Tag Archives: potatoes

Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

@amywilichowski##eggs ##pestoeggs ##homecook♬ cooking video – cooking

But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well). Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

Watch the how-to video here:

Acadian rappie pie on green and white plate

This Traditional Acadian Dish Uses Less Than 10 Ingredients

One of the first things you’re asked if you ever venture down to the Acadian communities of southwestern Nova Scotia is, “Have you had rapure?” Rapure or pate a la rapure is more commonly known as rappie pie in English. It is more akin to a casserole than a pie, but even that is using the term loosely. Its ingredients are modest: potatoes, meat, stock, maybe a little bit of salted onions for flavour — and if you’re feeling luxurious, some salted, crunchy and rendered pork fat on the side. Those who have never been exposed to it often wonder what is on their plate and why it’s there. But trust us. We’ve been eating this for almost 200 years and we’re enthusiastic about it. It’s our comfort food. And reheated rappie pie in a skillet with lots of butter is a wonderful thing indeed.

Acadian rappie pie on green and white plate

Râpure / Rappie Pie

Prep Time: 30 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 4 hours
Servings: 4-6

Ingredients:

2 medium onions, minced
2 Tbsp oil or butter
2 Tbsp salted onions, plus additional 2 tsp (optional)
1 (4 pound) whole chicken, preferably a stewing hen
12 cups cold water (or enough to cover chicken in the pot)
2 bay leaves
3-4 carrots, diced
10 pounds potatoes, peeled
Salt and pepper to taste
4 Tbsp minced salt pork (optional)

Directions:

1. The first thing to do is make the chicken stock. This can be done the day before. In a pot large enough to accommodate your chicken, saute onions in the butter (or oil) until translucent. Add 1 tsp of salted onions if you have them. If not, add a bit of salt to onions to help them sweat.

2. Add chicken and cover with water. Add the bay leaves and carrots. Cover the pot and bring to boil. Reduce the heat to keep the bird at a gentle simmer. Cook for about 1 hour, or until meat is almost falling off the bone, but not quite.

3. Remove the chicken from the pot and strain the stock through a sieve. (At this point you can refrigerate your stock until you need it or just keep it warm if you plan on making the rappie pie at the same time).

Related: Where to Eat in Nova Scotia: Top Chef Canada’s Renee Lavallee’s Top 5 Restaurants

4. Shred the chicken into small pieces, discarding the bones and skin. Set aside.

5. Grate your potatoes on a box grater or rasp. Take your time or you’ll end up with bloody knuckles. (Alternatively, you can use a juicer to simultaneously pulverize your potatoes and remove much of the water. The texture will be mildly different, but highly comparable).

6. Place portions of the rasped/grated potato into muslin or kitchen towels. Squeeze out as much of the liquid as you can. You will be adding stock to it afterwards, and you want to get out as much of the liquid as possible. (Tip: squeeze the potatoes into a large measuring bowl. Let’s say you squeeze out 7 ½ cups of potato water, you should add back in about 10 cups of stock. This is the ratio you’re trying to achieve. Adjust accordingly).

7. Bring the stock to a rolling boil. You need it to be as hot as possible to scald the potatoes properly. Heat your oven to 425˚F.

Related: The Delicious History of the Halifax Donair

8. Put the potatoes into a large bowl, big enough to accommodate at least twice its volume. (If you don’t have a bowl big enough, do this in batches, making sure to keep your stock as hot as possible for scalding the potatoes.) Break up the potatoes using a hand mixer. Mix in half of the hot stock using a hand mixer and stir it all together, making sure to moisten the potatoes as much as possible. Mix in the rest of the hot stock and keep stirring. The mixture will thicken, but keep stirring for about 2-3 minutes after adding the last of the stock. Taste for seasoning, adding salt, pepper and the salted onions as you go.

9. Pour enough of the potato pulp to cover the bottom of your casserole dish. Add roughly ½ of your chicken, tossing it over the potatoes. Add enough potatoes to just cover the chicken and then add more chicken, finally covering that with the rest of the potatoes.

10. Place the rappie pie into your oven. Bake at 425˚F for 30 minutes and then turn down the heat to 375˚F and bake for another 1 ½ to 2 hours. Occasionally baste the top with butter (or small dice of salt pork) to help the crust brown. The dish is ready when the crust on the top is nice and set and golden brown. Serve warm with loads of butter or possibly a little molasses on the side.

Pantry and Palate cookbook coverExcerpted from Pantry and Palate: Remembering and Rediscovering Acadian Food @2017 Simon Thibault. Reprinted with Permission from Nimbus Publishing.

 

Pantry and Palate: Remembering and Rediscovering Acadian Food, Amazon, $35.

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Crispy potatoes in white bowl on kitchen countertop

Use Leftover Potatoes to Make This Internet-Famous Crispy Potatoes Recipe

Because the best kind of potatoes are the really, really crispy kind, it is no wonder these potatoes are taking TikTok by storm. The additional step of boiling the potatoes prior to roasting them yields a perfectly textured interior with an extremely crispy and golden exterior. A great way to use up those leftover boiled potatoes you intended to mash or that 10 pound bag on the brink of going bad. I highly recommend using avocado oil for this Love Your Leftovers recipe due to its high smoke point, but olive oil works too. Season them as you please, but I am sticking with my mix of garlic, oregano and smoked paprika. Bonus: you only need a handful of ingredients!

Crispy potatoes in white bowl on kitchen countertop

Crispy Potatoes

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes
Servings: 2

Ingredients:

2 lbs (6 to 8) Yukon gold or red potatoes, peeled and quartered
⅓ cup avocado oil
2 cloves of garlic, minced
1 tsp dried oregano (can substitute rosemary or thyme)
1 tsp smoked paprika
Flaked salt and pepper, to taste
Fresh parsley, finely chopped

Crispy potato ingredients on kitchen countertop

Directions:

1. If you don’t have leftover boiled potatoes: place potatoes in large pot and fill with cold water. Season generously with salt. Bring to a boil and continue cooking until potatoes are fork tender, about 10 minutes.

