Category Archives: Vegetables

A Recipe of Few—

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,

Today has been a very busy day and at this hour I’m tired so this will be a post of few words.  Luckily the recipe I have to share with you is one of few words also.  A recipe of few—-

few ingredients

few steps

few utensils

BUT

big flavor

Try it!

Old Bay Roasted Sweet Potatoes

Old Bay Roasted Sweet Potatoes

OLD BAY ROASTED SWEET POTATOES

Few ingredients: 1-2-3.

Few ingredients: 1-2-3.

Yield:   Serves 4

Ingredients:

  • 3 medium sweet potatoes  ( about 1 1/2 pounds total),  scrubbed and cut into 1-inch pieces
  • 1 Tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons Old Bay seasoning

Directions:

1.  Preheat oven to 450 *F.  On a rimmed baking sheet, toss sweet potatoes, olive oil, and Old Bay seasoning.

Utensils? a knife and a baking dish.

Utensils? a knife and a baking dish.

Bake until  potatoes are deep golden brown on all sides, about 30 minutes, flipping halfway through.

Out of the oven, crusty and brown.

Out of the oven, crusty and brown.

This side dish goes will with roasted chicken or pork, seared steak, or sautéed shrimp.

If you’ve never used Old Bay seasoning, you must try it.  It contains a mixture of several spices, usually used on shell fish, but it brings out the natural sweetness of sweet potatoes.

SOURCE:    Martha Stewart

Gardener’s Ratatouille

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , , , , ,
Gardner's Ratatouille

Gardner’s Ratatouille

What could be better at this time of year than Ratatouille, a vegetable stew.  Using all the fresh vegetables that are so plentiful now, I made up a large pan of this dish.  We love it when I first make it, and we like it even better the second time around when the  flavor seems to get even better.

Extras can be slowly reheated very successfully, but it is actually quite good served cold.  We particularly enjoy folding the leftovers inside a croissant, for a light lunch.  If you wish you can turn this dish into a hearty meal by adding some protein such as grilled sausages during the final stage of cooking.

The ingredients listed provide a guideline;  you can change up the vegetables to suit your taste, or what’s available when you make it.  For instance I used yellow summer squash instead of zucchini.  A red pepper can take the place of a green pepper.  One thing you must do, if making this dish, is use lots of fresh herbs.  Unfortunately I didn’t have any fresh oregano, so I used dried, ( 1 teaspoon),  but I did use fresh basil and parsley.   Fresh herbs make a hugh difference in the taste.

Also, you know how eggplant can soak up a lot of oil, well this recipe only uses 2 teaspoons olive oil to sauté the onions, the rest of the moisture comes from the vegetables as they are cooked slowly while covered, and the eggplant takes on the flavors of the vegetables and herbs it is cooked with.  Also, be sure to cut all the vegetables the same size to ensure even cooking.

GARDENER’S RATATOUILLE

Yield:  6 servings

Ingredients:

  • 2 teaspoons olive oil

    Beautiful Fresh Vegetables

    Beautiful Fresh Vegetables

  • 1 cup chopped onion
  • 3 cups chopped plum tomato ( about 1 pound, or 3 tomatoes)
  • 2 cups chopped peeled eggplant (aubergine)
  • 1  1/2 cups chopped zucchini
  • 1 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

1.   Heat oil in a large skillet over medium heat.  Add onion;  sauté 3 minutes or until tender, stirring frequently.

Saute onions with peppers.

Saute onions, then add tomatoes

Add tomato, eggplant, pepper, squash, and garlic.  Cover, reduce heat, and simmer slowly about 30 minutes, stirring occasionally.

Add in all the remaining vegetables.

Add in all the remaining vegetables.

2.  When vegetables are tender, stir in oregano and remaining ingredients;  cook, uncovered 5 minutes or until most of the liquid evaporates.

Garnish with chopped parsley before serving.

Garnish with chopped parsley before serving.

IMG_4978

Serving size:  3/4 cup.   Calories, 91,  Fat, 3 g,  Protein, 2.8g., Carb 16g.. Fiber  4.6 g.,  Sodium 308 mg.

SOURCE:  Cooking Light

Potatoes au Gratin

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , , ,
Potatoes au Gratin

Potatoes au Gratin

Calling all potato lovers!  If you are anything like me you love potatoes in any form.  And really, potatoes are  a healthy, non-fattening food.  Its how they are cooked and what you put on them that makes all the difference.

