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Easy Oven Roasted Potatoes Recipe Using Chicken Fat

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Easy Oven Roasted Potatoes Using Chicken Fat!

Crispy roasted potatoes garnished with minced parsley on a black plate.

Do you want to enjoy heavenly roast potatoes? Crispy on the outside, so tender and fluffy on the inside, with a satisfyingly scrumptious taste?

Then you've got to try these oven-roasted potatoes using chicken fat!

Don't let your chicken fat go to waste. It's PERFECT for roasting potatoes!

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Why You Will Love This Recipe!

Let me tell you why you will love this recipe for roasted potatoes, which is the perfect side dish!

  • This is a great and easy recipe to use chicken fat that you have on hand! Typically I would use olive oil when roasting potatoes. However, I usually have chicken fat rendered from making chicken stock or cooking a whole chicken in my slow cooker.
  • Chicken fat is full of flavor! Your potatoes will taste divine when infused with this fat!
  • You will be rewarded with golden brown crispy potatoes, which look as beautiful as they taste!

🥘 Ingredients

Russet potatoes in a white dish, bowls containing chicken fat, salt, and pepper.

This simple potato recipe only requires 4 ingredients. They are:

  • Russet potatoes
  • Chicken fat - this can be from roast chicken drippings or from making chicken broth or stock; you can also purchase it at Amazon (affiliate link)
  • Salt
  • Black Pepper
  • Fresh parsley (optional garnish)

You will be rewarded with the best roasted potatoes using only these 4 simple ingredients!

🔪 Instructions

Preheat your oven to 400F. If you like you can line your roasting pan with parchment paper or aluminum foil.

Add the chicken fat to the pan, and place in your oven to heat the fat. Just keep an eye on it as the fat will start to splatter when it gets hot.

A dish containing chicken fat heating in an oven.

In the meantime peel and cut the potatoes into bite sized pieces (around 2" chunks). Put the potatoes in a large bowl, and then add the salt and pepper and toss to coat the potatoes.

Cut up pieces of russet potato sprinkled with salt and pepper in a glass bowl with a yellow spoon with wooden handle resting in the bowl.

Remove the roasting pan from the hot oven using oven mitts, taking care if the chicken fat is splattering. Place the seasoned potatoes in the roasting pan and toss the potatoes in the hot fat. It's best to spread the potatoes out in a single layer and also ensure they aren't touching each other.

Bite sized pieces of potato seasoned with salt and pepper in a dish with melted chicken fat.

Roast for around 1 hr 15 minutes, or until the potatoes are browned and crispy. Check them every so often (20 minutes or so). You'll want to toss and turn them gently a couple of times during the roasting time to help the potatoes roast evenly.

Oven crispy roasted potatoes in a dish.

Serve hot, garnished with a bit of finely minced parsley if you like!

Suggestions For Serving

Crispy roasted potatoes garnished with minced parsley on a black plate.

This easy side dish pretty much pairs well with all of your favorite main dishes! I love serving it with Garlicky Roast Chicken and Ribeye Steak.

For an extra indulgent treat, why not add some freshly grated Parmesan cheese to your roasted potatoes? It's truly heaven on earth!

I hope this will become your favorite way of roasting potatoes! Find the full printable recipe card below, and please leave a 5 star rating with your comments to let others know how great this delicious side dish is!

FAQ

Can I use a different kind of potato for this recipe?

I have only used russet potatoes for this recipe, however you can sub other types of potatoes if you like. Some suggestions are red potatoes, or yukon gold potatoes.

What other seasonings can I include in this recipe to jazz my potatoes up?

Consider these seasonings to add additional pizazz to your potatoes: garlic powder, Italian seasoning, and/or onion powder.

How should I store any leftover potatoes that I roasted?

Store leftover roasted potatoes in an airtight container in your refrigerator. They are best enjoyed within 2 days.

What is the best way to reheat leftover roasted potatoes?

I find the best way to reheat leftover roasted potatoes is to use an air fryer. Air fry at 375F for up to 5 minutes until hot and crispy!

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Crispy roasted potatoes garnished with minced parsley on a black plate.

Easy Oven Roasted Potatoes Recipe Using Chicken Fat

Grace Stewart
Don't let valuable chicken fat go to waste! Use it in this Easy Oven Roasted Potatoes Recipe Using Chicken Fat for some over the top delicious potatoes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Side Dish, vegetable side dish
Cuisine American
Servings 4 people
Calories 134 kcal

Equipment

  • 1 roasting pan large enough so that you can spread your potato pieces out so they don't overlap

Ingredients
  

  • 1.5 lb russet potatoes peeled and cut into 2" chunks
  • ¾ ts salt
  • ¼ ts pepper
  • ⅓ cup chicken fat

Optional Garnish

  • ½ ts parsley finely minced

Instructions
 

  • Preheat your oven to 400F. If you like you can line your roasting pan with parchment paper or aluminum foil. Add the chicken fat to the pan, and place in your oven to heat the fat. Just keep an eye on it as the fat will start to splatter when it gets hot.
    A dish containing chicken fat heating in an oven.
  • In the meantime peel and cut the potatoes into bite sized pieces (around 2" chunks). Put the potatoes in a large bowl, and then add the salt and pepper and toss to coat the potatoes.
    Cut up pieces of russet potato sprinkled with salt and pepper in a glass bowl with a yellow spoon with wooden handle resting in the bowl.
  • Remove the roasting pan from the oven using oven mitts, taking care if the chicken fat is splattering. Place the seasoned potatoes in the roasting pan and toss the potatoes in the hot fat. It's best to spread the potatoes out and also ensure they aren't touching each other.
    Bite sized pieces of potato seasoned with salt and pepper in a dish with melted chicken fat.
  • Roast for around 1 hr 15 minutes, or until the potatoes are browned and crispy. Check them every so often (20 minutes or so). You'll want to toss and turn them gently a couple of times during the roasting time to help the potatoes roast evenly.
    Oven crispy roasted potatoes in a dish.
  • Serve hot, garnished with a bit of finely minced parsley if you like.
    Crispy roasted potatoes garnished with minced parsley on a black plate.

