Dad’s Cheese Potatoes

These little slices of cheesy potatoes bring back so many memories for me. My dad was always trying to invent new recipes by putting together what he knew best. They were usually something simple and didn’t take much time, but they would come out really tasty. These potatoes was something he came up with as a side dish when he grilled bbq chicken or sometimes even steaks. Whenever I make these, I can see my dad in the kitchen slicing potatoes and putting these together while running back and forth outside to man the grill.

I knew his recipe by heart because he’d make them so many times and I would help him slice the potatoes or shred the cheese. Recently I was going thru my old recipe box. It contains so many recipes that my mom, dad and me had kept over the years. Most were just written down on those little recipe index cards that you would find many moons ago. I came across the one that my dad jotted down for these potatoes.

You know that feeling you get when you see something written by someone that you have lost a while ago. It’s that warm sensation….like a hug from that person, but yet you still feel the tug of the heart strings because after all the years that pass, you still miss them like it was yesterday. But it still makes you smile because it brings back so many wonderful memories. We do share memories through food so I wanted to share this as well. Of course over the years I have tweaked it a bit. I know if dad were here, he would probably be tweaking them again with me.

These little round, slices of potatoes are covered in cheese and topped with bacon. They make a great side dish for BBQ chicken, steak, roasted chicken or just about anything else that you might crave something simple, but packs great flavor.

Here’s what you need:

*Potatoes cut into 1/2 inch rounds; these can be peeled or unpeeled, I leave the skin on; 1 large potato usually makes about 2 servings

*1 TBS butter melted

*1 TBS canola oil

*1 tsp. onion powder or more to taste

*1 tsp. garlic powder or more to taste

*1 tsp. salt

*1/4 tsp. sweet paprika or more to taste

*cracked pepper to taste

*bacon; I use 2 strips of bacon per potato

*shredded cheese; I used sharp cheddar

Preheat oven to 400° (I know my dad’s original recipe card shows 375° but I have found that 400° works best)

In a cast iron pan, cook bacon until crisp; crumble and set aside. Wipe out the excess bacon fat but leave a small amount in the pan.

As you can see I did not take any pictures of the bacon, I think I was just so hungry and enthralled by the smell that I forgot. So just picture the bacon cooking here —–>

While the bacon is cooking, mix together the onion powder, garlic powder, salt, paprika and pepper; set aside.

Pour in the canola oil and brush the oil all over the bottom of the pan.

Place the sliced potatoes in the pan leaving a small space between each slice if possible. This will make getting the potatoes out of the pan easier.

Brush the tops of the potato slices with the melted butter.

Sprinkle the seasoning mixture over the potatoes.

Place the pan in the oven and bake for about 20 minutes or until potatoes are tender. Check during cooking time to see if the potatoes appear to be drying out too much or the season mixture is getting too done, if so brush with a little more butter and continue cooking.

Sprinkle the shredded cheese generously over the potatoes and top with the crumbled bacon.

Continue cooking a few minutes more until cheese is melted.

Serve as a side or you can even do what I’ve been known to do a few times, start eating them right out of the pan. I know, I have no self control at times but it’s worth every cheesy bite.

Enjoy!

Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

Air Fryer Parmesan Paprika Potatoes

I don’t know about where you live, but here in the South we’re seeing some pretty hot and humid days. The last thing I want to do is heat up the house with the oven, so I made one of my favorite side dishes in the air fryer. These take half the time to cook than they do in the oven. These also make a great side dish for some of those great delights on the grill such as BBQ chicken or a nice steak.

Potatoes are one of my favorite side dishes because they are so versatile. Now that I have my air fryer, I’ve been cooking them this way instead of the oven. Don’t get me wrong, I still like to use my oven, even for the tasty spuds, but when it’s in middle of summer and it’s 90 degrees outside, I really enjoy the beauty of the air fryer. These potatoes I did have to tweek a bit when I first tried them because I was so used to cooking them in the oven, but the result is very delicious and I might say, a little addictive. The potatoes are crispy on the outside from the parmesan cheese and pillowy soft on the inside. The paprika adds an extra little kick that make these way above your ordinary roasted potatoes.

