Potato Hash

I think I finally have a theme for a cookbook: 1-Skillet Dinners.  At least once a week I make something that falls into this category:  Stuffed Quesadillas, Fried Rice, Frittata, Sautéed Chickpeas, Scrambled Eggs.    Here is another one to add to the list:  Potato Hash.  Like the others on this list, it's a vehicle to use up miscellaneous veggies in the fridge, maybe left-over meat, and quick to put together.  To make a cookbook, I would just have to do ten versions of each of these...  The Meat-lovers, The Vegetarian, The Superfood version (i.e.salmon, kale and quinoa), then the seasonal versions, Winter, Spring, Summer, Fall.  Then maybe fill it out with a gluten-free vegan challenge...

Of course, it seems silly to actually follow a set recipe for this type of a meal, as one of the things that makes these quick to make is not having a "real" recipe, where you would measure and have to have specific ingredients.  Would love some feedback on this... Do you like to make it up with some basic guidelines, or a "real" recipe?

Potato hash has always been one of my favorites, but it didn't often make into the rotation, since you traditionally start with cooked potatoes (whole boiled potatoes), which I rarely happen to have in my refrigerator at 6pm when I want to make dinner.   But then I stumbled across a shortcut in the Serious Eat Blog that really works:  par-cook cubes of potatoes in the microwave.  You just cube the potatoes, put them on a dinner plate, cook for a few minutes, then into the skillet.  You can use any kind of potatoes. Russets are usually, recommended, but have been happy with red, gold, and even sweet potatoes.  I even mix potatoes if I have a bunch of small ones.

So, like the other dishes in this series, I am just giving some guidelines, not a "real" recipe.  Feel free to improvise and adjust to your taste, and what you happen to have around!

As to quantity, look at the amounts of each component to decide how much you want to eat.  Double if cooking for two, adjusting plus or minus for how much they eat compared to you. I don't ever make this for more than two, since my skillet isn't big enough (I like to use a non-stick skillet, and the biggest one I have is 11 inches").  It does look like a big pile when you start, but it shrinks some when it cooks.   I like this best with broccoli or greens like swiss chard or kale, but use what you like.  I do always use some onion (or a shallot, or green onions), and most always red bell pepper.  Meat is optional.

And last, I like to top this with something. Usually it's a fried egg (done in the same skillet, it just takes a couple of minutes after the hash is done), but sometimes shredded cheese, and/or a half an avocado.  Chopped herbs will make it seem fancy.  And ketchup is a traditional topping, although honestly I don't even have any in the house.

So, here is a start, improvise to your taste!

Potato Hash

One serving, double for two

Any kind of oil, or bacon grease (about a tablespoon)
Enough potatoes (about 1 medium-large russet or equivalent amount of any kind of potatoes)
   If you have boiled potatoes, skip the microwave step…
Salt
Pepper
¼ of a an onion, diced
Red pepper flakes

Veggies:
¼ of a bell pepper (any color, but I like red best)
A good handful or two of a green vegetable or 2:  Broccoli (small florets), or any kind of greens (kale, swiss chard, spinach), or diced zucchini.  Leftover roasted or steamed veggies are OK.
Other options: mushrooms, sun-dried tomatoes

Optional:  Bacon, ham, or leftover chicken, any kind of leftover grilled or roasted meat.

Toppings:  Egg, and/or shredded cheese, avocado, chopped herbs, sour cream, ketchup

Dice potatoes, place in a single layer on a plate, then microwave for 2-3 minutes per serving.  They don’t need to be cooked through, but good and hot and have lost the raw crunch. Taste a cube to check.  Careful – the plate can get hot.

If using bacon, slice the bacon into half-inch pieces, then put into a 10 – 11” nonstick or cast iron skillet. Add a little water (a couple of tablespoons or so, this will keep it from spattering), and turn on medium-high heat.  Cook until the bacon is crisp.  Remove bacon and leave the grease.  If not using bacon, heat a tablespoon or so of your favorite oil (enough to nicely coat the bottom of the pan) over medium-high heat.

Add the potatoes to the hot skillet, sprinkle with a good shake salt, and a big grind of pepper.   Shake, then let brown.  If you are using mushrooms, add them now.  Once one side of the potato cubes are brown (this takes a five minutes or so), toss, then add the red pepper flakes, onions, bell peppers, and any longer cooking greens (like raw broccoli or zucchini).  Just leave them on top to start cooking as the potatoes continue to brown.  Toss again, now cooking/browning everything in earnest.  Add study greens like kale at this point.  When it’s almost done add any meat, sun dried tomatoes, or leftover veggies (just want to heat through, not really cook), and tender greens, like baby spinach.  Add more salt and pepper to taste.   Remove to serving plate(s) or a dinner bowl(s).   If using an egg to top, add a bit more oil (or butter) to the pan, and quickly fry the egg.