Notes

The potatoes may break up a little when you toss them but it's ok!  Use a metal spatula to toss them gently a couple of times during roasting.
It took me 1 hr 15 minutes to roast my potatoes to perfection.  Due to variables in everyone's kitchen, the time may vary for you.  Please check the potatoes when roasting every so often to see how they are coming along.
Once roasted, take a bite and enjoy a piece of heaven!

Nutrition

Calories: 134kcalCarbohydrates: 31gProtein: 4gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.003gSodium: 9mgPotassium: 709mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 22mgIron: 1mg
Keyword chicken fat, Potatoes, roast potatoes
Tried this recipe?Let us know how it was!

How To Make Korean Style Radish Salad With Daikon

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Korean daikon recipe for a Korean Style Radish salad!

Korean radish salad in a bowl on top of a patterned placemat with a set of chopsticks on the side.

Korean cuisine includes delicious banchan, or Korean side dishes! Korean style radish salad, also known as musaengchae, is one of the easiest and most delicious banchan to make and enjoy!

Allow me to tell you a little bit about this delicious and refreshing Korean radish side dish!

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What is Korean Radish Salad?

Korean radish salad is made with white radish, namely Korean mu or daikon radish.

This dish is called musaengchae in Korean. "Mu" means radish, and "saengchae" means salad.

The radish is julienned (cut into thin strips like matchsticks), and then dressed with a sweet, tangy, savory, and slightly spicy sauce.

Sounds like heaven? It is! Do yourself a favor and spend a few minutes making this wonderful dish!

Let me now show you what ingredients you will need!

🥘 Ingredients

Bowls containing salt, fish sauce, sugar, rice vinegar, gochugaru, garlic, green onions, and sesame seeds. There is a daikon radish displayed next to these ingredients.

So here are the amazing ingredients you will need to make this dish:

You should be able to find most if not all of these ingredients at a well stocked grocery store. If not, Asian markets should carry these items and I have linked to Amazon for a few of the ingredients for convenience sake.

🔪 Instructions

Peel and then julienne the daikon radish. You can use a mandoline or knife. Place the julienned radish in a large bowl and add the 1 ts of salt. Mix the salt with the radish and leave it for 15 minutes, during which time water will be extracted from the radish.

A blue bowl containing julienned daikon radish. A hand is holding a small bowl with salt above the blue bowl.

Drain off the excess water, and then squeeze the radish to get rid of even more water. No need to rinse the daikon.

Julienned Korean radish in a blue bowl. The bowl is tilted so you can see the water which has been extracted from the radish after being salted.
Notice how much water is extracted from the daikon!
Julienned daikon radish being squeezed by a hand over a colander.
Squeeze out even more water with your hands.

Add all of the ingredients (except for the green onions and sesame seeds) to the radish, and mix by hand. Be sure to thoroughly combine all the ingredients.

Julienned daikon radish, garlic, and gochugaru in a blue bowl.
Add remaining ingredients (except the green onions and sesame seeds).
Korean radish salad which is julienned daikon radish in a spicy red sauce in a blue bowl.
Combine ingredients by mixing gently by hand.

Lastly add the green onions and sesame seeds, and mix these ingredients in by hand.

Korean radish salad which is julienned daikon radish in a spicy red sauce with sesame seeds and green onions added on top of the shredded radish.
Now add the green onions and sesame seeds.
Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a blue bowl. A hand is holding some of the salad.
Mix again by hand.

You can enjoy this straight away served at room temperature, or refrigerate in an airtight container for a few hours and then enjoy!

Suggestions For Serving

Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a bowl.

This wonderful Korean side dish is perfect served with your favorite Korean main dishes!

I love serving musaengchae with Korean fried chicken, and it's especially delicious with Korean short ribs!

This refreshing radish salad can be served as part of any meal that you want to spice up a bit.

I hope you will enjoy making this great recipe soon!

FAQ

This recipe uses daikon radish. Can I use Korean radishes instead?

You can absolutely use Korean radishes, called mu, in this recipe.

Where can I find nutrition information for daikon radish?

Visit Healthline.com for nutrition information and additional information about daikon radish.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes for Korean side dishes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a bowl.

How To Make Korean Style Radish Salad With Daikon

Grace Stewart
Learn how to make Korean Style Radish Salad With Daikon! Also known as musaengchae in Korean, this salad is sweet, spicy, refreshing, and oh so delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Salted daikon resting time 15 minutes
Total Time 30 minutes
Course accompaniment, banchan, Side Dish
Cuisine Korean
Servings 6 people
Calories 29 kcal

Equipment

  • mandoline optional, but it does help with the julienning part!
  • large bowl

Ingredients
  

  • 1 lb daikon radish julienned (cut into small matchsticks)
  • 1 ts salt for salting the daikon
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1.5 ts sugar
  • 1.5 tablespoon gochugaru Korean red pepper flakes
  • 3 cloves fresh garlic minced
  • 2 green onions sliced thinly
  • 1 ts sesame seeds

Instructions
 

  • Peel and julienne the daikon radish. You can use a mandoline or knife. Place the julienned radish in a large bowl and add the 1 ts of salt. Mix the salt with the radish and leave it for 15 minutes, during which time water will be extracted from the radish.
    A blue bowl containing julienned daikon radish. A hand is holding a small bowl with salt above the blue bowl.
  • Drain off the excess water, and then squeeze the radish to get rid of even more water. No need to rinse the daikon.
    Julienned daikon radish being squeezed by a hand over a colander.
  • Add all of the ingredients (except for the green onions and sesame seeds) to the radish, and mix by hand. Be sure to thoroughly combine all the ingredients.
    Korean radish salad which is julienned daikon radish in a spicy red sauce in a blue bowl.
  • Lastly add the green onions and sesame seeds, and mix these ingredients in by hand.
    Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a blue bowl. A hand is holding some of the salad.
  • You can enjoy this straight away, or refrigerate in an airtight container for a few hours and then enjoy!
    Korean radish salad which is julienned daikon radish in a spicy red sauce garnished with green onions and sesame seeds in a bowl.

