Homemade Hash Browns

This is an easy one.

All you need are the following:

  • Potatoes (2 per person)
  • Vegetable oil
  • Salt and Pepper

Shred the potatoes. If you don't have a food processor you can do this with a cheese grater. It will just take a while.
Oil your pan with a couple tablespoons of vegetable oil and warm. Add salt into the hot oil then add your shredded potatoes. Add salt to the top of the potatoes.

Cook on medium heat until cooked about half way through (about 4 minutes). Cut into fourths and flip. Add a tablespoon of oil to the center of the pan and move pan around to distribute under the potatoes. If you don't add more oil you will burn this side. Cook on medium heat again. After the potatoes are cooked turn heat up to high and brown on each side. Should take about 10-15 minute per pan, total.

To make a more savory dish you could add chunks of ham, cheese, and/or any sauteed vegetable. Sauteed onions are delicious in this! Just add the already cooked meat or veggie to the potatoes, then follow directions above.

Eggplant Parmesan

Here we go! Dinner #2 from my Prattville Farmers' Market ingredients.

1 eggplant
1 zucchini
1 jar or pasta sauce
1 box of angel hair pasta
1 lb Italian sausage
1 1/2 cups corn meal
1/2 Tbs garlic salt
1/2 cup milk
2 eggs
1/4 cup diced onions
1 Tbs vegetable oil
Grated Parmesan and oil for frying

Chop the zucchini and onion and saute' until tender. Add in the sausage and brown the drain and return to pan. Add sauce and let simmer.
Slice the eggplant and set up your battering station. A bowl for the dry ingredients and one for the wet. For the dry mixture stir together the corn meal and garlic salt. For the wet, mix the milk and eggs together. Start warming up your frying pan. You will need about 1/4 inch worth of oil in the pan.

Dip eggplant slices into dry batter then the wet and repeat. This will thicken the crust. 
Fry on about an 8 (med-high) for a couple of minutes on each side. Start cooking your noodles now. By the time all of the eggplant is finished your angel hair pasta should be also. 

Assemble however you like. We add the grated Parmesan on after it's all cooked. You could change this up a bit by adding Parmesan into the dry batter before you fry OR by adding then baking the dish to melt it.
Once again we had delicious bread from Wild Yeast!

Stuffed Scalloped Squash

3-4 scalloped squash
1 lb hamburger meat
1 can cream of mushroom
1/2 white onion -chopped
1 cup Colby Jack cheese -shredded
1/2 clove of garlic -minced
1 Tbs vegetable oil

 This recipe is a result of our trip to the Farmers' Market this morning in Prattville. The squash is from Blankenship Farms and the fresh bread is from Wild Yeast Kitchen. I have a lot more fresh veggies just waiting for me. Expect more recipes!

Step 1: Clean and prep your squash. Cut the top off  the squash and clean out the inside by scooping the seeds out. Preheat oven to 375.

 Step 2: Brown the onions in the oil. Add hamburger and brown. Drain fat and return to skillet. Pour in 1/2 cup of cheese, the minced garlic, and cream of mushroom and mix until all cheese is melted.
Step 3: Fill the squash with the filling, top them with the remaining cheese and place the tops back on. Bake for 45-50 minutes or until squash is tender.

Take it out of the oven and prepare for a fantastic treat!
We had extra stuffing, so I baked it with cheese on top and we used it to dip our fresh homemade bread in. SO GOOD!