March Challange Day 2- Potato

Well its day two and my biggest challange has been to figure out what I want to highlight as the food today.. went in the kitchen to check something I have started last week and it was ready so its all about the Potato.. hold onto your seats folks.. lets see if I can use potato in ever single thing today with recipes included.

Breakfast- Frittata with Potato crust

  • One large Potato-Peeled and Sliced very fine
  • 2 Large Duck eggs or 3 chicken
  • 1 tsp milk
  • 1 tsp Diced Onion
  • 1 tsp Diced Mushroom or peppers or bacon etc
  • Salt/Pepper
  • Touch of grated cheese

You can use either a small cast Iron Frying Pan or a glass dish, grease your pan, I used my homemade Lard, then layer your finely sliced potatos as the crust on the side and bottom. Then mix your eggs, milk, onion and one extra, pour into your potato crust and into a very hot oven at 400 and cook till the the middle comes clean with a knife, let cool for just a min or two, and then run a metal pie lifter to run around the outside and down the potato crust and either cut into portions or if using a small cast iron, just lift out and serve, which is what I did in the photo above

DH-Breakfast- 4 Homemade Waffles, Orange, High Bush Cranberry Syrup

DH-Lunch/snacks-Cream of Brocolli Soup, Rubarb Cake, Half a cup of mixed raw nuts/dried fruit, 6 cups of air popped popcorn with a little butter.

Lunch – FG-Cream of Potato Soup with Fresh Potato bread.

Cream of Potato Soup Recipe

  • 4 Large Potato’s peeled and Diced -Cook but reserve water
  • 1 Large Onion Peeled and Diced-Cook in a bit of oil till clear
  • 2 cloves of Garlic-Peeled-Diced and Cooked with Onion
  • 6 to 8 Mushrooms-Washed, Diced and Cooked with Onion/Garlic
  • 1/2 cup of whole milk-Cow, Sheep or Goat
  • Salt, Pepper, Turmic, Garlic Powder

Cook the potato’s first, drain/Mash/reserve the water, Then in your steel pot, put a bit of oil in it, I used bacon dippings about 1/2 tsbp, in which I cooked the onion, garlic and mushrooms, once the onion was clear, I put the mashed potato’s back into the mix and added the reserved water till I had a good thick soup, then I added my half cup of rich milk to it, and gave it another mash, at that point, I added in my Salt, Pepper, Garlic Powder, Turmic mix, and tasted it.. needed a bit more.. and done..

Now this soup just begs you to use up leftovers out of the fridge, got leftover veggies or meat or seafood, chop it into bite size peices and add it in, got old cheese that needs to be used up, grate it in and give it a stir, Switch out the milk for yogurt, sour cream, cream cheese or even blended cottage cheese that needs to be used up..

Supper – Chicken Shepards Pie Recipe

  • One fresh Chicken Breast-Diced into bite size peices
  • One Pint of Chicken Bone Broth
  • 1 Large Onion-Peeled and Diced
  • 3 cups of frozen mixed veggies

Brown your meat and the onion together with a bit of oil or lard, then add the broth and the veggies and simmer till cooked thought, thicken with corn starch.

In a second pot cook up a pot of peeled and diced potato’s for mashed (I want leftovers so I make a full pot) but if making just for this recipe, I would say, three large ones. Mash with butter or milk, salt and pepper them..

Take a glass dish, and pour your chicken stew in and then cover the top with your hot mashed potatos and then pop into the oven to simmer and heat though and brown the top, Oven at 350.

You can make a double batch if you want, allow to cool and then make up two serving dishes of this and then pop in the fridge till cold, then cover with tinfoil and then into big heavy duty freezer bags and put on your freezing flat board, once frozen solid, they can be stacked at that point, can thaw them in the fridge overnight and bake off for later use.

Bread- Potato Bread and Potato Starter

Raw Potato Starter out of my favorite Bread Book

  • 1 cup of warm water
  • 1 cup of all-purpose Flour
  • 1 tsp each of salt an Sugar
  • 1 med potato, peeled and grated

In a 2 cup measure, mix together the water, flour, salt and sugar, add in the grated potato

Put in Jar with room to expand, I used a glass bowl, cover with cheese cloth and let it go in a warm place for 24 hours, then stir and cover with a plate lid, they said it would take 2 to 3 days to become light and foamy and have that sour smell.. for me it was two days.. Pour the fermented starter into a glass jar with lid and store in fridge, let it ripen until you have a clear liquid collects on the top of the mixture, again this only took 48 hours for mine to do so, perhaps because I made it with homegrown spud, perhaps it takes longer with store bought?