Notes

You can enjoy this straight away, or refrigerate in an airtight container for a few hours and then enjoy!

Nutrition

Calories: 29kcalCarbohydrates: 6gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 673mgPotassium: 237mgFiber: 2gSugar: 3gVitamin A: 633IUVitamin C: 18mgCalcium: 36mgIron: 1mg
Keyword Banchan, daikon radish, Korean side dish
Tried this recipe?Let us know how it was!

How To Make Perfect Portuguese Marinated Carrots

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Perfect Portuguese Marinated Carrots!

Portuguese Marinated Carrots which is sliced carrots, sliced garlic, seasonings and chopped cilantro in a blue bowl.

One of my favorite ways of enjoying and cooking carrots is to boil carrots and then marinate them the Portuguese way.

I've never been one to enjoy sweet carrots drizzled with maple syrup or cooked with dark brown sugar. My personal preference is for a savory carrot dish which also allows me to enjoy the natural sweetness of carrots.

If you are like me, then you will absolutely love this easy recipe for Portuguese marinated carrots!

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What Are Portuguese Marinated Carrots?

In Portugal, these marinated carrots are similar to a Spanish tapas. They often accompany drinks or other snacks or foods you may enjoy while waiting for a main course. I find this dish also makes an outstanding side dish, appetizer, healthy snack, or salad.

Carrots prepared in this Portuguese way are first boiled until tender, and then dressed with a marinade that includes oil and vinegar, plenty of garlic, fresh herbs, and seasonings.

These carrots are a healthy option and pack a lot of flavor!

Of all the different ways there are to serve carrots, I am convinced that this is one of the absolute BEST!

🥘 Ingredients

Bowls containing sliced carrots, chopped cilantro, red wine vinegar, bay leaf and garlic, olive oil, cumin seeds, and salt and pepper.

So here are the simple ingredients that you will need for this delicious carrots recipe:

  • Fresh Carrots - prepare by peeling whole carrots and then slice them at an angle for a more beautiful presentation; could sub baby carrots if you like (see FAQ below)
  • Bay Leaf
  • Olive oil
  • Red wine vinegar (can sub white wine vinegar)
  • Fresh garlic
  • Cilantro - use fresh cilantro; fresh herbs always lift a dish into the realm of the spectacular
  • Cumin seeds
  • Salt
  • Black pepper

Please read on for the step by step instructions on how to make this delicious side dish from Portugal!

🔪 Instructions

Add peeled and sliced raw carrots and a bay leaf to a large pot of salted boiling water on medium-high heat. Boil for about 10 minutes until the carrots are fork tender but not too soft or mushy. Drain, discard bay leaf, and set aside to cool.

Sliced carrots and a bay leaf in a pot of boiling water.

While the carrots are boiling , set your skillet or frying pan on medium low heat, and dry roast the cumin seeds for around 5 minutes, or until the seeds become a lovely shade of brown.

Cumin seeds dry roasting in a skillet with a wooden spoon.

Whisk the oil and vinegar in a mixing bowl. Then add the dry roasted cumin seeds, salt, pepper, and garlic and stir to combine.

Sliced garlic, olive oil, cumin seeds, salt and pepper in a glass bowl with a whisk.

Add the drained cooked carrots to the mixture, along with the finely chopped cilantro, and stir to combine well. Taste and add additional salt and/or pepper if you like.

Sliced carrots, sliced garlic, and finely chopped cilantro in a glass bowl with a yellow spoon.

You can have these right away, but they are best served after refrigerating the carrots for a couple of hours. Place them in an airtight container in the fridge for a bit, and then dream of taking your first bite a short time from now!

Suggestions For Serving

Portuguese Marinated Carrots which is sliced carrots, sliced garlic, seasonings and chopped cilantro in a blue bowl.

It's time to enjoy this great side dish with a favorite main dish. Or treat it as an appetizer or as a salad if you wish!

This healthy side dish would be perfect served alongside roast chicken or pork chops, along with some crusty bread.

It's also special enough to be part of a treasured holiday meal. Your family and guests are sure to rave about this delicious recipe!

The full recipe card with printable instructions can be found below.

I hope you will indulge in this Portuguese carrot recipe time and time again!

FAQ

Can I use baby carrots for this recipe?

Although I haven't made this recipe with baby carrots, I am confident they would work very well! Just adjust the cooking time (if needed) for baby-cut carrots to cook until they are tender.

How long should I boil carrots for this Portuguese marinated carrot recipe?

You should boil the sliced carrots for this recipe for about 10 minutes, or until the carrots are crisp tender. Avoid mushy carrots by not boiling them for too long.

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Portuguese Marinated Carrots which is sliced carrots, sliced garlic, seasonings and chopped cilantro in a blue bowl.