2. Strain potatoes and give them a toss to rough up the edges. Let stand for 10 minutes while you preheat the oven to 450°F degrees.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

3. Transfer potatoes to a baking sheet. Drizzle with avocado oil. Sprinkle with garlic, oregano, paprika, salt and pepper. Toss to evenly coat. Roast for 20 to 25 minutes, until crispy and golden.

Crispy potatoes on baking tray

4. Transfer to a plate and garnish with parsley. Serve immediately.

Like Marcella’s crispy potatoes recipe? Try her cinnamon pinwheel cookies (made with leftover pie dough!) or her vegan egg salad.

Recreate the Winning Dish From Junior Chef Showdown

While the sumptuous Wagyu beef needs no introduction, it does require mouth-watering sidekicks to accompany it for a properly balanced – and extra-flavourful – meal. Luckily for us, this season’s Junior Chef Showdown winner, Audrey, has got us covered.

Don’t be deterred by the amount of ingredients and steps required – you don’t have to be an insanely talented kid chef to make this meal at home. This is a deceptively simple dish packed with complex flavours and textures that are sure to satisfy. Bon appétit!

Watch: Junior Chef Showdown Judges Sound Off on How to Get Your Kids to Cook

Junior Chef Audrey’s Wagyu Steak with Grilled Veggie Salad, Garlic Scape Pesto and Potato Crisps

Prep time: 20 minutes
Total time: 40 minutes, plus 1 hour soaking time for potatoes
Serves: 2

Ingredients:

Fingerling Potato Chips
2 fingerling or small Yukon gold potatoes, sliced very thin
Salt
Oil for frying

Garlic Scape Pesto
6 garlic scapes
5 Tbsp olive oil, divided
½ cup toasted pine nuts
1 cup packed arugula
1 Tbsp lemon juice
½ tsp salt
1 to 2 Tbsp water

Steak
1 Wagyu strip steak, about ¾-inch thick**
½ tsp salt
¼ tsp pepper
1 Tbsp grapeseed oil
1 Tbsp unsalted butter
1 clove garlic, peeled and slice in half
2 sprigs thyme

Grilled Veggie and Peach Medley
8 shiitake mushrooms, stems removed and discarded
2 king oyster mushrooms, sliced lengthwise about ¼-inch thick
1 peach, stoned and cut into 8 wedges
1 bunch of multicoloured radishes, trimmed and cut in half
2 Tbsp olive oil
¼ tsp salt
¼ tsp pepper

To serve
2 cups loosely packed arugula

Related: Jordan Andino’s Quick and Comforting Chinese Broccoli & Shrimp Stir-Fry

Directions:

**Remove steak from your fridge 30 minutes to one hour before cooking. This will allow the meat to cook more evenly, yielding a tastier result.

Fingerling Potato Chips
1. Soak potato slices in cold water for 1 hour (optional: if you don’t have time for this step, simply rinse the potatoes once or twice before drying them). Drain, rinse and pat dry thoroughly with a clean kitchen towel.

2. Fit a wire cooling rack over a rimmed baking sheet and set aside. Heat an inch of oil in a medium heavy-bottomed pot or deep fryer until a thermometer reads 325°F.

3. Add potatoes in batches and fry until golden and crisp, about 2 to 3 minutes. Remove from oil with a slotted spoon onto prepared sheet. Sprinkle with salt immediately.

Related: Lynn Crawford’s Bacon and Egg Ramen Soup is the Comfort Food You Didn’t Know You Needed

Garlic Scape Pesto
1. Heat a cast iron skillet over medium-high heat.

2. Toss scapes with 1 Tbsp olive oil in a medium bowl. Add to pan and cook until charred and tender, about 5 minutes, turning occasionally. Remove from grill and set aside to cool slightly.

3. Roughly chop the scapes and place into the bowl of a food processor. Add remaining ingredients except for the water and pulse until blended. Add water to loosen, if desired. Taste and season with more salt and lemon juice, if desired.

Steak
1. Heat a cast-iron skillet over medium-high heat.

2. Pat steak dry with a paper towel and season with salt and pepper.

3. Add oil to pan and heat until shimmering. Add steak with the fat cap facing towards you and cook until crusted and browned, about 3 minutes per side. Add butter, garlic and thyme in the last minute of cooking; tilt pan gently towards yourself and quickly spoon butter repeatedly over steak to baste. Remove steak from pan, cover loosely with foil and set aside to rest for 8 to 10 minutes. Slice right before serving.

Related: Anna Olson’s Herbed Avocado Dip Will Take Your Sandwiches and Veggies to the Next Level

Grilled Veggie Medley
1. Heat a cast iron grill pan over medium-high heat.

2. Toss veggies and peach with oil, salt and pepper in a medium bowl.

3. Add to grill pan and cook until charred and tender, about 5 to 7 minutes, turning occasionally.

4. To serve, spread some pesto onto two plates (reserve any remaining pesto to toss with your favourite pasta and cherry tomatoes for a delicious meal). Top with a handful of arugula, followed by the grilled veggies and peach. Top with the steak and potatoes. Enjoy!

Watch Junior Chef Showdown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

These Comforting Fried Mashed Potato Balls Make Leftovers the Star

Who doesn’t love creamy mashed potatoes at Thanksgiving? A classic favourite, this delicious side dish is usually one that leaves you with leftovers to repurpose. Instead of simply reheating them (not recommended), get creative in the kitchen with this ultra-tasty and easy appetizer idea that’s great for entertaining. Use whatever cheese and fun add-ins you have in your fridge to change up the flavours and suit your mood!

Mashed Potato Croquettes

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 18 balls (approx.)

Ingredients:

2 cups leftover mashed potatoes
¾ cup shredded old cheddar cheese
3 strips bacon, cooked and crumbled
1 cup panko breadcrumbs
½ tsp salt, divided
½ cup sour cream
2 Tbsp chopped chives
¼ tsp pepper
Oil, for frying

Directions:

1. Stir together mashed potatoes, cheese and bacon in a medium bowl. Portion into 1-inch balls.
2. Mix panko with ¼ tsp salt in a small bowl. Roll potato balls in panko mixture, pressing lightly to adhere.

