Bacon Sweet Potato Hash

March 6, 2009


4 medium sweet potatoes, peeled and cut into large dice
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, diced
1/2 teaspoon allspice
1 teaspoon smoked paprika
A few dashes or more hot sauce, to taste
2 scallions, thinly sliced on a bias
Ground black pepper
PreparationPlace the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm. Serves 4.

From Rachael Ray

Potato Kugel

February 20, 2009
VegesPotato Kugel is a staple of Eastern European Jewish cooking. For a low fat, reduced carb version, try this Lite Potato Kugel recipe. It contains fewer egg yokes and no oil.

Prep Time: 20 minutes

Cook Time: 1 hours, 00 minutes


  • 8 medium potatoes
  • 2 onion
  • 2 whole eggs plus 2 egg whites, beaten
  • 2 Tbsp. flour
  • 1 Tbsp. pareve chicken soup powder
  • 1/4 cup boiling water
  • 1 Tbsp. salt, or to taste
  • 1/2-1 tsp. pepper


1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Grate the potatoes and onion by hand or in a food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
3. Place grated and drained potatoes and onions in a large bowl. Add beaten eggs and flour.
4. Dissolve soup powder in boiling water, and add to the potato mixture.
5. Add salt and pepper.
6. Spray a 9×13 inch baking dish with non-stick spray.
7. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

potato-kugel-giora-shimoniYIELD: 12-14 servings.


Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.

From Giora Shimoni –

Sweet Potato Casserole

February 19, 2009


Submitted by Wendy-
She often makes this for Thanksgiving
every year, but it’s good all year round.

4 medium sweet potatoes (1lb)
small can of pineapple tidbits with juice
pinch each of cinnamon, nutmeg, allspice
1 t margarine (or milk instead of)
brown sugar to taste (about 3 T)
large marshmallows

Peel potatoes and boil about 30 minutes (real
mushy), mash in a mixer, add spices, brown
sugar and pineapple and juice.
Put in baking dish 1 qt (spray first), dot brown
sugar on top, add large marshmallows.
Cook in 475 degree oven – about 15 minutes –
or until marshmallows brown.
6 servings

Easy Hash Browns au Gratin

February 19, 2009


2 lbs. Frozen Hash Brown Potatoes
1 teaspoon Salt
¼ teaspoon Pepper
2/3 cup chopped Onion
2 cups shredded Sharp Cheddar Cheese
½ cup melted Butter
2 cups Sour Cream
1 can condensed Cream of Chicken Soup

¼ cup melted Butter
2 cups crushed Corn Flakes

Thaw potatoes. Combine with salt, pepper, onion
and cheese. In separate bowl mix butter, sour
cream and soup; add to potatoes. Pour into greased
casserole.. Combine extra melted butter with corn
flakes and sprinkle over potatoes. Bake 350
1 hour and 15 minutes. SERVES: 12-15

Grandma’s Potato Pancakes – Latkes

February 19, 2009

From a Tradition of Good Taste

6 baking potatoes, grated
1 small onion, grated or minced
2 eggs slightly beaten
3 tablespoons flour
1/4 teas. pepper
1 teas salt
1/2 teas baking power
cooking oil

Soak grated potatoes and onion in water for ten minutes and
then drain well.
Stir in other ingredients.

Heat several tablespoons of cooking oil in frying pan until very
hot. Drop portions of potato mixture in frying pan. Flatten
portions a bit into pancakes and brown well on both sides. Drain
on paper towels. It’s traditional to serve these with sour cream
or applesauce. Ketchup is also good. Serves 4 to 6 people

Roasted Sweet and Hot Potatoes

February 19, 2009

(Moroccan Style)

1 ¼ lbs. Red Potatoes, in 1 ½”pieces
1 ¼ lbs. Sweet Potatoes, peeled & cut as above
1 tablespoon Olive Oil
5 cloves Garlic, halved
2 sprigs fresh Oregano
2 sprigs fresh Thyme

1 ½ cups Water
4 oz. (3/4 cup) Sun-dried Tomatoes, drained
1-2 tablespoons Harissa – a spicy red pepper
relish available at specialty stores
1 clove Garlic
Salt and Pepper

Wash potatoes and while still wet place in baking
dish. Drizzle with oil and roll potatoes to coat.
Add garlic and herb sprigs. Salt and pepper.
Cover with foil and cook 375 until tender, about
45-60 minutes.

While potatoes are cooking make sauce. Bring
water to boil, add tomatoes and simmer until
tomatoes are soft, about 10 minutes. Drain and save
water. Cool slightly. Place in blender or food
processor with harissa, garlic, salt and pepper and
process until smooth. Thin with water to make a
barely fluid paste.

Serve potatoes on platter garnished with sauce.

Potato Cabbage Casserole

February 19, 2009


5 boiling Potatoes (about 2 lbs.), peeled
¾ cup Milk, heated
¼ cup Unsalted Butter
4 cups shredded Cabbage
1/3 cup minced Onion
¾ cup grated Sharp Cheddar

Boil potatoes in salted water until they are very
tender, about 20 minutes. Drain and mash well.
Stir in heated milk and 2 tablespoons butter. In
large saucepan blanch the cabbage in boiling
water, drain, and stir into the potatoes.

In small skillet cook onion in remaining
2 tablespoons butter until tender. Add to
potato/cabbage mixture and mix. Place in
buttered baking dish, sprinkle cheese on top, and
place under broiler to brown.

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