You’re about to discover a world of easy, delicious possibilities with Simply Potatoes! Whether you’re craving quick weeknight dinners, cozy comfort food, or a new family favorite, this roundup has you covered. Get ready to be inspired—these 20 recipes are sure to make your meal planning a breeze. Let’s dive in!
Cheesy Simply Potatoes Casserole
Venturing into the realm of comforting yet sophisticated side dishes, this Cheesy Simply Potatoes Casserole transforms humble ingredients into a decadent, crowd-pleasing masterpiece. Its golden, bubbling surface gives way to a creamy, herb-infused interior that promises to be the star of any holiday table or cozy family dinner. The harmonious blend of sharp cheeses and aromatic seasonings creates a dish that is both nostalgically familiar and elegantly elevated.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 1 (20-ounce) package Simply Potatoes® Shredded Hash Browns, thawed
– 2 cups sharp white cheddar cheese, freshly grated
– 1 cup Gruyère cheese, freshly grated
– 1 cup crème fraîche
– 1 cup heavy cream
– ½ cup unsalted butter, melted and slightly cooled
– 3 pasture-raised eggs, lightly beaten
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons fresh chives, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– ⅛ teaspoon cayenne pepper
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish with softened butter.
2. In a large mixing bowl, combine the thawed Simply Potatoes® Shredded Hash Browns, finely diced yellow onion, and minced garlic.
3. In a separate medium bowl, whisk together the crème fraîche, heavy cream, melted unsalted butter, and lightly beaten pasture-raised eggs until the mixture is completely smooth and homogenous.
4. Pour the creamy wet mixture over the potato mixture, then add the freshly grated sharp white cheddar cheese, freshly grated Gruyère cheese, finely chopped fresh chives, fresh thyme leaves, kosher salt, freshly ground black pepper, freshly grated nutmeg, and cayenne pepper.
5. Using a large rubber spatula, gently fold all ingredients together until they are evenly and thoroughly combined, being careful not to overmix.
6. Transfer the combined mixture into the prepared baking dish, spreading it into an even layer with the spatula.
7. Place the dish on the center rack of the preheated oven and bake, uncovered, for 55 to 60 minutes, or until the top is deeply golden brown and the center is set, with no liquid jiggle when the dish is gently shaken.
8. Remove the casserole from the oven and let it rest on a wire cooling rack for 15 minutes before serving to allow the structure to firm up.
9. Garnish the rested casserole with an additional sprinkle of fresh chives and thyme leaves for a vibrant finish.
Gloriously rich and texturally sublime, this casserole offers a crisp, golden crust that yields to a luxuriously creamy and cohesive interior. The sharp, nutty notes of the cheeses are beautifully balanced by the subtle warmth of nutmeg and cayenne, creating a complex flavor profile. For an elegant presentation, serve individual portions garnished with microgreens and a drizzle of white truffle oil, or pair it with a simple roast chicken to let its comforting decadence shine.
Garlic Parmesan Simply Potatoes
Fragrant and indulgent, this Garlic Parmesan Simply Potatoes dish transforms humble ingredients into a sophisticated side that’s perfect for holiday gatherings or cozy weeknight dinners. Featuring crisp-edged potatoes enveloped in a rich, savory coating, it’s a recipe that balances rustic comfort with elegant flavor. With minimal prep and maximum impact, it’s destined to become a cherished addition to your culinary repertoire.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (20-ounce) package Simply Potatoes® Diced Potatoes with Onion
– 3 tablespoons clarified butter
– 4 large garlic cloves, finely minced
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons finely chopped fresh Italian parsley
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Pat the Simply Potatoes® Diced Potatoes with Onion completely dry with paper towels to ensure optimal crispiness.
3. In a large mixing bowl, combine the potatoes, clarified butter, minced garlic, extra-virgin olive oil, sea salt, and black pepper, tossing thoroughly to coat evenly.
4. Spread the potato mixture in a single layer on the prepared baking sheet, ensuring pieces do not touch for even browning.
5. Roast in the preheated oven for 20 minutes, or until the potatoes are golden brown and crisp at the edges.
6. Remove the baking sheet from the oven and immediately sprinkle the freshly grated Parmigiano-Reggiano cheese evenly over the hot potatoes.
7. Return the baking sheet to the oven for 3–5 minutes, just until the cheese is melted and lightly bubbly.
8. Transfer the potatoes to a serving dish and garnish with the finely chopped fresh Italian parsley.
Velvety and aromatic, these potatoes offer a delightful contrast of textures, from the crisp exterior to the tender interior. The garlic infuses each bite with a warm, savory depth, while the Parmigiano-Reggiano adds a salty, nutty complexity that lingers on the palate. For a creative twist, serve alongside a grilled ribeye steak or as a topping for a rustic breakfast hash, allowing the flavors to shine in any setting.
Simply Potatoes Breakfast Hash
Unfolding with the warmth of a winter morning, this Simply Potatoes Breakfast Hash transforms humble ingredients into an elegant brunch centerpiece, where golden potatoes meet savory aromatics in a symphony of comforting flavors. Crafted with care, it’s a dish that balances rustic charm with refined simplicity, perfect for leisurely gatherings or a quiet moment of indulgence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound Simply Potatoes shredded hash browns, thawed
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 1 red bell pepper, seeded and diced into ¼-inch pieces
– 4 ounces smoked bacon, cut into ½-inch lardons
– 4 pasture-raised eggs, lightly beaten
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh chives
Instructions
1. In a large cast-iron skillet over medium-high heat, render the bacon lardons until crisp and golden, about 6–8 minutes, then transfer to a paper towel-lined plate, reserving the rendered fat in the skillet.
2. Add the clarified butter to the skillet, then sauté the diced onion and red bell pepper until softened and lightly caramelized, approximately 5–7 minutes, stirring occasionally to prevent burning.