3. Heat 1-1/2 -inches oil in a medium, heavy bottomed saucepan to 350°F. Line a rimmed baking sheet with a cooling rack. Fry potato balls in batches of 4 or 5 until golden. Set aside, and continue frying remaining batches.
4. Stir sour cream with chives, remaining salt and pepper in a small bowl. Serve with warm croquettes.

Don’t stop reimagining your leftovers there! Here are 12 turkey soup and stew recipes, plus tips on how long you can actually eat your Thanksgiving leftovers. Also, this braised turkey sandwich is worthy of becoming a new holiday tradition.

8 Cooking Tips to Make the Perfect Mashed Potatoes Every Time

The perfect mashed potatoes should be creamy, fluffy, decadently buttery and so good it requires little to no gravy if made right. Why then have we grumbled over gluey, lumpy and sloppy interpretations of what is a simple staple on every holiday menu? You need only follow 8 incredibly easy tips for the lightest and most sublime mashed potatoes. This spuds for you.

1. Mix it Up

We like Yukon gold potatoes for their buttery texture and golden hue, and Russet potatoes for their starchy, dry quality, making for a lighter mash. Choose one or mix the two for the best of both worlds.

2. Size Matters

Peel and cut the potatoes the same size and add to a large pot of cold water. Both measures will ensure even cooking to prevent the outer layer from breaking down, avoiding lumps.

3. Seasoning is Everything

Add enough kosher salt or sea salt to boiling water until salty to the tongue, about 1 Tbsp salt to 6 cups water. Two cloves of garlic will flavour the cooking liquid and the potatoes when you mash together.

4. Shake the Pot

Drain the potatoes and return to the pot. Set over medium heat, shaking the pot, uncovered until all moisture has evaporated, about 1 minute.

5. Hot Liquid Equals Smooth Mash

Heat butter and cream or milk in a saucepan until steaming, and keep warm. A hot mixture is easily and quickly absorbed into the mashed potatoes. Starch requires full-fat dairy for a creamy texture, so don’t skimp out during the holiday.

6. A Ricer is Nicer

A ricer or food mill is a professional cook’s tool to push the spuds through small holes to get that restaurant-quality texture every time.

7. Fresh is Best

Reheated mashed potatoes are never as good as freshly made. To prep ahead: peel, cut and soak your potatoes in cold water, and combine the butter and cream or milk in a saucepan, covered. Stir in the seasoned cream mixture into the potatoes and taste for seasoning. You may need to sprinkle more salt, and remember, reserve any remaining cream mixture, as the potatoes will continue to absorb the liquid.

8. Dress for Success

Perfect in its natural state, don’t forgo a simple garnish like a square of butter, and or chopped chives, green onions or parsley. You can also stir in a spoonful of sour cream for a tangy finish.

Classic Creamy Mashed Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients:

1.5 kg russet and Yukon gold potatoes, peeled and cut in large chunks
3 cloves garlic, smashed
¾ cup 35% cream
¼ cup milk
½ cup butter
1 ½ tsp salt
½ tsp pepper
3 green onions, chopped (optional)
2 Tbsp butter (optional)

Directions:

1. Fill a large pot of cold salted water; add potatoes and garlic. Bring to boil over medium-high heat and cook until potatoes are falling apart, about 15 minutes.
2. Drain potato mixture and return to pot over medium heat; shake pot, uncovered until potatoes are dry, about 1 minute. Transfer to bowl.
3. Using a ricer or food mill, press potatoes and garlic through ricer back into pot.

4. Heat cream, milk, butter, salt and pepper in saucepan over medium heat until butter is melted, and mixture is hot. Stir into potato mixture and taste for seasoning, adding more salt and pepper if needed.
5. Transfer to serving dish and top with butter and green onions (if using).

See here for the ultimate guide to turkey cooking times, a reliable Thanksgiving checklist to stay ahead of the stress, and the best make-ahead baked stuffing.

This Cheesy, Comforting Butternut Squash Tartiflette is a Cold-Weather Must

Tartiflette is a dish from the Savoie region of France, popular in the Alps because it’s so hearty. A rich and comforting layered dish featuring potatoes, onions, lardons (bacon) and, traditionally, Reblochon cheese. Here, we’ve substituted butternut squash for some of the potatoes, making for a slightly sweeter bake that works well with the strong cheese. If you can’t find Reblochon, swap for any soft cheese with a washed rind (think Brie, Époisses or Cru du Champlain).

Pair the decadent dish with a simple green salad, or, if serving as a side, sprinkle a little chopped parsley on top – it’s not traditional, but it adds a hit of freshness (and colour!).

Comforting Butternut Squash Tartiflette

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 8

Ingredients:

2 Tbsp olive oil
1/2 lb (227g) Yukon Gold potatoes, peeled and chopped into 1-inch (2cm) cubes
1/2 small butternut squash (approx. 3/4 lb/ 350g), peeled and chopped into 1-inch (2cm) cubes
8 slices bacon (approx. 7oz/ 200g), roughly chopped in small cubes
1 large onion (approx. 7oz/ 200g)
2 large cloves garlic, minced
14oz (400g) Reblochon cheese (or alternative variety)
Salt and pepper, to season
Curly parsley, for garnish

Directions:

1. Pre-heat oven to 400˚F.
2. Heat the oil over medium heat in a large skillet (big enough to hold all your potatoes and squash cubes). Shallow fry the potato and squash cubes until they start to colour, stirring occasionally (watch the squash, it will caramelize faster than the potatoes). This will take around 5-7 minutes.
3. Remove the potatoes and squash from the skillet and drain on paper towels.
4. Add the bacon to the skillet and fry until it’s just starting to colour (approx. 3-5 minutes, depending on how small you’ve cut the bacon). You want it fully cooked but not crispy. Remove the bacon from the skillet and drain on paper towels.