The potato is best known for its carbohydrate content (approximately 26 gm, in a medium potato), with starch being its predominant form.  A large quantity of this starch is resistant to digestion, and so it reaches the large intestines largely intact.  This resistant starch is considered to have many beneficial effects similar to those of fiber.  When you eat the skin of a potato this increases the fiber benefit.  Without getting into a lengthy physiological explanation, let me just say that the bulk that fiber provides offers protection against colon cancer, improves glucose tolerance, lowers plasma cholesterol and triglyceride levels, and increases satiety (feelings of fullness and satisfaction).

Most notably potatoes contain high levels of Vitamin B6, Vitamin C, and Potassium.  A medium potato also contains about 75 gm. water.  So you see, potatoes can be a healthy food.  Preparation is the key in preserving the nutrients.

The following recipe for Potatoes au Gratin in one that I like to make as an accompaniment to baked ham, or meatloaf.  You will note that I have kept the above mentioned facts in mind in my preparation:  using a good quality Idaho potato,  limiting the amount of cheese and using cheeses that provide good favor, and using low-fat milk with just a little flour for thickening.  Chopped green onions many be added as desired to the potato mixture for further flavor.

POTATOES AU GRATIN

Yield:   4 servings

Ingredients:

Note that only three potatoes are used to make 4 servings.

Note that only three potatoes are used to make 4 servings.

  • 1 lb. Idaho baking potatoes
  • 3 oz. grated cheese (Swiss, cheddar, Monterey Jack, Colby are all good )
  • 3/4 cup milk  (I use skim milk with no problems)
  • 1 teaspoon salt
  •  black pepper, to taste
  • 1  1/2 teaspoon flour
  • paprika

1.  Preheat oven to 350*F.  Lightly butter a shallow au gratin dish, or spray with non-stick baking spray.

2.  Slice potatoes into 1/4-inch thick rounds.

3.  Arrange one layer of potatoes to cover the bottom of the baking dish.  Sprinkle with salt and pepper.

4.  Mix together the cheese and flour, and sprinkle 1/3  of it over top of potatoes.

5.  Repeat with another layer of the potatoes, salt and pepper, 1/3 of the cheese and flour mixture.

Layering the potatoes with cheese/flour mixture.

Layering the potatoes with cheese/flour mixture.

6.  Repeat a third layer of potatoes, cheese and flour.    Warm the milk in the microwave, then pour gently over the potatoes.  Sprinkle with paprika.   Bake for 50 minutes until potatoes are tender and milk is absorbed.

Just out of the oven, nicely browned and crusty.

Ready for the oven.

Out of the oven, nicely browned and crusty.

Out of the oven, nicely browned and crusty.

SOURCE:   a Carolyn Original

Scalloped Tomato and Cheese Bake

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Scalloped Tomato and Cheese Bake

Scalloped Tomato and Cheese Bake

It’s “Theme Thursday”, and guess what it’s not about zucchini/squash.  I’m switching gears, ahem, vegetables.  Today starts a series about tomatoes.  I can’t pass by a display of fresh native tomatoes without stopping to look, feel and ultimately buy a few.  They are so good eaten right out-of-hand, with just a light sprinkle of salt and/or sugar, but let’s face it there are so many ways of cooking with tomatoes that I would like to pass along some of the ways that we enjoy eating them.

So delicious!

So delicious!

Today I want to share with you an old recipe that I’ve had for years. The clipping is yellowed and folded at the edges, taped into a notebook holding many such clippings that I’ve collected over the years.  An “oldie, but goodie” you might say, but old recipes can be made new again with some simple updating.  This one is the original, as I found it; as good now as it was then.  I hope you like it.   In the accompanying photos I am making half the recipe for two of us.

SCALLOPED TOMATO AND CHEESE BAKE

Yield:   Makes 8 servings

Ingredients:

Just a few ingredients.

Just a few ingredients.

  • 4 large firm-ripe tomatoes
  • 1 medium-size onion, chopped ( about 1/2 cup)
  • 1/4 cup butter
  • 2 cups soft bread crumbs (4 slices)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. sugar
  • 1/2 tsp. dried leaf marjoram
  • 1/4 cup butter, melted
  • 1/4 cup shredded cheddar cheese

1.   Core tomatoes; cut each into 8 even-size wedges

2.   Saute onion in butter in a large skillet until soft, about 5 minutes.  Add bread crumbs, salt, pepper, sugar and marjoram; toss lightly to coat.

