Potatoes, Take 2
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From My Kitchen to Yours

Potatoes, Take 2

Growing up on the farm as a child, our family was a traditional Midwestern "meat and potatoes" family.  Supper generally included potatoes as a side dish and mom usually made more than we could eat.  (I think this is something that I inherited from her!) 
 
As a result, I learned at a young age that leftover potatoes can be easily be turned into a whole new potato dish.  It also allowed mom to create a simple and speedy side dish that could be served for breakfast, lunch or dinner.  You can turn them into hash browns, potatoes cakes or twice baked potatoes, to name just a few.
 
As I mentioned in a prior blog, I love to make potatoes in a cast iron skillet in the oven and since at home I am only cooking for two these days, we often have extra potatoes that are left over.
 
 
One great way to use the leftover bake potatoes is to make crispy skillet rounds.
 
All you need to do it put a little olive oil and a pat of butter (for flavor) in a skillet and heat over medium high heat until it starts to bubble a bit.  Place potatoes that have been cut into 1/4 to 1/3 inch thick rounds into the skillet and season with salt and pepper.  Allow to sauté until nicely browned and then flip with a spatula and repeat on the other side.
 
 
Then once both sides are nicely browned, remove the potato rounds from the pan and place on a plate lined with paper towels.  Using another paper towel, pat the excess fat off the potatoes. Season with salt and pepper.   I also like to sprinkle a bit of fresh grated parmesan cheese over the top before serving.
 
The result?  Speedy, simple and tasty potato hash "rounds"!! 
 
Some of my best dishes are a result of thinking creatively about how to use ingredients on hand along with leftovers.   Before you throw away leftovers, think about how you might turn it into something new....
 
Chef Jen
 
 

1 Comment to Potatoes, Take 2:

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Aunt Eunice on Saturday, February 23, 2013 2:19 PM
Love those potatoes!
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