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.

Breakfast Chicken Hash Topped with a Fried Egg

I Woke up craving potatoes and eggs for breakfast….. but I do that a lot because, well, I love potatoes and eggs for breakfast. I had some leftover chicken from the Chicken tacos that I made a few nights before, so why not make a chicken hash I said……Dont you talk to yourself too while plundering through the fridge early in the morning?

This was made as a single serving. The amount of ingredients will vary according to how many you are preparing this for.

Here’s what you’ll need:

*1/4 or more small onion, chopped

*chopped chicken or any other protein you prefer… but then this would not be called chicken hash, but hey, we aren’t that picky and call it what you like.

* 3/4 C. frozen diced potatoes (you can use fresh, I had these in the freezer because it was faster to cook)

*eggs

*salt and pepper to tast

In a medium skillet heat 2Tbs of oil over medium high heat. Add onions and sauté until tender.

Add potatoes and continue to cook until potatoes are crisp, stirring frequently.

While potatoes are cooking, in a separate skillet add a small amount of oil and heat on medium high heat. Add egg and fry until whites are done but the yolk is still runny.

Add the chicken in the skillet with the potatoes, stir and cook until heated thru, add salt and pepper to taste.

Place potato mixture on to a plate and top with fried egg.

Then proceed to cut open egg and savor all the yolky goodness with the chicken hash.