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I can make about a dozen dishes with potatoes and need more recipies
October 31, 2010 3:50 AM   Subscribe

Potatoes are cheap, nutritious and versatile, but I need more recipe ideas for this incredible food resource.

Due to their relative low cost and usefulness, potatoes are a staple of our diet: we boil, mash, bake and fry them. We're eating them cooked into food as well as on the side.

I'm always looking to expand my cooking skills, and with the holidays approaching (during which I'll be cooking for the expanded family) I'd like to add to my repertoire of potato based recipes. So how about it?
posted by Mutant to Food & Drink (57 answers total) 139 users marked this as a favorite
 
Potato gnocchi (btw, that's a really fabulous cookbook).
posted by smoke at 3:58 AM on October 31, 2010 [3 favorites]


Scalloped potatoes are a great side dish, and I'm happy with them by themselves as a meal.

Slice some spuds, stick them in a baking dish, cover them in a cheese sauce (my SO uses grated cheese, vegetable stock and cream instead), and bake until golden brown. Yum as. Can also be eaten cold.
posted by pompomtom at 3:58 AM on October 31, 2010


Also, I adore potato pancakes (two links), with caviar and creme fraiche they are bliss. Also, spanish onion, smoked salmon, capers and sour cream or mayo. Yummmmm.
posted by smoke at 4:00 AM on October 31, 2010


Apart from potato and ricotta gnocci, my favourite two potato recipes at the moment are Kartoffelpuffer and Bacon Farls.
posted by turkeyphant at 4:09 AM on October 31, 2010


This won't be your xmas dish, but the Nuked Stuffed Potato is one of my go-to balanced but fast (10 minutes!) meals.

To micrwoave and stuff a potato
-wash
-make several cuts around the potato (to prevent any unfortunate incidents)
-microwave on high for 4 minutes, flip over, another 3 minutes.
-unless you have small potatoes, in which case 2 and 2 or as needed.
-during cooking time, you are slicing onions or ham, steaming broccoli, and grating cheese. colby jack, monterrey, and a mild cheddar are good choices.
-put potato in something like a big rammekin or on a plate, bust it open with a fork, and pile the fillings inside.
-finish with 40-50 seconds to melt the cheese. I like to then mix everything so the cheese doesn't cool and get rubbery.

These times vary depending on your potatoes and microwave. I don't find the microwaved potato too different from a boiled one, but it lacks the crunchy outside a lot of people appreciate from a baked potato.
posted by whatzit at 4:10 AM on October 31, 2010 [5 favorites]


I find that a good 'ole fashioned baked potato does the job too. Sour cream, cheese, etc...loaded.

They are one of my favorite foods..high glycemic so i eat don't eat them as much now, but still delicious.
posted by Yunani at 4:12 AM on October 31, 2010


There are a ton of recipes for roasted potatoes out there. Many variations on potato salad as well, and of course you can't have New England clam chowder without potatoes. Potatoes Anna is a classic as well.
posted by TedW at 4:23 AM on October 31, 2010


Well, there are a number of different varieties of potatoes. Do you mean Idaho style baking potatoes (the cheapest and most prevalent?) If you mean potatoes in general, roast potatoes are awesome - get some baby red potatoes, or fingerling potatoes, and quarter them, or if they're small enough, slice 'em lengthwise so they balance with the skin side down.

Toss in a big bowl with olive oil, kosher salt, fresh ground pepper, dried oregano, and a dash or two of garlic powder. Place the potatoes, skin-side down, on a baking sheet lined with aluminum foil. Crank up the oven to 425, and bake for a half-hour to 45 minutes - the flesh should just be beginning to brown when you take them out. The texture will be smooth and creamy, with a bit of toasty crunch from the skins.
posted by Slap*Happy at 4:25 AM on October 31, 2010 [5 favorites]


Bubble and squeak. Potatoes, cabbage, something else from the back of the fridge if you like, fry. Now that I'm old and lazy I buy the pre-shredded bags of cabbage meant for coleslaw for bubble and squeak production. See also "similar dishes" in that link.

There is a Swedish dish called "stuvad potatis," potatoes stewed in cream, which is lovely; very luxurious for the humble potato. Creamed potatoes, translated by Google Translate.

