Tag Archives: potato

Shredded Potato Oh My Goodness

My mother learned this recipe from my Nana and these potato pancakes have marked many of my dinners growing up.  They are easy to make, delicious, and go with practically any meal.  For breakfast with a side of bacon.  For dinner topped with sour cream and chives.  Alongside a burger topped with ketchup.  I actually can’t believe I haven’t posted them yet!  To make them even heartier for dinner, you can add shredded zucchini or carrots.

Shredded Potato Oh My Goodness

Pieces:

  1. 4 large white potatoes
  2. 1 yellow onion
  3. 1 beaten egg
  4. 2 tbsp. gluten free flour
  5. salt and pepper to taste
  6. 2-4 tbsp. olive oil for frying

Process:

  1. Peel the potatoes.
  2. Grate the potatoes and onion into a large bowl (you can use a large cheese grater).
  3. Squeeze the potatoes and onions with paper towels until dry.  This step is critical!
  4. Add the beaten egg, gluten free flour, salt and pepper. Mix all together.
  5. Over medium heat and 1-2 tbsp. olive oil, add the mixture in quarter cup clumps and flatten with a spatula to make pancakes.
  6. Fry the pancakes on each side until golden brown.
  7. Enjoy with any meal!

platski

 

Happy Allergy Free Eating!

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Tato n’ Bacon Bites

Over a very hot summer weekend, a few friends and I got together to hang out, enjoy some (gluten free for me) beer, and just enjoy the start to summer.  I found a recipe for these bacon wrapped potato bites and knew they were perfect for a crowd.  I followed this recipe pretty closely, but did make one change in the dip.  The recipe calls for sour cream swirled with hot sauce.  Instead, I made a dip for the Tato n’ Bacon Bites that had sour cream, blue cheese dressing, and buffalo sauce in it.  Talk about a party pleaser!  I will definitely make these again.  Note:  the dip DOES have dairy in it.

Tato n’ Bacon Bites based on a recipe by TheKitchn

Pieces:

  1. one pound small red potatoes, cut into halves or quarters (so they are bite sized)
  2. salt and pepper to season
  3. one tsp. freshly chopped rosemary (finely chopped)
  4. one pound bacon, each piece cut into thirds
  5. toothpicks
  6. 3 tbsp. sour cream
  7. one half cup lite blue cheese dressing
  8. one quarter cup buffalo sauce

Process:

  1. Cut the potatoes so that they are bite sized.
  2. In a large saucepan, add the potatoes and enough water to cover them.
  3. Cover the saucepan and bring to a boil.  Boil the potatoes for about 5 minutes, just until barely fork tender.
  4. Drain the potatoes and let cool.
  5. Toss with salt, pepper, and rosemary.
  6. Wrap each potato bite with a one third piece of bacon and secure with a toothpick.
  7. Bake the bites at 400 degrees about 25-30 minutes, until bacon starts to crisp.
  8. While they are baking, mix together the sour cream, blue cheese dressing, and buffalo sauce.
  9. Serve hot, and dip in that buffalo goodness!

bacon tato bites

 

Happy Allergy Free Eating!

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Triple Potato Curried Quinoa Salad

I had a few random leftover potatoes from various recipes and didn’t quite know what to do with them, so I made an alternative potato salad.  I used those potatoes, some leftover red pepper, and quinoa to make a great curried potato salad.  It would be great as a lunch salad, or a side to dinner. And, if you don’t like curry, you can easily leave it out.

Triple Potato Curried Quinoa Salad

Pieces:

  1. One sweet potato, peeled and diced into half inch cubes
  2. One white potato, peeled and diced into half inch cubes
  3. 5-6 small red bliss potatoes, washed and cut into half inch cubes
  4. 2 red peppers, cut into half inch squares
  5. 1 tsp. cinnamon
  6. 3 tsp. curry powder
  7. 2 tbsp. vegan butter
  8. 2 tsp. smoked paprika
  9. 1 cup quinoa cooked to package directions
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. honey
  13. 2 tbsp. dijon mustard
  14. 1 tsp. curry powder
  15. 1 tsp. white sugar
  16. 1 tsp. ginger
  17. salt and pepper

Process:

  1. In a large skillet, combine the sweet potato cubes, white potato cubes, and red potato cubes with the cinnamon, 3 tsp. curry powder, smoked paprika, and butter.
  2. Cook on medium heat, covered, until potatoes are a little bit harder than fork tender, about 10 minutes.  Stir every couple of minutes.
  3. Add the red peppers and continue to cook until red peppers and potatoes are tender, about another 4 minutes.  When cooked, take off heat and let cool.
  4. Cook the quinoa to package directions.
  5. In a salad dressing shaker, or a bowl, combine the olive oil, white wine vinegar, honey, dijon mustard, 1 tsp. curry powder, sugar, ginger, and a pinch of salt and pepper.  Shake/mix vigorously.
  6. In a serving bowl, combine the potatoes and red peppers with the quinoa, and pour dressing on top.  Mix well and serve!

triple potato

Happy Allergy Free Eating!

 

 

 

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