Bacon Tater Cakes

© Katherine Stetson

Your yield of this tasty depends upon how much was leftover!

  • cold Smashed Bacon Taters, in 1/3 cup portions
  • scant amount of flour seasoned with smoked paprika, sea salt and finely ground pepper
  • 1 teaspoon unsalted butter, per cake

Pat cold taters into a cake.  Dredge lightly in seasoned flour and fry in melted butter in a nonstick skillet over medium-high heat until nicely browned on the bottom.  Flip cake over and brown the other side.

Serve immediately with leftover gravy or sour cream.

Smashed Bacon Taters

© Katherine Stetson

These are perhaps a little too good, which is why we only have them at Thanksgiving!

For four servings plus leftovers:

  • 4 strips of bacon, cooked until crisp, then crumbled, bacon fat reserved
  • 1 small red onion, peeled, quartered, separated, and lightly caramelized in reserved bacon fat
  • 6 medium-large red-skinned potatoes
  • 1/3 cup buttermilk
  • 3 ounces cream cheese
  • ¼ cup unsalted butter
  • 2 tablespoons freshly chopped flat leaf parsley
  • sea salt, to taste
  • freshly ground pepper, to taste

Trim potatoes of any odd spots and quarter into equally sized pieces.  Fill a large pot with water and add potatoes.  Cook over high heat until boiling.  Add several splashes of sea salt and reduce heat to a gentle simmer and continue cooking until potatoes are fork-tender.  Drain potatoes and return to pot atop low heat to render out any remaining liquid.

Add buttermilk, cream cheese and butter to potatoes and smash with a potato masher until well blended.  Season with salt and pepper, to taste, and add reserved bacon crumbles, parsley and caramelized onion.  Smash again.  Serve immediately or cover and keep warm in a 200 degree oven.

Crispy O’Brien Potatoes

© Katherine Stetson

Use a skillet big enough to give the potatoes lots of room to brown.  Recipe is easy to double… or triple.

For two servings:

  • 2 medium Russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • ½ medium onion, chopped
  • ½ red or orange bell pepper, diced
  • 1 tablespoon chopped fresh flat leaf parsley
  • sea salt and freshly ground pepper, to taste

In a large non-stick skillet, heat butter and oils until hot.  Add potatoes and cook, stirring occasionally, until golden.  Add the onion and pepper and continue cooking until vegetables are tender and the potatoes nicely browned.  Season with salt, pepper and parsley and serve immediately.

 

Tater Chips

© Katherine Stetson

Comparatively speaking, these chips make the commercial bagged variety taste like sawdust.  Serve plain or with a selection of dips based on ketchup and sour cream.

For each serving:

  • 1 medium Russet potato
  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper, to taste
  • fresh thyme or rosemary, optional

Preheat oven to 425 degrees.

Wash potato and cut into 1/8 inch slices.  Place potato slices in a zipper bag with the oil and massage bag to distribute the oil over all the potatoes.  Pour contents onto a baking sheet and scatter potato slices in a single layer.  Season lightly with salt and pepper.

Watch the chips carefully as they bake and remove chips as soon as they brown to a cooling rack.  When all chips are roasted, serve immediately or reheat the entire batch, on the rack, for a few minutes in the oven.

Copyright © Katherine Stetson, all rights reserved.