potatoes Archives | The Plaid and Paisley Kitchen

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It’s really warming up here in the Mid West! It was 85 the other day! That is my kind of weather. So in honor of the rising mercury and that Cinco De Mayo is only 3 days away I bring you one Spicy Dish! This recipe is the latest in my Plaid and Paisley Original Recipe series. This dish was a super huge hit with the boys and I have to say I really loved it also. You can temper the heat to your families taste. This uses Fire Roasted Tomatoes and if you want to dial the heat down just used regular diced tomatoes. Want to heat it up even more {that may be more than you bargained for} add a second can of green chiles. This is a big bold recipe and true to a casserole you really don’t even need to make a side dish. Well, a nice green salad would be great with this.

Can you just see the flavor bursting out of the picture? We have all sorts of great things on this plate. Ground Beef, Potatoes, Red and Yellow Peppers, Tomatoes, Chilies, and don’t forget the Cheese! What would a casserole be without cheese? This is a perfectly easy throw together in a hurry weeknight meal. You can even buy your peppers already cut up for you to help with the prep time. There is nothing better than being able to serve the family a wonderful dish that comes together in 15 min and bakes up in 30! That 45 min sounds like perfect homework time to me.

So make this tonight, or for Cinco De Mayo or anytime a fun easy tasty spicy dish is in order!!!

Federale Potato Casserole

This is a Plaid and Paisley Original Recipe

Ingredients

1 lb ground beef
1 envelope taco seasoning
5-7 yukon gold potatoes diced
1 red and 1 yellow pepper diced
1 4 oz can green chilies diced
1 14 oz can roasted fire tomatoes {or just diced for less heat}
1/4 cup shredded cheddar cheese

Instructions

Brown the beef in a skillet and drain the grease
Mix in the taco seasoning and set aside
in a mixing bowl add the remaining ingredients except for the cheese and mix to combine
mix in the beef
pour into a 9x9 baking dish
cover with foil {the steam will help cook the potatoes}
and bake at 350 for 30 min
remove the foil check potatoes for doneness
it they are still under cooked replace foil and bake for 50-10 more
if they are done sprinkle the cheese and bake for 5 min
remove from oven and serve!
Enjoy!

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The Plaid and Paisley Kitchen 2012

Here are some other recipes that you may enjoy if you like this one

Tequila Lime Green Chile Chicken Roll Ups

Easy Rotel Casserole

I think we all can agree that Potatoes are a very important staple in an Irish Household. Anyone familiar with History can retell the horrors that struck Ireland in 1845 during the Potato Famine. With out this Main crop as a source of food and income tens of thousands of Irish families fled the island. I think we can all count ourselves lucky that we don’t have to worry about a fungus that killed the potatoes. So now we can enjoy mashed potatoes, baked potatoes, gnocchi, potato skins, hash browns, french fries, and most importantly we can have Irish Potato Cakes!

These potato cakes can be served savory or they can be served the traditional way with butter and sugar not unlike our pancakes. Breakfast, lunch, or Tea are a perfect time to serve these.

I love how dense they are and seasoned properly they are an amazing side dish. A fun twist from the same ole boring baked potato!

Irish Potato Cakes

Ingredients

1 and /12 lbs any kind potato peeled and diced for quicker boiling times
2 tsp unsalted butter
1 and 1/2 cups AP flour
salt and pepper to taste
dash onion powder

Instructions

boil the peeled and diced potato until fork tender
drain the water and mash the potatoes
mix in butter, salt and pepper and onion powder
let cool a bit so it is easier to handle
flour your work surface very well
turn out the mash and slowly knead the flour into the mash to make a dough
this will be a stick mess at first but it will come together to make a rollable dough
roll out dough to 1/2' thick and cut triangles
heat a non stick skillet to med high and cook each triangle 2 min on each side
you don't need any butter or oil in the pan, just dry cook them
serve with butter alongside your meal
Enjoy!

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The Plaid and Paisley Kitchen 2012