Serves 4, Prep time:15 minutes, Cooking time: 16 – 20 minutes.
Ready in about half an hour.
- 1 lb potatoes, shredded (tip – potatoes are easier to shred if you parboil them first! Put ’em on the stove in a pot of boiling water for 4 to 6 minutes.)
- 1 onion, chopped (I find that the best kind of onion is yellow, wide, short, and sweet.)
- 2 tablespoons chopped parsley (or if you don’t wanna bother with that, some Italian seasoning or fresh chives will also work.)
- 2 eggs, beaten
- 2 tablespoons olive oil
- salt and pepper
- Place the shredded potatoes in a strainer and rinse well under cold water to remove excess starch. This will make it fry well. Drain.
- Place the potatoes in a bowl with the onion, parsley, eggs, and salt and pepper to taste. Mix thoroughly and divide into rounds.
- Heat the oil in an 8 or 9 inch heavy-based skillet. Cast iron works great. Add the potato cakes to pan in batches, and pat lightly with spatula. Fry them on medium low for 8 to 10 minutes until the undersides are crisp and brown, then fry the other side for 10 minutes until also crispy brown.
- Season with salt + pepper and serve immediately!
This recipe makes 5 servings of delicious Irish potato dessert. It’s gluten free, and if you substitute the milk and eggs for, say, 3/4 cup soymilk and 5 teaspoons chia seeds, vegan too! (Note – I haven’t tested a vegan version, so I’m not sure chia seeds would be a perfect egg replacement, but the soymilk will definitely work. Let me know how it turns out if you try it!)
- 5 Potatoes, mashed, with no excess fluid – or, instant potatoes, made stiff.
- 2 eggs (or egg substitute)
- 3/4 cup powdered sugar
- 3/4 cup milk (or soymilk)
- 1 teaspoon vanilla
- Mint sprigs to garnish!
- Form lime sized balls with potatoes,
- Put in 9×9 glass baking pan.
- In 2 cup measuring cup, add powdered sugar, eggs, vanilla, and milk, to equal 2 cups. Mix well.
- Pour over potatoes. Place in cold oven, then preheat to 350 degrees. Bake for 45 minutes. Will still be liquid on top in center.
- Remove from oven and let sit for 5 – 10 minutes.
- Serve warm with a sprig of mint as garnish.
Of course, it’s no trouble to cook up some potato soup on the stove in a jiffy, but if you’re stuck working overtime, or out in the cold, wild, blue, yonder, for whatever reason, it’s far better an experience to come home to warm, delicious dinner already made, not to mention a house (or apartment, or wherever) that smells so good, than it is to arrive in a chilly, dark, house (you turn off your lights and heater before leaving to save on power), hang up your coat, and have to spend your last ounce of energy microwaving some form of canned sustenance or TV dinner that will inevitably stay frozen in the center and become scalding everywhere else.
Let’s get away from that bleak prospect, and into one way you can make your future evenings a whole lot better!
You will need:
- One or a few serving bowls. (This recipe makes 3ish servings, but don’t worry! It freezes well, and if you need a fourth, just add an extra potato, 1/2 cup extra chicken broth, and an extra tablespoonful of sour cream. Extra cheese and spices too, however much you would add to another bowl.)
- A cutting board.
- Knives to go with your cutting board, presumably. Or, spoons, if that’s what you’ve got. I’m not here to judge.
- A Crock-Pot or some other form of slow cooker (duh).
- A large spoon to stir your soon-to-be soup.
Oh, and a few ingredients too. We might just need a few of those, now that you mention it. I’ll keep it simple.
- 3 large potatoes, cut into 1/2 inch cubes. (Tip: more potatoes/larger ones in general = thicker soup)
- 1/2 large onion, chopped (Just skip this if you don’t have time. It’s hardly necessary, but it does lend a nice little flavor to the soup.)
- 3 stalks celery, chopped (You could dice them, but that’s more work.)
- 2 cups chicken broth (or vegetable broth) (beef broth will not do)
- 1 or 2 tsp garlic powder
- 2 tbsp butter (or coconut oil, if you’re fond of your working arteries)
- 1 tsp black pepper (or, to taste)
- 1/2 cup cream, OR 1/2 cup half-and-half, OR 1/2 package cream cheese, OR 1/2 cup plain greek yogurt… Really, the possibilities go on and on here. You could use milk for a thinner soup.
- 1/2 cup shredded cheese (I like Mexican Blend, but you could use cheddar.)
- 2 tbsp chopped chives (optional) You could substitute chopped green onions if you wanted to do so.
- 1/2 cup sour cream (this is mandatory for maximum yumminess)
- if you want, 4 slices fried bacon to crumble on top, nibble on as a side, et cetera. Whatever floats your crispy-fried bacon boat. (Or if you’re a health nerd/ fond of your unclogged arteries, you can skip the bacon or use less.)
- Extra cheese, for sprinkling on top!!
Now, the following are what make it taste home-cooked to me personally, but these are completely optional!
- Somewhere between a teaspoon and a tablespoon of Italian Seasoning, or just Basil
- Pepper! More pepper! Pepper for everybody!
- One dash of Paprika per bowl
- The same amount of powdered Sage
- A pinch of Steak Seasoning (too much is yucky though, so be careful how much you add!)
Okay, now that you have everything out, and your kitchen is probably a mess, it’s time to throw everything in the crock-pot then leave!
Well, more or less, anyway.
- Combine the potatoes, onion, celery, chicken broth, garlic powder, butter or coconut oil, black pepper, and , in a large crock pot. Cover, and cook on high for 4 hours, or low for 8 hours (potatoes should be tender). This is the part where you can leave the house.
- When you come back home and/or the timer you set beeps, add your spices, and mash everything together until the potatoes are coarsely chopped and the soup is slightly thickened.
- You’re almost done! Stir in a little cream, cheese and chives!
- Top with sour cream, and sprinkle with bacon and more cheese.
Some people also like to add yellow mustard, or hot sauce. That’s not really my thing, but if you like it, go for it.
Voila! We’ve made it!
I hope your soup turns out as good as mine has. (:
Note – to make this on the stove,
- you need a saucepan (for the soup) and a skillet (for the bacon)
- cut the bacon, then fry it and set aside
- add vegetables + chicken broth + potatoes
- boil for about 8 to 10 minutes til’ those potatoes are nice and tender
- add cream and milk
- warm it back up a gentle simmer
- pour in bowls, add sour cream and bacon bits, and garnish!
You’ll need a large mixing bowl, a spatula, and a large cookie sheet.
- six medium potatoes
- 1/4 cup olive oil
- ground pepper to taste
1. Pre-heat oven to 350 F.
2. Wash potatoes.
3. Slice potatoes lengthwise, in half. Slice each half into three wedges,
or four wedges if you have exceptionally robust spuds.
4. Toss all wedges in oil in the large mixing bowl.
5. Sprinkle with pepper to taste.
6. Bake for 45 minutes, or longer for a crisp-tastic crunch.
Quick Change Options:
- Add parmesan to the mix when you add the pepper.
- Top wedges with shredded colby-jack cheese after 35 minutes of baking. Continue baking for the last 10 minutes.
- Add paprika and chili pepper for some spice.