Salt and Vinegar Crispy Potatoes

Salt and Vinegar Crispy Potatoes

PREHEAT OVEN TO 425*F
TOTAL TIME: 45 MINUTES
SERVINGS: 8

Recipe courtesy of Delish

Recipe courtesy of Delish

INGREDIENTS

  • 2 lb. Alabama potatoes, quartered
  • 1 cup white vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoon olive oil
  • Chives, for garnish
  • Flaky sea salt, for garnish

DIRECTIONS

  • Preheat oven to 425*F.
  • In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover potatoes. Bring to a boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain the potatoes and pat dry with a clean towel.
  • Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Bake until golden and crispy, about 20 minutes.
  • Transfer potatoes to a serving dish. Garnish with chives and flaky sea salt and serve warm.
  • Enjoy!

Tex-Mex Hash Brown Casserole

Tex-Mex Hash Brown Casserole

PREHEAT OVEN TO 450*F
HANDS ON TIME: 45 MINUTES
TOTAL TIME: 1 HOUR, 15 MINUTES
SERVINGS: 6

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 4 teaspoons canola oil, divided
  • 4 ounces Mexican chorizo
  • 3 fresh garlic cloves, minced
  • 1 cup enchilada sauce
  • 1/3 cup grated white onion
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds Alabama baking potatoes, peeled and shredded
  • 1 large farm egg, lightly beaten
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup chopped avocado
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup chopped white onion
  • 6 radishes, thinly sliced

DIRECTIONS

  • Preheat oven to 450*F.
  • Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; saute for 3 minutes, stirring to crumble. Add garlic, and saute for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.
  • Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450*F for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.
  • Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole and enjoy!