3. Tip: For deeper flavor, allow the vegetables to develop a slight char at the edges before proceeding.
4. Incorporate the thawed Simply Potatoes hash browns into the skillet, spreading them into an even layer, and cook undisturbed for 4–5 minutes to form a golden crust on the bottom.
5. Flip the hash in sections using a spatula, then continue cooking for another 4–5 minutes until the potatoes are tender and crisped throughout.
6. Season the mixture with kosher salt and freshly cracked black pepper, stirring gently to distribute evenly.
7. Tip: To ensure even cooking, press the hash down lightly with the spatula after flipping to maximize surface contact with the skillet.
8. Create four small wells in the hash with the back of a spoon, then pour the lightly beaten pasture-raised eggs into each well.
9. Cover the skillet and reduce the heat to low, cooking until the egg whites are set and the yolks remain slightly runny, about 3–4 minutes.
10. Tip: For fully set yolks, extend the covered cooking time by 1–2 minutes, checking doneness by gently shaking the skillet.
11. Remove from heat, sprinkle with the reserved crisp bacon lardons and chopped fresh chives, and serve immediately.
Brimming with contrasting textures, this hash offers a delightful crunch from the potatoes against the creamy richness of the eggs. Its savory depth, enhanced by smoky bacon and sweet peppers, pairs beautifully with a drizzle of hot sauce or a side of toasted artisan bread for a complete meal.
Creamy Simply Potatoes Soup
Mellow winter evenings call for comforting simplicity, and this Creamy Simply Potatoes Soup delivers just that—a velvety, soul-warming embrace in a bowl, where humble potatoes transform into an elegant, silken purée enriched with aromatic aromatics and a touch of cream. Its subtle, earthy sweetness, balanced by savory notes, makes it an ideal centerpiece for a cozy holiday gathering or a quiet weeknight supper, requiring minimal effort for maximum culinary reward.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh chives, finely chopped
Instructions
1. In a large Dutch oven or heavy-bottomed pot, melt the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and fragrant, approximately 8–10 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Add the cubed Yukon Gold potatoes and pour in the low-sodium vegetable broth, ensuring the potatoes are fully submerged.
5. Increase the heat to high and bring the mixture to a boil, then reduce to a simmer and cover the pot.
6. Simmer the potatoes for 20–25 minutes, or until they are fork-tender and easily mash against the side of the pot.
7. Remove the pot from the heat and, using an immersion blender, purée the soup until completely smooth and velvety, about 2–3 minutes. (Tip: For an extra-silken texture, pass the puréed soup through a fine-mesh sieve to remove any fibrous bits.)
8. Return the pot to low heat and stir in the heavy cream, heating gently until warmed through, about 3–4 minutes—avoid boiling to prevent curdling.
9. Season the soup with fine sea salt and freshly ground black pepper, adjusting gradually to achieve a balanced flavor profile. (Tip: Taste after each addition, as the saltiness can vary with the broth used.)
10. Ladle the soup into warmed bowls and garnish each serving with a sprinkle of finely chopped fresh chives for a bright, herbal finish. (Tip: For a luxurious touch, drizzle with a swirl of extra virgin olive oil or top with crispy fried shallots just before serving.)
This soup boasts a luxuriously smooth, almost custard-like consistency that coats the spoon, with the natural starch from the Yukon Gold potatoes lending a subtle richness without heaviness. Its flavor is a harmonious blend of earthy potato sweetness, deepened by the savory broth and rounded out by the creamy indulgence, while the chives add a fresh, oniony accent. Try serving it in shallow bowls alongside crusty artisanal bread for dipping, or elevate it as a starter for a festive meal by pairing with a crisp white wine to cut through the creaminess.
Loaded Simply Potatoes Skins
Glistening with golden-brown edges and generously topped with melted cheese and crisp bacon, these loaded potato skins transform humble Simply Potatoes into an elegant appetizer perfect for holiday gatherings or cozy winter evenings. Their crisp exterior gives way to a creamy, seasoned interior, creating a delightful contrast that elevates this classic comfort food. Crafted with refined ingredients and precise techniques, they offer a sophisticated twist on a beloved favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 package (20 ounces) Simply Potatoes Shredded Hash Browns, thawed
– 2 tablespoons clarified butter, melted
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– 6 slices thick-cut applewood-smoked bacon, diced
– 1 cup sharp white cheddar cheese, freshly grated
– ½ cup sour cream
– 2 tablespoons chives, finely chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the thawed Simply Potatoes Shredded Hash Browns, melted clarified butter, kosher salt, black pepper, and smoked paprika until evenly coated.
3. Divide the potato mixture into 12 equal portions and press each firmly into a ¼-inch thick oval shape on the prepared baking sheet, leaving 1 inch between each for even crisping.
4. Bake the potato skins in the preheated oven for 15 minutes, or until the edges turn golden-brown and crisp.
5. While the skins bake, cook the diced applewood-smoked bacon in a skillet over medium heat for 8–10 minutes until crisp, then drain on paper towels to remove excess grease.
6. Remove the potato skins from the oven and sprinkle the freshly grated sharp white cheddar cheese evenly over each, ensuring coverage to the edges for optimal melting.
7. Return the skins to the oven and bake for an additional 5–7 minutes, until the cheese is fully melted and bubbly.
8. Transfer the skins to a serving platter and top each with a dollop of sour cream, a sprinkle of crisp bacon, and a garnish of finely chopped chives.
9. Serve immediately while warm to preserve the crisp texture of the potato bases.
A harmonious blend of textures awaits in every bite, from the shatteringly crisp potato edges to the velvety melted cheese and smoky bacon. The subtle hint of smoked paprika deepens the flavor profile, making these skins an ideal centerpiece for festive spreads or an indulgent weeknight treat. For a creative twist, pair them with a drizzle of truffle oil or a side of house-made ranch dressing to enhance their rustic elegance.
