Tag Archives: potato

Potato and Zucchini Hash Brown Cakes

6 Feb

hash brown cakesMan, I love free stuff. I can’t help myself—I’ll do anything for a free treasure or even a free piece of junk (except pay, of course).

I probably discovered the best Twitter hashtag today: #giveaway. This is golden my friends. Golden. I was so caught up in entering giveaways that I even entered to win a homemade, wooden mermaid someone whittled (read: I WAS GOING CRAZY). I bestow upon you this hashtag in the hopes that it makes you as happy as it made me.

I also have a happy recipe to share. This is the first recipe I tried from my Joy the Baker Cookbook that I got as a Christmas present (thanks, hubs! you know what I like!). It did not disappoint. I basically ate these cakes as a savory snack.

I will warn you that they took a bit longer to make than I was anticipating, but once I started, I was all in. Hope you enjoy!

Potato and Zucchini Hash Brown Cakes

Grate your potato and zucchini, sprinkle with half the salt, and drain in a colander for 10 minutes.

Potato and Zucchini Hash Brown Cakes

Cook the diced onion in 2 tablespoons olive oil for 5 minutes.

Potato and Zucchini Hash Brown Cakes

Add the minced garlic and cook for an additional minute.

Potato and Zucchini Hash Brown CakesStart the “cake” mixture by combining the eggs, flour, baking powder, and remaining salt.

Potato and Zucchini Hash Brown CakesFinish making the cake mixture by stirring in the onions, garlic, and drained grated potato and zucchini. Stir gently until combined.

Potato and Zucchini Hash Brown Cakes

In a large pan over medium heat, drop batter by rounded tablespoons. Flatten slightly with a fork. (If you look closely in the oil, you can see my self-portrait. Eep!)

Potato and Zucchini Hash Brown CakesCook on both sides.

Potato and Zucchini Hash Brown CakesTop with a dollop of sour cream and sprinkle with paprika to make it look pretty before serving. Huzzah! (more…)

Potato Leek Soup

16 May

There are some things you just never live down. They are usually awkward/embarrassing/funny things—a fave combo of mine.

Last year we went on a recreational canoeing trip with my in-laws. So adventurous! So outdoorsy! (If I’m being completely honest, by “recreational canoeing trip” I really mean that we were trying to think of something fun to do nearby our apartment in South Florida and so we rented canoes from an old boardwalk stand for a 1-hour paddle around the calm intercoastal waterway where cruise ships come in.)

Naturally we split up 2 and 2—the in-laws in one canoe and me and Ryan in the other. We were paddling strong and steady through the waters. We were enjoying the quiet scenery and outdoors. We were experiencing nature. In other words, everything was going fine for about 5 minutes until Ryan and I started getting tired.

It was just so hard to paddle constantly with no rest breaks. Did you know if you stop paddling you don’t necessarily keep floating in the right direction? Very tricky.

All of this getting tired and not paddling came to a head when we realized that Ryan’s parents were a good 3 football fields ahead of us, turning into smaller and smaller specks on the horizon, and the more we stopped paddling, the more we were carried downstream when we had to be going upstream. What were we to do?

Inspiration struck, and Ryan decided that I should use my girlish womanly charm to convince some nearby boaters to tow us all the way past Ryan’s parents. The boaters lightheartedly teased us about being so far behind “our friends.” It wasn’t until we started getting closer that they realized our friends were quite a bit older than us and we reluctantly admitted they were our parents. Then the boater guys really cracked up. We loved the shortcut, but it came with some consequences. You know we won’t ever live down being towed to catch up to Ryan’s parents while canoeing for fun for a whopping 1 hour.

Don’t worry, this potato soup recipe is not awkward/embarrassing/funny. It’s just easy and good—another fave combo.

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