3.   Line a 1 – 1/2 quart shallow baking dish with half the tomatoes;  sprinkle with half the bread crumb mixture.  Repeat with remaining tomato wedges and crumb mixture.   Drizzle melted 1/4 cup butter over the top.

Layered in a baking dish.

Layered in a baking dish.

4.   Bake at 350*F  for 25 – 30 minutes or until tomatoes are soft and crumbs are lightly browned.  Sprinkle cheese over top and return to oven until cheese melts, about 5 minutes.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

Out of the oven, hot and bubbly with a crunchy, cheesy, topping.

A further note:   This vegetable casserole goes nicely served with baked fish, or baked potatoes and a meatloaf.  My two favorite ways to enjoy it.

SOURCE:   from an old clipping, don’t remember the source.

Sweet Corn with Parmesan and Cilantro Spread

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , ,
Sweet Corn with Parmesan and Cilantro Spread

Sweet Corn with Parmesan and Cilantro Spread

Right about now native sweet corn is everywhere;  the supermarket, the local farm stand or farmer’s market and maybe in your own garden.  Sweet corn ranks right up there with fresh native tomatoes on just about everyone’s list of favorite summertime foods.  I know we are eating it several times a week, because when its gone, its gone for another year.  However, as much as we love it, sometimes fixing it the same way all the time,  i.e.. steamed or grilled with butter and salt and pepper on it, gets a little boring.

A flavorful twist on the simple ear of corn.

A flavorful twist on the simple ear of corn.

If you are among those who would enjoy eating it with some slightly different flavors on it, then this recipe might appeal to you as it did to me.  You start out boiling the corn for just a couple of minutes, drain, and then spread each ear with this mixture of Parmesan cheese, olive oil, and some other seasonings, then fry the corn briefly to brown it up, and sprinkle with chopped cilantro.  If cilantro is not your thing, substitute some parsley.

A little tart, and a little tangy, this is a fun way to fix corn and a nice change from the usual corn on the cob.

SWEET CORN WITH PARMESAN AND CILANTRO SPREAD

Yield:  4 servings

Ingredients:IMG_4951

  • 4 large ears sweet corn, husks removed
  • 1/3 cup grated Parmesan cheese
  • 6 Tbsp. olive oil, divided
  • 1 Tbsp. lime juice
  • 1 garlic clove, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. hot pepper sauce
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup minced fresh cilantro

1.  Place corn in a stockpot; cover with water.  Bring to a boil;  cover and cook for 3 – 5 minutes or until tender.  Drain.  Note:  do not overcook.  I cooked mine for 3 minutes and it was fine.  Remember, it will be cooked again in the fry pan.

2.  In a small bowl, combine the cheese, 5 Tbsp. oil, lime juice, garlic, cumin, hot sauce, salt and pepper.  Brush about 1 tablespoon over each ear.

Spread the seasoned cheese on each ear and fry to brown up.

Spread the seasoned cheese on each ear and fry to brown up.

3.  In a large skillet, cook corn in remaining oil over medium heat for 4 – 6 minutes or until lightly browned, turning occasionally.  Stir cilantro into remaining cheese mixture;  brush over hot corn and serve.

Almost at the point of perfection.

Almost at the point of perfection.

A great side to ribs and coleslaw. Oh, Yeah!!

A great side to ribs and coleslaw. Oh, Yeah!!

SOURCE:   Taste of Home

Summer Squash Casserole

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , ,
Summer squash casserole with crumb topping.

Summer squash casserole with crumb topping.

I was tempted to call this post ” How to eat squash every day and not want to kill yourself”, but at the risk of offending someone I decided to rename it as you see here.   Yes, I know, it’s yet another squash recipe,  but at least it’s a switch from zucchini to yellow squash, and I think it just may be one of the best ones for yellow, summer squash.  This is the way my mother always, well almost always, fixed it, and we loved it.  So why mess with a good thing?

Summer squash can be pretty boring, when simply cooked and seasoned with salt, pepper and a little butter.  But when you bake it with cheddar cheese, and a topping made from Ritz cracker crumbs, magic happens.  This casserole and a green tossed salad satisfies me as a whole meal.  Mr. D., however likes a little meat with most of his meals so I served it with this chicken and some pasta.    Can’t tell you how good it was!  😀

Squash casserole served as a non-boring vegetable.