Simply Potatoes Au Gratin
Delightfully creamy and decadently layered, this Simply Potatoes Au Gratin transforms humble ingredients into an elegant side dish perfect for holiday gatherings or sophisticated weeknight dinners. With its golden, bubbling crust and tender, thinly sliced potatoes bathed in a rich, cheesy sauce, it offers a comforting yet refined addition to any table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and thinly sliced to 1/8-inch thickness
– 2 cups heavy cream
– 1 cup whole milk
– 4 ounces Gruyère cheese, freshly grated
– 2 ounces Parmigiano-Reggiano cheese, freshly grated
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 teaspoon freshly grated nutmeg
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat the oven to 375°F and generously butter a 9×13-inch baking dish with the softened unsalted butter, ensuring even coverage to prevent sticking.
2. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, freshly grated nutmeg, kosher salt, and freshly ground black pepper, bringing the mixture to a gentle simmer while stirring occasionally to infuse the flavors.
3. Arrange one-third of the thinly sliced Yukon Gold potatoes in a single, overlapping layer at the bottom of the prepared baking dish, creating a uniform base for even cooking.
4. Pour one-third of the warm cream mixture over the potato layer, ensuring it seeps between the slices to coat them thoroughly for maximum creaminess.
5. Sprinkle one-third of the freshly grated Gruyère cheese and Parmigiano-Reggiano cheese evenly over the potatoes, distributing the cheeses to promote a consistent, golden crust.
6. Repeat steps 3 through 5 twice more to build two additional layers, finishing with a final layer of the remaining cream mixture and cheeses on top.
7. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes, allowing the potatoes to become tender and absorb the creamy sauce.
8. Remove the foil and continue baking uncovered for an additional 20 minutes, or until the top is golden brown and bubbly, with the edges slightly crisped.
9. Let the dish rest at room temperature for 10 minutes before serving to allow the layers to set, making it easier to slice neatly.
10. Garnish with a light sprinkle of additional freshly grated nutmeg or chopped fresh chives, if desired, for a vibrant finish.
Melt-in-your-mouth tender potatoes yield to a luxuriously creamy interior, while the crisp, cheesy top provides a satisfying contrast in texture. The subtle warmth of nutmeg and garlic enhances the rich, savory notes of the Gruyère and Parmigiano-Reggiano, creating a harmonious blend of flavors. For a creative presentation, serve individual portions in ramekins or pair with a simple green salad dressed in a lemon vinaigrette to balance the dish’s richness.
Herb-Roasted Simply Potatoes
Zestfully transforming humble potatoes into an elegant side dish, this herb-roasted preparation elevates the everyday with aromatic sophistication. Golden-brown exteriors yield to creamy interiors, infused with fragrant herbs and rich olive oil for a dish that feels both comforting and refined. Perfect for holiday gatherings or weeknight dinners, these potatoes offer versatility with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch wedges
– 3 tablespoons extra-virgin olive oil
– 4 garlic cloves, minced
– 1 tablespoon fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Place the potato wedges in a large mixing bowl.
3. Drizzle the extra-virgin olive oil over the potatoes, ensuring all surfaces are lightly coated.
4. Add the minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper to the bowl.
5. Toss the potatoes thoroughly with the herb mixture until evenly distributed.
6. Arrange the potatoes in a single layer on a rimmed baking sheet, leaving space between each wedge for optimal crisping.
7. Roast the potatoes in the preheated oven for 20 minutes, until the edges begin to turn golden brown.
8. Remove the baking sheet from the oven and carefully flip each potato wedge using tongs.
9. Return the potatoes to the oven and continue roasting for an additional 20 minutes, or until deeply golden and fork-tender.
10. Transfer the roasted potatoes to a serving platter while still warm.
Keenly balanced, these potatoes offer a crisp exterior that gives way to a velvety, buttery interior, with the garlic and herbs creating a fragrant backdrop. Their golden hue and rustic presentation make them ideal alongside roasted meats or as part of a vegetable-focused plate, where their simplicity allows other flavors to shine.
Simply Potatoes Pancakes
Elevating the humble potato pancake to new heights, this refined version transforms simple ingredients into a crisp, golden delight perfect for holiday brunches or elegant breakfasts. Using pre-shredded Simply Potatoes ensures consistent texture and saves valuable time, while clarified butter adds a nutty richness that elevates the entire dish. The result is a sophisticated yet approachable recipe that balances rustic charm with culinary polish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (20-ounce) package Simply Potatoes Shredded Hash Browns
– 2 pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– ¼ cup finely chopped yellow onion
– 2 tablespoons whole milk
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup clarified butter, divided
– ½ cup sour cream, for serving
– 2 tablespoons fresh chives, finely chopped, for serving
Instructions
1. Place the Simply Potatoes Shredded Hash Browns in a large mixing bowl.
2. Add the lightly beaten pasture-raised eggs, all-purpose flour, finely chopped yellow onion, whole milk, kosher salt, and freshly ground black pepper to the bowl.
3. Using a rubber spatula, gently fold the mixture until all ingredients are evenly incorporated, being careful not to overmix to maintain a light texture.
4. Heat a large cast-iron skillet or non-stick pan over medium heat (350°F) and add 2 tablespoons of clarified butter, swirling to coat the surface evenly.
5. For each pancake, scoop ¼ cup of the potato mixture into the hot skillet, pressing gently with the back of a spatula to form a ½-inch thick round.
6. Cook the pancakes for 4–5 minutes on the first side, or until the edges are golden brown and crisp, adjusting heat if necessary to prevent burning.
7. Using a thin, flexible spatula, carefully flip each pancake and cook for an additional 4–5 minutes on the second side until deeply golden and cooked through.