5. Add the onions and garlic to the skillet and cook, stirring occasionally, for about 5 minutes, until the onions are translucent. Remove the onions from the pan and drain on a paper towel.
6. Cut the Reblochon in half horizontally and cut one half into small strips. Cut the other half into small cubes.

6. In an oven-proof dish large enough to hold all the ingredients, layer half the onions, garlic and bacon.

7. Top with half the squash mixture and dot with some of the cheese cubes.
8. Repeat the process, layering the rest of the onions, then bacon, then the squash mixture.

9. Top with the strips of cheese, alternating the rind facing in and out with each strip. The cheese will not cover the top of the dish entirely (you will have some gaps and be able to see the squash and potatoes underneath).

10. Bake for 25 minutes at 400˚F, then turn the broiler on high and broil for approx. 5 minutes or until the cheese is bubbling and golden.
11. Remove from the oven and allow to cool slightly before serving. Garnish with the parsley. Bon appetit!

For more cheesy, melt-in-your-mouth recipes that’ll warm your insides, try these 18 classic french dishes that are the definition of comfort food.

Your 3 Favourite Comfort Foods in Stuffed Baked Potato Form

Craving comfort food, but not sure what to make? Don’t worry, we’ve got you covered. We took some of your favourite go to’s (think: homemade nachos and juicy burgers) and wrapped them in a warm, fluffy potato blanket. So skip the drive-thru and make our cheeseburger-stuffed potatoes. Or if you’re looking to spice things up further, whip up a batch of Tex-Mex inspired baked spuds. If neither of those are your jam, our Swedish meatball-stuffed version promises to keep you warm on a cold winter’s night.

1. Cheeseburger-Stuffed Baked Potato

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + 1 tsp vegetable oil, divided
1 ½  tsp kosher salt, divided
⅓ cup mayonnaise
¼ cup ketchup
½ cup shredded iceberg lettuce, divided
½ cup chopped dill pickles, divided
1 Tbsp pickle brine
454 g lean ground beef
½ cup mild cheddar cheese, grated
½ cup diced tomatoes
¼ cup finely chopped white onion

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together mayonnaise, ketchup, 2 Tbsp lettuce, 2 Tbsp pickles and pickle brine in a small bowl. Set aside.
5. Heat a large non-stick skillet over medium-high. When pan is hot, add remaining 1 tsp oil, then crumble in beef. Season with remaining 1/2 tsp salt and pepper. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 minutes.
6. To assemble, slice potatoes down the centre. Divide beef between potatoes, then sprinkle with cheese. Broil, in centre of oven until cheese is melted, about 1 minute. Remove from oven, then top with sauce. Garnish with tomatoes, onion and remaining lettuce and pickles.

2. Nacho-Inspired Tex-Mex Stuffed Potato

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4

Ingredients:
4 russet potatoes
2 Tbsp vegetable oil, divided
1 tsp + ½ tsp kosher salt, divided
½ cup black beans
½ cup corn niblets, thawed
1 small jalapeño peppers, finely chopped
¼ cup roughly chopped cilantro
1 Tbsp lime juice
½ tsp lime zest
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup whole milk
1 cup mild cheddar cheese, grated
½ tsp chili powder
½ cup salsa

Read More: 5 Recipes That Will Make Your Nacho Dinner Dreams Come True

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together beans, corn, jalapeno, cilantro, lime juice, zest and remaining 1 Tbsp oil in a medium bowl. Season with 1/2 tsp salt. Set aside.
5. Heat a small pot over medium heat. Melt butter, then add flour. Cook, stirring constantly, until a thick paste forms, about 1 minute. Slowly whisk in milk. Cook, whisking often, until sauce thickens, 4 to 5 minutes. Remove from heat and let cool slightly, 2 to 3 minutes. Whisk in cheese and chili powder.
6. To assemble, slice potatoes down the centre. Top with salsa, then bean-mixture. Drizzle over cheese sauce.

Swedish Meatball-Stuffed Baked Potato

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 25 minutes
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + vegetable oil, divided
1 tsp + kosher salt, divided
454 g lean ground beef
1 egg, lightly beaten
⅓ cup panko crumbs
¼ cup grated white onion
1 Tbsp + 1 tsp Worcestershire sauce, divided
½ tsp ground allspice
¼ tsp ground nutmeg
¾ cup no salt added beef broth
¾ cup whipping cream
1 Tbsp soy sauce
1.5 tsp Dijon mustard
¼ cup lingonberry jam (optional)
¼ cup roughly chopped parsley

Read More: How to Make Everyone’s Favourite Swedish Meatballs At Home

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, combine beef, egg, panko, onion, 1 tsp Worcestershire, allspice and nutmeg in a large bowl. Roll into 1-inch balls, you should have about 52.
5. Heat a large, non-stick pan over medium-high. When pan is hot, add 1 tsp oil, then meatballs. Cook, stirring often, until meatballs are golden-brown and cooked through, about 5 minutes. Transfer to a plate.
6. Drain fat from pan, then return to heat. Add beef stock, cream, soy sauce, Dijon and remaining 1 Tbsp Worcestershire. Cook, stirring occasionally, until sauce has reduced by half, 6 to 7 minutes. Return meatballs to pan, stirring to coat.
7. To assemble, slice potatoes down the centre. Divide jam, if using, between potatoes, then top with meatballs. Garnish with remaining sauce and parsley.

