Brussels Sprout Potato Hash - Gluten Free

I have always been a huge fan of any type of hash and have always loved Brussels Sprouts with bacon...Brussels Sprout Hash is pretty darn good, I must say.  After my Idaho Potato Harvest trip, I've really been inspired to incorporate potatoes into more of my cooking.  Not only are they tasty, they are a healthful low calorie, high fiber food that is a good source of vitamin B6, vitamin C, copper, potassium, and manganese as well.  Win win and gluten free as well.

If you're looking for a new potato recipe for Thanksgiving, or if you have leftover roasted potatoes from Thanksgiving, they would incorporate perfectly into this Brussels Sprout Hash.

Brussels Sprout Potato Hash

4 potatoes {I used Yukon Gold}, chopped into chunks

3 slices of thick cut bacon, chopped into chunks

2 pounds of Brussels Sprouts, ends cut off and halved

1 large shallot {or half small onion}, chopped

olive oil

Kosher salt

fresh ground pepper

Heat a few Tablespoons of olive oil in a skillet, add the bacon and all the other ingredients, salt and pepper to taste and saute until caramelized and browned and until potatoes are cooked through.

Tips:  You can use already roasted potatoes.  Just chop into chunks and add to the skillet.

If I have any leftover Brussels Sprout hash the next day, I will add it as a salad topper for lunch.  Really good!

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Al Pastor Pork Mexican Hash

I am a huge lover of hash.  For breakfast or dinner, it's a one-dish meal in my house any time of the year.

I had the chance, just recently, to try out Marcela Valladolid's new "Real Taste of Mexico"  line of food available at Safeway.  Marcela Valladolid is the host of the Food Network show, Mexican Made Easy.  I love flavorful Mexican food and easy to prepare is always a bonus in my busy household, especially on a school night.

As soon as I got my hands on this Al Pastor Pork, marinated and seasoned ready to cook package, I knew it would be PERFECT for a Mexican Hash dish that I could easily whip up on a weeknight for dinner.

I sliced open the package and pulled apart the thinly sliced Al Pastor pork and laid it in an oiled skillet, stove top.  Eight minutes later, I had perfectly cooked, perfectly seasoned Al Pastor pork.  SO easy.

I set aside the Al Pastor pork and got busy preparing the rest of the dish.  Par-boiled {or microwaved} Yukon Gold potatoes.  Chopped parsley, green onion, yellow and orange bell pepper and I poached two eggs. {full printable recipe below}

The seasoning of the Al Pastor pork paired very well with the Yukon Gold potatoes, onions and peppers and eggs....it  was delightful!

Al Pastor Pork Mexican Hash

Ingredients:

1 Marcela Valladolid Al Pastor Pork ready to cook package {Safeway}

4 Yukon Gold potatoes

4 green onions, chopped

1/2 of a yellow or orange bell pepper, chopped

1/2 cup fresh parsley, chopped

1 cup Mozzarella cheese, shredded

3 T butter

1/2 tsp Kosher salt 

freshly ground pepper to taste

2 poached eggs

Directions:

Grill the Al Pastor pork or cook in an oiled skillet, stove top for about 8 minutes.  Set aside.  Par-boil or microwave 4 Yukon gold potatoes until half-way cooked {about 6 minutes in the microwave}.  Slice the potatoes into thin slices.  Add butter to a skillet, add potatoes, salt and pepper.  Cook on medium-high heat for 10-12 minutes.  Add in the bell pepper, green onions, 3/4 of the parsley and cook for another 7 or so minutes or until potatoes begin to brown nicely.  Add the shredded cheese, stir until melted.

Slice the Al Pastor pork and add to the mixture.  Remove from heat.  Finish by adding the two poached eggs and top with the remaining parsley.

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Chiptole Bacon Potato Cakes made with Leftover Mashed Potatoes

With the holidays quickly approaching, thoughts turn to food, holiday dishes and lets face it, for me, creamy mashed potatoes.  I usually over estimate on the amount of food to prepare for the holidays and usually end up with a pile of leftover mashed potatoes.  Ever wonder what to do with them?  Well, as promised, here is my first recipe using Idaho Gold potatoes inspired after my recent tour of the Idaho Harvest.......  

