Chorizo and Veggie Hash

One of Calli’s favorite brunch items is a skillet. She will search far and wide to find the perfect combo of crispy potatoes, veggies, meat and cheese. This recipe is inspired by all of our favorite skillet ingredients. We used chorizo and hot sauce in our recipe to give things a southwest twist, but if you are not partial to spicy, swap the chorizo for breakfast sausage and eliminate the hot sauce. The best part of this recipe is that it can be easily adapted to serve as a main meal by adding a few over-easy eggs to the top. However you choose to eat it, we know that it will be the star of your brunch menu.

Chorizo and Veggie Hash

  • Servings: 8
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A delicious breakfast hash that can stand on its own or pair perfectly for a full brunch.

Ingredients

  • 4 potatoes
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 lb. chorizo
  • 2 tsp salt
  • 2 tsp pepper
  • 1/4 cup hot sauce (we used Franks)
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare the veggies. Dice the potatoes, peppers and onions into small, bite-sized pieces. This step is the key to making this recipe great but is definitely time consuming. We promise that it is worth the extra effort.
  3. In a cast iron skillet, add the chorizo over medium heat. Use your spatula to break the chorizo into pieces. Cook for 8-10 minutes until the chorizo is fully cooked through. Set aside in a bowl.
  4. Using the fat from the chorizo, add the potatoes, peppers and onions to the cast iron. Add the salt and pepper and toss everything well in the pan so that the veggies get nice and crispy. Cook another 5-7 minutes.
  5. Add the chorizo, hot sauce and cheese into the pan with the vegetables and give everything a quick stir so the ingredients are mixed together. Place the cast iron in the oven for 20 minutes so that the cheese is melted and the veggies are thoroughly cooked through. Serve hot!


Potato and Leek Soup

We love soup pretty much all year round, but right after the holidays we have them on our menu regularly. Soup is great on a cold day, easy to make, and an ideal option for a healthy meal when we have our hearts set on January resolutions. The crunchiness of the leeks combined with the creaminess of the potato makes this soup taste indulgent without adding any dairy. You can have this soup as a full meal or pair it with a side salad or sandwich for a delicious lunch option during your workweek.

Potato and Leek Soup

  • Servings: 4 entree servings
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A healthy soup recipe to kick off January resolutions with easy substitutes for vegan and vegetarian food preferences.

Ingredients

  • 2 tbs olive oil
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 5 leeks, chopped – whites and greens separated
  • 2 potatoes, peeled and chopped
  • 4-6 cups chicken stock (option to use vegan stock)
  • shredded cheddar cheese (optional)

Directions

  1. Heat a large Dutch oven over medium-high heat. Add the olive oil, shallot and garlic and sauté for 5 minutes.
  2. Add the whites of the leeks and sauté an additional 5-10 minutes or until the leeks start to soften.
  3. Add the potatoes, greens of the leeks, and 4 cups of the bouillon to the pot and bring the mixture to a boil. Simmer with the soup covered for 15-20 minutes or until you are able to easily poke a fork through the potatoes.
  4. Using an immersion blender, blend the soup to your desired consistency. We like to have about 1/4 of the mixture remain whole and blend the remaining. The different textures of the whole potatoes and leeks bring a nice crunchiness to the soup. Once the soup is blended, add additional stock if you prefer your soup a little thinner. Season to taste with salt and pepper.
  5. Serve the soup hot and top with cheddar cheese (if desired).


Sweet Potato Latkes with Cinnamon & Honey Mascarpone

Eight nights of Hanukkah can feel like quite a latke (see what we did there?) To keep the nights feeling fresh we love to mix it up with latke flavors. For our 2019 latke we went the savory route by combining a few different kinds of potatoes and making a Green Goddess sour cream that is pretty much to die for. When brainstorming this year’s latke recipe, we knew we wanted to use sweet potatoes. With brisket as our entrée, we thought that something sweet would be a nice counterbalance to the rich and smoky flavors on the menu. We love these sweet potato latkes and could swim all day in the cinnamon & honey mascarpone. It is so rich and creamy- the perfect accompaniment to sizzling fried potatoes.