How To Make Perfect Portuguese Marinated Carrots

Grace Stewart
Learn how to make perfect Portuguese marinated carrots in a few easy steps! These carrots are bursting with incredible flavors!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course accompaniment, Side Dish, vegetable side dish
Cuisine Portuguese
Servings 4 people
Calories 122 kcal

Equipment

  • mixing bowl for combining all ingredients
  • large pot for boiling the carrots
  • Small skillet for dry roasting the cumin seeds

Ingredients
  

  • 4 carrots peeled and cut into discs at an angle
  • 1 bay leaf
  • 3 tablespoon olive oil try a Portuguese olive oil for additional authenticity!
  • 1 tablespoon red wine vinegar can sub white wine vinegar
  • 2 cloves garlic sliced thinly
  • ½ cup cilantro chopped finely
  • ½ ts cumin seeds
  • ⅛ ts salt plus additional for salting the water
  • ⅛ ts black pepper

Instructions
 

  • Add peeled and sliced carrots and a bay leaf to a large pot of salted boiling water. Boil for about 10 minutes until the carrots are tender but not too soft or mushy. Drain, discard bay leaf, and set aside to cool.
    Sliced carrots and a bay leaf in a pot of boiling water.
  • While the carrots are boiling , set your skillet on medium low heat, and dry roast the cumin seeds for around 5 minutes, or until the seeds become a lovely shade of brown.
    Cumin seeds dry roasting in a skillet with a wooden spoon.
  • Whisk the oil and vinegar in a mixing bowl. Then add the dry roasted cumin seeds, salt, pepper, and garlic and stir to combine.
    Sliced garlic, olive oil, cumin seeds, salt and pepper in a glass bowl with a whisk.
  • Add the drained carrots to the mixture, along with the finely chopped cilantro, and stir to combine well. Taste and add additional salt and/or pepper if you like.
    Sliced carrots, sliced garlic, and finely chopped cilantro in a glass bowl with a yellow spoon.
  • You can have these right away, but they are best served after refrigerating the carrots for a couple of hours. Enjoy your PERFECT Portuguese Marinated Carrots!
    Portuguese Marinated Carrots which is sliced carrots, sliced garlic, seasonings and chopped cilantro in a blue bowl.

Notes

You can skip the step that involves dry roasting the cumin seeds, however I highly recommend you dry roast them because the flavor is incredible! 
You can have these right away, but they are best served after refrigerating the carrots for a couple of hours.

Nutrition

Calories: 122kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 117mgPotassium: 216mgFiber: 2gSugar: 3gVitamin A: 10329IUVitamin C: 5mgCalcium: 26mgIron: 0.4mg
Keyword Carrots, marinated carrots, Portuguese food
Tried this recipe?Let us know how it was!

Easy and Delish 4-Ingredient Tater Tot Casserole Recipe

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy and Delish 4-Ingredient Tater Tot Casserole Recipe!

A casserole dish containing a tater tot casserole with ground beef. There is a blue spoon resting in the dish.

As far as casserole recipes and easy dinners go, it doesn't get much better than this.

Crispy tater tots atop a savory ground beef mixture is both perfect comfort food and a totally satisfying meal.

This easy tater tot casserole recipe is perfect for busy weeknights. Your whole family will absolutely LOVE this delicious dish!

Just a few minutes of of prep and 25 minutes in the oven, and you'll have a mouthwatering main dish and an easy weeknight dinner!

So allow me to show you what you'll need to make this 4-Ingredient Tater Tot Casserole!

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🥘 Ingredients

A package of Ore-Ida Golden Tater Tots, a can of Campbell's Golden Mushroom Soup, a bowl with diced onion, and a package of grass fed ground beef.

Ok! So here are the 4 simple ingredients that you will need to make this delicious casserole dish:

  • Tater tots - I used Ore-Ida Golden Tater Tots which worked beautifully for this dish!
  • Ground beef - grass fed ground beef is highly recommended. I used 93% lean/7% fat, but you can use 85% lean/15% fat if you like; ground turkey can be substituted if you prefer to use turkey
  • Onion
  • Campbell's Condensed Golden Mushroom Soup or Cream of Mushroom Soup - please feel free to use either one, but if you haven't tried the Golden Mushroom Soup then it might be fun to try something new! This soup contains beef stock, mushrooms, and tomato puree, and has a beautiful golden color! You could also sub Cream of Chicken soup if you prefer

Now, I also add a few seasonings to enrich the taste of this hearty casserole. These seasonings are salt, black pepper, and garlic powder. The dish will still be very delish without these seasonings, but I do recommend adding them.

🔪 Instructions

Preheat your oven to 450F. Set a large skillet on a medium heat, and once hot add the ground beef. Break it up with a wooden spoon and cook until it is browned, around 3-4 minutes. Then add the chopped onion, and cook for 3 minutes, stirring everything together.

A cast iron skillet containing cooked ground beef and diced onions.

Now add the can of condensed soup, the seasonings if using (salt, pepper, garlic powder), and ½ soup can of water. Stir to combine and then turn off the heat.

A cast iron skillet with ground beef and onions cooking and a can of Campbell's Golden Mushroom soup poised above the skillet.
Golden Mushroom Soup has a beautiful golden color!
A cast iron skillet containing cooked ground beef and onions, seasonings, golden mushroom soup, and a wooden spoon.
Add the soup and seasonings (if using) to the beef and onion mixture.

Place this beef mixture in your casserole dish, spreading it out evenly. You can add some cooking spray or oil to your casserole dish if you like.

Pour the frozen tater tots over the beef and onion mixture, spreading it out evenly.

A white casserole dish containing a mixture of ground beef, onions, and Golden Mushroom soup.
Pour the beef and onion mixture in your casserole dish.
A white casserole dish containing a tater tot casserole with frozen tater tots.
Add the frozen tater tots on top of the mixture.

Bake the casserole in your preheated oven at 450F for 20-25 minutes until the tots are golden brown and cooked through. You won't need to cover your casserole with aluminum foil.

A white casserole dish with a tater tot casserole cooking in the oven.

And now get ready to enjoy this delicious tater tot casserole!!

SUGGESTIONS FOR SERVING

A white casserole dish containing a tater tot casserole. Part of the casserole has been removed so that the inside part of the casserole can be seen.

This great recipe is so flavorful as is. However, consider adding some sour cream or Worcestershire sauce to take it to the next level.

I love serving this easy casserole recipe with a fresh green salad for a complete meal. 

This classic tater tot casserole is sure to become a family favorite!

The full recipe card with printable instructions can be found below.

Enjoy!

FAQ

How should I store any leftover tater tot casserole?

