food processor. Place potato shreds in a bowl and submerge in cold water for five minutes. Drain, then place in a clean kitchen towel, roll up, and twist forcefully to press juices out. (Use a kitchen towel you don’t like, as potato juice stains.) Set potato shreds aside. Combine the potato, onion, egg, and flour.

In a cast iron skillet, heat some vegetable oil. When the oil is hot enough, spoon a heaping spoonful into the skillet. Slightly flatten out the pile. When browned on one site, flip and brown on the other. Remove and place on paper towel to drain off the excess grease.

Italian Sausage and Potato Soup

Tags

Dinner, Italian, potato, sausage, soup, spinach, Supper

This is a hearty soup very similar to one served at Olive Garden. It is rich and flavorful without being too heavy. It also makes good leftovers. A staple recipe for us, I usually make it when I have no idea what else to fix or when I have some spinach that needs to be used up. I really love this soup. It will be worth your effort when you try this recipe!

Italian Sausage and Potato Soup

• 1 pound Italian sausage
• 3/4 cup chopped onion
• 1 slice pancetta bacon, diced
• 1 1/4 teaspoons garlic, minced
• 4 cups of chicken broth
• 2 potatoes, cubed
• 2 cups kale, rinsed and julienned
• 1/3 cup heavy cream

Brown sausage in skillet. Set aside for later. In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken broth and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve. Garnish with Parmesan cheese.