8. Transfer the cooked pancakes to a wire rack set over a baking sheet to prevent sogginess, and repeat the cooking process with the remaining batter, adding the remaining 2 tablespoons of clarified butter to the skillet as needed.
9. Serve the pancakes immediately, topped with a dollop of sour cream and a sprinkle of finely chopped fresh chives.
Delightfully crisp on the exterior with a tender, savory interior, these pancakes offer a satisfying contrast in textures. The clarified butter imparts a subtle, nutty depth that complements the earthy potatoes, while the fresh chives add a bright, herbal finish. For a creative presentation, serve them stacked with smoked salmon and a drizzle of crème fraîche, or alongside poached eggs for a luxurious brunch centerpiece.
Spicy Simply Potatoes Tacos
Elevating the humble taco to new heights, these Spicy Simply Potatoes Tacos transform convenience into culinary artistry with a vibrant medley of textures and flavors. Perfect for festive gatherings or weeknight inspiration, they deliver a satisfying crunch and a gentle heat that awakens the palate without overwhelming it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (20-ounce) package Simply Potatoes® Shredded Hash Browns
– 2 tablespoons avocado oil, divided
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ¼ teaspoon cayenne pepper
– 8 (6-inch) corn tortillas
– 1 cup crumbled queso fresco
– ½ cup finely diced red onion
– ½ cup chopped fresh cilantro
– ¼ cup crema Mexicana
– 1 lime, cut into wedges
Instructions
1. Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil, swirling to coat the surface evenly.
2. Pat the Simply Potatoes® Shredded Hash Browns dry with paper towels to remove excess moisture, ensuring a crispier texture when cooked.
3. Add the hash browns to the skillet in an even layer, pressing down lightly with a spatula, and cook undisturbed for 5 minutes to develop a golden-brown crust.
4. Sprinkle the smoked paprika, ground cumin, and cayenne pepper evenly over the hash browns, then flip sections using the spatula and cook for an additional 5 minutes until crispy and fragrant.
5. Transfer the spiced hash browns to a plate lined with paper towels to drain any residual oil, and season lightly with kosher salt if desired.
6. Wipe the skillet clean with a paper towel and return it to medium heat, adding the remaining 1 tablespoon of avocado oil.
7. Warm each corn tortilla in the skillet for 30 seconds per side until pliable and lightly toasted, stacking them under a clean kitchen towel to retain heat and prevent cracking.
8. Assemble the tacos by dividing the spiced hash browns evenly among the warmed tortillas.
9. Top each taco with crumbled queso fresco, finely diced red onion, and chopped fresh cilantro.
10. Drizzle crema Mexicana over the assembled tacos and serve immediately with lime wedges on the side for a bright, acidic finish.
Perfectly balanced, these tacos offer a delightful contrast between the crispy, seasoned potatoes and the cool, creamy toppings. The subtle smokiness from the paprika melds beautifully with the tangy crema and fresh cilantro, while a squeeze of lime elevates each bite with a zesty spark. For a creative twist, serve them alongside a jicama slaw or top with pickled jalapeños to amplify the heat.
Simply Potatoes Shepherd’s Pie
Perfectly comforting yet elegantly simple, this shepherd’s pie reimagines a classic with the convenience of Simply Potatoes, creating a dish that’s both nostalgic and effortlessly sophisticated. The rich, savory filling of seasoned ground lamb and vegetables is crowned with a velvety blanket of creamy mashed potatoes, resulting in a harmonious balance of textures and flavors ideal for a cozy winter gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 ½ pounds ground lamb (preferably grass-fed)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock (preferably homemade or low-sodium)
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- Kosher salt and freshly ground black pepper
- 1 (24-ounce) package Simply Potatoes Mashed Potatoes
- ½ cup heavy cream
- 4 tablespoons unsalted butter, divided
- ½ cup sharp white cheddar cheese, freshly grated
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- Heat the extra-virgin olive oil in a large, oven-safe skillet or Dutch oven over medium heat until it shimmers, about 2 minutes.
- Add the finely diced yellow onion, carrots, and celery to the skillet, seasoning lightly with kosher salt to draw out moisture.
- Sauté the vegetables, stirring occasionally, until they are softened and the onions are translucent, about 8-10 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
- Increase the heat to medium-high and add the ground lamb, breaking it apart with a wooden spoon.
- Cook the lamb until it is no longer pink and has developed a light golden-brown crust, about 8-10 minutes, then carefully drain any excess fat.
- Stir in the tomato paste and cook for 2 minutes to caramelize it slightly and deepen its flavor.
- Pour in the Worcestershire sauce and beef stock, scraping the bottom of the skillet to incorporate any browned bits.
- Add the chopped fresh thyme and rosemary, then season the mixture generously with kosher salt and freshly ground black pepper.
- Reduce the heat to low and simmer the filling, uncovered, until the liquid has reduced by half and the mixture has thickened, about 10-12 minutes.
- While the filling simmers, prepare the potato topping by gently heating the Simply Potatoes Mashed Potatoes in a medium saucepan over low heat.
- Stir the heavy cream and 2 tablespoons of the unsalted butter into the potatoes until fully incorporated and the mixture is smooth and creamy.
- Remove the skillet from the heat and spread the potato mixture evenly over the lamb filling using an offset spatula.
- Create decorative swirls on the potato surface with the spatula to promote browning.
- Dot the remaining 2 tablespoons of unsalted butter over the potatoes and sprinkle the freshly grated sharp white cheddar cheese evenly on top.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown.
- Remove the skillet from the oven and let it rest on a wire rack for 10 minutes before serving to allow the filling to set.
Exquisitely rich and satisfying, this shepherd’s pie offers a delightful contrast between the savory, herb-infused lamb filling and the luxuriously creamy potato crust. The golden, cheesy topping provides a crisp textural counterpoint to the tender interior, making each bite a complex symphony of comfort. For an elegant presentation, serve individual portions in shallow bowls garnished with a sprig of fresh rosemary, or pair it with a simple arugula salad dressed in a bright lemon vinaigrette to cut through the richness.