In the unlikely event that you have any leftovers, store it in an airtight container and refrigerate. Best enjoyed within 3 days.

What are some side dishes to serve with tator tot casserole?

Consider serving your tator tot casserole with a green salad. Another easy and good option is canned green beans.

SOME OTHER GREAT RECIPES YOU MAY ENJOY!

Here are some other great recipes that you may enjoy:

JOIN ME ON A FUN FOOD JOURNEY!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A white casserole dish containing a tater tot casserole. Part of the casserole has been removed so that the inside part of the casserole can be seen.

Easy and Delish 4-Ingredient Tater Tot Casserole Recipe

Grace Stewart
Your whole family won't be able to get enough of this Easy and Delish 4-Ingredient Tater Tot Casserole Recipe! You may want to double the recipe so that everyone can enjoy seconds!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 31 minutes
Total Time 34 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 558 kcal

Equipment

  • 1 Casserole dish approximately 11.5" x 8" in size
  • Large skillet for browning the beef and cooking the onion

Ingredients
  

  • 1 lb tater tots I used Ore-Ida Golden Tater Tots - use them frozen straight out of the bag
  • 1 lb ground beef I used 93% lean/7% fat grass fed ground beef; ground turkey can also be used
  • 1 onion chopped
  • 10.5 oz Golden Mushroom soup can sub cream of mushroom soup, or cream of chicken soup
  • water ½ can (use the soup can for this)

Optional Recommended Seasonings Which I Used In This Recipe

  • ½ ts salt
  • ½ ts black pepper
  • ½ ts garlic powder

Instructions
 

  • Preheat your oven to 450F. Set your skillet on a medium heat, and once hot add the ground beef. Break it up with a wooden spoon and cook until it is browned, around 3-4 minutes. Then add the chopped onion, and cook for 3 minutes, stirring everything together.
    A cast iron skillet containing cooked ground beef and diced onions.
  • Now add the can of condensed soup, the seasonings if using(salt, pepper, garlic powder), and ½ soup can of water. Stir to combine and then turn off the heat.
    A cast iron skillet containing cooked ground beef and onions, seasonings, golden mushroom soup, and a wooden spoon.
  • Place this beef mixture in your casserole dish, spreading it out evenly. You can add some cooking spray or oil to your casserole dish if you like.
    A white casserole dish containing a mixture of ground beef, onions, and Golden Mushroom soup.
  • Pour the frozen tater tots over the beef and onion mixture, spreading it out evenly.
    A white casserole dish containing a tater tot casserole with frozen tater tots.
  • Bake the casserole at 450F for 20-25 minutes until the tots are golden brown and cooked through.
    A white casserole dish with a tater tot casserole cooking in the oven.
  • Get ready to enjoy this delicious tater tot casserole!!
    A casserole dish containing a tater tot casserole with ground beef. There is a blue spoon resting in the dish.

Notes

Enjoy this casserole with a fresh green salad for a well rounded meal. 
This is superb with a dollop of sour cream and some Worcestershire sauce!

Nutrition

Calories: 558kcalCarbohydrates: 36gProtein: 26gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 84mgSodium: 1407mgPotassium: 741mgFiber: 3gSugar: 2gVitamin A: 6IUVitamin C: 10mgCalcium: 47mgIron: 3mg
Keyword casserole, tater tot casserole, tater tots
Tried this recipe?Let us know how it was!

Easy and Delicious Hungarian Pork Goulash Recipe

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy and Delicious Hungarian Pork Goulash Recipe!

Hungarian Pork Goulash garnished with parsley in a terracotta bowl.

Most people would think of goulash, when they think of Hungarian cuisine. This rich, meaty, and flavorful stew is known the world over for being hearty and absolutely delicious.

There are many versions of this dish, from traditional Hungarian goulash, to an American goulash, which differs quite significantly to a traditional goulash recipe!

Here you will find an easy and delicious recipe using pork for this wholesome dish, which is based on real Hungarian goulash, with a few tweaks.

First, allow me to tell you a little about this wonderful dish from Hungary!

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What Is Hungarian Goulash?

Goulash, or gulyás, is a soup or stew rich with meat and vegetables, and seasoned with spices. The most important and main ingredient as far as spices is paprika.

This rustic dish originated with Hungarian shepherds, which is where the name of this dish comes from. Gulyás actually means shepherd.

Goulash dates back centuries, to when the shepherds carried dried meat with them, needing only to add water to make a sort of soup.

Typical meats used to make goulash include beef, pork, veal, or lamb (source en.wikipedia.org/wiki/Goulash).

Over time, other ingredients were added to this Hungarian dish such as potatoes, sauerkraut, bell peppers, tomatoes, caraway seeds, and paprika, which is widely used in many traditional Hungarian recipes.

Why You Have Got To Try This Recipe!

Now I'll tell you why you have GOT to try this pork goulash recipe! This is MUST try because:

  • Your whole family will love it! This wonderful pork goulash has a rich flavor, is hearty, and absolutely delicious!
  • This recipe is easy to make. There's a bit of slicing, dicing, and chopping, but after that it's mostly hands off.
  • We will use pork tenderloin, which is tender and doesn't take hours to cook.
  • Your home will smell amazing. The aroma while cooking this pork stew is incredible!
  • This recipe uses easy to find and simple ingredients. The only ingredient which you may find difficult to acquire is Hungarian paprika. However, I have linked to Amazon which carries both sweet Hungarian paprika and hot Hungarian paprika if you would like to order from there.

🥘 Ingredients

Ingredients for Hungarian pork goulash displayed on plates and bowls including: bell peppers, potatoes, bay leaf, white wine, lard, minced garlic, crushed tomatoes, chicken broth, seasonings, paprika, pork tenderloin, sliced onions, and a container of Hungarian paprika.

