Breakfast Potatoes

This dish gets made in my home fairly often.  It is mostly made for breakfast, but I've used it for dinner as well. 

The nice thing about this recipe is that it is easily adaptable to whatever your family likes.  I typically use one potato per person.  However, if you have a big eater you may want to use two potatoes for that person.  I also don't list an amount for the other ingredients because this recipe is all about making it to suit your tastes.

potatoes, with or without skin, (1 per person is a good rule of thumb), cut into bite size pieces
olive oil
minced garlic OR garlic powder
salt OR garlic salt
finely minced onion OR onion powder
paprika
Italian seasoning
Lawry's seasoned salt
parsley flakes
freshly ground black pepper

1.  Preheat oven to 350.  Place bite size potatoes in a large mixing bowl.  Drizzle with just enough olive oil to lightly coat potatoes and toss.  Sprinkle with spices and then toss to coat.

2.  Lightly coat baking dish with olive oil.  Transfer potatoes into baking dish and sprinkle lightly with spices.  If you used a good bit of spices in Step 1, you can skip adding more spices in this step.

3.  Cover baking dish.  If you don't have a cover for your baking dish, using tin foil is fine.  Bake 30 to 45 minutes, until potatoes are done.

Serving suggestion:  Breakfast:  When my son asks for these potatoes for breakfast he likes to have sunny side up eggs served over his potatoes.  Dinner:  Usually I serve these potatoes with steak if we want something other than baked potato with our steak.  These also go well with a roast.

Chili

This is a recipe I developed on my own over the last few years.  Often I put more of the seasoning in my chili than what I've listed below, but my son and I like our chili a little more flavorful than most.  So for the sake of my readers, I've toned the recipe down to accommodate the more sensitive palate.

1 lb hamburger
1 lb ground sausage
1 large red onion, diced
1 large green pepper, diced
1 (27 oz) can Bush’s Chili Beans in mild sauce
1 (28 oz) can diced tomatoes
1 tablespoon garlic powder or substitute minced garlic to taste (I usually use minced garlic)
3 tablespoons chili powder
½ teaspoon cayenne pepper
3 teaspoons ground cumin

Put onion, green pepper, hamburger and sausage in large skillet and cook until meat is done and onion and green pepper are soft. Onions will be translucent. While you are cooking the meat, combine the rest of the ingredients in a Dutch oven or similarly large pot and warm over medium-low heat. When meat has finished cooking, drain well and then add to Dutch oven. Turn heat to medium-high and heat until bubbly. Turn heat back to low and simmer for 15 to 20 minutes.  If you are in a hurry you can skip the simmering step and simply serve immediately, but you won't have the same flavor as when you let it simmer.

I usually serve this chili with sour cream, shredded cheese and warm cornbread.

Serves 6-8