The Hungry Housewife » Potatoes

Loaded Baked Potato Skillet Hashbrowns & winner

The Hungry Housewife — Tue, 27 Sep 2011 00:50:51 +0000

If it was acceptable to live on these for the rest of my life, I totally would.
I mean seriously, what is not to love? You have crispy hashbrowns,cheddar cheese, bacon, sour cream and chives, all the things that make the perfect loaded baked potato.
I used the uber convenient Hungry Jack Hashbrowns to make these.

Loaded Baked Potato Skillet Hashbrowns

Recipe type: Breakfast

Author: Leslie Green – The Hungry Housewife

Prep time: 12 mins

Cook time: 15 mins

Total time: 27 mins

Serves: 4

A loaded Baked Potato in a skillet hashbrown form.

Ingredients

4 pieces bacon
1 box Hungry Jack Premium Hashbrown Potatoes
1/2 teaspoon Coarse Kosher Salt
1/4 teaspoon pepper
1/4 cup cheddar cheese, shredded
2 tablespoons sour cream
1 tablespoon chives, chopped

Instructions

Open the Hungry Jack Hashbrowns and fill it with hot tap water. Close the container and allow to sit for 12 minutes.
In a large skillet over medium heat, cook bacon until crispy, remove onto a plate lined with a paper towel. Reserve the grease in the skillet.
Crumble the bacon when cool enough to handle.
Drain the excess water from the hashbrowns.
Pour the hasbrowns into the skillet with the bacon grease.
Mix in the salt and pepper.
Cook the hashbrowns over medium high heat, until your desired crispiness, stirring occasionally. I cooked mine for 10 minutes.
With a spatula, flatten the hashrowns into the skillet and cook for a few minutes so the bottom will get crispy.
Remove from heat.
Sprinkle on cheese, bacon, sour cream and chives.
Serve.

Notes

If you are unable to find Hungry Jack Premium Hashbrowns, you can use 1 pound of the brand of hashbrowns you have on hand.

WordPress Recipe Plugin and Microformatting by EasyRecipe

And the winners of my Hungry Jack “Use Up The Box” giveaway are

Congratulation ladies. Please contact me within 72 business hours to claim your prize.

Potato Salad – The World’s Best

The Hungry Housewife — Tue, 24 May 2011 20:13:25 +0000

Whatcha doing for Memorial Day? I hope you are having a picnic so you can make my potato salad..The World’s BEST potato salad. Those are some pretty big shoes to fill. But I tell you, this potato salad makes me very very happy.

One of my sisters besties, Faith, once made some potato salad and it was rockin’. I asked her what she did and she said she boiled the potatoes with chicken bouillon cubes. What a great idea. Soooo, I stole her idea and made some tater salad of my own.

I will tell you this is pretty garlic-y, so if you do not like garlic, you might want to reduce the amount of garlic. I love it just the way it is. Also, you can make this a few days ahead of time, all of the flavors make happy food love and glorious things happen.

Potato Salad – The World’s Best

5.0 from 1 reviews

Recipe type: Side DIsh

Author: Leslie Green-The Hungry Housewife

Prep time: 5 mins

Cook time: 6 mins

Total time: 11 mins

Serves: 10-12

A delicious Potato Salad that is perfect anytime of year.

Ingredients

5 pounds Red Potatoes,cubed
6 Chicken Bouillon Cubes
Water
1 1/2 cups Mayonaise
1 teaspoon Dijon Mustard
4 Garlic Cloves, minced
4 Hard Boiled Eggs, chopped(optional)
1 teaspoon Coarse Kosher Salt
1/2 teaspoon Pepper
Parsley, a handful, chopped

Instructions

Place the cubed potatoes in a large pot and fill with enough cold water to cover the potatoes by 2″
Add the chicken bouillon cubes.
Bring the potatoes to a boil and boil until fork tender, about 6 minutes. (This time will vary depending how small or large your potatoes are cut)
While the potatoes are boiling, make the mayo mixture.
In a medium boil, mix together the mayonnaise, dijon mustard, garlic cloves, eggs, salt and pepper and parsley.
Drain the potatoes and place them in a large bowl.
Pour the mayonnaise mixture over the potatoes and mix well.