And: potato-cheese omelettes, very filling.
posted by kmennie at 4:28 AM on October 31, 2010 [1 favorite]


Stamppot! Mashed potatoes plus a leafy green (I like endives) and, optionally, bacon or spek (pork back). You can also make hutspot, which is mashed potatoes with carrot and onion.
posted by neushoorn at 4:28 AM on October 31, 2010 [1 favorite]


Mashed or scalloped potatoes on top:
savory pie, mmmm...
roasted garlic baguette
pizza
another potato

Mashed or cubed potatoes under:
fried eggs
steak or fish or poultry
roasted veggies
another potato
posted by iamkimiam at 4:28 AM on October 31, 2010


Gnocchi are a great way to use up leftover mashed potatoes and a nice variation on potato pancakes are latkes.
posted by TedW at 4:31 AM on October 31, 2010


Spanish omelet is a good way to get some eggs in with your potatoes. I slice, then boil the 4 or 5 small to medium potatoes for five minutes. At the same time, I saute some slivered onions in a 10 inch saute pan, with slivers of spicy sausage. Drain and add the potatoes, liberally slathering them with salt, pepper, and smoked paprika. Get the potatoes a little brownish, then add in 5 or 6 beaten eggs (a splash of milk can give the eggs a bit of fluff). Wait til the eggs seem pretty solid on the bottom (the egg/potato mass should move cleanly on the bottom of the pan), place a plate over the saute pan (plate MUST be bigger than the pan) flip the pan and plate, then slide the still uncooked side back into the pan, and cook through.

Slice it like a pie, and serve with a salad. It's really good with sambal or srihacha sauce. Also good cold the next day for breakfast or lunch.
posted by Ghidorah at 4:35 AM on October 31, 2010


Seconding latkes (potato pancakes) and roasted potatoes. How about some french fries?
posted by archagon at 4:44 AM on October 31, 2010


1) Aloo ka bharta:

Boil potatoes.
Peel, then dice

Slice finely 1 medium sized red onion.
Slice finely some scallions, all but the root.

Heat a little oil in a skillet over medium heat.
When oil is hot, add one or two whole red peppers (I'd use the dry ball kind, but you can use fresh longish ones, too).
As the peppers turn slightly brown, add the sliced red onion.
Let the onions turn golden brown.
Add potatoes and sliced scallions.
Move around with a wooden spoon, so the potatoes are kind of roughly mashed.
Add salt to taste.
Garnish with chopped coriander (and optionally, finely chopped green chili).


2) Aloo ki tarkari (the first dish a lot of Pakistanis learn to make)

Slice some potatoes, so you have discs about 1/8" thick
Heat some oil
Put in a pinch of cumin seed
When the cumin starts to change colour, add the potatoes
Sprinkle with salt and red pepper to taste.
Cover and allow potatoes to soften in their own steam over low heat.
posted by bardophile at 4:47 AM on October 31, 2010 [10 favorites]


Here's my go-to potato side dish .. it's very fast and easy to make. Goes great with chicken, beef or whatever the main dish is.

1) Slice a baking potato in half the long way

2) Lay the flat side down and cut in 1/4 inch slices.

3) Spray the bottoms of the potatoes (the flat part) with a little cooking spray and set flat side
down on a cookie sheet.

4) Spray the tops with a little cooking spray.

5) Season with whatever you like .. I usually use seasoned salt.

6) Bake in a hot oven. Depending on what else I'm cooking, I might bake them at 400 for
about 40 minutes. You can let them get pretty crunchy on the outside and they'll be
nice and creamy on the inside.

I love these and every time I make them for guests they love them too. There's no added fat or calories and they taste wonderfully roasted and rich.
posted by Kangaroo at 5:04 AM on October 31, 2010 [1 favorite]


Potato leek soup!

Substitute vegetable for chicken broth if vegetarian.
posted by zizzle at 5:15 AM on October 31, 2010 [1 favorite]


Vinegar-fried potato strips (醋溜土豆丝) is a Chinese staple.
posted by Abiezer at 5:49 AM on October 31, 2010 [1 favorite]


Roast potatoes with cumin:

Get a big potato, peel and cut into chunks. Boil for about 10-15 minutes, till you can stick a knife through. Cut into smaller, about 1 inch chunks.
Put a pan on high heat and warm up about 2 tsp of oil. When hot, put in half tsp of cumin seeds. After a few seconds they'll darken and start to smell roasty.
Add potatoes plus some grated ginger, 1 tsp of ground cumin, dash of cayenne pepper, black pepper and salt.
Cook until properly roasted. Chop up fresh coriander leaves and stick them in too. Eat with something spicy.
posted by permafrost at 5:51 AM on October 31, 2010 [1 favorite]


