recipephile

Breakfast Potatoes With Spice Hunter Asian Dipping Blend Spices

My father is an amazing cook.  From great soups to a simple steak on the grill everything he prepares is absolutely delicious.  One of my fondest memories were our weekend morning breakfasts and one dish that was always gobbled up were my dad's breakfast potatoes.  So this weekend I decided to make a big batch for my friends.

The team from The Spice Hunter sent me a big box of spices to try out.  One of the mixes, Asian Dipping Sauce Blend, had all of the seasonings that I thought would taste delicious in the potatoes.  The Spice Hunter has a line of freeze dried spices that are amazing when rehydrated.

The mixture of spices include freeze-dried green onion, freeze-dried garlic, freeze-dried ginger and freeze-dried leeks. Usually my father uses Season All, but I thought this would give the potatoes an interesting twist.

Here is what you need:

- 1 lb. of bacon, chopped
- 1 medium yellow onion, chopped
- 2 heaping tbsps of The Spice Hunter Asian Dipping Sauce Blend
- 4 cans of cooked and sliced potatoes
- Freshly ground black pepper

Cook the chopped bacon in a large saute pan for about 3-5 minutes or until the bacon begins to brown and the fat has rendered off.  Add in the onions and saute till translucent.  Toss in the spices and potatoes and cook the potatoes until lightly brown. 

Add pepper to taste and serve.

Three Cheese, Roasted Garlic Mashed and Baked Potatoes

Last night I had my friends Jon and Tim over for a homestyle meal.  I promised Jon that I would make my Parmesan Dijon Brussels Sprouts, Meatloaf and Scalloped Potatoes.  After boiling my potatoes and mashing them, I realized that I made a HUGE mistake.  What was supposed to be scalloped potatoes ended up being mashed.  So I slightly improvised and ended up with something very delicious.

Instead of serving them as regular mashed potatoes I added extra cheese, placed them into a baking dish and baked them before serving.

These are pretty easy and they make about 5 or 6 servings:

- 4 large russet potatoes
- 10 cloves of roasted garlic
- 1 cup grated Parmegiano Reggiano cheese
- 1/2 pint heavy whipping cream
- 1 stick of butter
- Salt and freshly ground pepper to taste
- 1/2 cup greated cheddar cheese
- 1/2 cup blue cheese

Boil potatoes (with skins on if you prefer) until you can easily pass a fork through the center.  Remove from water, chop and place into a mixing bowl with butter, roasted garlic and Reggiano cheese. Mash with hand masher or electric mixer until smooth and creamy.  Add more cream and/or butter to make smoother.  Add salt and pepper to taste.

Preheat oven to 350 degrees. Transfer and evenly distribute into small baking dish.  Top with Cheddar and Blue cheese and bake in the oven for about 20-25 more minutes.

Serve.