Notes

You can decrease the amount of garlic if you are not a big garlic fan.
This can be made several days in advance.

WordPress Recipe Plugin and Microformatting by EasyRecipe

Salt Crusted Potatoes

The Hungry Housewife — Wed, 24 Feb 2010 01:21:00 +0000

I have seen the whole salt-crusting thing done with fish…done with meat etc. But I have never seen it done with potatoes. So when I came up with the idea the other night I thought I was a genius. But then there is this new thing called Google. You heard of it? It is a useful little tool on the world wide web that seems to know all the answers. If you don’t want all of your hopes and dreams crushed about having a novel idea, then I do not recommend using the new found Google thing. Obviously (according to Mr. Google) salt-crusted potatoes is nothing new. Well hell, apparently I am not a genius after all.

Wait A second..something doesn’t look right…ahhh there..tossed in butter. Allllll better now!

These are amazingly delicious little spuds. Soooooo tender and fluffy!

Salt-Crusted Potatoes

Printable Recipe

1 1/2 pounds Baby Potatoes

3 cups Kosher Salt

3 egg Whites

1 1/2 Tbsp Rosemary

1/2 Tbsp Thyme

1 Tbsp Whole Peppercorns

6 garlic cloves, peeled

4 Tbsp Butter, melted

Preheat oven to 400.

In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.

In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.

Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.

Bake uncovered for 1 hour.

The salt crust will be very hard. Use and ice pick and a hammer to break through it. Dig out the potatoes and dust off any excess salt.

Toss the potatoes in the melted butter to make them happy!

Oven Baked Potatoes

The Hungry Housewife — Wed, 22 Oct 2008 17:59:00 +0000

We don’t eat spuds that often in my house, quite frankly because my hips don’t like them. And we all know I have willpower issues. So I just avoid them like the plague! But on the rare occasion that I do make them, I don’t want mashed potatoes (even though I make MEAN mashed potatoes) and I don’t want boring old baked potatoes, cause those are no good with out a whole stick of butter in them(again not very ass friendly)! So I whipped these up one night. They are so very good and comforting. The good thing about them is they are loaded with flavor and I don’t have to undo my pants button after eating them!

My measurements are usually done by sight, so I tried my best to duplicate it for you.

Go ahead, try em..I think you and your family will love them!!!!

LESLIE’S ROASTED POTATOES

1 Lb potatoes(cubed)

Extra Virgin Olive Oil

1/3 cup bread Italian seasoned bread crumbs

2 Tbsp Parmaigiano- Reggiano

1/2 tsp rosemary(fresh or dried)

1/4 tsp onion powder

1/2 tsp garlic powder

Salt and pepper

In a small bowl mix bread crumbs, Parmigiano -Reggiano, rosemary, onion and garlic powder, salt and pepper.

In a medium bowl, coat potatoes in enough olive oil to generously cover.

Pour the bread crumb mixture on potatoes and mix until the potatoes are covered evenly.

Place on parchment paper or silicone lined baking sheet.

Bake in a preheated 450 degree oven for 30 minutes, stirring about every 10 minutes until golden brown.

Sprinkle with Kosher Salt or Fleur De Sel

Makes 4 small servings

Sweet Potato Casserole

The Hungry Housewife — Thu, 21 Aug 2008 19:04:00 +0000

Have you ever tasted something that you thought was sooooo good that you cant stop thinking about it? Have you ever woken up first thing in the morning , run to the fridge and get the leftover container and dig in, even though it isn’t breakfast food? (No, cold pizza left over from the night before of binge drinking doesn’t count!) Seriously y’all, this dish IS that good! I know I am supposed to be watching what is entering my mouth…but good lord..I just couldn’t help myself!