Russian potato and bean soup is one of my go-tos for a cold winters evening.
posted by ursus_comiter at 6:05 AM on October 31, 2010 [1 favorite]


Today is the day to make colcannon! (and Irish recipe that is basically mashed potatoes and cabbage or kale)

It's not the most attractive dish to present to guests, but one of my quick go-to quick one-pan meals is potato hash (of various sorts). Starting from a base of shredded potatoes, you can include other chopped/shredded veggies (I usually use onions, green peppers, and carrots or cabbage; add shredded cooked beets and you've got red flannel hash) plus some sort of meat for flavor--smoked sausage or keilbasa sliced into coins, diced ham, or ground beef or turkey. It all gets sauted in a large skillet. If you're starting with ground beef, start with that first, otherwise start with the potatoes first and then add the other ingredients about 5 minutes after you start with the potatoes.

Indian potato curies are a nice change of pace from the Anglo-American repertoire of potato dishes.

Potatoes form an important part of breakfast burritos! I often use up leftover baked potatoes to make burrito or taco filling by sauteing onions and peppers, adding cubed leftover potatoes, and then adding a couple eggs at the end to hold it all together. Bacon or chorizo if I'm feeling decadent.

"Russian salad" is like potato salad on steroids. I was introduced to it in Bolivia, where the most common formulation is cubed potatoes, carrots, peas (and sometimes beets), and hard-boiled eggs, sometimes with tuna and olives.

Which leads me to my last suggestion--since the potato is native to the Andes, I should include one Andean potato dish--Peru's papa al a huancaína.
posted by drlith at 6:11 AM on October 31, 2010 [2 favorites]


almost totally devoid of any nutrients but oh! so good!

* leftover mashed potatoes (if there is such a thing)
* add flour to make a dough (will take about as much flour as there are potatoes)
* roll out very thin (maybe about an eighth of an inch?)
* put on baking sheet
* put under hot broiler
* allow top to brown--just takes a minute or so
* flip & brown other side
* brush with melted butter

you might want to add a little salt to the top. makes a wonderful thin bread-like potato thingie that i can't remember the name of right now. this was always a side dish when i was growing up, but i can happily eat this as a meal.
posted by msconduct at 6:13 AM on October 31, 2010 [5 favorites]


Sweet potato fries, potato casserole, Indian potato bhujia/bhujia/pakora, Indian aloo tikki and for dessert-Indian sweet potato halwa.
posted by cynicalidealist at 6:24 AM on October 31, 2010


Should read bhajia/bhujia/pakora
posted by cynicalidealist at 6:28 AM on October 31, 2010


My great-aunt used to make this for me as a child and it is still a favorite comfort food during cooler weather:

1) Peel, dice and boil potatoes in just enough water to cover.

2) Add some butter when potatoes are almost done.

3) Salt & Pepper to taste.

4) Stir enough flour for thickening into some half-and-half and add the mix to the now simmering potatoes. Stir until thickened.

Enjoy!

Various other stuff can be added as desired: cheese, green onions, bacon etc but the basic soup is what I remember fondly from my childhood.
posted by silence down below at 6:35 AM on October 31, 2010 [1 favorite]


Weekend Potatoes:

1 Potato: Bake potatoes in the oven or on the grill as a side dish for 1 night's dinner. Since you've already got the appliance going, stick 3 or 4 more potatoes (per person) in the oven or grill.

2 Potato: Use 1 extra baked potato per person for the next day's breakfast. Slice potatoes and fry on the stove for home fries.

3 Potato: Use 1 extra baked potato per person as a dinner side dish. Cube potatoes, lightly oil a cookie sheet. Re-bake the potatoes in the oven (they're already cooked so they won't need much time or heat) or if you're making a roast, throw them in with it for the last 20-30 minutes of cook time.

4 Potato: While you're waiting for that dinner, make a simple potato salad with the last extra baked potatoes for lunch the next day.

You can even stretch this to 5 potatoes by peeling potatoes on the first night and baking the peeling potatoes with jacketed potatoes. Those peeled potatoes get tossed with a little melted butter and parsley to become the 1st night's dinner side dish.
1 Potato gets moved to Saturday night's dinner
2 Potato can be Sunday's breakfast
3 Potato is now Sunday dinner
and 4 Potato is Monday's lunch. (potato salad made with left over baked potatoes is delish!)