So here are the beautiful, fresh, and delicious ingredients you will need to make this easy pork goulash recipe:

  • Pork tenderloin - typically a cut like pork shoulder is used, however I prefer tenderloin as this wonderful cut will help us get this gulyás on the table a bit quicker
  • Hungarian paprika - use Hungarian hot paprika, Hungarian sweet paprika, or a combination of both! But just be sure to use a good quality authentic Hungarian paprika 😊
  • Onions
  • Colorful bell peppers - I used yellow and red bell pepper but feel free to use whatever colors you love!
  • Russet potatoes
  • Bay leaf
  • Lard (or olive oil)
  • Garlic
  • Crushed tomatoes (could sub tomato puree or tomato sauce)
  • Chicken broth
  • Salt
  • Black Pepper
  • Cayenne pepper
  • White wine

I also love these optional garnishes and highly recommend them:

  • Sour cream or crème fraîche
  • Minced parsley

Now let's roll up our sleeves and get started making the national dish of Hungary!

🔪 Instructions

Heat the lard (or olive oil) in a Dutch oven or large pot on a medium heat to a medium high heat. Once the lard is hot, add the sliced onion and cook (stirring often), until softened and lightly browned. This should take around 4-5 minutes.

Season the pork (which has been cut into bite sized pieces) with ¼ ts salt. Add the pork to the sliced onions and continue cooking until the pork cubes are no longer pink for about 5 minutes.

Sliced onions being browned in a Dutch oven.
Cook the onions until softened and browned.
Chunks of raw pork tenderloin and sliced onions in a Dutch oven.
Add salted pork to the onions.
Chunks of pork tenderloin and sliced onions cooking in a Dutch oven.
Cook the pork until it is no longer pink.

Add the paprika, ¼ ts salt, black pepper, cayenne pepper, bay leaf, crushed tomatoes, minced garlic, and chicken broth. Stir well, bring to the boil, and then simmer on a low heat for 30 minutes.

Tomatoes, bay leaf, paprika, seasonings, and minced garlic added to chunks of pork being cooked in broth in a Dutch oven.
In goes the paprika and other seasonings!
Pork chunks and sliced onions being stewed with a bay leaf in a Dutch oven.
Your rich and delicious goulash is taking shape.

Now it's time to add the bell peppers and potatoes. Bring to the boil, and then simmer on a low heat for another 30 minutes or until the potatoes are fork tender.

Red and yellow bell peppers and cut up potatoes added to a Hungarian pork goulash stewing in a Dutch oven.
Add the bell peppers and potatoes.
Hungarian Pork Goulash with a bay leaf in a Dutch oven with a blue spoon with wooden handle resting in the Dutch oven.
This is how beautiful the goulash looks after cooking and simmering for about an hour.

The last step is to add the white wine. Stir it in and then get ready to enjoy your delicious goulash!

Hungarian Pork Goulash in a red Dutch oven with a small bowl containing white wine poised over the Dutch oven.

Suggestions For Serving

Hungarian Pork Goulash atop egg noodles garnished with sour cream and parsley.

There are so many ways to enjoy this most comforting dish!

I love serving it over egg noodles, with a dollop of sour cream and minced parsley as a beautiful garnish.

You can also enjoy this with rice, or some nourishing crusty bread.

I hope you and your family will enjoy this Hungarian gulyás time and time again!

FAQ

Do I have to use Hungarian paprika to make goulash?

Technically no. However, Hungary produces the finest paprika in the world! So it's highly recommended to use an authentic Hungarian paprika (either sweet, hot, or a combination of both) when making Hungarian goulash. This will give you a more authentic goulash as well!

How can I store any leftover goulash?

Store leftover goulash in an airtight container in your refrigerator, and enjoy within 4 to 5 days.

Can I make goulash in the slow cooker?

I have not made goulash in the slow cooker, but yes you can make it in your slow cooker. To adapt this recipe for your slow cooker, start by browning your meat in lard on the stovetop. Then add all of the ingredients together in your slow cooker, and cook for around 4-5 hours on a low setting, or until the vegetables are tender and the meat is completely cooked through.

1,000 Foods To Eat Project

In conclusion, Hungarian Gulyás is is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Hungarian goulash is food #70 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other Great Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Hungarian Pork Goulash garnished with parsley in a terracotta bowl.

Easy and Delicious Hungarian Pork Goulash Recipe

Grace Stewart
Your whole family will LOVE this Easy and Delicious Hungarian Pork Goulash Recipe! This beautiful and savory goulash is rich with Hungarian paprika and is a comforting dish which you will crave time and time again!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine European, Hungarian
Servings 4 people
Calories 224 kcal

Equipment

Ingredients
  

  • 1 lb pork tenderloin cut into bite sized pieces
  • 3 tablespoon paprika please use authentic Hungarian paprika (either hot, sweet, or a combination of both)
  • 1 onion sliced (select a large onion)
  • 2 bell peppers removed the seeds and membranes and cut into 1" pieces/chunks (I recommend using 2 different colorful bell peppers)
  • 1 Russet potato select a medium potato; peel and cut into bite sized pieces
  • 1 bay leaf
  • 2 tablespoon lard can sub olive oil if you like
  • 6 cloves garlic minced
  • ¼ cup crushed tomatoes can sub tomato puree or tomato sauce
  • ¼ cup chicken broth
  • ½ ts salt split (plus additional to taste); use ¼ ts to season the pork prior to cooking it, and ¼ ts will be added along with the black pepper and cayenne pepper in a later step
  • ¼ ts black pepper plus additional to taste
  • ¼ ts cayenne pepper this is optional but lovely to add some more heat to the dish
  • 2 ts white wine

Optional Garnishes

  • sour cream or crème fraîche - a dollop or more of either is so delicious!
  • parsley finely minced