Sweet Potato Latkes with Cinnamon & Honey Mascarpone



Our favorite recipe for sweet potato latkes, made extra decadent with a whipped mascarpone topping.

Ingredients For The Latkes

  • 2 lbs sweet potatoes, peeled and cut into wedges
  • 1 yellow onion, peeled and cut into quarters
  • 2 eggs
  • 1/2 cup flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp ground ginger
  • 1/4 – 1/2 cup vegetable oil (for frying)

Ingredients For The Mascarpone Topping

  • 1/2 cup mascarpone cheese
  • 1/2 cup sour cream
  • 2 tbs honey
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 pomegranate, seeds removed, for garnish

Directions

  1. Make the mascarpone topping. Combine all of the ingredients for the topping (mascarpone – salt) in a medium mixing bowl. Whisk well to combine. Set aside, or refrigerate, until ready to serve.
  2. Make the latkes. Use a food processor with the grater attachment to grate the sweet potatoes, set aside. Use the same attachment to grate the onion; use a cheese cloth or sieve to strain most of the juices out of the onion so that the taste doesn’t permeate through the latkes.
  3. Combine the sweet potatoes, onion, and remaining latke ingredients (through ground ginger) in a large bowl. Mix well with your hands to make sure all of the ingredients are evenly combined.
  4. Heat 2 tbs of the vegetable oil in a large skillet. Portion out about 1/4 of the latke mix and cook about 4-5 latkes at a time in the pan, making sure the pan stays hot. Cook the latkes for about 3 minutes per side, or until they are golden brown, and set aside. Tent with foil to keep warm. Continue this process until all of the latkes are cooked. Serve immediately with the mascarpone topping and pomegranate seeds.


Cheesy Hash Brown Casserole

We had good friends over for brunch a few weekends ago and went to work brainstorming a delicious menu. It’s so easy to gravitate towards the same recipes over and over, so we wanted to break out of our shell and mix things up! For the main dish of our brunch menu, we chose to go with this Cheesy Hash Brown Casserole instead of shakshuka or quiche. We have thrown the whole kitchen sink in this bad boy, so has protein, carbs, and veggies all in one. We cut back on some of the cheese content compared to other recipes, so while indulgent, it isn’t as calorie heavy as some of the other recipes that you will find online. It’s a great anchor for any brunch menu, as you can mix and match the “add in” ingredients to suit any flavor profile you want to match!

Cheesy Hash Brown Casserole

  • Servings: 8
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A perfect anchor for any brunch menu. Feel free to mix and match the add ins with your favorite ingredients.

Ingredients

  • 1 lb Italian sausage or breakfast sausage of your choice
  • 1 tbs olive oil
  • 1 small yellow onion, diced
  • 2 bell peppers, seeds and stem removed and diced
  • 1 cup low fat cottage cheese
  • 1 cup sour cream
  • 8 eggs
  • 2 tsp garlic powder
  • 3 russet potatoes, peeled and grated
  • 1 3/4 cups shredded Mexican cheese blend
  • 4 oz green chiles
  • salt and pepper to taste

Directions

  1. Preheat the oven to 375 degrees. Spray a large pyrex baking dish with cooking spray.
  2. Heat a large skillet over medium high heat. Add the sausage to the pan and brown on all sides, for roughly 6 minutes. Remove the sausage from the pan and set aside on a cutting board.
  3. Add the olive oil and diced onion to the pan. Cook the onions until they start to caramelize, about 4 minutes. Chop the sausage into bite sized pieces and add it back into the pan with 3/4 of the bell peppers. Cook until the sausage is cooked through and the peppers have softened, another 5 minutes. Remove from the heat.
  4. Make the egg mixture. In a large mixing bowl, whisk together the eggs, cottage cheese, sour cream, and garlic powder. Add the grated potatoes and 1 cup of the cheese. Season to taste with salt and pepper. If you are worried that it isn’t seasoned enough, you can pull a bit of the mixture out and fry it in a pan to taste. Add the green chiles and sausage mixture to the egg and potato mixture, mix well to combine.
  5. Pour the mixture into your baking dish and spread everything into an even layer. Top with the remaining shredded cheese and bell peppers, cover with foil, and bake for 45 minutes. Remove the foil after 45 minutes and bake another 10 minutes to melt the cheese. Wait a few minutes out of the oven before serving so that the casserole can set. Serve with hot sauce, if desired.