Extra hint: when you're baking your original batch of potatoes, throw in a couple of foil wrapped onion packets (1 onion, poke some holes in it with a fork, a couple of pats of butter, salt and pepper) Use these onions in your home fries. Goes nicely on hamburgers, hot dogs or even w/steak.
posted by jaimystery at 7:04 AM on October 31, 2010 [3 favorites]


It might be fun to try some old school potato cookery. Some of the suggestions are very much how they're still eaten today, some (colcannon, potato snow) are not anything I've ever seen.
posted by frobozz at 7:09 AM on October 31, 2010


Potato Squashers
posted by davar at 7:12 AM on October 31, 2010


Seconding ghidorah's suggestion of the tortilla espanola, although I look on his addition of sausage to the recipe with great suspicion.
posted by elizardbits at 7:22 AM on October 31, 2010


Grandma Swan's Potato Donuts.
posted by orange swan at 7:22 AM on October 31, 2010


Pumpato is a big hit with our five year old: chop potatoes into a pot (skins and all), add enough water to very nearly cover, put on stove to start simmering while you peel, de-seed and chop a roughly equal quantity of pumpkin. Throw the chopped pumpkin on top of the simmering potatoes and cover to steam until soft. Use a potato masher to squish the whole lot, then add fresh ground black pepper, chicken stock cubes and shredded cheese to taste. Serve with or without ketchup.
posted by flabdablet at 7:28 AM on October 31, 2010 [1 favorite]


Other people have hit my go-to "potatoes as main dish" recipes, so I'll offer a dead-easy chicken recipe that only involves potatoes -- as one of only three ingredients.

You'll need to do a little prep work in advance, though -- making preserved lemons. (That's one of the ingredients.) This is super-easy - take about four or five lemons, salt, and a glass mason jar. Cut a couple lemons into wedges, and then put a layer of lemon wedges in the bottom of the jar. Add a tablespoon of salt. Keep adding layers of salt and lemon wedges like that until the jar is packed full (cut more lemons into wedges as you need them); you'll want to use about a quarter cup of salt all told. Pack the lemons in as you go, so some of the juice squeezes out. When the jar's full of lemons, squeeze the extra ones for juice and add juice until it just covers the lemons. Then you just let that sit on your counter, giving it a good shake each day, for about a week or two; this basically "pickles" the lemons. These preserved lemons will keep in your fridge for a really long time; they'll get very squidgy. They're supposed to.

Back to the chicken recipe -- take about a pound of potatoes, wash them, and cut them into chunks. Toss them in a little olive oil and layer them in a roasting pan. Then fish a couple wedges of that preserved lemon out of the jar. If the rind on the pieces is still tough, scrape the soft bits off and discard the rind; if the rind is soft enough, you're good to go. Tuck pieces of those lemon wedges here and there between the potatoes. Then, take a 3-pound pack of cut-up chicken parts and layer them in the pan on top of the potatoes. Pour in some water about a half-inch-deep in the pan.

Roast this all at 375 degrees for 5 minutes to an hour.

(And if you're wondering "great, now what do I use the preserved lemons for" -- I've also used them as a simple topping for broiled fish -- mush up a couple pieces and spread them on the filets before popping them under the broiler).
posted by EmpressCallipygos at 7:38 AM on October 31, 2010 [3 favorites]


Tested

Potato Slices with a Kick - lots of flavour; good for when you're in a hurry.

Twice Baked Potatoes with bacon & cheese. A little more work but so worth it.

Crash Hot Potatoes - a simple twist on plain old baked.

Untested

Here's a recipe for deep-fried popato puffs from Larousse Gastronomique called 'Pommes Dauphine' that I've always wanted to try. They sound scrumptious but apparently you have to eat them right away.
posted by Hardcore Poser at 7:42 AM on October 31, 2010 [3 favorites]


Alton Brown did a show on meat pies a few years back - specifically, I've been meaning to try his shepherd's pie recipe. Perhaps you'll beat me to it!
posted by deludingmyself at 7:54 AM on October 31, 2010


My mom made an entree that was baked potatoes sliced into coins, alternated with hard-boiled eggs sliced into coins, all covered with white gravy. I have no idea if this is something she made up or if it's a well-known dish with a name. It was pretty good and very filling, and I imagine extremely cheap.