Instructions
 

  • Heat the lard (or olive oil) in a Dutch oven or large pot on a medium to a medium-high heat. Once the lard is hot, add the sliced onion and cook (stirring often), until softened and lightly browned. This should take around 4-5 minutes.
    Sliced onions being browned in a Dutch oven.
  • Season the pork (which has been cut into bite sized pieces) with ¼ ts salt. Add the pork to the sliced onions and continue cooking until the pork is no longer pink for about 5 minutes.
    Chunks of pork tenderloin and sliced onions cooking in a Dutch oven.
  • Add the paprika, ¼ ts salt, black pepper, cayenne pepper, bay leaf, crushed tomatoes, minced garlic, and chicken broth. Stir well, bring to the boil, and then simmer on a low heat for 30 minutes.
    Tomatoes, bay leaf, paprika, seasonings, and minced garlic added to chunks of pork being cooked in broth in a Dutch oven.
  • Now it's time to add the bell peppers and potatoes. Bring to the boil, and then simmer on a low heat for another 30 minutes or until the potatoes are tender.
    Red and yellow bell peppers and cut up potatoes added to a Hungarian pork goulash stewing in a Dutch oven.
  • The last step is to add the white wine. Stir it in and then get ready to enjoy your delicious goulash!
    Hungarian Pork Goulash in a red Dutch oven with a small bowl containing white wine poised over the Dutch oven.

Notes

This pork goulash is terrific served over rice or egg noodles!  Sour cream or crème fraîche takes this to the next level so be sure to add a dollop or two, and then sprinkle some beautiful finely minced parsley for the finishing touch!

Nutrition

Calories: 224kcalCarbohydrates: 19gProtein: 27gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 74mgSodium: 383mgPotassium: 943mgFiber: 3gSugar: 5gVitamin A: 2537IUVitamin C: 96mgCalcium: 57mgIron: 2mg
Keyword goulash, Hungarian goulash, paprika, pork tenderloin
Tried this recipe?Let us know how it was!

Easy Belizean Potato Salad Recipe With Peas And Carrots

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Belizean Potato Salad Recipe With Peas and Carrots!

Belizean Potato Salad With Peas And Carrots with black pepper sprinkled on top in a white bowl.

Do you love potato salad? If yes, then you MUST TRY this Belizean Potato Salad With Peas And Carrots recipe!

Belizeans enjoy this delicious salad as part of their traditional Sunday dinner along with stewed chicken, rice and beans, and fried plantains.

Now you can relish this homemade potato salad and taste of Belize as part of your next meal with this delicious recipe!

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What is Belizean Potato Salad?

You won't find any dill pickles, sweet pickles, pickle juice, or fresh dill like you might find in a classic potato salad.

Belizean potato salad is a creamy potato salad that typically contains peas and carrots. It also includes plenty of creamy chopped hard-boiled eggs, mayo, and a very special ingredient...Heinz salad cream.

A bottle of Heinz Salad Cream.

Salad Cream is a salad dressing product from the United Kingdom. It gives our potato salad from Belize a distinctively zingy flavor which you will love!

Now allow me to tell you exactly what you will need to make this easy potato salad recipe!

🥘 Ingredients

A white plate with pieces of potato and carrot cut into small pieces, and sweet peas; bowls with salt and pepper, minced onion, chopped hard boiled egg, mayo and salad cream.

So here are the ingredients that you will need for this delicious potato salad:

  • Russet Potatoes - I used russet because I prefer a creamy texture of potatoes in potato salads. However, you could also use waxy potatoes (which are firmer) such as red potatoes or Yukon Gold if you prefer
  • Green Peas (I used frozen peas which I defrosted prior to using)
  • Carrots
  • Onion (can use yellow or red onion)
  • Hard-boiled eggs
  • Mayonnaise
  • Heinz salad cream
  • Salt
  • Black pepper
  • Green onions (optional - can stir in some chopped green onions or add as a garnish)

You should be able to find all of the basic ingredients at your local grocery store, with one exception. The Heinz salad cream is a product from the UK so is a little more difficult to find in the US. It is however, available on Amazon, so I have provided a link for you to purchase it there if you like.

To cut down on prep time, for the peas and carrots you could use canned peas and carrots, or frozen peas and carrots.

If using canned, just drain them and add directly to the salad. For frozen, allow to defrost and blanch lightly for use in this recipe.

🔪 Instructions

Bring a large pot of salted (add a teaspoon salt) cold water to the boil on a medium high heat. Be sure there is enough water to cover the potatoes.

Add potatoes peeled and cut into bite sized small pieces to the water and boil potatoes for around 10 minutes or until they are tender but still firm. Drain and allow to cool to room temperature. 

Potato cut into bite sized pieces covered with water in a large pot.

If you need to blanch the carrots, then add the them to a pot of salted water and blanch for around 2 minutes. They will be slightly crisp at 2 minutes. If you prefer more tender carrots then blanch for another minute or 2. Drain and allow to cool to room temperature. (If you need to blanch the peas you can do this at the same time as the carrots).

A saucepan with cut up pieces of carrot covered with water.

Add the salad cream, mayo, salt and pepper to a small bowl and stir until thoroughly combined.

Then add the potatoes, carrots, peas, chopped hard boiled eggs, and onion to a large mixing bowl.

A yellow bowl containing mayonnaise, salad cream, salt and pepper.
Add the dressing ingredients and seasonings to a bowl.
A white bowl containing chopped hard boiled egg, cut up pieces of boiled potato, diced carrots, and green peas.
Place the remaining ingredients in a mixing bowl.

Now pour the mayo/salad cream mixture into the mixing bowl, and stir to combine well.

A white bowl containing chopped hard boiled egg, cut up pieces of boiled potato, diced carrots, and green peas. There is a yellow bowl containing a salad cream and mayo mixture poised over the white bowl.

Taste and add additional salt and pepper if you like. Best served chilled so place in the fridge for at least an hour for best results.

Suggestions For Serving

Belizean Potato Salad With Peas And Carrots with black pepper sprinkled on top in a white bowl.

It's time to enjoy your delicious side dish!

Serve this as an essential part of a Belizean meal with stewed chicken, and beans and rice.