Smashed Potatoes with Goat Cheese & Pesto

Our good friend Lea has been snapping pics of her homemade potatoes and we immediately reached out for the recipe. Normally recipes from her are hard to come by because of lot of her cooking has been taught in person, without recipe, from her amazing, Italian mama. Luckily for us, this time, she was willing to share. We made a few modifications and hope that these bad boys do her justice. Thank you Lea! 

These potatoes are cooked twice – boiled and baked. We love the bake at the end because it gives the outside of the potatoes a nice, crispy texture. The pesto and goat cheese makes the whole dish decadent and delicious. This is a great side dish to serve with just about any protein and perfect for Memorial Day Weekend. We chose to pair the potatoes with a steak during one of our fancy Steak Saturday dinners that we have been enjoying during quarantine. 

Smashed Potatoes with Pesto & Goat Cheese 
Makes: 4-6 side dishes 
Prep Time: 10 minutes  Total Time: 60 minutes

Ingredients: 

  • 1 lb baby potatoes 
  • 4 tbs olive oil
  • 1/4 cup pesto
  • 6 oz goat cheese 
  • salt and pepper for seasoning 

Directions for the Oven: 

  1. Heat the oven to 400 degrees.
  2. Place the potatoes in cold water covered by 2 -3 inches of water. Set the heat on high and bring to boil. Boil for 20 minutes. 
  3. While the potatoes are boiling, mix the pesto and goat cheese together in a bowl. 
  4. Drain and rinse the potatoes. Using a glass or other type of round ramekin, place the potatoes on a sprayed baking sheet and use the glass to “smash” the potatoes flat. This doesn’t need to be perfect. Some potatoes may break all the way through and others will remain intact. 
  5. Drizzle the olive oil over the potatoes and add a hearty dollop of the pesto/goat cheese mixture on top of each potato. Place the potatoes in the oven for another 30 minutes until the are crispy and the cheese mixture is fully melted. 
  6. Take the potatoes out of the oven and sprinkle with salt and pepper. Serve warm!

Chipotle Lime Stuffed Sweet Potatoes

This is a recipe that Tuck’s mom has modified over and over again in the last few years because they are so versatile. This version of stuffed potatoes is a great side dish for grilled steak and adobo chicken. If you prefer vegetarian, one can of black beans or sliced avocado can easily be added to the recipe to bulk it up and make it an entrée. We love the sweet and spicy combination of the filling and make these year round. In the summer we prefer to use fresh corn and throw it on the grill to give it a nice char, but in the winter and spring Trader Joe’s saves the day with their roasted frozen corn.

Chipotle Lime Stuffed Sweet Potatoes
Makes: 4 servings
Prep Time: 1 hour Total Time: 1 hour 20 minutes

Ingredients:

  • 2 sweet potatoes, cut in half lengthwise
  • 1 1/2 cups roasted corn (we used the frozen roasted corn from Trader Joe’s)
  • 2 packed cups kale, roughly chopped
  • 1/4 cup water
  • 1 large chipotle in adobo, minced + 1 tbs juices from the can
  • 2 tbs honey
  • juice and zest of 1 lime
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • 1/2 cup + queso fresco
  • cilantro, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray. Cut the sweet potatoes in half lengthwise. If the potatoes have sides that are flatter, cut the potato accordingly so the flat side will be the bottom when they go in the oven. Season the potatoes with salt and pepper and cook for 45 minutes to 1 hour, depending on the size of the sweet potato. The potatoes should be fork-tender.
  3. When there are about 15 minutes left on the timer for the potatoes, start the filling. Heat a large saute pan over medium-high heat. Add the corn, kale, and water to the pan. Saute for 3-5 minutes, or until the corn is thawed (if it was frozen) and the kale is wilted. Add the chipotle and juice, honey, lime juice and zest, and the garlic to the pan. Saute another 3-4 minutes so the flavors combine. Season to taste with salt and pepper and adjust the taste of the filling as desired with more honey or chipotles. Remove the filling from the heat until the potatoes are finished in the oven.
  4. Remove the potatoes from the oven. Use a fork to gently to create a little well in the center of the potatoes for the filling. Divide the filling amongst each of the potatoes and top with queso fresco. Bake in the oven for another 5 minutes.
  5. Serve hot out of the oven with cilantro for garnish, if desired.

Herby Roasted Potatoes

This is a simple recipe to up your side dish game. When we get overwhelmed in the kitchen, the first thing that falls by the wayside are the side dishes. We love this recipe because once the potatoes are in the oven, you can forget about them for 40 minutes and focus your attention on the rest of your meal. This might seem like a crazy long time in the oven, but in that time the outside of the potatoes get really crispy, the inside become creamy, and the fresh herbs fry up for an amazing aroma when you pull them out of the oven. Serve this with our Grilled Skirt Steak with Chimichurri or our Lemon Chicken with Olives and Artichokes for a knock out dinner menu.

Herby Roasted Potatoes
Makes: 6 servings
Prep Time: 5 minutes Cooking Time: 40 minutes Total Time: 45 minutes

Ingredients:

  • 2 lbs baby potatoes
  • 1/2 cup packed fresh herbs- rosemary, dill, thyme, sage, or all of the above
  • 1/3 cup vegetable oil
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Slice the potatoes in half lengthwise and lay on a cookie sheet. Add the herbs to the cookie sheet. Drizzle with the oil and use your hands to coat everything very well. Season the potatoes generously with salt and pepper.
  3. Bake in the oven for 20 minutes on a center rack. After the first 20 minutes, use a spatula to detach any potatoes that are stuck to the cookie sheet. Give everything a good stir and put back in the oven for another 20 minutes.
  4. When the potatoes have finished cooking, break up the crispy herbs with your spatula and serve immediately.

Mixed Potato Latkes with Green Goddess Sour Cream

If you celebrate Hanukkah you know that there is no holiday dinner without latkes, or potato pancakes. Fried potatoes, sour cream, maybe some apple sauce…. is there anything better? Well, maybe. Every year we take a new spin on the classic recipe to mix things up for our holiday celebrations. Last year we even had a “latke cook off” with our family and everyone made their own unique recipe. We had all kind of crazy flavors- Indian latkes, Mexican latkes, and even a spin on the Chinese scallion pancake. This year we’ve decided to stay more mainstream. What we love about this Mixed Potato Latke recipe is that you can make it for a number of occasions outside of Hanukkah dinner. It would make a great brunch side dish, or you can downsize the recipe and serve them miniature for appetizers. 

Mixed Potato Latkes with Green Goddess Sour Cream                                                               
Serving Size: 24 latkes                           
Prep Time: 15 minutes      Total Time: 60 minutes 

Ingredients for the Latkes :

  • 3 lbs mixed potatoes, peeled and chopped into large segments. We used a mix of russet, sweet, and japanese purple potatoes. 
  • 1 large yellow onion
  • 3/4 – 1 cup all purpose flour 
  • 3 eggs, whisked 
  • 1 tbs salt 
  • 2 tsp pepper 
  • 1-2 cups vegetable oil 

Ingredients for the Green Goddess Sour Cream:

  • 1 cup sour cream (you can use a light sour cream if you want) 
  • 2 anchovy fillets 
  • 2 cups packed herbs- we used a mix of parsley, chives, and tarragon
  • zest and juice of one lemon 
  • 1 clove garlic 
  • salt and pepper to taste 

Directions:  

  1. Preheat the oven to 425 degrees. 
  2. Use your food processor and a grater blade to grate all of the potatoes. Place in a large bowl. Use the same blade to chop the onion. Strain most of the onion juice away and add the onion to the potatoes. 
  3. Combine the potatoes, onion, eggs and salt and pepper into a large bowl. Use your hands to mix everything together. Add 3/4 cup of the flour to the mixture and see how it absorbs before adding the remaining quarter cup. You will want the texture to be such that you are able to grab a handful of potato mix and have it hold together in your hand. This will ensure that it doesn’t fall apart in the pan while cooking. 
  4. Heat a large skillet over medium high heat. Add enough vegetable oil so that the bottom of the pan is completely covered with oil. Make sure the oil is hot before adding the first batch of potato mix! You can test the oil by placing a few strands of potato mix into the pan. It should sizzle immediately. Use a 1/3 cup measuring cup to scoop the potato mix. Mold them with your hands so that they are flat pancakes and put the first batch of latkes in the pan. Don’t overcrowd the pan to try and save time- this is going to take a while so namaste and settle in for the long haul. Cook each pancake for about 3 minutes per side, so that they are crispy. Remove from the pan and place onto a cookie sheet. Repeat as necessary until you have all the potato mix into pancakes on a cookie sheet.*
  5. Place the latkes in the oven and bake for 10-12 minutes. 
  6. While the latkes are baking, make the Green Goddess Sour Cream. Combine all of the ingredients for the sauce in your food processor minus the salt and pepper (if you’re going to lug it out for the potatoes you might as well get your bang for your buck and use it again). Combine thoroughly- this may take 2-3 minutes on a steady stream to fully combine. Season to taste with salt and pepper. **
  7. Serve the latkes hot out of the oven with the sour cream to accompany. 

* If you are having one of those days and need to crank these latkes out stat, use 2-3 pans on the stove at once to expedite the process. 

** You can make the Green Goddess up to three days in advance; refrigerate and cover well. 


Best Ever Mashed Potatoes

Nana has a few rules when it comes to Thanksgiving and one is that mashed potatoes should never be healthy. While we do love a good cauliflower mash and finding ways to make our favorite foods healthier, Thanksgiving is not the time that we mess with a classic. The recipe below calls for butter, milk and cream cheese. The cream cheese adds a little something extra to the texture and taste of the potatoes. Bottom line, this dish rocks. Run an extra mile or do whatever else you need to do to indulge in these guilt free. 

The Best Ever Mashed Potatoes                                                                                                                 
Serving Size: 8 side servings                                                                                              
Prep Time: 5 minutes    Cook Time: 30 minutes   Total Time: 35 minutes 

Ingredients:

  • 6 potatoes 
  • 6 tbs butter 
  • 2 cup whole milk
  • 8 oz cream cheese
  • Salt and pepper to taste
  • 6 chives, chopped (for garnish, optional) 

Directions:  

  1. Place a pot of water on the stove with approximately 8 cups of cold water. Peel the potatoes and discard the skin; chop the potatoes in one inch pieces (this does not have to be precise). 
  2. Add the potatoes to the pot of cold water. Heat to boiling. Cook on a constant boil for 15- 20 minutes, or until you can easily stick a fork into the potatoes.
  3. Drain the potatoes and place back in the warm pot.
  4. Add the butter and 1 cup of milk and mash the potatoes until you have a smooth consistency.
  5. Add the cream cheese and remaining cup of milk if you would like a smoother texture to your potatoes. We recommend adding 1/2 cup of milk at a time until the potatoes are your desired texture.
  6. Season the potatoes with salt and pepper and serve with chopped chives and a few dabs of melted butter for garnish.