I recently picked up a bag of something that called itself "Spanish Chickpea Soup Mix." It was some dried chickpeas with a spice packet. It said to soak the chickpeas, put 'em in a pot with the spice packet, and add smoked sausage and potatoes. It was *really* good and now I can't find it again, so I'm trying to re-create the spice packet by guess. My guess involves turmeric, cumin, garlic, and bay leaves.
posted by galadriel at 8:26 AM on October 31, 2010


If you get a chance to grill, tin foil potato packets are a great dish to prepare on a grill. Peel and thinly slice potatoes, dot with butter, season with salt and pepper, and add some thinly sliced onion/scallion/anything else you want. Set on on a hot grill and wait for them to puff up. Very fast, and very tasty.
posted by Gilbert at 8:33 AM on October 31, 2010


Potato armadillos are fun and look cool! Get fairly small potatoes and make a bunch of very thin vertical slices, without cutting through to the bottom. Bake with a bit of butter, or with any number of stuffing ingredients poked carefully into the spaces between the slices.
posted by ootandaboot at 9:00 AM on October 31, 2010


Heavenly Potatoes is my new go-to favorite.
posted by ThaBombShelterSmith at 9:12 AM on October 31, 2010


Gouranga Potatoes. Yeah, a Hare Krishna potato recipe. They are really, really good. If they handed this stuff out in airports in the '70s instead of flowers, we would all be Hare Krishnas now.
posted by kindall at 9:19 AM on October 31, 2010


Aloo anday (potatoes with egg) -- quick, fast

Serves 1, easily scaled if you taste as you go.

2 smallish potatoes peeled and diced (about 1cm cube)
1 egg
1 small onion
3 small tomatoes chopped finely; alternatively 1 large tomato
1 chopped green chilli (adjust to taste)
1/8 tsp respectively of the following: chilli powder, salt, cumin, turmeric (adjust to taste)
large pinch garam masala (I use Shan or homeground)
optional: coriander leaves as garnish or to stir into egg

On medium heat, saute onions, green chilli, two-thirds of the tomato and all spices other than cumin in oil, ghee or butter. When onion is soft, add the cumin. As soon as you can smell cumin, add the diced potato and increase the heat. Fry about 1 minute, stirring constantly. Add a small splash of water, cover and reduce heat again. Allow to cook till potatoes are tender.

Meanwhile, lightly beat the egg as for omelette with a pinch of salt. When potato is cooked, pour egg and reserved tomato into the pan, and stir as for scrambled eggs. Cook to desired doneness: the traditional way is to have it quite well cooked and stirred so that it forms little pills around the potato.

Sprinkle garam masala on top (do not omit this). Serve with fresh roti or basmati rice, and your favourite achaar. Or as a side.
posted by tavegyl at 9:21 AM on October 31, 2010


I love pan-roasted potato spears [self-link, scroll down for instructions]. It's just high-starch or medium-starch potatoes cooked slowly in a skillet with a bit of butter and salt; the crucial ingredient is time.

Let the potato wedges sit undisturbed in the pan for as long as you can bear before you flip 'em. That helps them form a crispy, blistery, dark brown crust. They are INSANELY delicious.
posted by Elsa at 9:22 AM on October 31, 2010 [2 favorites]


Potato gatto, a delicious casserole of roughly mashed potatoes, spicy salami, onions, mozzarella, and peas.
posted by dfan at 9:25 AM on October 31, 2010 [1 favorite]


Sort of along the lines of potato gnocchi, what about Kartoffelknödel? (And I second the shepherd's pie, and the heavy use of potatoes in pot pies as well.)
posted by ubersturm at 9:27 AM on October 31, 2010


Dice boiled and peeled beets, carrots, and potatoes (about three or four of each); dice a few pickles and cucumbers; to taste add diced onion, dill, oil, salt & pepper. It is one of the most common, yet amazingly delicious, Soviet dishes. The name is винегред (vinegred). Served chilled.
posted by Jason and Laszlo at 10:26 AM on October 31, 2010


Previously
posted by special-k at 10:45 AM on October 31, 2010


Found this Spicy Sweet Potato and Coconut Soup a little while back and it is fantastic.
Two things I have changed:
Put most or all of the baked potatoes in a blender with some of the broth to thicken the soup.
Add a can of garbanzo beans to make it a meal.
I'm going to eat versions of it all winter.
posted by iurodivii at 11:44 AM on October 31, 2010 [2 favorites]


Take it Southwest if you have the ingredients: potato with Ortega chile (mild green), potato cooked into a red mole sauce, potato cooked into pozole (a salsa/meat) soup. Hominy, corn, lime. Really nice flavor combinations.
posted by effluvia at 12:24 PM on October 31, 2010


Two words:

Duck. Fat.