Squash casserole served as a non-boring vegetable.

SUMMER SQUASH CASSEROLE

Yield:  makes 4 – 6 servingsIMG_4908

Here’s what you need:

  • 2 yellow squash, about a pound or a little less, cut into 1/4-inch slices
  • 3 scallions, white and green parts, sliced
  • 1 egg beaten
  • 1/2  cup Ranch Salad Dressing (light or low fat is OK)
  • 3/4 cup shredded, mild cheddar cheese
  • 8 – 10 Ritz crackers, crushed

Here’s how to make it:

1.  Preheat oven to 350*F.   Lightly spray a 1-qt. casserole with non-stick cooking spray.

2.  Combine all ingredients in a large bowl.  Spoon into the casserole.

3.  Top with cracker crumbs.

Top squash mixture with crushed Ritz cracker crumbs.

Top squash mixture with crushed Ritz cracker crumbs.

4.  Bake for 35 – 40 minutes or until heated through, and squash is tender.

Summer squash casserole with crumb topping.

Summer squash casserole with crumb topping.

These are some ways that I have varied this dish:  substitute zucchini for half the squash,  add some grated carrot for some added color.  You can use reduced-fat Ritz crackers with good results,  regular onions instead of scallions,  Southwestern or Bacon Ranch dressing.  Add a can of diced green chilies for a little more zing, and use shredded Mexican Blend cheese.  YUM!  All are good.  Let your imagination run wild with this one.

SOURCE:   Family recipe, don’t know its origins

Ranch Potato Salad

Posted by deliciousonadollar in Salads, Side Dish, Vegetables and tagged with , , , , , ,
Ranch Potato Salad

Ranch Potato Salad

Fifty ways to make potato salad.  Can you believe it?  I was amazed when I found a small recipe booklet for potato salads  included in a regular sized copy of Food Network Magazine, probably about two years ago.  Up until then I knew of perhaps three ways to make it. I always made it same way with a mayonnaise dressing, chopped celery, hard-cooked egg and little onion,  but I never really loved potato salad.  It was just something we always had in the summer with cook-out meals and I would eat a little, but it wasn’t a big deal with me.

Let me tell you, the little booklet changed all that.  Out of a list of 50 recipes I’ve made at least 10;  but there is one that stands out with both me and Mr. D. and I find myself going back to it and have even made it to bring to a picnic where everyone loved it.  It is made using red skin potatoes and the dressing has the same ingredients that would be used to make Ranch Salad Dressing, so the flavor is familiar.  We like this potato salad because it is moist and creamy, and stays that way even if it’s left over.  With other potato salads I’ve made the potatoes tend to absorb the dressing and the salad gets really thick.  But not this.  Perhaps because of the red-skin potatoes which are more waxy and dense.  Anyhow, I’m including it here today in case you’re ready for a change and are looking for a replacement for the way you always make potato salad.

RANCH POTATO SALAD

Yield:   about 6 servings

Ingredients:

  • 2 pounds red-skin potatoes
  • 1/2 cup chopped celery
  • 2 scallions, chopped
  • 1 clove garlic, minced
  • 2/3 cup mayonnaise (low-fat is OK)
  • 1/4 cup buttermilk
  • 2 Tbsp. cider vinegar
  • 1 tsp. sugar
  • salt and pepper to taste

1.  In a large pot of salted water, cook potatoes until fork tender.  Drain, cool, and cut into cubes or chunks.

Red-skin potatoes cooked tender.

Red-skin potatoes cooked tender.

2.  In a large mixing bowl,  place the potatoes, celery, and scallions.

Mix potatoes together with other ingredients.

Mix potatoes together with other ingredients.

3.  In a separate small bowl, whisk together the mayonnaise and remaining ingredients.   Pour over the potato mixture and toss to coat evenly.    Chill at least an hour to allow flavors to meld, and serve cold.

Mix all together and allow to chill a while before eating.

Mix all together and allow to chill for about an hour before eating.

4.  Leftovers will remain moist and become even more flavorful.

Perfect with franks and baked beans.

Perfect with franks and baked beans.

