Archive for the ‘Potatoes’ Category

– 6 eggs, well beaten
– 1 can evaporated milk
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 package (30 oz.) frozen shredded hash brown potatoes
– 2 cups shredded colby jack cheese
– 1 medium onion, diced
– 1 small green pepper, diced
– 1 cup diced ham (optional)
Combine eggs, evaporated milk, salt and pepper in a large bowl. Add remaining ingredients, and pour entire mixture into a greased 13 x 9 x 2 baking dish.  Bake at 350 degrees for 60 minutes, or until set.

HINT:  Perfect for the PTA potlucks, brunch with family or breakfast for dinner!


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• 1 lb. small sweet potatoes
• 3 tbsp. olive oil
• 1 clove garlic, minced
• ¼ tsp. kosher salt
• cracked black pepper

Preheat oven to 425°. Line baking pan with parchment paper. Scrub potatoes; cut lengthwise into wedges. Toss with olive oil, garlic, salt and pepper. Bake for 35 minutes, until browned and crisp,
turning once.

These will go great with the slow roasted ribs – and perfect for dipping in extra BBQ Sauce!

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  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl of ice water for 10-15 minutes.  (This helps keep them from sticking when they roast!)  Next, drain potatoes well, and toss with the olive oil, salt, pepper, and garlic and lemon juice until well coated. Let potatoes sit for 10-15 minutes then transfer to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until brown & crispy.  Flip 2-3 times to ensure they’re browned on all sides.  Enjoy!

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