Craving more comforting spud recipes for any day of the year? Check out these 100+ Perfect Potato Recipes

The Delicious Difference Between Potatoes Au Gratin and Dauphinoise

There’s something irresistible about a dish of creamy, bubbly potatoes. And while we enjoy scalloped potatoes as much as the next carb-lover, we can’t help but wonder if the mouthwatering layers of taters au gratin are really just dauphinoise potatoes in disguise. Gratin potatoes – Dauphinoise potatoes, they’re the same thing, right? Wrong.

ultimate-potatoes-gratinGet the recipe for Tyler Florence’s Ultimate Potatoes au Gratin

Gratin is a French word that means the crust that forms on top of a dish when you brown it in the oven or under the broiler. The term originally comes from the French word “gratter” (to scrape) which refers to the need to scrape the crunchy bits of cooked food off the bottom of a dish so as not to waste it. In the case of a potato dish, the crunchy topping is usually from breadcrumbs or cheese and nowadays, “au gratin” is often used to refer to a dish topped and broiled until crunchy. Potatoes au gratin are slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese which makes the gratin.

Gratin Dauphinoise, on the other hand, is a dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream. Dauphinoise traditionally does not contain any cheese. The starches in the potato mix with the cream to thicken the creamy sauce which contrasts with the crispy topping that comes from finishing the dish in a hot oven or a broiler.

Whichever way you cook your crunchy-topped potatoes, with cheese or without, it’s the perfect dish to ease into the cooler weather – the side dish that goes with absolutely everything! Here are a few different variations on creamy and/ or cheesy potatoes that will see you through the winter!

Nancy-Cheesy-Potato-GratinGet the recipe for Cheesy Potato Gratin

Bertinelli-Root-Vegetable-GratinGet the recipe for Valerie’s Root Vegetable Gratin

Squash-and-Potato-GratinGet the recipe for Spaghetti Squash and Cheesy Potato au Gratin

Looking for more tasty sides? Try more of our Perfect Potato Side Dishes.

Here’s How Long You Can Eat Your Thanksgiving Leftovers

Once you’ve enjoyed a couple days of hot turkey sandwiches, and maybe made some turkey soup,  how long can you keep eating those Thanksgiving leftovers before it is time to toss? Here’s your ultimate guide for how long you can keep Thanksgiving leftovers like potatoes, turkey, stuffing, how to store them properly and how to know if they’ve gone bad.

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How Long Leftover Turkey Lasts

Leftover turkey needs to be stored in the fridge within two hours of cooking in order to minimize the chance of bacteria growth. The meat should be cut and deboned from the bird before being placed into shallow storage containers and cooled completely in the fridge. Once it’s cool, seal tightly and store in the refrigerator for two to four days. If you’re not sure if leftover turkey is safe to eat, check for a rotten egg smell or a slimy texture. If you notice either of these things, discard the meat immediately.

How Long You Can Keep Leftover Mashed Potatoes

Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn’t any moisture buildup under the lid that could encourage the growth of bacteria. If your leftover mashed potatoes have an off smell or appearance, throw them out without tasting. Cooked potatoes can be frozen in an airtight container for up to one year.

Oven Baked Stuffing

How to Store Leftover Stuffing

Because stuffing is moist and slow to heat up and cool down, it provides an ideal place for bacteria to grow and is best consumed within two days of cooking. If you want to enjoy stuffing long after the main event, you can easily freeze it for up to four months and reheat when you’d like a festive side of comfort food.

How Long  You Can Keep Leftover Gravy

Gravy has a short shelf life at just three to four days, but like stuffing, it can be frozen for up to four to six months for increased enjoyment. In order to maintain food safety, gravy should be brought to a rolling boil before serving in order to properly kill any bacteria that may have started growing.

How Long You Can Keep Leftover Sweet Potatoes in the Fridge

Just like regular potatoes, leftover sweet potatoes are safe to eat for three to five days after your Thanksgiving meal, whether they’ve been baked, boiled, or cooked in a casserole. Again, refrigerate within two hours of cooking, and store your cooked sweet potatoes in shallow airtight containers or resealable plastic bags. They can also be frozen for up to a year, just be sure to sprinkle them first with a small amount of lemon juice in order to prevent discolouration. If they smell strange or are discoloured (some browning is fine and is just the result of oxidation) you’re best off tossing them.

How Long You Can Keep Leftover Cranberry Sauce

Homemade cranberry sauce should keep in the refrigerator for anywhere from 10-14 days, so long as it’s stored in a covered glass or plastic container. You can also pour the sauce into freezer-safe bags and freeze for use later in the year. If you’re using canned sauce and open the can only to discover brown or black bits inside, do not eat the sauce. If your homemade cranberry sauce has an off smell, flavour, or appearance, or you see any mould on top, toss it.

Blue-Ribbon-Apple-Pie-slice

How to Store Leftover Apple Pie

Pie made with fresh fruit, such as apples, usually only lasts a day or two in the fridge, so it’s best to gobble up any leftovers (or share with friends and family) as soon as you can. Un-cut apple pies can stay on the counter for about two days, so you should be good to make dessert ahead of time. You can tell your leftover apple pie has gone bad if the crust is soggy, which is a sign that it’s absorbed the moisture released by the fruit, or if it’s discoloured in any way.

How to Freeze Leftover Pumpkin Pie

Pumpkin pie is generally safe for two to four days in the fridge, and should be covered loosely with aluminium foil or plastic wrap. Leftover pumpkin pie can last for about six to eight months in the freezer if stored properly. Store bought pies will keep for longer on the counter than homemade versions. Because pumpkin pie is an egg-based dessert, it is best eaten within an hour of cooking or being removed from the fridge, and can cause serious health issues if eaten after being left out for too long.

Have lots of leftovers? Try these great recipes for leftover turkey.

Super Crispy Salt and Vinegar Potatoes

When I was a kid, I used to eat salt and vinegar chips until my tongue hurt — and that salty, acidic crunch is still just as addictive in my adult life.

If you’re just as keen on this indulgent snack, you can satisfy that craving for tangy, salty chips in the form of roasted potatoes! And the best part is that they can be served as a part of your breakfast, lunch or dinner.

