Cowboy Potatoes
This easy recipe by Arlene Byuls, is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

2 to 4 Russet potatoes, cubed
1 pound bacon
1 white onion, cubed
Fresh parsley
Salt & pepper to taste
1 pint half & half (low fat can be substituted)

Cut up bacon and pan fry. Drain on paper towel. Remove part of the bacon grease and add cubed potatoes and onions.
Sauté for a few minutes, season to taste. Add some of the cooked bacon and mix with the potatoes and onions.
Add half & half and stir. Sprinkle chopped parsley and the remaining bacon on top.
Cover and lower heat, and simmer until done.


Florentine Skillet Brunch
This healthy breakfast dish by Sheri Blackburn, is from the Brandon Gallery’s ‘Edible Art’ Cook Book. Located in Fallbrook, California, Brandon Gallery is a co-operative gallery that showcases regional art and fine art crafts. Read more.

 2 Tbsp. cooking oil
3 cups shredded, cooked potatoes
¼ cup onions, chopped
¼ cup green peppers, chopped
¼ cup pimientos, chopped
Half of a 10 oz. package frozen spinach, cooked
½ cup drained cottage cheese
1 ½ cup egg substitute
½ tsp. celery salt
½ cup shredded cheese
1 tomato cut into wedges

Combine potatoes, onion, green pepper, pimiento, salt and pepper into skillet.
Cook over low heat for 10 minutes. Combine spinach and cottage cheese, and set aside.
Beat eggs, celery salt, and pepper. Spoon spinach mixture over potatoes. Pour eggs on top.
Cover and cook on low for about 10 minutes or until set. Sprinkle with cheese. Cover and cook 1-3 minutes.
Garnish with tomato wedges. Serves 6.


Strawberry Creek's Potato Gratin
This wonderful recipe is by Rodney Williams, Innkeeper of Strawberry Creek Inn, located up in Idyllwild, a popular mountain destination in Southern California. Read more.

2 lbs. potatoes (Yukon Gold or other waxy potato), unpeeled
1 ½ cup freshly grated Parmesan cheese
3 oz. apple wood smoked ham, cut into bite-size pieces (smoked turkey also works, or omit meat altogether for a vegetarian version)
1 tbs. cornstarch or arrowroot
2 cups whole milk
4 tsp Dijon mustard
8 drops Tabasco sauce
4 tbsp unsalted butter
6 oz to 1 cup chopped fresh chives
½ tsp freshly grated nutmeg
Salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit. Butter a 12-inch oval gratin dish, or six individual (10-12-inch) ramekins.

Cut the potatoes into disks no more than ¼-inch thick (use a mandoline or the slicer blade on a food processor).

Place half the potatoes on the bottom of the dish, arranging them around the edge of the dish in concentric circles (like roof shingles, with the edge of one slice at the center of the previous one). If they don’t cover the center of the dish completely, add one or two more slices to cover the dish.

Sprinkle with salt, pepper, and nutmeg. Sprinkle with about 1/3 of the cheese. Arrange ham on top, spreading evenly throughout dish. Sprinkle ½ of the chives on top.

Place the remaining potatoes in another layer, overlapping as before. Sprinkle again with salt, pepper, and nutmeg. Sprinkle evenly with the remaining cheese.

Add cornstarch to the milk in a large bowl and whisk until dissolved. Stir in mustard until thoroughly blended. Add Tabasco sauce.

Pour the mixture evenly over the potatoes. Cut the butter into small pieces and dot over the top.

Bake until potatoes are tender when pierced with the tip of a sharp knife and the top is deep golden brown, about 1 hour.

Sprinkle with the rest of the chives and serve hot. Serves 6


Thresherman’s Breakfast
This sizzling breakfast dish is from 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

2 large boiled potatoes
6 slices bacon, chopped
1 onion, chopped
6 eggs
¼ cup milk
½ tsp. salt
Pepper to taste

Fry bacon until crisp and drain some of the fat; add onion and fry for a few more minutes.
Dice potatoes and add to bacon and onion. Fry until potatoes are brown.
Beat eggs with a fork and add milk, salt and pepper. Now pour over potato mixture.
Cook in a large skillet (cast iron works great) until eggs are set.