Tag Archives: potato

Rainy Weather Southwest Style Potatoes Au Gratin

Hi Harvesters!

Hope everyone’s been staying dry during our little fall foretaste. Looks like bright weather is back on the way for a bit, but for now, here’s a warm and tasty potato dish to fill you up.

Ingredients:

  • 2 large bell peppers, diced
  • ½ large sweet onion, diced
  • 2 medium jalapenos, finely diced
  • 8 green onions, diced
  • 3 large cloves garlic, finely diced
  • 3 ½ lbs red potatoes, cut into 1/8 inch slices
  • 1.5 C. extra sharp cheddar, grated
  • 1 T. butter, for baking dish
  • 1 T. olive oil
  • 2 C. heavy cream
  • 2 C. veggie stock
  • 1.5 tsp. salt (plus more to taste)
  • 1 tsp. black pepper
  • Cilantro for garnish

Method:

Prepare 13 by 9 inch baking dish with butter and preheat oven to 400.

Bring large skillet to medium-high heat with olive oil. Sauté onions until translucent (about 5 minutes), then add bell pepper and jalapeño and sauté for another 5 minutes. Remove from heat and add 2/3 green onion and garlic.

Layer bottom of baking dish with potatoes, and then layer with 1/3 of sautéed veggies and sprinkle with 1/3 grated cheddar. Repeat two times, ending with veggies and cheese.

Combine salt, pepper, cream, and veggie stock and pour over potato layers.

Bake, covered in tinfoil for 1 hour, remove tinfoil for an additional 15 minutes to brown. Sprinkle remaining green onion and a hefty amount of cilantro over the top. Enjoy!

Summer Frittata for Breakfast or Lunch

Hello Harvesters!

This week’s recipe is a delicious frittata with bell peppers, onions, sweet corn, and potatoes. It makes a great breakfast recipe (but it would work for any meal). Serve it with coffee and biscuits and your favorite hot sauce.

Summer Frittata

Prep time: 10 minutes

Cook time: 30 minutes

 

"Bell pepper" by Justus Blümer from Deutschland - Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

“Bell pepper” by Justus Blümer from Deutschland – Paprika (rot)Uploaded by Common Good. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Bell_pepper.jpg#mediaviewer/File:Bell_pepper.jpg

Ingredients

12 eggs

1 large butterball potato

1 large onion

1 large bell pepper

1 jalapeno

1 ear sweet corn, kernel cut from cob

2 tbsp. vegetable oil

Salt & black pepper to taste

 

Optional:

Splash of cream for eggs

Extra sharp cheddar

Directions

Preheat oven to 375. In a large, oven-safe pan, heat vegetable oil on medium-high heat. Dice potatoes into ½ inch cubes and place in pan. Dice onion and bell pepper into ½ pieces and cut corn kernels from raw cob. Cut jalapeño and remove seeds, then finely dice. When potatoes begin to brown add onion until onion begins to look transparent. Then add the corn, bell pepper, and jalapeño and sauté for about 2 more minutes. Add approximately 1 teaspoon salt and 1 teaspoon pepper. Crack 12 eggs into large bowl (add splash of cream and ½ cup extra sharp cheddar and 1 tsp salt if desired) and stir with a fork. Make sure veggies are spread evenly on bottom of pan, then pour egg mixture over veggies. Let cook on stovetop for about 3-4 minutes or until eggs begin to set on the edges. Transfer to preheated oven and bake for about 15 minutes until eggs begin to fluff up, but remove before the top browns. Serve warm with your favorite hot sauce (I suggest Secret Aardvark brand habanero hot sauce, made in Portland, OR).

 

original recipe for PCH by Kayla Waldorf

 

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The Perfect Potato and Zucchini Side Dish for Your Next Barbecue

Step outside the french fry zone and try a new way to get your potato fix this summer. This easy recipe lets you take advantage of several PCH staples and combine them in a tasty yet easy to make dish. All you have to do is chop, season and you’re ready to enjoy tasty potato and zucchini vegetable goodness.

It’ll be a great side dish to go with those burgers (or veggie burgers), and while you’re at it, why not grab a summery cocktail?

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Ingredients

2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste

 

Directions

1. Preheat oven to 400 degrees F.

2. Combine all the vegetables and toss with olive oil and bread crumbs. Add seasonings and place in a baking dish.

3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Original recipe

 

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Hearty Corn Chowder

Ingredients:Image

  • 2 strips bacon (optional)
  • 1 stalk celery, chopped
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium potatoes or 3 small potatoes, cubed
  • 1 ear of corn
  • 1 carrot, chopped
  • ½ cup cream
  • 1 tablespoon flour
  • ½ teaspoon ground sage
  • Salt and pepper to taste

 

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large pan, fry bacon until almost done. Add celery, onion, and garlic and sauté until lightly brown. Remove bacon and cut into bite-sized pieces.
  • Transfer everything to a cooking pot. Add corn, potatoes, carrots, butter, and broth. Cook for about 15 minutes.
  • Mix flour and a little water together to form a paste. Add along with cream to the cooking pot and cook for another 30 minutes. Add more flour to reach a desired thickness.
  • Season with sage and salt and pepper to taste.
  • For best results enjoy near a fire with friends and family.

Purple Potato Hash with Corn and Zucchini

Ingredients:Image

  • 2 strips bacon (optional)
  • 1 small onion, diced small
  • 1 clove garlic, minced
  • 2 medium purple potatoes or 4 small purple potatoes, diced small
  • ½ cup bell pepper, diced small
  • 1 ear of corn
  • ½ cup chopped zucchini
  • ½ teaspoon ground sage
  • Salt and pepper to taste

 

Directions:

  • In a large pot, bring enough water to submerse corn to a boil. Peel corn and remove husk if necessary. Boil for 10-15 minutes or just until soft. Remove from boiling water and set aside to drain.
  • In a large cast iron skillet, cook bacon over medium heat. Remove from pan when done, pour off some of the grease, but reserve some to cook potatoes.
  • Add purple potatoes and cook until just barely tender. Add onion, garlic, bell pepper, corn, and zucchini.
  • Cook on medium-low heat until potatoes have browned and zucchini is tender, about 10 minutes.
  • Season with sage and salt and pepper to taste.