St. Patrick’s Day is a great excuse to pick up a corned beef brisket and make an Irish feast for dinner. Since there’s plenty of room in the Hamilton Beach® 22-quart roaster oven, we decided to cook the main course and sides together. This roaster oven corned beef and cabbage with potatoes is the perfect meal for feeding a green-wearing crowd.
Rinse the corned beef and pat it dry. Then place it on the roaster oven rack. Place the meat into the roaster oven on the rack and pour chicken broth and corned beef seasoning (it will come in a packet when you purchase the meat at the grocery store) over top.
Cover and cook for 2 ½ to 3 hours at 325 degrees.
Remove the roaster oven lid and cover the meat with a simple glaze (made of brown sugar, ketchup, and mustard). Arrange your sides – cabbage and potatoes – around the roaster oven. Cover and cook for an additional hour until the meat is fully cooked and the potatoes are fork tender.
What’s great about this corned beef and cabbage recipe is that it all cooks together in the roaster oven. You can leave the stove off completely or use it to make other St. Paddy’s favourites like shepherd’s pie or green velvet cupcakes for the kids. Slice the corned beef and return it to the roaster oven so your party guests can serve themselves or plate everything together for a festive family dinner. If you’ve got the luck of the Irish, you’ll have leftovers to make corned beef reuben sandwiches throughout the week.
To some, baking a potato seems like a pretty easy task. Baking the perfect baked potato is another story.
There are lots of ways to bake a potato. You can throw your taters in the microwave or put your potatoes in the oven.
While the perfect potato has a lot to do with personal preference, the Test Kitchen is here to provide you with step-by-step instructions for the tastiest tubers.
First, heat your oven (or toaster oven) to 400 degrees (or 375 if using convection). Then give your potatoes a good wash. We used a firm vegetable brush to scrub the potatoes, but be sure to avoid stiff brushes that break the skin.
Then use a fork to pierce the potatoes in the shape of cross on one side. Piercing prevents the potatoes from bursting open in the oven. The cross shape is where you will open or “blossom”( we’ll get to that later) the potatoes before serving.
Once the potatoes are pierced, rub the skin with a little vegetable oil. The oil will help the skin get crispy while the potatoes bake.
Before baking, sprinkle the tops of the potatoes with salt for added flavour.
If you’re used to wrapping the potatoes in aluminum foil before baking, don’t this time. When the potatoes are fully covered, they steam instead of bake. You’re left with soft, mushy potatoes instead of potatoes with a crispy skin.
Instead, put a sheet of aluminum foil on the oven rack and place the potatoes on top (in a single layer). The foil will catch the oil and salt, preventing dripping onto the bottom of the oven and making a mess you’ll have to clean later.
Bake for 50 minutes to an hour or until the potatoes are tender.
Before serving, pierce the potatoes again in the same place as before. Then hold the potatoes at both ends and squeeze towards the middle. This technique is called “blossoming” and makes for a beautiful presentation.
Whether you’re eating your baked potatoes with a pat of butter and a little extra salt and pepper or adding everything but the kitchen sink on top for a loaded potato, these are delicious any and every way.
The next time you reach for a bag of spuds, remember these tips and tricks for making the best baked potato.
Choose a firm vegetable brush to scrub the potatoes. Avoid stiff bushes that break the skin.
Pierce the potatoes in the shape of a cross over the top of the potatoes. Piercing prevents the potatoes from bursting in the oven. The cross shape is where you will open the potatoes when they are ready to serve.
Rub the skin of the potatoes with a little vegetable oil to make them shiny and crisp in the oven.
Sprinkle the tops with salt for added flavour.
Tear off a sheet of aluminum foil and place on the oven rack. Forget wrapping the potatoes in foil. It steams them instead of baking. Placing foil on the oven rack prevents the oil and salt from dripping in the oven and making a mess.
Place the potatoes in a single layer on the sheet of foil.
Bake 55 to 60 minutes or until the potatoes are tender.
To serve, use a fork to pierce again in the cross area. Press the ends towards the center. The Idaho Potato Commission calls this the “Blossoming” technique. The potato will push upward and be more fluffy than if cut with a knife.
Breakfast casseroles are a great way to feed a crowd, whether it’s your large family or house guests over the weekend. Eggs, potatoes, bacon, cheese, tomatoes and more cheese – what’s not to like? If you need to feed a crowd, put this Spiralized Potato Breakfast Casserole on the table and watch it disappear.
Using your 3-in-1 Electric Spiralizer, spiralize about 2 pounds of baking potatoes. The spirals give this standard casserole a revamped appearance and texture. Microwave the potato spirals in a baking dish before adding the other ingredients. This helps the potatoes get a head start on cooking (they finish while the casserole bakes).
For your egg mixture, using a hand mixer, beat eggs, milk, sour cream, salt and pepper on medium speed. Then add grape tomatoes, cheddar cheese (or a combination of your favourite cheeses), green onion and bacon to the egg mixture and stir. We used pre-cooked bacon as a time-saver but if you have the time in the morning, a little bacon grease wouldn’t hurt this recipe. Pour the egg mixture over the potatoes and cover with aluminum foil. Bake for 45-50 minutes at 350 degrees.
Uncover the casserole and add remaining cheese and dot the top with grape tomatoes. Put it back in the oven to finish cooking for about 15 minutes and you’re ready to serve.
This casserole is a meal in itself, but you could serve it alongside fruit salad or extra pieces of bacon for an extra hearty breakfast. It serves twelve so make sure diners bring their appetites or save leftovers for breakfast throughout the week.
Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discolouring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover.
Microwave potatoes on HIGH until fork tender, about 3 minutes.
In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
Bake for 45 to 50 minutes. Uncover and top with remaining cheese.
Bake until mixture is firm and cheese is melted, about 15 minutes longer.
The ultimate picnic side, potato salad is everywhere come spring and summer. There are plenty of bbq’s, potlucks or parties, so by Labor Day, you’re sure to have tried at least ten iterations of the dish. The fact that everyone makes potato salad a little differently is what inspired the recipe for potato salad we’re sharing with you today. Pat, Laurie and I started talking about how we each make potato salad at home, and while many of our ingredients overlapped, some of them elicited responses of surprise or sheer shock. Okay, so no one was actually shocked, but there were a lot of “You put what in there?” comments thrown around, which made for no lack of laughter in the test kitchen that day.
In the end, we decided to share the basic recipe with a smattering of optional ingredients so you can customize the potato salad to your liking. We think the basic recipe is delicious on its own, and we love adding our own twist to it, too. We recommend starting with the base recipe and adding your preferred additions to taste. Here are our favorite add-ins:
Pat: “I love adding zip and zing to my potato salad with pickle relish (usually dill, but sweet relish is good too), mustard, lemon juice and onions. Sometimes I’ll add a sprinkling of sugar to the dressing to create a sweet and sour effect.”
Laurie: “My potato salad isn’t complete without hard-boiled egg, parsley and celery. I would omit the relish and stick to the basics. I go with the ‘simpler is better’ method when it comes to potato salad.”
Kristel: “I like to add mustard seed, celery seed, vinegar, chives and plenty of salt to my potato salad, and I don’t usually include eggs. Often, I substitute red potatoes for the traditional white potatoes and add a bit of sour cream to lighten everything up a bit.”