Home fries frittata, cheesy potatoes

Home fries frittata. (Courtesy of Cookveg.co.uk)

Home fries frittata. (Courtesy of Cookveg.co.uk)

Elizabeth Baird, Special to QMI Agency

, Last Updated: 9:57 AM ET

Just like pasta and cheese, potatoes and cheese are a divine combination. The potatoes provide a delicious comfy platform for the cheese to flavour and enrich. Here's a selection of dishes you'll find perfect to help fill that comfort food need.

POTATOES HAIL CAESAR

Cooked ready-to-eat bacon is ideal for this recipe. Crunch and flavour - presto! Oval russet potatoes are ideal for baking.

Ingredients:

  • 4 large potatoes
  • 1 cup (250 ml) sour cream, regular or light
  • 1/2 cup (125 ml) Parmesan cheese, divided
  • 1 tsp. (5 ml) Dijon mustard
  • 1/2 tsp. (2 ml) anchovy paste
  • 1/2 tsp. (2 ml) pepper
  • 1/4 tsp. (1 ml) salt
  • 1 large clove garlic, minced
  • 4 strips bacon, fried and crumbled
  • 1 green onion, green part only, very thinly sliced

Directions:

Scrub and prick potatoes with a pointed knife or fork. Either bake in the oven or toaster oven at 400F (200C) for 45 to 60 minutes. Or, arrange in a circle in microwave and cook on high, about 3 to 4 minutes per potato, turning potatoes halfway through baking time. Let potatoes cool slightly, about 10 minutes while you assemble remaining ingredients. Wearing an oven mitt on one hand to hold the potato, cut a 1/4-inch (5 mm) thick lengthwise slice off top of each potato.

With a spoon, scoop out flesh, leaving a scant 1/2-inch (1 cm) wall. Return skins to baking sheet and place flesh in a bowl. Mash potato flesh until smooth. Mash in sour cream, 1/3 cup (75 ml) of Parmesan cheese, Dijon mustard, anchovy paste, pepper, salt and garlic. Stir in bacon and green onion; taste, add more salt if desired. Spoon into hollowed skins. Sprinkle with remaining Parmesan cheese. Place in centre of oven and broil until steaming hot, crusty and browned, about 4 to 6 minutes. Or heat in toaster. Makes 4 servings.

HOME FRIES FRITTATA

Imagine this: The pantry is almost bare - just a few potatoes, and an onion. Thank goodness, there are eggs in the fridge.

Ingredients:

  • 3 large potatoes, scrubbed or scrubbed and peeled
  • 1/3 cup (75 ml) water
  • 2 Tbsp. (30 ml) canola oil
  • 1 large onion, diced
  • 3/4 tsp. (4 ml) dried Italian herb seasoning
  • 1/2 tsp. (2 ml) salt
  • 1/4 tsp. (1 ml) pepper
  • 1 cup (250 ml) frozen peas or corn
  • 6 large eggs
  • 3/4 cup (175 ml) shredded Gouda or Fontina cheese

Directions:

Cube potatoes; there should be about 3 cups (750 ml). Place in a large skillet with water and oil. Cover and bring to a boil. Reduce heat to medium and simmer until potatoes are tender and water has evaporated, stirring a few times. Add onion, Italian seasoning, salt and pepper; fry, stirring a few times, until onion is tender, about 6 minutes. Stir in peas. In a bowl, whisk eggs until smooth. Pour over potato mixture. Let bottom of frittata start to set.

Then, with a wide spatula, lift some of potato mixture to let uncooked eggs flow underneath. Cook until bottom sets again, about 5 minutes. Sprinkle Gouda overtop. Broil from just above centre of oven until frittata is set and cheese, melted, about 4 to 6 minutes. Let stand for 3 minutes. Cut into wedges. Makes 4 servings.

POTATO VEGETABLE SOUP

A pot of hot soup is as welcome for supper as it is for lunch. A garnish of shredded cheese makes the soup even more delicious.

Ingredients:

  • 2 tbsp. (30 ml) butter
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 large potato, peeled and cubed
  • 1/2 tsp. (2 ml) each dried oregano and thyme
  • 1/2 tsp. (2 ml) salt
  • 1/4 tsp. (1 ml) pepper
  • 3 cups (750 ml) vegetable or chicken broth
  • 2 cups (500 ml) chopped broccoli or cauliflower
  • 1 cup (250 ml) frozen peas, shelled edamame or corn
  • 1 cup (250 ml) milk or 5% cream
  • Shredded Cheddar or favourite firm cheese

Directions:

In a large saucepan, melt butter over medium heat. Add carrots, garlic, onion, potato, oregano, thyme, salt and pepper; saute until onion has softened, about 6 minutes. Pour in broth; cover and simmer until potato is just tender, about 10 minutes. Add broccoli; cover and simmer until potato is very tender and broccoli is tender, about 5 to 10 minutes. Stir in peas and milk; heat until steaming. If desired, puree about half of soup using an immersion blender or stand blender; combine pureed and chunky soup. Serve in warmed bowls, sprinkling each serving with Cheddar.

Makes 4 generous servings.


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