RSS

Tag Archives: potatoes

Mom’s Breakfast Potaotes

My mom has been making these breakfast potatoes on special occasions for as long as I can remember. Thanksgiving, Christmas, birthdays…they just don’t feel right without a big bowl of breakfast potatoes to munch on.

The type of potato you use for this recipe really does matter. You need the starchy russet potatoes that come in big bags at the super market. They are a sturdy potato that hold their shape after all the cooking. More artesianal potatoes are just not up to the job of this particular dish. Also, I’m firmly in the Parmesan camp when if comes to the cheese. The shredded stuff from Trader Joe’s is my personal favorite for this and risottos.

Mom's breakfast potatoes

The carrots mixed in indicate that this is the vegan batch.

And now in her own words, my mom’s breakfast potatoes!

Here’s the recipe for my breakfast potatoes, at long last. I call them breakfast potatoes, because I get up early to make them on holiday mornings. But we eat them all day long (I usually make a double batch).

BREAKFAST POTATOES

2 large greased cookie sheets
10 medium russet potatoes, scrubbed, cubed
1 Cup flour
1/4 C (or to taste), dried onion flakes
1 T granulated garlic
1/2 Tablespoon crushed red pepper flakes, or to taste
1 T ground cumin
2-3 Cups shredded parmesan or formaggio quatro cheese
1/4 pound butter, melted
Soy sauce (don’t add until half way through the baking)
Mix the dry ingredients and cheese in a big bowl, add the cubed potatoes, and mix. You don’t need salt, the cheese and soy sauce add enough saltiness.Drizzle half of the melted butter over the mixture, and stir well, being sure to get the dry stuff that falls to the bottom of the bowl.

Grease the cookie sheets with the other half of the melted butter. Divide the potato mixture between the cookie sheets, spread the potato chunks out, trying to have only one layer of potato.

Bake at 350 degrees for 15 minutes. Remove from oven, drizzle soy sauce over the potatoes, and stir and turn the potatoes over. Return to oven for 15 more minutes, or until dark golden brown. You might want to stir them one more time, to make sure all the sides get crispy.
The potatoes are done when they test soft with a knife or fork. Fantastic piping hot, but also good at room temperature, or even cold.
We eat them with ketchup, steak sauce, or whatever sauce you usually use with potatoes.
VEGAN VERSION
Substitute olive oil or margarine for the butter.
Use vegan cheese shreds instead of parmesan.

Mom's Breakfast Potatoes

I actually forgot to take a picture of the non-vegan version. It looks like this, but with cheese chrunchies.

 
1 Comment

Posted by on January 9, 2014 in cooking, food

 

Tags: , ,

Dinner 2/13/13: Oatmeal Soup

I first had oatmeal soup at my friend Shaenon’s house, on a night when I wasn’t feeling that great. It made for a very comforting dinner, and I like to make my version on nights when I’m feeling a bit droopy. There’s very little prep, and it cooks quickly too. And it makes a lot, so there’s leftovers for lunch and dinner the next day.

You'd never know there was oatmeal in there...

I like to top it with parmesan cheese, as I do with most thigns.

1 onion, chopped
3 cups chopped cabbage (this is about 1 small head, or 1/2 of a larger head)
2 cups cubed potatoes (I like to use the little ones, and just cut them in half)
1 cup sliced carrots
(turnips, parsnips and/or celery are all good optional additions)
2-3 bay leaves
1 12-oz can tomato sauce or crushed tomatoes
1/2 cup steel cut oatmeal (NOT rolled oats. I was low on oatmeal this time, but you can add up to 1 cup if you want a thicker soup. Just be sure to stir occasionally to keep the oatmeal from sticking to the pot)
juice of one lemon
salt and pepper to taste

Saute the onion in olive oil until translucent. Add the bay leaves and heat for a few moments to release the oils.
Add the tomato sauce and 4-6 cups water or broth, then all the vegetables. Cook for 15 minutes.
Add the oatmeal and cook for another 20 minutes. Stir in the lemon juice and season with salt and pepper to taste.

 
1 Comment

Posted by on February 20, 2013 in cooking, food

 

Tags: , , ,