POTATO AND ONION STORAGE IDEAS RECIPES

CARAMELIZED ONION AND POTATO BREAKFAST CASSEROLE | BETTER ...

Caramelized Onion and Potato Breakfast Casserole | Better ... image

Layer up this caramelized onion breakfast casserole recipe before bed and refrigerate overnight. Then all that's left to do in the morning is bake, slice, and serve.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Number Of Ingredients 11

Ingredients

4 cups sliced golden potatoes, cut 1/8 to 1/4 inch thick (about 1 1/2 pounds)
1 tablespoon olive oil
2 ounces pancetta, chopped
3 cups thinly sliced sweet onions, such as Vidalia or Maui
Butter
6 eggs, lightly beaten
½ cup milk
1 cup shredded Gruyère cheese or Swiss cheese
1 teaspoon salt
1 teaspoon snipped fresh rosemary
½ teaspoon ground black pepper

Steps:

In a large saucepan cook potatoes, covered, in boiling lightly salted water about 5 minutes or until slightly tender but still firm. Drain; set aside. In a large skillet heat olive oil over medium-high heat. Add pancetta; cook until lightly browned. Using a slotted spoon, remove pancetta, reserving drippings in skillet. Set pancetta aside. Add onions to skillet. Cook and stir over medium-low heat about 20 minutes or until lightly browned and very tender. Remove from heat. Carefully stir potatoes and pancetta into onions in skillet.
Lightly butter a 2-quart rectangular baking dish. Spread potato mixture into prepared dish. In a medium bowl whisk together eggs and milk. Add cheese, salt, rosemary, and pepper; stir until well mixed. Pour evenly over potato mixture in baking dish.
Preheat oven to 350°F. Bake, uncovered, for 45 to 50 minutes or until golden and a knife inserted in the center comes out clean. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 250 calories, CarbohydrateContent 22 g, CholesterolContent 180 mg, FatContent 13 g, ProteinContent 13 g, SaturatedFatContent 5 g, SodiumContent 535 mg, SugarContent 4 g

POTATO SALAD RECIPE | MARTHA STEWART

Potato Salad Recipe | Martha Stewart image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 11

Ingredients

8 medium Yukon gold potatoes
Coarse salt
1 1/4 cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
3 celery stalks, peeled and thinly sliced
1 1/2 cups finely chopped Vidalia onion
3 scallions, thinly sliced
6 hard-boiled large eggs, chopped

Steps:

Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

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