Add the egg to the top, along with other optional toppings – bacon, cheese, avocado, herbs, etc.

Ken's Chicken Dinner

Winner winner
Chicken dinner
Winner winner
Simple dinner

My father-in-law is teaching himself to cook. The other day he asked if he could cook chicken, potatoes, and carrots together in the oven. Maybe other vegetables.  I was thinking of course, but things would cook at different rates. Maybe you would need to stagger how you put things in the oven.  But this inspired me to try it out and to keep it simple (I have heard commentary for some people who will be left un-named ...mom... that claim I do everything the hard way).  One of my pet peeves are recipes that are called "simple one-pot meals" that really need 2 saucepans, a baking dish, the food processor, a colander, and a bowl or two.  And don't include a vegetable.  This dish really is a whole meal and really needs just one pan, and one cutting board (although I'm sure my mom would do this using a paring knife against her thumb).  The only caveat is that if you want to make enough for 4 or more people, it will take a really large pan.  Or 2 pans.

It came out good.  My only recommendation was to use bone-in chicken instead of boneless chicken to not over-cook the chicken while giving the potatoes time to get nice and soft.  I used chicken thighs ... to me they have a lot more flavor and are more suited to slower cooking. Legs would be good too.  Feel free to adjust the vegetable quantities and types to your taste or what you happen to have on hand. I really didn't measure anything when I made this, you don't need to either.  Sweet potatoes instead of white ones, winter squash instead of summer, more onions would work. Skip the mushrooms if you don't have any.  Maybe use cabbage. You  could certainly use fresh herbs if they were handy.  I'm sure I will do some more experimenting on this through the winter.   Maybe I will be the one that really learns something!

Ken's Chicken
Serves 2-3

2 - 3 medium potatoes, cubed
3 small zucchini, cut in large chunks
4 medium carrots, cut in large chunks
1 cup or so of mushrooms
1 very small onion (or more.  or not)
3 cloves of garlic, minced
1/2 teaspoon italian seasoning or dry oregano
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons olive oil
4 chicken thighs and/or legs (preferably with skin and bones)

Preheat the oven to 375F (use convection if you have it).   As you cut up the vegetables, toss them into an oiled 9 x 13 pan.  Sprinkle with garlic, herbs, salt, and pepper, then add the olive oil (not too much - you will get more fat from the chicken) and give a good toss (hands work best for this).  Sprinkle the chicken with salt and pepper (and if you are using boneless skinless pieces against my advice, put some oil on them too), and nestle in among the veggies.   Bake for 30 minutes, then stir the veggies around, bake for another 20 minutes (with convection) to 30 minutes or until everything is done.

Salad Days

The phrase was coined in Shakespeare's Antony and Cleopatra in 1606. In the speech at the end of Act One in which Cleopatra is regretting her youthful dalliances with Julius Caesar she says: "...My salad days, / When I was green in judgment, cold in blood… “ (thank you Wikipedia).

I had to look this up, because I always though it referred to days of being young and poor. Which never made sense, because I really never associated salads with being poor. But well, I was wrong. Which can be even more dangerous than not knowing.

Anyway, salad days at my house started Memorial Day weekend. I eat salads all year, but generally a main dish type salad for lunch (which is a topic for another day). I am talking about side salads: potato salad, chicken salad, green bean salad, bean and corn salad, couscous salad… those kind of salads. Salads that are convenient to take to the park for a concert on the lawn. Or the beach should the sun come out.

I also realized that I pretty much just use 3 different dressings for these kind salads: creamy dressing, lemon (or other citrus) & olive oil, or vinegar & olive oil. Various herbs or spices added as desired.

Creamy dressing is just a variant on mayonnaise. If I were the type to make homemade mayonnaise, I would just use that.  But raw eggs still scare me... and even if I'm OK with them, I'm not comfortable about serving them to guests.  So this is what I use:  A small spoonful of mayonnaise, a big spoonful of plain (preferably 2% Greek) yogurt, and a forkful of Dijon mustard. Maybe add some pepper. Mix together with the mustard fork. That’s it. How much depends on how much you need. Doing 1 egg salad sandwich, it will be a small spoon. Doing potato salad for a crowd? BIG spoon.