Chiptole Bacon Potato Cakes made with leftover Idaho Gold mashed potatoes.

Friday night we barbecued Rib Eye steak so I decided to make more than enough Idaho Gold mashed potatoes as one of the sides.....more than enough because I wanted to make sure I had enough to make the Chipotle Bacon Potato Cakes the next day......for breakfast.

I fried 3 slices of bacon, drained and chopped them, reserving the bacon drippings in the skillet.

Place leftover mashed potatoes in a mixing bowl and add eggs, bacon, Chiptole powder, salt, pepper, cheddar cheese and mix well.....I used my hands.  {full printable recipe below}

Form the mixture into patties smaller than the size of the palm of your hand.  Brown for about 4 minutes per side in the reserved bacon drippings.

Serve as a replacement to home fries or hash browns for breakfast, as a snack or as a side with dinner.

If you find the flavor of Chipotle to be too spicy, use onion or garlic powder instead.

Chipotle Bacon Potato Cakes

4 cups of cold leftover mashed potatoes

3 slices of bacon, fried

2 eggs

1 tsp Chipotle Chili Powder {found in the spice section}

1/2 tsp sea salt

1/2 tsp black pepper

1 cup Cheddar cheese, grated

Fry bacon in skillet, until browned.  Remove the bacon slices and reserve the bacon drippings in skillet. Chop bacon.  Mix the mashed potatoes, eggs, salt, pepper, Chipotle powder, bacon and Cheddar cheese in mixing bowl.  I used my hands, much like mixing meatloaf.  Form the mixture into small patties...slightly smaller than the size of the palm of your hand, heat the patties in the bacon drippings until crisp over medium heat....about 4 minutes per side.

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Idaho Potato Harvest

Potatoes, potatoes, potatoes.  Idaho potatoes.  That was the topic of conversation, mostly, on my recent trip to Idaho.  I was invited by the Idaho Potato Commission, along with nine other bloggers to learn all we could about the harvesting of potatoes and to eat too many fantastic potato dishes to even remember.

There were five of us from California.  Our first evening get together was spent at James Hoff's home and farm, where we were wined and dined with some awesome creamy potato creations and juicy tri-tip and chicken.

James Hoff gave us a tour of the farm, here he stands in the 50 degree "Cellar" where the potatoes are stored to "sweat" for three weeks after harvesting and before packaging begins.   There was a storm brewing  in the atmosphere and it was quite chilly that night as we learned that Idaho is prime for growing potatoes, with its warm days and cool nights.

The next day we were driven to Lynn Wilcox's potato farm to witness the harvest firsthand and dig up some spuds if we were so inclined..

Potatoes are all harvested by a Harvester in this day and age, not by hand like many years ago.

Here in California, many of the schools take a week off in February for "Ski Week".  Not so in Idaho.  The schools are off for a week in October for "Harvest Week" where many of the kids work the farms to help with the harvest for the entire week.

I think they're on to something here...

When you have two fantastic chefs traveling with you, you eat well.  Very well.  Here Chef Todd Downs and Chef Adam Moore, both of Charlie Baggs Inc., prepared a plethora of potato dishes for us to sample in the test kitchen at Idahoan Foods...{recipes coming soon}.

On our final night in Idaho, we headed up to the majestic Teton Springs Lodge and Spa in Victor, ID, where we stayed in amazing log cabins, met some more amazing chefs, Chef Rick Sordahl and his wife, Dana Sordahl, who prepared quite the spread for us....

After we loaded up on the amazing feast and tried some Idaho wines, we set off for a sunset horseback ride at Linn Canyon Ranch.

After the ride, we finished out our Idaho Harvest experience with dinner and later, a bonfire, at Linn Canyon Ranch.

After eating everything from a sweet and creamy potato cheese cake, to savory potato pierogie and even a gluten free potato pizza, I have a re-newed love for the many creations that can be made with the varieties of Idaho Potatoes!  I will be sharing many of the recipes, upcoming here on the blog.  I hope you will enjoy them as much as I do.

Stay tuned.....Recipe for my Idaho Chipotle Bacon Cakes up next!....Great for using up those leftover mashed potatoes.

Many thanks to the Idaho Potato Commission for inviting and hosting me for this fabulous educational trip.

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