Bacon and Cheddar Simply Potatoes
Luxuriously creamy and deeply savory, this elevated take on a classic comfort dish transforms humble ingredients into a sophisticated side. Perfect for holiday gatherings or cozy winter evenings, it balances the smoky richness of bacon with the sharp tang of aged cheddar, all enveloped in velvety potatoes. Each bite offers a harmonious blend of textures and flavors that feels both indulgent and comforting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 (20-ounce) package Simply Potatoes® Shredded Hash Browns, thawed
– 8 ounces thick-cut applewood-smoked bacon, diced into ¼-inch pieces
– 1 cup heavy cream
– ½ cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– 1½ cups sharp white cheddar cheese, freshly grated
– ¼ cup unsalted butter, melted
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons fresh chives, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish.
2. In a large skillet over medium heat, render the diced bacon until crisp and golden brown, about 8–10 minutes, stirring occasionally.
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 2 tablespoons of the rendered bacon fat in the skillet.
4. In a medium mixing bowl, whisk together the heavy cream, whole milk, lightly beaten eggs, melted butter, kosher salt, black pepper, and freshly grated nutmeg until fully emulsified.
5. In a large bowl, combine the thawed shredded hash browns, crisp bacon, and freshly grated sharp white cheddar cheese, tossing gently to distribute evenly.
6. Pour the cream mixture over the potato mixture and fold together with a spatula until all ingredients are thoroughly coated.
7. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the back of a spoon.
8. Cover the dish tightly with aluminum foil and bake on the center rack for 30 minutes.
9. Remove the foil and continue baking uncovered until the top is golden brown and the edges are bubbling, about 15–20 minutes.
10. Let the dish rest at room temperature for 10 minutes to allow the custard to set properly before serving.
11. Garnish with finely chopped fresh chives just before serving.
Zesty and richly satisfying, this dish emerges from the oven with a golden, crisped top that gives way to a luxuriously creamy interior. The sharp cheddar melts into a velvety sauce that clings to each tender potato shred, while the bacon provides smoky, salty bursts in every bite. For an elegant presentation, serve individual portions in ramekins topped with a drizzle of truffle oil or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Simply Potatoes Gnocchi
Heralding the arrival of a dish that masterfully balances rustic comfort with refined elegance, these gnocchi transform humble potatoes into delicate, pillowy dumplings. Their delicate texture and subtle flavor provide a perfect canvas for a rich, savory sauce, making them an ideal centerpiece for an intimate winter gathering or a sophisticated weeknight meal. This streamlined approach celebrates the essence of the ingredient with a technique-focused method that yields consistently exquisite results.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 2 pounds of russet potatoes, baked until fork-tender and flesh riced while warm
– 1 ½ cups of “00” flour, plus additional for dusting
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon of fine sea salt
– ¼ teaspoon of freshly grated nutmeg
– 4 quarts of filtered water
– 2 tablespoons of extra-virgin olive oil
– 2 tablespoons of unsalted European-style butter
– Freshly cracked Tellicherry black pepper and flaky Maldon sea salt for finishing
Instructions
1. Preheat your oven to 400°F. Pierce the russet potatoes several times with a fork, place them directly on the oven rack, and bake for 50-60 minutes until completely tender when pierced with a skewer.
2. Immediately split the baked potatoes open and pass the warm flesh through a ricer or food mill onto a clean, cool work surface; spreading it out helps excess steam evaporate, which is crucial for preventing a gummy dough.
3. Form a well in the center of the riced potatoes. Into this well, pour the lightly beaten pasture-raised egg and sprinkle the fine sea salt and freshly grated nutmeg.
4. Using a bench scraper or your fingers, gently incorporate the wet ingredients into the potatoes until just combined.
5. Gradually sift the “00” flour over the mixture. With a light touch, fold and knead until a soft, slightly sticky dough forms, taking care not to overwork it to maintain tenderness.
6. Divide the dough into four equal portions. On a surface lightly dusted with “00” flour, roll each portion into a long rope approximately ¾-inch in diameter.
7. Using a bench scraper or sharp knife, cut each rope into 1-inch segments to form the individual gnocchi.
8. For the classic ridged texture, gently roll each gnocchi down the tines of a floured fork or a gnocchi board, creating a slight indentation on one side.
9. Bring the 4 quarts of filtered water to a vigorous boil in a large pot and season generously with salt.
10. Working in batches to avoid crowding, carefully drop the gnocchi into the boiling water. They will sink initially and then float to the surface after 2-3 minutes; cook for an additional 30 seconds once they float.
11. Using a slotted spoon or spider skimmer, immediately transfer the cooked gnocchi to a large bowl or baking sheet to prevent further cooking.
12. In a large sauté pan over medium heat, warm the extra-virgin olive oil and unsalted European-style butter until the butter is foaming.
13. Add the cooked gnocchi to the pan in a single layer, allowing them to sauté undisturbed for 60-90 seconds to develop a delicate golden crust on one side.
14. Gently toss the gnocchi in the pan to coat them evenly in the butter and oil, then immediately remove from heat.
15. Plate the gnocchi and finish with a final flourish of freshly cracked Tellicherry black pepper and a delicate sprinkle of flaky Maldon sea salt.
Silken and tender with a whisper of nutmeg, each dumpling offers a cloud-like interior contrasted by a faint, golden sear. The clarified butter and olive oil base provides a nutty, rich foundation that allows the pure potato flavor to shine. For a creative presentation, serve them atop a swoosh of roasted garlic purée or alongside sautéed wild mushrooms and a shower of Parmigiano-Reggiano.
