Potatoes

• 1 pound potatoes, peeled and thinly sliced
• 1/2 cup red onion, sliced
• 2 TBLS cooking oil
• 12 eggs
• 1/4 cup milk
• 1/2 cup grated parmesan cheese
• 1 cup chopped kale
• salt and pepper to taste

• leftover cooked haddock, or any other leftover fish
• 2 potatoes, scrubbed and diced
• 7 tablespoons butter or cooking oil
• 1 cup chopped green bell peppers (can use frozen)
• 1 onion, chopped
• salt and pepper, to taste
• eggs, optional

We often do this to make breakfasts in the morning really fast, but still healthy!  Potatoes and eggs can't be beat at our house for popularity!

Roast your garlic while you're baking something else (think squash or a roasted root medley...) to make this an easy delicious classic holiday side that everyone will love.

• 1.5 pounds russet potatoes, cut into eighths (wedges)
• 1/4 cup parmesan cheese, grated
• 1-2 tablespoons olive oil
• salt and pepper to taste
• optional other spices like onion powder, garlic powder, and/or cayenne
• dipping sauce of choice (ranch dressing or ketchup are both good choices)

Pam is Farmer Gene's mom and she makes a killer Potato Salad with whatever she has on hand.  Here's an example of her recipe and she reminds us that it is flexible to whatever veggies you have in season.  Feel free to subsitute as she indicates.  It is a meal unto itself!

4-5 tablespoons oil or butter
1/2 cup shallot (or onion) sliced
1 pound potatoes, peeled and very thinly sliced
Salt and pepper
7-8 eggs, beaten
2 tablespoons milk
1 teaspoon dried thyme or any minced fresh herbs like chives or parsley

1 lb. potatoes, boiled until just tender and cut into 1” pieces
2 Tbls. cooking oil
¼ - ½ tsp chili flakes
¼ tsp whole fennel seeds
½ tsp mustard seeds
½ tsp whole cumin seeds
1 cup ripe tomatoes, chopped
1 tsp salt
¼ tsp turmeric powder
1/8 tsp cayenne powder (optional)

This is a great breakfast option with eggs.  Lovin' it!

2 tablespoons oil
1 onion, thinly sliced
1 garlic clove, minced
1 teaspoon curry powder, (or cumin powder or 1/4 teaspoon cayenne or other spices, etc.), optional
about 1 pound cooked potatoes, cut into chunks (cold)
about 1/2 pound cooked cabbage (cold)
salt and pepper to taste

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.