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Potatoes are one of the few vegetables that are not eaten raw. On the flip side, potatoes are so versatile that they combine with so many ingredients.
Hash browns can be substituted for shredded baked potatoes.
Applesauce, sour cream and vvarious cheeses are traditional toppings.
Be careful adding tomatoes, they usualy add to much liquid to the mix.
Basil, dill, rosemary, and oregano can be added to most potato dishes.
The starchier the potato - the crispier the latke or pancake.
Russet Burbanks (aka Idahos or Washingtons) have high stach cntents. All-purpose potatoes include Yukon and Red Golds, Goldrush, White Roses, Maines, and Long Islands.
Low-starch or waxy potatoes that stay firm in stews and moist when roasted include: All Reds, Butterfingers, Irish Coblers, Red Bliss, and Ruby Crescents.
New potatoes are young, thin-skinned spuds that can be any type of texture. Nearly all new potatoes have waxy attrivutes, that is, they have a low starch and high water content. They're good roasted, boiled and steamed.
Heiroom (aka blue or purple) potatoes are the closest you can get to the original wild potato first discovered in South America. They haven't been hybridized for tougher skin and longer storage, so you'll only see them in season and you'll have to eat them quickly.
Botanically speaking, southern sweetpotatoes are not related to the potato of northern climates. They are also confused with yams (from Africa/Asia). Although in the U.S., yams are actually white-fleshed sweetpotatoes.
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Frittatas, or "egg pie" and latkes, fried potato pancake combinations, are simple fare for breakfast, lunch or dinner - and can be served hot or cold. These recipes are so adaptable. Different spices, meat and vegetables can be added to the recipes.
Latkes are a traditional Hanukkah dish because frying foods (particularly potatoes) in oil commemorates the rededication of the Temple of Jerusalem after it was defiled by the Syrians, when the Jews believe a miracle occurred: A lamp containing only a day's supply of sacred oil remained lit for eight days. Germans and Poles both claim potato pancakes as part of their own culinary heritage.
The starchier the potato - the crispier the cake. The starch also helps hold the ingredients together, that's why they're also included with recipes that include the less starchy sweet potato and other vegetables.
> 4 med baking potatoes-shredded, 1 med onion-chopped, 4 green onions-chopped, 1 lg egg-beaten, 2 tb all-purpose flour or arrowroot, 1/2 ts baking soda, 1/2 ts baking powder. In a large bowl, mix ingredients and form into pancakes. Cook in greased skillet on med-low for about 8 minutes each side. Salt & pepper to taste. NOTE: For thicker cakes, add and extra egg and 1/3 c matzoh meal to mixture.
> 2 med baking potatoes-shredded, 1 med carrots-shredded, 1 c parsnips, 1 ts chives or green onion, 1 ts parsley, 1 lg egg-beaten, 2 tb all-purpose flour or arrowroot. In a large bowl, mix ingredients and form into pancakes. Cook in greased skillet on med-low for about 8 minutes each side. Salt & pepper to taste. NOTE: For thicker cakes, add and extra egg and 1/3 c matzoh meal to mixture.
> 2 sweet potatoes-shredded, 2 lg eggs-beaten, 4 tb all-purpose flour or arrowroot, 1/4 c milk, 2 ts br sugar or substitute, 2 ts curry powder, 1 ts cumin, 1 ts baking powder, 1/2 ts cayenne. In a large bowl, mix dry ingredients. Add just enough milk to moisten - make sure it's not too runny. Form into pancakes. Cook in greased skillet on med-low. De-grease on coffee filters or paper towels. Salt & pepper to taste.
> Add sauteed zuchinni (remove liquid) or a little of your favorite cheese or portabello mushrooms-sliced or soy-sausage or chorizo or smoked salmon & dill.
A frittata is a type of Italian omelette that resembles a quiche in size and fillings. A traditional frittata is prepared in a skillet and finished in the oven or under a broiler, whereas an omelette is cooked on a stovetop.
> 1 lb asparagus, 6 eggs-beaten, 4 oz (1 cup) feta cheese-crumbled, 1/2 red bell pepper, 1/2 c onion, 1/2 c mushrooms, 1/2 c milk; 1 tb Italian seasonings, 1 ts turmeric. Steam or boil asparagus in water for 3 minutes. Preheat oven to 350-degrees. In a heavy or non-stick, oven-proof frying pan with a cover, saute bell pepper, onion and mushrooms. Add egg/milk/spice mixture. Bake for 10 minutes. Remove cover and bake until edges are browned and eggs are set - about 10 minutes. Let stand for 5 minutes.
> 1 pie crust, 10 oz froxen-chopped-thawed-squeezed dry, 15 oz ricotta cheese, 8 oz mozzarella cheese-grtaed, 1 c Parmesan cheese, 3 eggs-beaten, 1 c onion-chopped, 1 ts flour, 1/4 ts nutmeg. Preheat oven to 350-degrees. Saute onion, spinach and nutmeg. In a lg bowl, mix all the ingredients. Pour into pie crust and bake 40 minutes until fillng is set. Let stand for 10 minutes.
> 2 c (about 3 oz uncooked) cooked angel hair pasta, 6 eggs, 1 c cheddar cheese-shredded, 1/4 c milk, 4 tb Parmesan, 1 tb garlic-minced, 1/2 c peas-thawed or ham. In greased cast iron or oven-proof skillet coat garlic and pasta with a little oil and stir. Spread over skillet and cook over medium heat about 7 minutes without stirring to brown. Meanwhile, in a bowl mix remaining ingredients. Flip pasta and pour egg mixture over pasta. Cover and cook until eggs set. Lift up edges to let uncooked egg run underneath.
> To the core egg mixture in a pie crust add: shrimp or sausage or ham or black bean/corn/salsa/chili powder or tofu or tempeh.
These
> Gorgonzola or fontina, onion, tomato, walnuts, olive oil
> Goat cheese, tomato-diced, red oinion, basil, garlic, balsamic vin