Simply Potatoes Stuffed Peppers
Here, vibrant bell peppers transform into edible vessels for a comforting filling of creamy potatoes and savory aromatics, creating a dish that feels both celebratory and effortlessly approachable. This elegant yet rustic preparation showcases how humble ingredients can be elevated through thoughtful technique, resulting in a visually striking and deeply satisfying meal perfect for gatherings or a special weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 4 large bell peppers (red, yellow, or orange), tops removed and seeds meticulously scooped out
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 pound russet potatoes, peeled and cut into ½-inch cubes
- ½ cup vegetable broth
- ¼ cup heavy cream
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Preheat your oven to 375°F (190°C) and lightly brush the interior of the hollowed bell peppers with 1 tablespoon of the extra-virgin olive oil.
- Place the peppers, cut-side up, in a baking dish just large enough to hold them snugly.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
- Sauté the finely diced yellow onion until it becomes translucent and soft, about 5 minutes.
- Add the minced garlic and cook for 1 additional minute, just until fragrant.
- Incorporate the cubed russet potatoes and vegetable broth, then bring the mixture to a gentle simmer.
- Cover the skillet, reduce the heat to medium-low, and cook until the potatoes are fork-tender, approximately 12-15 minutes.
- Uncover the skillet and use a potato masher to coarsely crush the potatoes, leaving some texture for visual appeal.
- Stir in the heavy cream, grated Parmigiano-Reggiano, unsalted butter, kosher salt, black pepper, and smoked paprika until fully combined and creamy.
- Remove the skillet from the heat and fold in the chopped fresh parsley.
- Generously spoon the potato filling into each prepared bell pepper, mounding it slightly.
- Bake in the preheated oven for 25-30 minutes, or until the pepper skins are tender and slightly blistered and the filling is golden on top.
- Allow the stuffed peppers to rest for 5 minutes before serving to let the filling set.
Each bite offers a delightful contrast between the sweet, yielding pepper and the rich, velvety potato filling, punctuated by the salty sharpness of the cheese. For a stunning presentation, serve atop a pool of herb-infused tomato coulis or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Simply Potatoes Latkes
Yearning for a holiday dish that balances rustic charm with refined elegance, these Simply Potatoes Latkes deliver crispy perfection with minimal effort. Their golden-brown exteriors give way to tender, seasoned interiors, making them an ideal centerpiece for festive gatherings or cozy winter meals. With a streamlined approach that honors tradition while embracing modern convenience, they transform humble ingredients into something truly celebratory.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound russet potatoes, peeled and grated
– 1 small yellow onion, finely grated
– 2 pasture-raised eggs, lightly beaten
– ¼ cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon baking powder
– ½ cup clarified butter or high-smoke-point vegetable oil, for frying
– ½ cup crème fraîche, for serving
– 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
1. Place the grated russet potatoes and finely grated yellow onion in a clean kitchen towel, then twist tightly to extract all excess moisture—this ensures maximum crispiness.
2. Transfer the drained potato-onion mixture to a large mixing bowl, then add the lightly beaten pasture-raised eggs, all-purpose flour, kosher salt, freshly ground black pepper, and baking powder.
3. Gently fold the ingredients together until just combined, being careful not to overmix to maintain a light texture.
4. Heat the clarified butter in a large cast-iron skillet over medium-high heat until it shimmers and reaches 350°F on an instant-read thermometer.
5. Scoop ¼-cup portions of the potato mixture into the hot skillet, flattening each with a spatula to form 3-inch rounds, and leaving 1 inch between latkes for even cooking.
6. Fry the latkes for 3–4 minutes per side, or until deeply golden-brown and crisp around the edges, adjusting the heat as needed to prevent burning.
7. Transfer the cooked latkes to a wire rack set over a baking sheet to drain excess oil, which helps them stay crispy rather than soggy.
8. Repeat the frying process with the remaining batter, adding more clarified butter to the skillet as necessary to maintain a consistent frying depth.
9. Serve the latkes immediately, topped with a dollop of crème fraîche and a sprinkle of finely chopped fresh chives.
These latkes achieve a sublime contrast between their shatteringly crisp crust and fluffy, savory interior. Their subtle sweetness from the onions balances the earthy potatoes, while the tangy crème fraîche adds a luxurious finish. Try serving them alongside smoked salmon or a simple apple compote for a creative twist that elevates this classic dish.
Simply Potatoes and Kale Soup
Zestful yet comforting, this Simply Potatoes and Kale Soup transforms humble ingredients into an elegant, nourishing bowl that celebrates winter’s bounty. With its velvety texture and earthy depth, it’s the perfect centerpiece for a cozy holiday gathering or a quiet weeknight supper. Crafted with care, each spoonful offers a harmonious blend of rustic charm and refined flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1.5 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 bunch lacinato kale, stems removed and leaves thinly sliced
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper, for seasoning
Instructions
1. In a large Dutch oven or heavy-bottomed pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the cubed Yukon Gold potatoes and vegetable broth, then bring the mixture to a gentle boil over medium-high heat.
5. Reduce the heat to low, cover the pot, and simmer until the potatoes are fork-tender, 15–18 minutes.
6. Using an immersion blender, carefully purée about half of the soup directly in the pot to create a creamy base while leaving some potato chunks for texture.
7. Stir in the heavy cream and thinly sliced lacinato kale, then simmer uncovered until the kale is wilted and tender, 4–5 minutes.
8. Season the soup with freshly grated nutmeg, kosher salt, and freshly ground black pepper, adjusting to achieve a balanced flavor profile.
9. Ladle the hot soup into warmed bowls and serve immediately.
Perfectly balanced, this soup boasts a luxuriously creamy texture punctuated by tender potato pieces and vibrant kale ribbons. The subtle sweetness of the potatoes melds beautifully with the nutmeg’s warm spice, while the kale adds a pleasant, earthy note. For an elegant presentation, garnish each bowl with a drizzle of extra virgin olive oil and a sprinkle of crispy fried shallots, or pair it with crusty sourdough bread for a complete, satisfying meal.