So a couple of notes on the yogurt. For the yogurt haters out there, you won’t know it’s there. At least nobody has mentioned that my potato salad tastes different than mom’s, and I use at least half yogurt, she uses all mayonnaise. However, one problem with using “normal” (not Greek) yogurt, is that you can get some water separating off. It’s ok at first, but in a day its really noticeable. This is not a problem with Greek yogurt, or plain yogurt that you have strained some water off of by putting in a strainer lined with a coffee filter or double thickness cheese cloth (which is how Greek yogurt is made). And last, the ratio between mayonnaise and yogurt is not that critical. If you are watching calories and/or sodium, use more yogurt. If you not sure about the whole yogurt thing, start with more mayonnaise (and gradually increase the yorgurt…)

Chicken Salad

This works with left-over roasted chicken (or turkey), or with chicken breasts simmered in chicken broth. I usually use grapes in the summer and apples in the winter (leave the skins on the apples) -- red apples look nicest.

About 4 servings

2 cups cooked chicken (2 - 3 half breasts)
1 cup seedless grapes or 1 - 2 apples, chopped
1/2 cup walnuts
2 ribs celery, sliced (optional)
1-2 green onions, thinly sliced

½ cup Greek yogurt
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
salt (to taste -- 1/4 to 1/2 teaspoon)
pepper (to taste -- not too much)

Shred or cube chicken. Mix in fruits and vegetables. Mix remaining ingredients in small bowl. Pour dressing over chicken mixture, stir to combine. Serve chilled.

Potato Salad Like Moms

Serves 8 normal people, or 6 Normans.

8 medium potatoes, ~3 pounds (I like red potatoes for this, russets will work too)
5 hard-boiled eggs
½ onion, minced
Salt, Pepper

7 ounces Greek yogurt (1 container)
¼ cup mayonnaise
1 teaspoon Dijon mustard

Parsley, paprika as garnish

Boil the potatoes whole, with the skins on. Cook until just tender, which will be 15 – 25 minutes after they come to a boil. Remove from the water, and let cool. Peel the potatoes. If they are thin skinned, ok to not peel completely.

Make the dressing and set aside. Peel the eggs, set aside the prettiest one.

Make the salad in layers: Slice 2 potatoes into a large bowl, add one chopped hard-boiled egg, sprinkle with some onion, a little salt, and some pepper. Repeat until all of the potatoes are used.

Add part of the dressing. Stir to mix. Add a bit more, until its right (this will vary depending on what kind of potatoes, how warm they are, and how much dressing you like… Mom does not like too much dressing!)

Gently smooth the top, and put slices from the last egg on top, along with some parsley and paprika to garnish.

Starchy sides... more of what's missing

So if you haven’t figured it out yet with the bazillion pasta recipes, we pretty much thrive on lots of carbs at our house.   So, on the days we don’t eat pasta, there is usually some other “starch” on the plate.  Growing up, potatoes were a mainstay, and I still love them (fried potatoes are very high on my comfort food list),  but its nice to have some variety.  Also, it you are going to the trouble of doing the 3 squares (meat, starch, vegetable), you should work to keep it healthy and simple (especially for the dishwasher).

Enough said…  Here are some of my favorites.

Rice with Almonds and Raisins

Its also possible to do this with brown rice, just cook longer per package directions.
Makes about 4 servings.

1  tablespoon butter or olive oil
1/3  cup finely chopped onion
1  cup rice
2  tablespoons raisins
1/4  cup slivered almonds
1 can (14 1/2 oz) chicken broth

Melt butter over medium heat, add onions.  Cook, stirring, until wilted (about 5 minutes).  Add rice, raisins, almonds, and stir.  Add broth, pepper.  Bring to boil, turn down heat and simmer 20 minutes.

Polenta

Serves 4 - 6.  Or 2-3 with leftovers to saute (which might even be better than the first day)
1 cup polenta
½ tablespoon butter
2 oz goat cheese (or 1 oz parmesan, or other good cheese)
Salt

Cook 1 cup of polenta per package instructions (in salted water).  This will take about a ½ hour. Use a whisk to add polenta to the boiling water, and stir occasionally with whisk.  When done, add a ½ tablespoon of butter, and 2 ounces of goat cheese, whisk until melted.  Check for salt and serve.
Leftovers:  pat flat on plastic wrap (about ½ or ¾ inch thick), wrap and refrigerate.  Cut into squares or wedges, and either grill (brush with a bit of olive oil) or fry in a non-stick pan with a bit of olive oil.


Mustard Potato Salad

This is a super easy potato salad and great with grilled meat (and you can do ahead, but it doesn't need to completely chill).  It's easy to adjust the amount (I usually make a smaller batch than this, which I suspect below would feed 6-8 people). 

