i love latkes. they’re like heartier hash browns that you can eat for dinner: delicious, crispy, and smothered in sour cream. except for some reason i always feel guilty eating them for dinner because potatoes, oil, and sour cream don’t exactly make a balanced meal. i’ve been known to order wilted spinach at restaurants just so i can have the peace of mind that comes with eating vegetables. (i know that sounds silly, but you know what i mean, right?)
this recipe comes from the desire to be able to just eat latkes for dinner that are veggieless-guilt-free! the added zucchini adds a vegetable to your starchy dinner and adds a lightness to those potatoes that can get pretty heavy. Continue reading
if you’re like me when you want to try a new recipe you just go for it. sometimes this makes for a delicious meal. other times it is a massive failure.
the first time i tried to make hash browns it was the massive failure type attempt. i figured all you have to do is grate some potatoes and throw them in a skillet with oil. close, but not close at all.
a quick google search showed me the key mistake i made, squeezing out the moisture. you can’t have crispy potatoes if they keep oozing their potato juice out into the pan. its why country potatoes don’t taste like hash browns, duh.
i feel like i need to be getting into fall foods. winter squash has appeared at the markets and stone fruit is getting scarcer and scarcer. the problem is its 70 degrees and sunny. maybe this is a normal fall for some people out there but in oregon we should be weeks deep in rain; instead we are dealing with a drought. yes, a drought in the famed rainy northwest.
this soup comes straight from my mom’s kitchen. it was one of the first recipes i asked for when i was out of the dorms with my own kitchen while i was off in college. mom’s version is fully vegan and delicious but just a tiny bit of cream goes a long way in this soup so i will often add it though the potatoes on their own make it pretty creamy to begin with. best of all it only has six ingredients (counting the cream) and only requires a bit of your attention that you can use to make bread, green beans, or whatever you’d like to serve with this. or use the time to sit down and relax because this soup can easily stand alone or just be served with some crackers.
so this really isn’t a casserole. but it also really isn’t a torte, which is what it’s called on smitten kitchen where i got the recipe that created this deliciousness. what it really is, is a layered almost hash of potatoes, squash, and parmesan. whatever you call it, you’ll love it.
this is the last recipe i brought back from alaska. i tend to make this every time i go home because my mom loves it. don’t worry though, smoked salmon dip is on its way.. making that was one of the first things i did when i got back to oregon.