Here’s what you need:

*2 potatoes ( this was just for hubby and me, so you can use more potatoes if you need more servings); peeled and cut into bite size pieces

*1/4 C Parmesan cheese, finely grated (the kind that comes in those shaker containers work the best for this)

*1 TBS smoked paprika; or more to taste

*1 TBS flour

*2 tsp. garlic powder; or more to taste

*1 tsp. salt or more to taste

*cracked pepper to taste

*olive oil

*Note: if you are using more potatoes, you may want to increase the amount of the other ingredients.

Preheat the air fryer to 400°

In a zip top bag, combine the parmesan cheese, paprika, flour, garlic powder, salt and pepper.

Add the potatoes and 1 TBS of olive oil. Close the bag and shake to coat well.

Pour the potatoes into the basket of the air fryer. Drizzle a little more olive oil and toss the potatoes. Make sure the potatoes are in one layer at the bottom of the basket.

Cook for 8 minutes then toss the potatoes once again. Drizzle with a little more oil and cook for another 5 to 6 minutes or until the potatoes are tender on the inside and crispy on the outside.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve with you favorite main dish.

Rosemary Mustard Roasted Potatoes

These Rosemary mustard potatoes are so simple to make and they are a great side dish to chicken, pork and even steak. The Dijon mustard really adds a nice tang to these delicious potatoes. They are roasted in the oven and turn out crispy on the outside, but soft on the inside.

Here’s what you need:

*1 IB or more red, yellow or russet potatoes, cut into bite size pieces; I usually use red potatoes, but my store was out so I used russet.

*3 TBS Dijon mustard

*1/4 cup olive oil + more for the pan and to pour over the potatoes while cooking if needed

*2 tsp. dried Rosemary or 1TBS fresh rosemary chopped

*1/2 TBS smoked paprika

*3 garlic cloves, minced

*1 tsp. salt or more to taste

*1 TBS white wine

Preheat oven to 425°

In a large bowl combine all of the ingredients except for the potatoes.

Add potatoes to the bowl and toss to coat.

Drizzle olive oil on the bottom of a baking pan. Pour in the potatoes and spread in an even layer.

Cook for 30 to 40 minutes, stirring occasionally until potatoes are golden brown on the outside and soft in the inside.

If the potatoes appear to dry out during the cooking time, drizzle with more olive oil.

Place in a serving bowl and serve.

Skillet Potato and Bacon Breakfast Scramble

I love breakfast. Pancakes are great, but give me some eggs, fried potatoes and bacon….throw in a biscuit and I’m in heaven. This breakfast scramble meets all of those requirements and more. It has golden diced potatoes, crispy bacon, chives and some tasty Gruyere cheese all tossed together with some fluffy scrambled eggs. Not only does this make a hearty breakfast, but it’s easy as well and all done in one skillet.

Here’s what you need:

This is for one serving, but you can easily double it for more.

*2 eggs

*3/4 cups frozen diced potatoes; I did used these still frozen

*2TBS or more of canola oil

*2 slices of bacon

*salt and pepper to taste

*1/3 cup shredded Gruyere cheese or any other cheese you prefer

*2 tsp. dried chives or 1 TBS fresh chopped chives, or more to taste

Heat a medium to large skillet to medium high heat; add bacon and cook until crispy. Remove the bacon and crumble into pieces and set aside. Drain some of the bacon drippings, but leave about 1 TBS in the pan.

Pour in the canola oil and add the frozen diced potatoes to the skillet. Cook until golden brown, stirring occasionally.

While potatoes are cooking, whisk eggs in a small bowl.

add some cracked pepper to the eggs; set aside.

Turn the skillet down to medium heat and add the bacon.

Slowly pour in the eggs.

Add salt and pepper to taste, then add in the cheese and the chives.