Don’t think you like Sweet Potatoes??!! You will change your mind if you make this. Again, this dish IS that good!

However my pickiest eaters didn’t want to try it. But what else is new at the dinner table with a 5 and a 3 year old. The rules are in my home are that they HAVE to try everything, but they don’t have to eat anymore if they don’t like it. My 3 year old tasted it and said in her sweet voice, “It tastes like candy.” BINGO! I mean come on, the topping is brown sugar, butter, flour, pecans and marshmallows. What is not to love???

I cant say that this is the most healthy thing I have ever made, but you can always lighten it up a tiny bit by using Splenda instead of the cup of sugar.

I can pretty much guarantee that if you make this, you will have dreams about it!

SWEET POTATO CASSEROLE

1 cup Brown Sugar

1 cup chopped Pecans

1/2 cup self-rising flour

1/2 cup melted butter

3 cups mashed cooked sweet potatoes

1 cup white sugar or Splenda

1 cup coconut flakes

2 eggs, lightly beaten

1 1/2 teaspoon vanilla extract

1/4 cup heavy cream

1 cup marshmallows

Topping:

In a bowl combine brown sugar, nuts, flour and 1/4 cup melted butter, mix together and set to the side.

Inside:

In a large bowl, stir together the sweet potatoes, sugar or Splenda, coconut, eggs , vanilla and heavy cream. Scoop the mixture into a large greased casserole dish. Sprinkle the topping over the mixture, then top with the marshmallows. Bake at 350 for about 20-30 minutes until golden brown and bubbly!

DIG IN!!!

Inspired by Paula Deen

Happy Fathers Day..with man food..grrrrrr

The Hungry Housewife — Tue, 17 Jun 2008 01:32:00 +0000

The way to a mans heart is through his stomach..right? Well letting him sleep in on Fathers Day helps as well. And just figures the kids got up at 6:30..so there was no sleeping in for me. Keeping them quite so their daddy could sleep a little later than usual was another issue for me!
Well I knew I had to make all my husbands favorites today. Breakfast..Blueberry Pancakes(which I will post about later..cause I am just too darn tired tonight to post a long post about a whole days worth of food)! Lunch..just a simple turkey sandwich
And the manly of all manly dinners…Meatloaf and mashed potatoes!

Meatloaf gets such a bad wrap! Try it my way and it will be one of your new favorites!!!

I am such a dork! Seriously, who basket weaves their bacon on top of their meatloaf?? Me!

Super Moist Meatloaf

2 lbs organic ground beef 80/20

2 tsp kosher salt

3/4 Tbsp fresh ground pepper

2 eggs lightly beaten

3/4 Italian bread crumbs

1/2 cup milk

1 tsp Worcestershire sauce

1 Tbsp concentrated tomato paste

1/2 large onion chopped fine

Topping

3 Tbsp ketchup

3 Tbsp yellow mustard

1/2 lb bacon

Preheat oven to 350.

Saute onion in olive oil for about 5-8 minutes until transparent

Mix all ingredients for meatloaf until incorporated. Don’t over handle or it might become tough!

Form into loaf shape in 9×13 pan lined with non stick foil

For the topping..mix ketchup and mustard together and smooth over top and sides of meatloaf.

Cover the entire top of loaf with the bacon!(YUM)

Bake for 1 1/4 hours and let rest for about 5-10 minutes before slicing.

Angel Mashed Potatoes

3 lbs red potatoes peeled

4 oz cream cheese

1 stick butter

Salt and Pepper to taste

milk to desired consistency

Boil potatoes until tender…drain…while potatoes are draining, heat butter and cream cheese until smooth. Place the potatoes in a ricer. Rice them into the sauce pan with the butter and cream cheese and mix until smooth. Add milk to desired consistency. Add salt and pepper to taste.

**I named then Angel Mashed Potatoes because last Thanksgiving, my brother in law Steve described them as Angels landing on a white cloud!