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This is my version of a great fried potato classic. The addition of balsamic vinegar is a great twist.

• 8 medium red potatoes, chopped
• 8 slices of thick bacon
• 1 bunch green onions
• 2 tbsp balsamic vinegar
• 1/4 tsp white pepper

Place the bacon in a cold frying pan and on low, cook until crisp, but not burned. This is low and slow, so be patient. We want all the fat rendered and saved to fry the potatoes in later. Remove bacon and crumble, set aside.

In the meantime, depending on your preference, cut potatoes small dice or larger, quartered pieces. Place in a saucepan and cover with water, salt liberally. Bring to a boil and lower to medium, cook for 4 minutes. Drain and let dry for a few minutes, water will splatter in the hot oil in the next step. Fry potatoes in the bacon fat until completely browned.

Next, add the bacon and chopped green onions, splash in the balsamic vinegar and toss to coat evenly. Salt and pepper to taste, serve warm!

Tags: bacon, balsamic vinegar, potato
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If you’re a reader here you know my love of Costco and their wonderful roasted chickens. Inexpensive, practical and versatile, these are wonderful to use as a base and create. Today I made a homemade French-inspired chicken salad served over a potato nest. I used Golden Grill Russet Hash browns, which are pre-packaged and to which you simply add hot water and cook – you may use your preferred brand.

• 1 roasted chicken, meat shredded
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 red and green bell pepper each chopped
• 1 small red onion, chopped small dice
• 2 tbsp fresh tarragon, chopped cooursely
• salt
• white pepper
• 4 tbsp sour cream
• 1/4 tsp smoked paprika

In a mixing bowl I shredded the chicken, added the mayonnaise, Grey Poupon, tarragon, chopped red and green bell peppers, red onion, salt and white pepper. Mix and incorporate completely.

In a frying pan I added the oil and placed individual hash brown patties to brown on each side. Remove from pand and drain on a paper towel. Salt and pepper to taste.

With a ice cream scoop I molded the chicken salad and placed one portion on each crispy hash brown. Top with a dollop of sour cream and a sprinkling of smoked paprika.

Tags: chicken, potato, tarragon
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Delicious, easy and perfect with roasted chicken.

• 6-8 medium red potatoes, quartered
• 1/3 cup Grey Poupon Dijon Mustard
• 2 tbsp olive oil
• 1 tbsp chopped garlic
• 1/2 tsp Italian seasonings

Preheat oven to 425°. Mix all ingredients except potatoes in a mixing bowl. Add potatoes and toss to coat completely. Place potatoes in a 13″x9″ baking pan sprayed with Pam. Bake these for 40 minutes until crispy.

Tags: dijon mustard, potato
Posted in Side Dish | 1 Comment »

I think I got this recipe from a friend of a friend at a party. One of those where when you first tried it thought, this is easy and good.  The simple ingredient that will surprise you are frozen hash browns. I find any recipe with “crushed corn flakes” a first sign that you might be a red neck! Well it appears to be white trash cooking, but it sure is delicious.

• 1 pkg Orida frozen hash browns, thawed
• 1 can cream of chicken soup
• 1 pint sour cream
• 2 tbsp Worcestershire sauce
• 2 cups shredded cheddar cheese
• 1/2 cup chopped green onion
• salt and ground pepper to taste
• 2 cups crushed corn flakes
• 1/2 cup melted butter

Preheat oven to 350˚. Grease a 9×13″ dish. Mix together first seven ingredients in a bowl until thoroughly combined. In a separate bowl mix the crushed corn flakes and melted butter, lightly crumble mixture over top of potato mixture and bake for 45 minutes.

Tags: corn flakes, hash browns, potato, sour cream
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Trying to find new uses for the extra smoked ham after the holiday I decided to create a hash. I usually go for making things up by what is available in the fridge or pantry, kind of like a show I remember when the Food network first started, and found this to hit the spot. It’s easy, quick and made enough to split, Ziplock and freeze half for later.

• 6 cups of smoked ham
• 2 large potatoes
• 1 lg green pepper
• 1 lg red pepper
• 1 lg onion, chopped
• 1 small can of corn
• 1 small can of green chilies
• 2 cloves chopped garlic
• 2 tbsp butter
• 2 tbsp vegetable oil

Chop smoked ham into in 1/2″ cubes, set aside. Peel and cube the potatoes.  Place potatoes in a microwavable bowl and cook on high for 5 minutes to par boil them, then drain. While this is cooking seed and chop both peppers along with the onion. In a bowl, add the ham, potatoes, onion, pepper, garlic, green chilies and corn.

In a large frying pan melt the butter and oil. Add the ingredients and saute on high to form a crust. Stir to turn and cook evenly to desired crispness.

Tags: ham, potato
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