With a spatula, start mixing the eggs with the potato and bacon until it’s all incorporated but the eggs are still soft.

Place on plates and serve.

Skillet Bacon and Egg Breakfast Hash

This skillet breakfast hash was the result of waking up one morning craving something hearty, but also having to make do with ingredients that I had on hand in the fridge. This breakfast hash has flavorful diced potatoes, crispy bacon, a sunny side up egg and melted cheese. What’s even better is that it’s all cooked in one pan. Less clean up is always better right? As you can see, it serves one because, well, again it was ingredients that I had one hand. Good thing hubby wasn’t craving breakfast that morning. This can easily be doubled. Serve with toast or homemade Skillet Buttermilk Biscuits on the side to make this one hearty breakfast.

Here’s what you need:

This is for one serving, but can be doubled for more.

*2 slices of bacon, cut into pieces

*1 cup frozen diced potatoes

*canola oil if needed

*1/4 tsp. sweet paprika, or more to taste

*1/4 tsp. onion powder, or more to taste

*salt to taste

*cracked pepper, to taste

*1 egg

*red chili flakes, to taste

*1/4 cup or more shredded cheese; I used a cheddar colby jack blend

Preheat oven to 400°

Heat a small cast iron skillet to medium high heat; add bacon. Cook bacon until pieces are crispy, stirring occasionally.

With a slotted spoon, take bacon out of the pan, leave a few TBS of the rendered fat. Add the frozen potatoes to the pan.

Cook the potatoes until they start to turn a golden color, stir occasionally about 7 to 8 minutes. If needed add a little canola oil. Stir in the paprika, onion powder, salt and cracked pepper.

Add in the bacon and continue to cook until the potatoes are golden and crispy on the outside but soft on the inside..

Clear a space in the middle of the pan and crack in the egg. Sprinkle chili flakes on top of the egg.

Distribute the cheese over the potatoes and bacon.

Place skillet in the oven and cook until the egg whites become firm but the yolk is still runny and the cheese melts,

Spoon on to a plate and enjoy!

Bacon, Sausage and Cheese Breakfast Casserole

I made this for hubby and me for our New Year’s Day breakfast. I couldn’t decide between sausage or bacon, so I decided to use both. It’s very hearty and will satisfy the carnivore and cheese lover in everyone. It’s easy to assemble the night before if you prefer as I did. It’s tastes just as good the next day.

Here’s what you need:

*6 slices of bacon cooked and crumble into bite size pieces

*6 sausage links cooked and cut into bite size pieces; I used the brown and serve sausage links. You can also use 1/2 lb. bulk sausage cooked and drained.

*8 eggs

*1/2 Cup milk

*salt and pepper to taste

*1/2 tsp. hot sauce or more to taste (optional)

*2 Cups shredded cheese divided; I used a cheddar Monterrey Jack blend

*2 Cups. frozen diced potatoes

Preheat oven to 350°

Spray an 8×8 casserole dish with no stick spray.

In a bowl crack in the eggs and add salt, pepper and hot sauce.

Pour in the milk.

Very carefully whisk to combine; set aside.

Mix the bacon and sausage together and spread on the bottom of the casserole dish.

Add 1 cup of the cheese on top of the bacon and sausage.

Add in diced potatoes.

With a spoon mix all of the ingredients together.

Pour egg mixture over the meat and potato mixture.

Top with remaining 1 cup of cheese.

Bake for 45 to 50 minutes or until the eggs in the middle is set.

*Note*

If you are assembling this the night before follow all of the steps, then cover tightly with foil. The next morning take out of the refrigerator 30 minutes before cooking and uncover.

Roasted Potatoes

Looking for a good side dish after you scored potatoes during your latest grocery run? This is my go to side.

Here’s what you need:

*potatoes, you can use russet or red potatoes.