SOURCE:  Food Network Magazine

Stuffed Portabellos

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Vegetables and tagged with , , , , , , ,
Lasagna-stuffed portabellos.

Lasagna-stuffed portabellos.

We are big fans of stuffed mushrooms at our house.  I often make them as a side dish to serve with steak, or as appetizers when entertaining.  One day, however, I took special note of portabello mushroom caps and realized how many bites of stuffed mushroom you could get with just one cap.   Hey, maybe, just maybe, one of these jumbo s’rooms could become a whole meal. 😀

Well, that’s all it took for my imagination to go flying off in several directions trying to think up the perfect filling that would turn a mushroom cap into a meal.  I finally settled on lasagna as the answer.  I would take all the parts of lasagna that we love i.e.., the sauce, cheese and flavor; and leave out the pasta i.e.., calories and carbs, turning this into an inside-out vegetarian lasagna-stuffed mushroom.   Anything involving tomato sauce and gooey melted mozzarella cheese, is a winner with me.   I’ve made these several times now, testing the recipe, and I’ve determined that it’s ready for public unveiling.  Served with a side salad, we think they’re super for supper.   I hope you do too.

Please note that in the accompanying photos, I made only two caps as they were really large and definitely a meal in themselves.

After baking: melty, cheesy, goodness.

After baking: melty, cheesy, goodness.

LASAGNA-STUFFED PORTABELLOS

YIELD:   4 – 6 servings

Ingredients:

  • 4 – 6 large portabello mushroom caps
  • 2 cloves garlic, minced
  • 1  1/2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 6  oz. mozzarella cheese, divided
  • 2/3 cup drained chopped frozen spinach  (This time I used kale, precooked and chopped fine,)
  • 1/2 tsp. Italian seasoning
  • 1 cup tomato sauce, or pizza sauce

Directions:

1.  Preheat the oven to 425*F.   Line a rimmed baking sheet or baking dish with foil.   Remove stems from the mushrooms and carefully scrape the gills from the caps with a spoon or paring knife; discard.   Place the mushroom caps on the baking sheet.

2.  In a small bowl, combine the garlic and olive oil.  Brush the garlic-oil mixture over the inside of the mushroom caps.  Season with salt and pepper to taste.

Brush caps, inside and out, with seasoned olive oil.

Brush caps, inside and out, with seasoned olive oil.

Roast the caps for about 10 minutes.   Remove from the oven, maintaining the oven temperature.  If excess liquid has collected inside or underneath the caps, blot it away with a paper towel.

Roast for 10 minutes.

Roast for 10 minutes.

3.  Meanwhile, in a medium mixing bowl, combine the ricotta, egg, Parmesan, about 3/4 of the mozzarella, spinach, and Italian seasoning.  Season with salt and pepper.  Mix to evenly incorporate.  Divide the mixture into the roasted portabello caps, spreading gently to fill them evenly.

In goes the ricotta cheese filling.

In goes the ricotta cheese filling.

Top each with 1 – 2 tablespoons of the tomato sauce.   Sprinkle the tops with the remaining mozzarella cheese

Cover it with a little tomato sauce, then mozzarella cheese.

Cover it with a little tomato sauce, then mozzarella cheese.

4.  Return to the oven and bake 10 – 15 minutes more, until the cheese is melted and the filling is warmed through.  Serve with additional tomato sauce, as desired.

After baking: melty, cheesy, goodness.

After baking: melty, cheesy, goodness.

Make a meal on a meaty mushroom, and a side salad.

Make a meal on a meaty mushroom, and a side salad.

SOURCE:   Carolyn’s Originals

Grilled Hasselbach Potatoes

Posted by deliciousonadollar in Carolyn's Originals, Side Dish, Vegetables and tagged with , , , , , , ,
Hasselbach Potatoes

Hasselbach Potatoes

Hasselbach potatoes are a Swedish version of  baked potatoes.  They get their name from Hasselbacken, the Stockholm restaurant where they were first served. The seasoned potatoes turn out crispy on the outside and tender and moist on the inside.  They go with just about any entree.

