October is potato harvest season, if you didn’t know, and the ideal weather to use the new crop. We have three ideas for you this episode from a burrito filling, to nacho baked potatoes, to a sweet potato hash. Look, if you’re going to do potatoes, embrace them for their starchy deliciousness and go all out. You won’t regret it with any of our recipes this week.
Shredded Chicken and Potato Burritos, Nacho-Style Baked Potatoes, and Sweet Potato Hash with Caramelized Onions, Sausage, and Eggs
Shredded Chicken and Potato Burritos: Dinner Sisters
When the weather is changing and days are shorter, an Instant Pot meal comes in handy. Shredded chicken simmered in salsa with hunks of potato, all wrapped up in a tortilla. Just pile it all in the cooker, and get on with your night.
- Don’t miss the optional “wet burrito-style” for a little bit of cheesy melty goodness.
- You could make this recipe with chicken breast but we haven’t tested it. From our experience with other recipes, cook on high for 10 minutes. Let naturally release for 5 minutes then manually release. Proceed with the recipe as written.
- We also love the idea of piling this over rice for a burrito bowl.
Sometimes Kate gets a text from Betsy, “Made this tonight. Podcast?” Not all of them make it into an episode, but this one was a keeper. Baked potatoes are done nacho-style, stuffed with refried beans and sour cream, then smothered in nacho cheese. We are a little scared of how easy it was to make the nacho cheese. You have been warned.
- We found these not so easy to stuff as whole potatoes and turned them into boats, a half of potato each. You may be better coordinated that us.
- Both the filling for the potatoes and the nacho cheese can be made the night before. Just reheat both gently.
- Get creative with your toppings! Black olives, shredded lettuce, or cilantro would be delicious.
- This recipe made a lot of nacho cheese. All the better to keep in the fridge and reheat later.
Breakfast for dinner is always welcome, this time with sweet potatoes, caramelized onions, and savory sausage. We hope you’re entertaining a crew when you make this dish; eight eggs is a lot of food! But no matter, each bite is totally delicious.
- Halving this recipe was successful and not a bad idea if you’re not hosting houseguests or have teenagers.
- Or, instead of halving, make this for a week of breakfasts or dinner. Reheat the hash in the microwave and poach or fry an egg each day.
- Despite the fact that this seems like a sheet pan dinner, it does have a lot of steps. To cut down on the work we:
- Halved the onions, and mixed them in with the sweet potatoes, oil, and seasonings. Pour it all on the sheet tray, spreading out well.
- Take the sausage out of the casing and drop 1-2 inch pieces of sausage on top of the onions and sweet potatoes.
- Cook at 450 for 20 minutes, then stir. Bake for 20 additional minutes or until the potatoes are soft and the sausage is done.
From the Smorgasbord:
October Listener Cook Along is The Woks of Life. We’re excited to cook from this family blog that’s focused on Chinese dishes. Join us at our Facebook group. We’d love to see you there!
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