Simply Potatoes Mashed Bowls
A comforting classic reimagined, these Simply Potatoes Mashed Bowls elevate humble ingredients into a sophisticated, soul-warming meal. With a foundation of creamy, buttery potatoes and a crown of savory toppings, this dish offers both rustic charm and elegant simplicity, perfect for a cozy winter evening. Its layered textures and rich flavors create a deeply satisfying experience that feels both indulgent and wholesome.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 (24-ounce) package Simply Potatoes® Mashed Potatoes
- 4 tablespoons unsalted European-style butter, cubed
- ½ cup heavy cream, warmed to 110°F
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 4 large pasture-raised eggs
- ¼ cup fresh chives, finely chopped
Instructions
- Preheat your oven to 375°F and lightly grease four individual oven-safe bowls or ramekins.
- Place the package of Simply Potatoes Mashed Potatoes in a medium saucepan over medium-low heat.
- Gently fold in the cubed unsalted butter until fully melted and incorporated, which should take about 3-4 minutes.
- Gradually pour in the warmed heavy cream while stirring constantly to achieve a luxuriously smooth consistency.
- Season the potato mixture with fine sea salt and freshly cracked black pepper, then remove from heat.
- Divide the mashed potatoes evenly among the prepared bowls, using the back of a spoon to create a slight well in the center of each.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the thinly sliced cremini mushrooms to the skillet in a single layer, cooking undisturbed for 4-5 minutes to develop a golden-brown sear.
- Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant, then remove from heat.
- Spoon the mushroom mixture evenly over the mashed potatoes in each bowl.
- Carefully crack one pasture-raised egg into the center well of each mashed potato bowl.
- Place the bowls on a baking sheet and transfer to the preheated oven.
- Bake for 12-14 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
- Remove the bowls from the oven and let them rest for 2 minutes to allow the flavors to meld.
- Garnish each bowl generously with the finely chopped fresh chives before serving immediately.
Perfectly balanced, the velvety mashed potatoes provide a rich, creamy base that contrasts beautifully with the earthy, umami-packed mushrooms and the luxurious runny yolk. For a creative presentation, consider topping with crispy fried shallots or a drizzle of truffle oil to add an extra layer of decadent flavor and textural intrigue.
Simply Potatoes Breakfast Burritos
Yearning for a morning meal that marries convenience with culinary sophistication? These Simply Potatoes Breakfast Burritos transform humble ingredients into an elevated handheld feast, perfect for festive gatherings or a leisurely weekend brunch. With a harmonious blend of creamy potatoes, savory proteins, and vibrant vegetables, each bite delivers comforting warmth and refined flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 package (20 ounces) Simply Potatoes® shredded hash browns
– 1 cup finely diced yellow onion
– 1 cup diced red bell pepper
– 8 ounces breakfast sausage, casings removed
– 6 pasture-raised eggs, lightly beaten
– ½ cup shredded sharp cheddar cheese
– 4 large flour tortillas (10-inch diameter)
– ¼ cup sour cream
– 2 tablespoons chopped fresh cilantro
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon of clarified butter in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shredded hash browns in an even layer, pressing gently with a spatula, and cook undisturbed for 5–6 minutes until a golden-brown crust forms on the bottom.
3. Flip the hash browns in sections using a spatula and cook for an additional 5–6 minutes until crispy and golden throughout, then transfer to a plate.
4. In the same skillet, add the remaining 1 tablespoon of clarified butter and sauté the diced onion and red bell pepper over medium heat for 4–5 minutes until softened and lightly caramelized.
5. Add the breakfast sausage, breaking it into small crumbles with a wooden spoon, and cook for 6–7 minutes until fully browned and no pink remains.
6. Pour the lightly beaten eggs into the skillet and gently scramble them with the sausage mixture for 2–3 minutes until just set but still slightly moist.
7. Fold in the crispy hash browns and shredded sharp cheddar cheese, stirring until the cheese melts, about 1 minute, then season with kosher salt and freshly ground black pepper.
8. Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
9. Divide the potato-egg mixture evenly among the center of each tortilla, then top each with 1 tablespoon of sour cream and a sprinkle of chopped fresh cilantro.
10. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly into a burrito.
11. Return each burrito to the skillet, seam-side down, and cook over medium heat for 1–2 minutes per side until the tortilla is crisp and golden.
Delightfully textured with crispy potatoes against creamy eggs and melted cheese, these burritos offer a symphony of savory flavors. For an elegant presentation, slice them diagonally to reveal the colorful layers, or serve with a side of pico de gallo and avocado crema for added freshness.
Simply Potatoes and Sausage Skillet
This rustic skillet dish transforms humble ingredients into a comforting, one-pan meal perfect for chilly evenings. Tender potatoes and savory sausage meld together with aromatic herbs and a hint of garlic, creating a satisfying dish that’s both hearty and elegantly simple to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound Yukon Gold potatoes, scrubbed and diced into ½-inch cubes
– 12 ounces sweet Italian sausage, casings removed
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fresh thyme leaves
– ½ teaspoon smoked paprika
– ¼ cup chicken stock
– 2 tablespoons unsalted butter
– Kosher salt and freshly ground black pepper
Instructions
1. Heat the extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the diced Yukon Gold potatoes in a single layer, seasoning generously with kosher salt and black pepper.
3. Cook the potatoes undisturbed for 5 minutes to develop a golden crust, then stir and continue cooking for another 5 minutes until tender when pierced with a fork.
4. Push the potatoes to the skillet’s perimeter, creating a well in the center.
5. Add the sweet Italian sausage to the center, breaking it into small crumbles with a wooden spoon.
6. Cook the sausage for 6–8 minutes until browned and cooked through, stirring occasionally.
7. Incorporate the finely diced yellow onion into the skillet, cooking for 4 minutes until translucent and softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Sprinkle the fresh thyme leaves and smoked paprika over the mixture, stirring to evenly distribute the herbs and spices.
