Fired rice can be made with almost any ingredient. I like to have at least 1 protein and 1 veggie along with the rice and eggs. I like to use leftovers in this dish. I used new hotdogs, but the potatoes are my salt potatoes I made days ago, and the peas were leftover too from another meal. This was a huge meal and makes 5-6 servings. Add salt to taste.
In a medium sauce pan, make 4 cups of rice.
Thaw half a package of hotdogs, 5 dogs. Slice your hotdogs into 1/2 inch pieces.
Heat a wok over medium heat. Add 1/4 cup oil and heat till shimmering. Add the hotdogs and cook till both sides are fried. Add any other ingredients that need cooking time (potatoes, fresh carrots, diced onion, anything that can handle stirring).
Cook until additives are hot. Add 4 cups rice, and 2 Tbsp worcestershire sauce, stir and heat.
Once rice is hot, add any of your softer veggies, and add 2 eggs in a well in the center. Heat until eggs are fully cooked, about 1-2 minutes. Serve.
If you have leftover mashed potatoes, this is a fun use. These fried cakes are delicious and a fun side for breakfast, lunch, or dinner. Salt your cakes as needed, and enjoy the creamy center with a crispy and fried exterior.
Heat a large skillet over medium high heat. Add 3 Tbsp oil and heat till hot.
In the pan create 2-4 mashed potato mounds the size of your spatula. You will need to cook for 4-5 minutes to create the crust and to flip it in one piece. You can tell you are getting close when the bottom edge is golden and crackley.
Flip you cakes, reshape and press down on your cakes to desired thickness. Cook for another 4-5 minutes. Remove from heat, plate and serve.
Every year growing up we would go to the county fair, our little town would also celebrate it’s founding, and have a day of education and celebrate the river in our town. When I was older, a new local business started coming to these events, and they had salt potatoes. They were delicious and flavorful. My family also had the regular visit from Schwan’s. We bought “baby bakers” from them regularly, because they were also covered with a very similar flavor. Both used small red potatoes for their recipe, but all I usually have is white or russet potatoes, so I make do. I’ve been making these at home for several years, and work great as a side dish for families or parties, since they are so easy to make. Makes 6 side servings.
Heat oven to 400 F.
Dice up 5 medium potatoes into large chunks, about 3-4 cups. Break apart and place in small baking dish.
Cover potatoes with 1/4 cup oil, 3 Tbsp salt, 1/2 Tbsp garlic powder, and 1/2 Tbsp oregano. Mix with your hands.
I was watching an episode of Kitchen Nightmares yesterday where Gordon Ramsey was working with an upper-scale restaurant. I saw this dish, and I immediately needed to find some way to make it. I found a recipe on allrecipes.com from Chef John. Chef John is one of the more renown and one of the first chefs on YouTube. I was very interested in his recipe, but it required a skillet or cast iron pan that I could then bake with. I do not have either. Someone in the comments mentioned how that just boil it on the stove top, and I figure that can be my way around baking them. I understand that means I may have softer potatoes than what is intended for this dish, but I found these to be absolutely delightful! Even Josh, my potato critique, absolutely enjoyed this dish. It is a wonderfully fancy way to make potatoes, and the flavors from the herbs and broth were so pronounced! I highly recommend!
Wash 3 large potatoes. Cut off the top and bottom, then peel the skin around the outside of the potato. Cut potatoes into halves or thirds (about 1/2 inch thick). Soak slices in cold water.
Get a large skillet and heat it over medium heat. Once warmed up, add 4 Tbsp oil and wait a minute for that to heat. Once oil is hot, remove potato slices from water, dry with a paper towel, then add to hot oil. Fry on the first side for about 5 minutes or until golden brown.
In a side bowl, make 1 cup of chicken broth.
Flip your potatoes. Add 2 Tbsp butter, and 1/2 Tbsp of Thyme, Rosemary, and garlic powder. Cook for 2 minutes. Add your 1 cup of broth, reduce heat to medium low, cover and let simmer for about 15 minute or until most of the liquid has evaporated. Serve right away.
Casseroles are large meals that are designed to feed many people or for leftovers. This casserole is filling and flavorful. If you choose not to add a veggie, you should serve it with a side of veggies. The onion and ham go very well together, and the butter brings new flavor to the mashed potatoes. This meal is heavy, so it’s not as healthy as a salad, but if you need a filling meal this will do. You can also substituted out the ham for whatever meat you have, and you can add other veggies and/ spices to your taste.
Dice up 1 medium onion (about 1 – 1.5 cups), and dice 2-4 slices of ham (about 2 cups). Heat a large skillet over medium high heat. Melt in 4 Tbsp butter, add your diced ham and onion and stir regularly. Heat oven to 350 F.
Prepare instant mashed potatoes as directed on package (microwave or stove top, you may also choose to make homemade). You will need about 4 cups of prepared mashed potatoes.
Place the potatoes, onion, ham, and butter into a 9×11 baking dish. Mix until everything is evenly distributed, pack it down into the pan, and top with shredded cheese (about 3-4 oz). Bake in the oven for 30 minutes uncovered. Let sit at least 10 minutes before serving.