Another bog-standard potato salad recipe using skin-on red potatoes for a large group.
Using sweet and white potatoes, this salad is a bit of a surprise, but very enjoyable.
Chorizo is a spicy Spanish sausage. Combine it with corn, potatoes, and a fried egg to create a savory dish versatile enough to enjoy anytime.
These chocolate treats are crowd-pleasers, and they’re gluten-free.
Oh my, this was so good. This is now a go-to recipe for us. Consider adding loose sausage instead of the eggs, or even chicken. Yum! This is definitely one for the houseboat!
This breakfast casserole topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”
Found in the Taste section of the Minneapolis Star/Tribune, October 2011, originally from the “Apple Lover’s Cookbook”. My friend, Marina, makes a version of this without apples, and tops with powdered sugar and lemon juice as well. This is their traditional holiday breakfast dish.
Boiling an egg isn’t terribly difficult, but it is the reason the egg timer was invented. You’ll need a timer at least until you’ve done it so often that you can just tell when the eggs are ready.
Frittatas are like fancy omelettes with potatoes. This one is very tasty. This recipe came out of a Williams-Sonoma catalog, which coincidently is where we purchased the frittata pan…
The thing about potato salad is that everyone has their own recipe. Here is another one that uses red potatoes and adds bacon!