Not exactly healthy, but OMG potatoes roasted in duck fat, then sprinked with a bit of coarse salt are so freakin' good.
posted by BitterOldPunk at 12:40 PM on October 31, 2010 [1 favorite]


This category at Smitten Kitchen (good recipes, great photos, occasional appearances by adorable baby) might be useful. Every recipe I've tried from SK has clear instructions, a fair amount of wiggle room for substitutions and alterations, and delicious results.

In particular, this potato pizza is amazing.
posted by heeeraldo at 2:44 PM on October 31, 2010


pommes de terre a la boulangere is pretty much the tastiest.
posted by tealsocks at 3:45 PM on October 31, 2010


Also came to suggest shephard's pie, or dead shephard, as it is known at my parents' house. Also Massaman curry. I don't normally bother with the extra spices/flavours in this recipe, as the curry paste I buy is pretty good. I also make it in a totally different manner to the recipe, (I heat the paste and some of the coconut milk until boiling, then add in the rest of the coconut milk and the meat and simmer for an hour or until it's starting to get tender, then add the potatoes and simmer till the potatos are cooked.) It's also really good with kangaroo.
posted by kjs4 at 4:23 PM on October 31, 2010


You can make dessert out of potatoes: needhams!
posted by Orinda at 6:25 PM on October 31, 2010


You can make a delicious quiche with a hash brown crust. Most recipes call for starting with a bag of prepared hash browns, which may defeat the "economical" element of your wish to raise the potato quotient in your kitchen, but I'm sure they can be made from scratch (on brief googling it looks like a potato ricer is the key gadget) (but I wouldn't be afraid to try them shredded with a regular grater).

Then whatever you put into it can be cheap and flexible. Eggs are good protein for little money, you can use more whites than yolks to reduce the fat, and you can mix in whatever other meats/vegetables/cheeses you have hanging around.
posted by lakeroon at 4:57 AM on November 1, 2010


This recipe for potato pierogi is really fantastic. I have no idea how it rates on the authenticity scale, but my Polish best friend loves them. Serve topped with caramelized onions and next to steamed carrots. Oh yum.
posted by purpletangerine at 12:41 PM on November 1, 2010


The Nov/Dec edition of Cooks Illustrated has a great recipe for Roasted Smashed Potatoes that look amazing. I would post the link, but it's not available unless you sign up. If you don't subscribe to the Mag (which everyone who cooks should do) than you can just get one at your local market.
posted by purpletangerine at 12:48 PM on November 1, 2010


Am very fond of egg stuffed baked potato.

A sort of devilled potatoes with poached egg inside.

Gourmet baked potato

Twice baked potato boats

Poor man's smoked sausage and potato casserole

Herbed potato souffle

Moroccan Maakouda, potato patties

Moroccan potato bean soup

Moroccan potato casserole

Cheddar potatoes

Potato and onion torte

potato salad

Blue cheese scalloped potatoes


posted by nickyskye at 8:21 PM on November 3, 2010


I love making mashed potatoes using about 1/2 carrots, so boil all, roughly chopped potatoes + carrots, tons of garlic, then add plenty of 1/2+1/2, butter, cayenne pepper, and salt + pepper. Delicious!

I also make a great potato salad, using again roughly chopped potatoes, boiled until they fall off the fork, boiling them in chicken stock. Also boiling several eggs, and adding a few of those to the boiled potato mixture, adding mayonnaise + not that much else. Maybe some chopped onion, some yellow, some green (for color).

I also make what I call breakfast goulash, chopping or slicing a few potatoes and a package of turkey polish or smoked sausage, and 1-2 chopped white/yellow onion. Toward the end I also add roughly chopped green peppers (usually 2), and some green onion, and as usual cayenne pepper (I love spicy!).

All of these are great, for me, for potato things.

I love potato pancakes too, but don't have a recipe. If I did make one up, it'd be something like: shred potatoes, onion (white/yellow + green), I might add shredded or finely chopped vegetables (a la korean vegetable pancakes), pan fry. Of course cayenne would be there, too.
posted by 8175309 at 3:49 PM on November 4, 2010


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