*1TBS melted butter

*1/4 C olive oil

*onion powder; to taste

*garlic powder; to taste

*dried dill weed; to taste

*dried Thyme; to taste

*salt and pepper; to taste

Feel free to add any other herbs and spices. At times I will use dried rosemary or oregano if I think it will go better with the main dish that I am serving. Play around with it and make it your own.

Preheat oven to 425°.

Cut potatoes into bite size pieces.

Heat a large cast iron pan on medium high heat. Add potatoes, butter, olive oil land rest of ingredients; stir well to mix all ingredients together. Cook stirring frequently for about 5 minutes. Place pan into the oven and cook for about 20 minutes or until potatoes are crispy on the outside and soft on the inside; stirring occasionally so potatoes do not burn.

Serve on the side with your main meal.

Enjoy!

Slow Cooker Smoked Sausage and Potatoes

Since grocery shopping has now become more like a quest from The Hunger Games, I tried to come up with something that perhaps not many would think to buy. So on my recent journey to the store, with again hubby as my back up, we divided and was hopeful to conquer. My mission was in the meat department. Sowith fingers crossed and pushing my cart with determination, I set out to retrieve my bounty. As I neared the refrigerated section I noticed the typical items that I knew would be gone….lunch meat, hot dogs, bacon ( I shed a tear over that one) but there right at the end, it was there….smoked sausage. I looked both ways to make sure the way was clear and snatched that beauty right up, mentally doing a victory dance because I knew we were indeed going to have smoked sausage for dinner. Well, smoked sausage and potatoes to be exact. This makes a nice hearty meal that you can eat by itself or with some crusty bread.

Here’s what you need:

*1 TBS oil

*smoked sausage; mine was fully cooked but you can also use any kind.

*1 small onion, chopped

*2 garlic cloves, minced

*1/4 C white wine

* 1/2 C diced pancetta; you can use diced bacon instead.

* 1/2 C. Chicken broth

* 1 can of condensed cream of chicken soup

* 2 russet potatoes, cut into bite size pieces; you can use any kind, I prefer using the russet because it helps thicken up the sauce.

* 1 tsp dried Thyme; or more to taste

* 2 tsp Cajun seasoning; or more to taste

* cracked pepper

Heat a large skillet to medium high heat and add oil. Add sausage to the pan and cook about 2 minutes.

Add onions, garlic and pancetta to the pan.

Cook until sausage starts to brown, about 5 minutes. Stir frequently so the onions and garlic do not burn.

Transfer sausage mixture to the slow cooker.

In the same skillet, add wine and cook for about 1 minute stirring frequently. Pour in chicken stock.

I like to use a soup base that comes in a jar. It has more of an intense flavor and you can add as much or as little as you like.

Cook broth mixture for another 1 minute. Add in condensed chicken soup. Stir to mix well.

Pour soup mixture into slow cooker with the sausage.

Add potatoes, thyme, Cajun seasoning and cracked pepper.

Stir to combine.

Cover and cook on low for 5 to 6 hours. At the last 30 minutes of cooking, stir a few times for the potatoes to thicken the sauce.

Serve with some crusty bread.

Oven Roasted Greek Potatoes

I make a lot of different kinds of oven roasted potatoes. It’s an easy side dish to throw together….with love of course….when you don’t want to spend too much time in the kitchen, but need a satisfying side.

Here’s what you need:

  • red potatoes cut into bite size pieces.
  • olive oil
  • 2 Tbs melted butter
  • smoked paprika; to taste
  • half sharp paprika; to taste
  • onion powder; to taste
  • garlic powder; to taste
  • dried oregano; to taste
  • dried marjoram; to taste
  • salt; to taste
  • lime or lemon juice; to taste

Preheat oven to 425°. In a baking pan, add potatoes. I used red potatoes for this, but you can use any kind.

Pour olive oil and melted butter over potatoes.

Add rest of ingredients; toss to coat.

Place in oven and bake about 25 to 30 minutes or until potatoes are tender. Stir often to keep the herbs and spices from burning. If the potatoes start to look dry, add more olive oil.