10. Pour in the chicken stock, using it to deglaze the skillet by scraping up any browned bits from the bottom with your spoon.
11. Reduce the heat to medium-low and simmer for 3 minutes, allowing the liquid to reduce slightly.
12. Remove the skillet from the heat and swirl in the unsalted butter until melted and emulsified into the sauce.
13. Taste and adjust seasoning with additional kosher salt and black pepper if desired.
Lusciously creamy potatoes contrast with the crispy, savory sausage crumbles, while the aromatic thyme and smoked paprika add depth to every bite. For a vibrant presentation, garnish with chopped fresh parsley and serve directly from the skillet alongside a crisp green salad or crusty artisan bread to soak up the flavorful pan juices.
Simply Potatoes Hash Browns
From the humble beginnings of a simple potato to the golden, crispy delight that graces breakfast tables across America, Simply Potatoes Hash Browns offer a shortcut to morning perfection without sacrificing flavor or texture. This recipe transforms convenient pre-shredded potatoes into a restaurant-quality side dish with minimal effort and maximum reward, proving that elegance can indeed be found in simplicity.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (20 oz) package Simply Potatoes Shredded Hash Browns
– 3 tablespoons clarified butter, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons extra-virgin olive oil
– 2 pasture-raised eggs, lightly beaten
– 2 tablespoons fresh chives, finely minced
Instructions
1. Remove the Simply Potatoes Shredded Hash Browns from their packaging and spread them in a single layer on a clean kitchen towel to absorb excess moisture for 3 minutes, which is crucial for achieving maximum crispiness.
2. In a large, non-stick skillet, heat 2 tablespoons of clarified butter over medium-high heat until it shimmers and just begins to lightly smoke, approximately 350°F.
3. Evenly distribute the dried hash browns across the hot skillet, pressing them down firmly with a spatula to form a cohesive, compact layer about ½-inch thick.
4. Season the entire surface immediately with the fine sea salt, freshly cracked black pepper, and smoked paprika, allowing the heat to toast the spices.
5. Cook undisturbed for 8-10 minutes, until the bottom develops a deep, golden-brown crust that releases easily from the pan when gently lifted with the spatula.
6. Carefully flip the entire hash brown cake in one motion using a large plate or flexible spatula, a technique that helps maintain its structural integrity.
7. Add the remaining 1 tablespoon of clarified butter and the extra-virgin olive oil to the skillet, swirling to coat, and cook the second side for another 7-8 minutes until equally crisp and browned.
8. Create two small wells in the hash brown cake and pour the lightly beaten pasture-raised eggs into them, cooking for 2-3 minutes until the whites are fully set but the yolks remain slightly runny.
9. Remove the skillet from heat and immediately garnish the finished dish with the finely minced fresh chives scattered evenly over the top.
Unveiling a masterpiece of contrasting textures, the exterior delivers a satisfying, audible crunch that gives way to a tender, steaming interior. The subtle smokiness from the paprika complements the rich, buttery notes, while the silky egg yolk creates a luxurious sauce. For a creative presentation, serve individual wedges topped with a dollop of crème fraîche and a sprinkle of caviar or smoked salmon for an elevated brunch centerpiece.
Simply Potatoes and Veggie Stir-Fry
On this crisp December evening, a humble yet sophisticated dish emerges from the kitchen: a vibrant stir-fry that transforms simple potatoes and seasonal vegetables into a celebration of texture and earthy flavor. This recipe offers a comforting, one-pan meal that is both nourishing and elegantly straightforward, perfect for a quiet winter dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
– 2 tbsp clarified butter (ghee)
– 1 tbsp extra-virgin olive oil
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, julienned
– 1 cup broccolini florets, trimmed
– 1/2 cup vegetable broth
– 2 tbsp low-sodium soy sauce
– 1 tsp freshly cracked black pepper
– 1/4 cup fresh parsley, finely chopped
Instructions
1. Place the cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat.
2. Reduce heat to medium and simmer the potatoes for 8-10 minutes, or until just fork-tender but not mushy; drain thoroughly and set aside. (Tip: Parboiling ensures even cooking and a crisp exterior when stir-fried.)
3. Heat a large wok or skillet over medium-high heat and add the clarified butter and olive oil.
4. Add the sliced onion to the hot fat and sauté for 4-5 minutes, stirring frequently, until translucent and lightly caramelized.
5. Incorporate the minced garlic and cook for 30 seconds, just until fragrant.
6. Add the parboiled potato cubes to the wok in a single layer and cook undisturbed for 3-4 minutes to develop a golden-brown crust on one side.
7. Gently stir the potatoes and add the julienned bell pepper and broccolini florets.
8. Pour in the vegetable broth and soy sauce, then season with cracked black pepper.
9. Stir-fry the mixture for 5-6 minutes, until the vegetables are crisp-tender and the liquid has reduced to a light glaze. (Tip: Maintain high heat to quickly sear the vegetables while preserving their vibrant color and crunch.)
10. Remove the wok from heat and fold in the chopped parsley just before serving. (Tip: Adding fresh herbs at the end preserves their bright flavor and aroma.)
The finished dish presents a delightful contrast: creamy potato cubes with crisp edges nestled among tender-crisp vegetables, all coated in a savory, umami-rich glaze. Serve it immediately over steamed jasmine rice or alongside pan-seared salmon for a complete meal that feels both rustic and refined.
Summary
Versatile and convenient, these Simply Potatoes recipes prove that delicious meals are within easy reach. Whether you’re a busy parent or a novice cook, you’ll find inspiration here to simplify your kitchen time. We’d love to hear which recipes become your favorites—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas.