Since we were preparing a full meal on the grill I wanted to include these potatoes if possible.  I got the idea that perhaps it would work after reading Bobby Flay’s book Barbecue Addiction in which he prepared whole potatoes on the grill.   So this is what I came up with–potatoes that have a garlic-scented mayonnaise, some crispy bacon bits and a scattering of fines herbes, wrapped up in foil and baked on the grill.  In order to have the potatoes cook in the same time frame as the pork chops that I was also grilling, I precooked the potatoes in the microwave until they were beginning to get tender, but were not thoroughly cooked.  Then I sliced them in the Hasselbach style, seasoned them, wrapped them in foil and finished cooking them on the grill.

IMG_4476

GRILLED HASSELBACH POTATOES

Yield:  serves 2 to 3

Ingredients:

  • 1/4 cup mayonnaise
  • 1 garlic clove, smashed to a paste or grated
  • 1 tsp. Dijon mustard
  • 1 tsp. grainy mustard, or yellow mustard
  • kosher salt and black pepper
  • 2 or 3 large baking potatoes, scrubbed
  • 1 -2 Tbsp. crumbled bacon or bacon bits
  • 1 Tbsp. mixed, dried fines herbes, ( parsley, rosemary, tarragon)

Directions:

1.  Wash and dry the potatoes, leaving the skin on.  Pierce in several places and cook in microwave for about 5 minutes, until they begin to steam, but are not yet soft to the touch. (Adjust time according to the number of potatoes you are cooking.)  Remove and cool so you can handle them.

2.  Meanwhile, whisk together the mayonnaise, garlic, and mustards in a small bowl;  season with salt and pepper.  Set aside.

3.  Heat your grill to medium heat for direct grilling.

4.  Put the potatoes on a cutting board, and one at a time, lay the handle of a wooden spoon next to the potato.  Slice the potato at 1/4-inch intervals, down to where the knife meets the wooden spoon handle.  This stops the knife and prevents you from cutting all the way through the potato.

Potato cut into slices ready for seasoning.

Potato cut into slices ready for seasoning.

5.  Spread the slices apart slightly and with a knife spread the mayonnaise aioli mixture on the cut sides of the potato. Spread some mayonnaise mixture on the top.   Sprinkle on bacon bits and herbs all over the tops of the potatoes. Season with salt and pepper to taste.

6.  Use a generous sized piece of heavy-duty foil and wrap each potato securely so it doesn’t leak.  Place on the grill and cook for 8 – 10 minutes, turning over several times.

Potato packets on the grill. Everything cooks in about the same time..

Potato packets on the grill. Everything cooks in about the same time..

7.  To serve, unwrap each potato and place on dinner plate.

IMG_4481

SOURCE:   a Carolyn Original

Fennel and Potato Hash Browns

Posted by deliciousonadollar in Carolyn's Originals, Side Dish, Vegetables and tagged with , , , , , , ,
Fennel and Potato Hash Browns

Fennel and Potato Hash Browns

A bag  of frozen hash brown potatoes from the supermarket is a great timesaver, so occasionally I will buy one to keep in the freezer.  There are times when a skillet of brown and crispy hash browns is the perfect side dish, and I really love them, but who wants to shred raw potatoes to make them from scratch.  Definitely not me,  thus the frozen variety in the freezer.

Last weekend I was making a fast meal on a hot evening and a wanted a side dish to go with the salmon kebabs and white bean salad, so I thought about the hash browns as a good go-with.  However I wanted to “doctor” them up a little, so I quickly added some thinly sliced fennel and some onion.  These were then sautéed together in a little olive oil till tender and nicely browned.  Wow! were they good.  Sometimes the most unexpected combinations turn out to be the best.  This is what I did:

FENNEL-POTATO HASH BROWNS

Slicing up the fennel and onion.

Slicing up the fennel and onion.

Servings:  about 4

Ingredients:

  • 2 Tbsp. olive oil
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 2 cups cored, thinly sliced fennel bulb
  • 1/2 cup  (1 medium) vertically sliced yellow onion
  • 1  1/2 Tbsp. fennel fronds, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

1.  Heat a large non-stick skillet over medium heat.  Add 2 tablespoons olive oil to pan; swirl to coat.

2.  Add the hash browns, fennel, and onion to the pan;  cook about 12 minutes or until golden brown, stirring frequently.

Cook it all together till nice and brown with crispy bits.

Cook it all together till nice and brown with crispy bits.

3.  Remove from heat; stir in the fennel fronds, salt and pepper.

Serve on a platter, garnished with fennel fronds.

Serve on a platter, garnished with fennel fronds.

SOURCE:  a Carolyn Original