3 lbs. small red potatoes
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon mustard
1 ½ tablespoons chopped parsley
Salt and pepper to taste

Boil potatoes in salted water, in skin. Whisk oil, vinegar, mustard, salt and pepper in small bowl, add parsley.  Set aside.  When potatoes are done, cool slightly, peel, and cut into chunks. Toss with dressing. Check for salt. Cover and refrigerate.  Best served at a cool room temperature.

Oven Fries

Not exactly fried, but quite tasty.  And cleanup is easy if you use parchment paper.

1 tablespoon olive oil
1 tablespoon paprika or mild Chile powder
1 teaspoon cumin
2 pounds potatoes (any kind)
Salt to taste

Preheat oven to 425F.

In large bowl, stir together oil and spices.   Peel potatoes.  Cut potatoes in french-fry shape, cubes or slices, no more than ½ inch thick (small sizes will cook faster).  Place in bowl and toss until well coated.   Arrange the potatoes in a single layer on a large baking sheet sprayed with Pam, or use parchment paper (this is my preferred method, as it’s easier to turn the potatoes, and easier clean-up).  Place in the hot oven, and turn after 15 minutes, then every 10 minutes or so.  Bake 35 to 50 minutes for regular potatoes, 25 to 35 minutes for sweet potatoes.  Potatoes should be golden with brown edges (and cooked through).  Sprinkle with salt to taste.

Yin and Yang

So, two recipes today.  Both are good for the soul, but in different ways.  By my logic, if you have this soup for dinner, you are entitled to these brownies for dessert. 

The soup is from the Moosewood Low-Fat cookbook, with a few changes.  I use chicken broth instead of vegetable (mostly because that’s what I have around). For spice, I use Chipotle chili flakes (Chipotle’s are dried smoked Jalapeño peppers) from Native Seed Search.  The original recipe calls for a hot green chili, or you can use plain red pepper flakes.  I think its best when you can taste the chili, but its not hot (and you can adjust to your taste).   You don’t really need to, but I like to finish the soup with just a little half and half.. I think it melds everything together nicely.  I also like to serve with yogurt, or you can serve with lime wedges and cilantro, but its good without the embellishments.

I have made these brownies for long time, they are from 1st cookbook I owned (and that would be the Good Housekeeping Illustrated cookbook). They are so easy I don’t know why you would ever make them from a mix!  They are full of good stuff (chocolate, walnuts, eggs... all quite healthy, plus butter, sugar and flour since it is desert).   The only trick is to “eat in moderation”.

Southwestern Corn and Potato Soup

Serves 3 to 4

1 medium onion, finely chopped
2 cloves garlic, minced
¼ teaspoon Chipotle chili flakes (or red pepper flakes)
¼ teaspoon salt
3 cups chicken broth, might need a bit more
2 teaspoons ground cumin
2 small or 1 large sweet potato (the orange kind), diced (about 2 cups)
½ red bell pepper, chipped
3 cups frozen corn kernels (about a 1 lb bag)
Salt and lemon or lime juice to taste
Optional – 2 tablespoons half and half
Serve with plain yogurt, cilantro and/or lime wedges.

In a medium-large saucepan, simmer the onions, garlic chili, and salt in 1 cup of broth for about 10 minutes (will almost be dry).  In a small bowl, mix the cumin with a tablespoon of broth, add to the onions and cook for a couple of minutes (this should be smelling very good). Add the sweet potatoes and remaining broth.  Cover and cook for 10-15 minutes, the potatoes should just start to be soft.  Add the corn and bell pepper, and cook for another 10 minutes.  All the vegetables should be tender.
With an immersion blender (blender thing on a stick), puree, but leave some chunks (or you can put half the soup in the food processor and puree).  Add a bit more broth if its too thick plus... optional -- just a bit of half and half.  Add some lemon or lime juice plus salt (if needed.. taste first).   Serve with yogurt, plus cilantro and/or lime wedges.

Fudgy Brownies

This makes a lot (think potluck).  You can easily cut in half and bake in a 6x10 or 8x8 baking pan.

1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
½ teaspoon salt
2 cups coarsely chopped nuts (walnuts or pecans)

Preheat oven to 350F. Spray 9 x 13” pan with Pam.  In large glass bowl, melt butter and chocolate in microwave, about 1 minute or a bit more (need to stir to see if the chocolate is melted). Stir sugar into chocolate-butter and stir.  Add eggs, one at a time, beating until well blended after the addition of each egg.  Add the flour, vanilla, and salt to the mixture and stir.  Add the chopped nuts to the mixture and stir to blend.  Pour batter into greased pan.  Bake for 30 – 35 minutes.