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Prep Time: 10 minutes
Total Time: 45 minutes
Serves: 4-6

Ingredients:
1/4 cup vinegar, plus 2 Tbsp
1 Tbsp salt
2 lbs baby potatoes, such as Yukon gold or red skin
2 Tbsp butter, melted
1 Tbsp olive oil
1 tsp sea salt
Pepper, to taste

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Directions:
1. Preheat oven to 425°F. In a large sauce pan, combine vinegar, salt and potatoes. Add water just until potatoes are covered. Heat sauce pan on high until mixture reaches a boil, reduce to a simmer and continue to cook until potatoes are fork tender, about 10 minutes.
2. Drain liquid. Cut potatoes in half and place on a rimmed baking sheet. Combine butter and olive oil and pour mixture over potatoes, shaking the baking sheet to coat potatoes.
3. Bake in preheated oven until golden brown and crispy, about 30 minutes, shaking the pan every 10 minutes.
4. Remove from oven and immediately drizzle remaining 2 Tbsp of vinegar over potatoes. Garnish with sea salt and season with fresh ground pepper.

Want more tasty tater recipes? Check out these 10 ways Canadians are eating potatoes.

Tartiflette

A Hearty French Dish to Comfort You This Winter

By Corinna Horton

The chef in my life, Benoit Gelinotte, is Burgundy born. Raised in Renève France, a small village just south of Dijon, he possesses an almost encyclopedic knowledge of French cuisine. As a child he shunned family vacations and long, hot days of sitting in the backseat of the family car en route to the French Riviera for the certainty of being well fed in his grandmother’s kitchen. A chef herself, she proved time and again that even the humblest of ingredients; handled with a measure of respect and solid technique, can be made into the mightiest of meals.

On occasion, when he pines for an authentic taste of home, he takes to the kitchen and makes this incredible dish out of a couple of potatoes, an onion, a chunk of bacon, a sizeable amount of cream and a piece of pungent, soft cheese. The result is classic simplicity, in its purest form.

Tartiflette, Courtesy of Corinna Horton, foodgypsy.ca, Aylmer, QC

Tartiflette

Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6-8 servings

Ingredients
2 1/2 pounds (1 kg) new potatoes
1/2 pound (225 g) thick-cut, smoked bacon
1 large yellow onion, thinly sliced
2 cups (475 mL) heavy cream
1 lb (450g) Reblochon-style cheese
salt and pepper to taste

Directions
1. Wash and scrub potatoes well. Slice 1/4 inch slices and rinse in cold water. In a medium sized pot, cover with cold, salted water and boil until just tender (10-12 minutes). Drain, rinse in cold water and set aside. (If using late harvest potatoes peel first.)
2. While potatoes cook, slice bacon in two inch pieces, sauté over medium-high heat until tender.
3. Pour off excess fat, leaving about a tbsp. Add chopped onion to sweat with the bacon until transparent. 4. Taste. Season with salt and pepper and remove from heat to cool.
5. Pre-heat oven to 350°F (175°C).
6. When potatoes are cool enough to handle place a layer in the bottom of a large ovenproof pan and season with salt and pepper.
7. Take remaining potatoes and toss with bacon and onion. Season as needed and add to the top of the potato layer.
8. Add cream until potato mixture is almost covered.
9. Cut cheese into 1-inch chunks and place on top before sliding pan into the oven. Bake until tender, with a crispy, browned top (about 45 minutes).
10. Check with tip of a knife. Be sure potatoes are tender, but not mushy. Remove and rest 10 minutes.

Food Gypsy
Corinna Horton Pro Cook. Amateur Mom. Passionate Wino. Gypsy.
Recipe testing, blogging about food, wine and the art of living well from her home kitchen just outside Ottawa; Corinna (Cori) Horton trained at Le Cordon Bleu, spent five years as the owner of Nova Scotia’s Dragonfly Inn, and is currently at work on her second book.

The Best Latke Recipes for a Happy Hanukkah

There are so many reasons to love the humble potato; french fries, hash browns, tater tots… The list goes on. But there are only eight days to celebrate the tasty spud, so we’re fixin’ to fry.

The Jewish holiday of Hanukkah commemorates the miracle of oil (another fabulous ingredient worth saluting!), fueling a long-lasting flame in the Second Temple with a fry-fest of potato latkes. Gather the family, fire up the skillet and get clicking through our favourite ways to serve up this Hanukkah classic.

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Just Like Bubby Used to Make
Potatoes and onions are bound together by flour and eggs then fried to golden perfection. While it may seem straightforward, there are two distinct types for patty prep: a rosti-style grated latke or smooth, creamy mashed potato pancakes. To keep the peace, we’ve got recipes for both, along with an oven-baked option for the traditionally flavoured holiday treat.

New Spins on an Old Favourite
Give your Bubby’s recipe a fresh approach — fresh produce, that is. Supplement (or even replace) the potatoes in your latke mixture with seasonal root vegetables like carrots, squash and parsnips. Up the nutrition factor of this holiday staple by swapping white flour for fibrous ingredients such as bran flakes or white potatoes, with richly coloured veg like zucchini. Click through these surprising options for your holiday get-together:

CreamyMashedPotatoes

The Creamiest Mashed Potatoes for a Holiday Dinner

By Ashley Fehr

Is there a person on Earth who doesn’t like mashed potatoes? To me, they’re the perfect holiday dish.

When I reach back in my memory, I can’t think of a single Easter, Christmas or Thanksgiving that didn’t have mashed potatoes on the menu. They are the epitome of comfort food, and they go with anything.

A steaming bowl of mashed potatoes brings back memories of being in Mom’s kitchen, with the whole family gathered round the table. And, yes, since being in Manitoba means we could very well be under snow at Easter, Christmas and Thanksgiving, a warm, hearty meal with family is one of the best remedies for the winter blues.

But even though we’re all yearning for a holiday feast, we’re not always willing to give up time together to spend hours slaving over every aspect of a meal that will most certainly be devoured in minutes. These potatoes come together quickly, with help from a secret ingredient, to keep you from having to hide out in the kitchen all day. They are rich, creamy and the perfect accompaniment to any holiday meal.

Ultra Creamy Mashed Potatoes, Courtesy of Ashley Fehr, thereciperebel.com, Portage la Prairie, Man.