Sourdough Potato Bread Recipe


  • 1 cup of raw Potato Starter
  • 1 cup of flour
  • 1/4 cup of sugar
  • 1/2 tsp of ground ginger
  • 1 cup water
  • 1 cup of cold leftover mash potatos. or half a cup of instant mashed flakes

 Make this the night before and let it sit, it will be ready in the morning.. it should have a yeasty, slightly sour smell and look just a bit puffy


  • 1/2 cup hot water
  • 1/3 cup of Dry milk or buttermilk powder
  • 3 to 4 cups flour
  • 1/4 cup oil
  • 1 tsp of salt

Make like normal, Rise twice, bake at 375 for 45 min, make sure you allow the bread to cool before slicing, its a wonderful sandwhich or toast bread.

Yes, I started planning to make this a week ago.. plus now I have both sour dough starter and potato starter in the house for bread making as well as yeast..

Snacks;  Morning Snack, One half egg sized fresh Bread dough stretched out thin, cooked in the Cast Iron Fry Pan, with a bit of butter and orange marmalade 

Dessert-Carrot Pudding with carmel sauce.

Drinks-Water, Tea


Now lets talk Potato.. Did you know that 2008 was the year of the potato? This site has more info on a potato, its just amazing.. go over and give it a browse..

Flipping over to homesteading, if you have land and you are want to feed yourself, then at least in most parts of Canada (and the rest of the world) growing potato’s is a huge part of being able to do just that. The returns are amazing.. on averge for every 5 pds of seed potato’s planted I get between 60 to 100 pds of potato’s in return depending on the type and how good the year was.

Do you grow your own potato’s? What is your favorite Potato recipe? Do you make Potato bread? Have you ever used Raw Potato starter? What is your favorite color potato, I like Pinks, their flavor is amazing, and they make the most amazing homebaked oven fries.

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4 Responses to March Challange Day 2- Potato

  1. Canadian Doomer says:

    I’m grabbing all of those recipes – they look great!

    I have no fresh potatoes in the house, just jarred and home-dehydrated. This place is usually so warm that potatoes spoil in days if I don’t preserve them. I bet I could make a good potato soup out of my dried potato, thought! I have often made potato soup when I’ve had leftover mashed potatoes.

    One of the things I really want to grow this year, in my community garden plot, is potato in a potato tower. I’m not sure where I was reading it, but someone was writing about potatoes being the answer to hunger problems around the world. They grow almost everywhere, in almost any kind of soil (or even sawdust) and they give a huge return on investment.

    I’ve made potato bread before, although I don’t use powdered milk in it. It’s a moist dough that stays soft for a long time in the fridge, so you can just rip off and bake/fry what you need.

    I was thinking of making a shepherd’s pie tonight, but no one seems very hungry. If everyone just picks at their food this entire month, the Challenge is going to be easy!

    • Thanks for stopping by and I had never thought to keep the potato bread dough in the fridge, that’s a great idea, and I will have to give it try for sure.

      Wanted to let you know that I think your hot beef gravy sandwhich looks fab but for some reason your comments are down at the moment.. But that lunch really looks tasty.

  2. Heidi says:

    As I’m the only adventurous eater in our home, our potatoes appear mostly in one way on our table: simply cooked. Husband and children like their meals most in the oldfashioned way: breakfast and lunch are a few slices of bread with something sweet (jam, chocolate spread, molasses syrup) or savory (cheese!, ham, liverspread) on top. Our dinner consist mostly of a combination of potatoes (which doesn’t count as a vegetable), vegetables and meat, with some very thin gravy to mash your potatoes on your plate… And often as a side dish some apple sauce or stewed pears, or rhubarb compote. Deserts are often a bowl of thin custard, chocolate custard, or yoghurt with sugar. You can see why the Dutch aren’t famous for their kitchen…

    • Hi Heidi,

      Thanks so much for the overview of what your menu is like, its always interesting to get a glimpse into someone else’s kitchen. It does sound like its a very healthy menu, I am happy to see that you included rhubarb in that list, its such a easy plant to grow and so few folks include it in their menu plans these days.

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