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SEPTEMBER IS NATIONAL POTATO MONTH

Potatoes - TSLCSEPTEMBER IS NATIONAL POTATO MONTH AND I LOVE POTATOES! I grew up on beans and potatoes.  We had fried potatoes, baked potatoes, mashed potatoes, creamed potatoes, boiled potatoes, roasted potatoes, fried potato cakes, potato soup, potato pancakes, potato salad and even potato biscuits.  My mother could make anything with a potato. My father grew potatoes in the garden and they were a staple served three meals a day.  Today, my children love potatoes, too.  They grew up on potatoes just like I did and if I fry potatoes I can never make enough.

Did you know a serving of potatoes has more potassium than bananas, broccoli or spinach?  Potatoes have zero cholesterol,  are high in fiber and vitamin C.  Potatoes are low in fat and calories.  

Here are some tips on the humble potato:

1.  Do not store potatoes and onions together.  Onions give off a gas that will cause your potatoes to ruin.

2.  Potatoes do better stored in a cool, dark place where the temperature is between 45 and 50 degrees. Preferably spread out and the plastic bag removed.

3.  Do not store potatoes in the refrigerator.  Cold temperatures cause the starches in potatoes to convert to sugar.  Your potatoes will become discolored and sweet.

4.  Solanine is a poison that builds up on potatoes that get too much light.  It turns the potato green under the skin and the potato becomes bitter.  Solanine can cause vomiting, diarrhea, headaches and can be fatal if ingested in large  amounts.

 5.  Potatoes once cooked don’t freeze well.

6.   Save the water from boiling potatoes to use in soups.

7.  Soaking potatoes in water with a little lemon juice or vinegar will prevent discoloration.

8.  Cooking potatoes with the skin on is better because most of the nutrients are close to the skin.

9.  Potatoes will keep approximately 2 weeks at room temperature.

10.  Russets are best for baking, boiling and French fries.  Red Potatoes are good for boiling, steaming, potato salad, soups, stews and roasting.  Klondike Rose Potatoes are good for boiling, baking, mashing, frying, steaming and baking.  Yukon Golds are great mashed and boiled.

Here is a great video on an easy way to peel potatoes:  Peeling Potatoes with Your Hands.

My favorite way to eat potatoes other than mashed is cooked in green beans.  Click the link under the photo for my recipe.

Green Beans and Potatoes - TSLC

Green Beans and Potatoes Recipe

Fall is here and winter is just around the corner.  Be sure to celebrate National Potato Month by enjoying some hearty potato recipes with your family.  Today, due to the hurried lifestyle less Americans are cooking at home.  Enjoying a meal around the dinner table is a great way for families to come together.  

“Every single diet I ever fell off of was because of potatoes and gravy.” ~~ Dolly Parton.

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CHEESY BACON SKILLET FRIED TATERS

Cheesy Bacon Skillet Fried Taters - TSLC

Did you know that March 31st is Tater Day?  Yes, “taters” even have their own day! There is nothing better than fried “taters” in the morning for breakfast or just anytime.  I like to add some bacon and cheese to the skillet once in a while and you have a meal. “Taters” are not safe in my home! A big skillet of fried “taters” will disappear as soon as it hits the table around here. Celebrate ” Tater Day” and make this dish for your family and Enjoy!

6 or 7 red potatoes, unpeeled, sliced or cut in chunks (can use any potatoes you like but I usually have about 6 cups of chunky potato pieces)

5 to 6 slices bacon

5 tablespoons bacon drippings

1/2 cup chopped onion (I use green onions)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 cup shredded cheddar cheese (can use more and use your favorite cheese)

Fry the bacon until crisp, remove, set aside to drain on paper towels.  Save 5 tablespoons of the bacon drippings in your skillet.  Add potatoes, onion, salt, pepper and garlic. Toss to make sure potatoes are covered with drippings.  Cover your skillet and cook on medium until potato pieces are tender (about 15 minutes). Remove lid and brown your potatoes on high until crispy.  Remove potatoes from stove,  sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese)  Crumble the bacon on top of the cheese.  Serve right from the skillet.  Makes about 8 servings.  Happy Tater Day!

Don’t forget to check out these skillet meals:

Cheesy Bacon and Cabbage Skillet

Peach Mango Pork Chops and Rice

Cheesy Pepperoni Pizza Pasta Skillet

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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GREEN BEANS AND POTATOES

Green Beans and Potatoes - TSLCOne of my favorite side dishes is green beans cooked with potatoes.  I grew up on this dish.  I remember when my mother cooked fresh green beans straight from the garden with new potatoes seasoned with a ham hock and we could not get enough.  They were just that good!

2 pounds fresh, frozen or canned green beans (If fresh, remove ends and break into pieces and wash the beans)

6 or 7 red potatoes, cut in pieces (I have made this using any kind of potatoes)

1 to 2  cups chicken broth or 1 (14.5 ounce) can (You don’t have to use the chicken broth. I just think it makes them better)

1 ham hock (Can use cooked ham, bacon, pork jowl or salt pork about a half cup, chopped)

2 to 3 cups water

1/2 teaspoon black pepper

1 teaspoon salt

1/2 cup finely diced onion (Optional)

1 teaspoon minced garlic (Optional)

Combine all ingredients in a large pot, bring to a boil, then turn to medium low and cook about 1 1/2 hours until potatoes are done and water has cooked down.  You can also do this in the crockpot and let cook on low 6 to 7 hours or high 4 hours.

Note:  You can add a couple teaspoons bacon drippings if you are just using ham. This will add flavor to the beans.

Makes 8 to 10 servings. Enjoy!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

 

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FRIED POTATO BREAKFAST BOWL

This post is about my favorite breakfast ever. I have this a couple times a week.  I love fried potatoes fixed anyway you can “fix” them and this is my favorite way. There is another post on the site for just regular country fried potatoes and potato cakes.

 

TSLCFriedPotatoBowl2

 

Breakfast Bowl

Scoop of fried potatoes

1 egg cooked the way you like it

Slice of fried ham

Cheese of your choice, sprinkle on top

TSLCFriedPotatoBowl3

 

Fried Potatoes

5 or 6 large potatoes, peeled and chopped into bite size pieces

1 to 1 1/2  cups flour (can use all-purpose or self-rising)

1/2 teaspoon cumin

1/2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon chili powder

1 (4 ounce) can green chilis, drained

hot sauce to taste

1/2 cup cooking oil

In a dish combine flour, cumin, black pepper, salt, chili powder.  Pour over chopped, raw potatoes, toss and mix well to coat potatoes.  Add drained green chilis and sprinkle on hot sauce to taste. Add potatoes to hot oil and fry until crisp. Drain and enjoy.  (The flour makes them more crispy). Makes about six servings of potatoes. Guests love these little breakfast bowls. Try these for breakfast and Enjoy!

Note: you can add onion and green pepper to these potatoes, too.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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