These rich mashed potatoes will make a decadent side dish for your holiday dinner.

CreamyMashedPotatoes

Prep time: 10 min
Cook time: 15 mins
Yield: 6 servings

Ingredients
5 russet potatoes (about 10 cups/2.50 L chopped)
1 can (10 oz/284 mL) condensed cheddar cheese soup
¾ cup (175 mL) heavy cream or whipping cream
2 tbsp (30 mL) butter
black pepper, to taste
2 tbsp (30 mL) chopped chives (optional)

Directions
1. Cook potatoes in a large saucepan of salted, boiling water for 10 to 15 minutes or until fork tender. Drain well. Set aside for 10 minutes to cool slightly. Mash to desired consistency.
2. In pan over medium heat, combine soup and whipping cream. Cook, stirring, for 3 to 4 minutes, or until simmering. Fold in mashed potatoes. Stir in butter and pepper. Garnish with chives if desired.

The Recipe RebelAshley Fehr creates and shares easy, family-friendly recipes, homemade breads and decadent desserts on her blog The Recipe Rebel. She loves to put a creative, new twist on old favourites.

Smashed Potatoes with Roasted Garlic Cashew Butter

If you’ve been serving regular ol’ mashed potatoes every Thanksgiving for the past decade, we think it’s time you kicked things up a notch with smashed fingerling potatoes! Paired perfectly with fresh thyme and a dollop of our creamy roasted garlic cashew butter, wow your family and friends with this tasty new side dish.

Prep Time: 10 minutes
Cook Time: 55 minutes
Serves: 6

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Ingredients:

Roasted Garlic Cashew Butter:
¾ cup raw whole cashews (soaked for 3 hours)
1 garlic bulb (roasted with 1 tsp olive oil + pinch sea salt)
¼ cup water
1 Tbsp coconut oil
¼ tsp sea salt

Smashed Potatoes:
6-7 cups fingerling potatoes (approximately 30)
1 Tbsp + 2 tsp olive oil
1 tsp fresh thyme + extra sprigs for garnish
¼ tsp sea salt
¼ tsp ground pepper

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Directions:
1. To roast the garlic bulb, pre-heat oven to 450°F. Trim about a ¼” off the top of the bulb to expose the cloves. Drizzle with 1 tsp olive oil and a pinch of sea salt. Bake for 20-25 minutes until roasted and soft on the inside.
2. Rinse and drain soaked cashews. Add to a high-powered blender with roasted cloves of garlic, water, coconut oil and sea salt. Blend until very smooth and refrigerate for 2 hours or more.
3. Toss whole fingerling potatoes in 1 Tbsp olive oil, fresh thyme, sea salt and ground pepper. Bake in an oven pre-heated to 450°F for 20 minutes.
4. Smash the whole potatoes with a fork to break open the skin. Drizzle with another 2 tsp olive oil and place whole thyme sprigs on top so they can crisp up as well. Bake again for another 10-12 minutes until crispy.
5. Serve immediately with a dollop roasted garlic cashew butter on each potato.

See more from hot for food on their YouTube channel.

How to Make Creamy Pennsylvania Dutch Mennonite-Potatoes

By Abram Shantz, as told to Jasmine Mangalaseril

Abram Shantz was born in 1933 to an Old Order Mennonite family in Wallenstein, Ont. At 16, Abram left his family and moved to Kitchener, where he got married, raised a family and started a construction company. This retired widower and great-grandfather now lives in Breslau and happily shares the food of his childhood with his friends and family.

I was born during the Depression. My father had many kids: He had 10 with my mother, then after she died, he married again and had three more. We didn’t have a farm, but we had three acres with two little barns and one or two cows for milk, cream and butter, some pigs and a pen with chickens for eggs and meat. And we always had a big garden.

We kids weren’t in the kitchen a lot while the cooking was going on—we were outside playing or outside working—but I most vividly remember the smell of cooking when we came in. Everything had its own aroma. Of course, potatoes don’t give off as much of an aroma as a chicken in the kettle!

In our house, bledley grumbara (“saucer potatoes” in Pennsylvania Dutch), or cream potatoes, was a common Mennonite dish my mother served at the evening meal.

We weren’t tempted to sneak a taste while it was cooking, but the moment that cream was added, and especially when my mother grabbed a big slab of butter, that’s when you really wanted to taste it.

I got my wife to make cream potatoes a few times, but she said that cream costs too much, and they just didn’t turn out when she used skim milk! After she passed away, I did my own cooking and started trying this, trying that. I didn’t have the recipe, but I knew what was supposed to happen, so I had to make it happen.

I use russets, but I think white potatoes would have good flavour, too. Peel the potatoes, then slice them like saucers, as thin as you can comfortably slice them, as you would for scalloped potatoes. The texture isn’t right if you chop them so that some are thick and others are thin. Boil the potatoes in water with a pinch of salt until they fall apart. Drain the water, then pour in enough cream to coat the potatoes and the inside of the pot. Bring to a boil to create the sauce—the potatoes will absorb a lot of the cream, which will stop them from becoming dry. Add a spoonful of butter and more salt, if you want, for flavour.

When I eat cream potatoes, I think back to when I was little, sitting at a big table along with lots of hungry kids. My father is at the end, and then my mother, and then we kids are all around. The potatoes are in a great big bowl served with summer sausage and pickled beets. Always in the middle of the table is a plate with a tall stack of fresh bread. Everyone grabs what they want.

Cream potatoes are so simple to make. It just happens I like them, and I’ve liked them for 80 years.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

The Ultimate Breakfast Pizza

Recently I decided that it was time I try making a breakfast pizza and let me tell you — it did not disappoint! Not only did it fill the kitchen with the pleasant aroma of all my breakfast favourites, but it tasted absolutely delicious. Combining breakfast classics onto thin, airy pizza crust… How could you go wrong? Well, you can’t! Unless you burn it of course…

Breakfast-Pizza-3-of-7

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 3

Ingredients:

No-Knead Pizza Dough:
250g all-purpose flour
1 tsp salt
? tsp active dry yeast
180ml water

Pizza Toppings:
Tomato sauce
Cheddar cheese (grated)
Cooked bacon
Ham
Green onion
Russet potato (very thinly sliced)
Egg

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Directions:
1. In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
2. Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
3. Allow dough to rise at room temperature for around 18 hours or until doubled inside.
4. After 18 hours, remove dough from bowl and place on a floured work surface,
5. Cut the dough into three even pieces for personal sized pizzas.
6. Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap.
7. If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1-2 hours before cooking allowing it to warm to room temperature.
8. While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500°F (or as close to that heat as possible), allowing the oven to heat for about an hour.
9. If you don’t have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500-550°F.
10 Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
11. Spread tomato sauce, topped with grated cheddar cheese, potato, bacon, ham & green onion. Once all your ingredients are placed, crack an egg on top of the pizza.
12. If using a baking sheet, bake at 500-550°F, if using a pizza stone, turn your oven to broil and cook the pizza for 5-10 minutes until desired doneness.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network.

Best Vegan Baked Potato Salad Ever

Potato salad is the perfect side dish in the summer. Here’s a vegan version that some say is the best they’ve ever had!

baked potato salad

Makes: 6 servings

Ingredients:

Potatoes
1 ½ lbs small red potatoes
1 Tbsp olive oil
Sea salt & ground pepper to taste

Dressing
½ cup vegan mayonnaise (store bought like Veganaise or Wild Wood)
½ cup sweet relish
1 tsp dijon mustard
½ tsp onion powder
1 Tbsp dill fronts (finely chopped)
1 cup celery (finely chopped)
1/4 cup red onion (finely chopped)

Toppings

1/4 cup Vegan Coconut Bacon
1 Tbsp snipped chives

Directions:

1. Pre-heat oven to 400°F.
2. Cut the small red potatoes in halves and toss in sea salt, ground pepper, and olive oil until evenly coated.
3. Bake for 45 minutes in a oven safe dish. Meanwhile prepare the dressing by combining all the dressing ingredients until well combined.
4. Refrigerate until potatoes are fully cooled from baking.
5. Right before serving toss baked potatoes in the dressing.
6. Top with coconut vegan bacon and chives. Serve immediately!

See more from hot for food on their YouTube channel.

Bangers and Green Mash with Onion Gravy

Saint Paddy’s day; when everything is green and made with Guinness. I don’t recommend the green beer, but I will happily take a green bagel though. Bangers and Mash is actually a British dish in origin, but when you make the gravy with beer and switch out that basic, boring mash for colcannon, you’ve got yourself some delicious Irish pub fair. Colcannon is normally made with kale, but I’ve decided that Swiss chard would also be excellent and I’ve even added some sautéed leeks to the mash. Now that lowly potato seems a bit more posh. Eat well, drink safely and enjoy St. Patrick’s Day!

Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 4 servings

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Ingredients:

Green Mash (Colcannon):
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and light green part sliced
1 bunch Swiss chard, stems removed
2 large russet potatoes, peeled and quartered
4 tablespoons unsalted butter
2/3 cup whipping cream
1 teaspoon salt
Fresh black pepper

Banger_and_Mash_Danielle_Oron-1

Bangers and Onion Gravy:
2 tablespoons canola oil
4 links pork sausages (can be doubled for larger servings)
1 1/2 tablespoons unsalted butter
1 large yellow onion, sliced thinly
2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup Guinness
3 cups beef stock
1/2 teaspoon salt
Fresh ground pepper
1 tablespoon whipping cream
Maldon salt, garnish

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Directions:

For the Green Mash:
Heat the butter and olive oil in a sauté pan over medium heat.
Add the leeks to the pan and sauté until softened, about 4 minutes. Set aside
Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl.
Blanch the Swiss chard 1 1/2 – 2 minutes. Immediately remove the leaves with tongs or spider skimmer and shock in the ice bath for 1 minute.
Remove the leaves and squeeze out as much water as possible.
Roughly chop the chard, set aside.
Bring the pot of salted water back to a boil and drop in the potatoes.
Boil until fork tender, about 16-18 minutes.
Drain the potatoes and push them through a ricer into a large bowl. Alternatively, you can mash them by hand.
Stir in the leeks, chard, butter and whipping cream, and salt and fresh black pepper to taste. Don’t over mix! Taste and add more butter, cream or salt accordingly.

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For the Bangers and Onion Gravy:
1. Pre-heat the oven to 375°F.
2. Heat the oil in a large skillet over medium-high heat.
3. Sear the sausages on each side until golden brown, about 3 minutes per side. Turn the heat off and transfer the sausages to a baking sheet.
4. Roast them in the oven for 15 minutes or until cooked through.
5. In the meantime, make the gravy by adding the butter to the residual sausage oils in the skillet. Turn the heat to medium-low.
6. Once the butter has melted, add the onions and sprinkle the sugar over top.
7. Sauté the onions, stirring occasionally, until they have softened and browned, about 12 minutes.
8. Stir in the flour and cook for another minute.
9. Turn the heat up to medium-high and deglaze the pan with the Guinness, making sure to scrape the bottom of the skillet as it bubbles.
10. Stir in the beef stock and allow the gravy to reduce by at least half until it is thick and flavourful.
11. Turn the heat off, stir in the salt, pepper and cream. Add the sausages into the gravy.

To serve, place the green mash on each dish, top with a sausage (or two), onions and lots of gravy. To make it fancy, sprinkle with Maldon salt and fresh black pepper

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Notes & Substitutions:
– Feel free to double the amount of sausages – there’s enough gravy for it!
– Use good quality pork sausages (fennel spiced sausages are great)! Just don’t go for the hot Italian sausages or chorizo. Doesn’t work here.
– If Guinness is too bitter for you, you can add more sugar to the onions in the gravy or just use a lighter amber beer like Brooklyn Lager.

100x100_Danielle-Oron Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.