Or delight in this creamy potato salad served alongside your favorite bbq meats and other main dishes that you love! Of course it is perfect for special occasions and backyard barbecues!

FAQ

How can I store any leftover potato salad?

Store any leftovers in an airtight container in your refrigerator, and enjoy within 4 days.

What is Belizean potato salad?

Belizean potato salad is a creamy potato salad that typically contains peas and carrots. It also includes plenty of creamy chopped hard-boiled eggs, mayo, and a very special ingredient...Heinz salad cream.

Can I use russet potatoes in potato salad?

Yes you can use russet potatoes in potato salad! They give your salad a creamier texture and are better at absorbing the dressing than waxy potatoes. However, be careful not to over boil them as they are more likely to fall apart than waxy potatoes.

Some Other Great Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Belizean Potato Salad With Peas And Carrots with black pepper sprinkled on top in a white bowl.

Easy Belizean Potato Salad Recipe With Peas And Carrots

Grace Stewart
This Easy Belizean Potato Salad Recipe With Peas And Carrots is so creamy and delicious! Salad Cream gives this potato salad a wonderful zingy flavor which everyone will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course accompaniment, Side Dish
Cuisine Belizean
Servings 5 people
Calories 188 kcal

Equipment

  • large pot for boiling potatoes
  • mixing bowl

Ingredients
  

  • 1 lb Russet potatoes peeled and cut into bite sized pieces
  • ½ cup sweet peas see notes below
  • ½ cup carrots diced and lightly blanched; see notes below
  • ¼ cup onion minced
  • ⅛ ts salt plus additional to taste; plus 1 ts of salt added to salt the water for boiling the potatoes
  • ⅛ ts black pepper plus additional to taste
  • 4 each eggs hard boiled, peeled, and chopped
  • ⅓ cup mayonnaise
  • ⅓ cup Salad cream Heinz salad cream

Optional

  • green onions can stir in some chopped green onions or add as a garnish

Instructions
 

  • Bring a large pot of salted (add a teaspoon of salt) water to the boil on a medium high heat. Add potatoes peeled and cut into bite sized pieces to the water and cook for around 10 minutes or until the potatoes are tender but still firm. Drain and allow to cool.
    Potato cut into bite sized pieces covered with water in a large pot.
  • If you need to blanch the carrots, then add the carrots to a pot of salted water and blanch for around 2 minutes. They will be slightly crisp at 2 minutes. If you prefer more tender carrots then blanch for another minute or 2. Drain and allow to cool. (If you need to blanch the peas you can do this at the same time as the carrots).
    A saucepan with cut up pieces of carrot covered with water.
  • Add the salad cream, mayo, salt and pepper to a small bowl and stir until thoroughly combined.
    A yellow bowl containing mayonnaise, salad cream, salt and pepper.
  • Add the potatoes, carrots, peas, chopped hard boiled eggs, and onion to a mixing bowl.
    A white bowl containing chopped hard boiled egg, cut up pieces of boiled potato, diced carrots, and green peas.
  • Now pour the mayo/salad cream mixture into the mixing bowl, and stir to combine well.
    A white bowl containing chopped hard boiled egg, cut up pieces of boiled potato, diced carrots, and green peas. There is a yellow bowl containing a salad cream and mayo mixture poised over the white bowl.
  • Taste and add additional salt and pepper if you like. Best served chilled so place in the fridge for at least an hour for best results.
    Belizean Potato Salad With Peas And Carrots with black pepper sprinkled on top in a white bowl.

Notes

Peas and carrots - I used frozen peas which I defrosted, and fresh carrots which I peeled, diced, and lightly blanched.  To make things easy, you could use peas and carrots from a can, or defrost some frozen peas and carrots and lightly blanch. 
Nutrition Info - please accept my apologies - the nutrition info does NOT contain the info for the Heinz Salad Cream.  For info on this ingredient please visit Heinz.co.uk

Nutrition

Calories: 188kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 9mgSodium: 180mgPotassium: 466mgFiber: 3gSugar: 2gVitamin A: 3484IUVitamin C: 21mgCalcium: 23mgIron: 1mg
Keyword potato salad
Tried this recipe?Let us know how it was!

Easy 3 Ingredient Miso Sauce With Butter Recipe

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy 3 Ingredient Miso Sauce With Butter Recipe!

A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

You can do so much more with miso paste than just make miso soup. For starters, use it to create this delicious sauce with loads of umami flavor.

Read on for how to make this 3 Ingredient Miso Sauce With Butter Recipe. I promise you'll love how easy it is to make this versatile sauce which will delight your taste buds!

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What is Miso?

Miso is a fermented soybean paste used extensively in Japanese cuisine. It is made by fermenting soybeans with an ingredient called koji (a fungus called Aspergillus oryzae), and salt (source Wikipedia.org/wiki/miso).

There are different types of miso. Most commonly there is light miso and dark miso.

Light miso is also known as white miso, or shiro miso. We typically know dark miso as red miso, or aka miso (source FoodNetwork.com).

Miso Flavors

Each type of miso has a brilliant umami and salty flavor. However, bear in mind that the color of miso will indicate much about the flavor profile of the miso. Generally the dark (or red) miso has a much more bold and intense savory flavor than does the light miso. Shiro miso (white miso) is less salty and has a more sweet and light flavor, with a shorter fermentation process time than dark miso (source Wikipedia.org/wiki/miso).

Miso Health Benefits

Miso has a number of health benefits, which makes enjoying this delicious fermented paste all the better!

Healthline.com has an article called "Why Miso Is Incredibly Healthy" It mentions that amongst other benefits miso:

  • Is nutrient rich
  • Improves your digestion, so is good for your gut health
  • May protect against certain types of cancers
  • Might help to strengthen your immune system

So along with the delicious taste of miso, we may also benefit our health. That's all the more reason to eat more miso, starting with relishing this Japanese fermented soybean paste as part of this miso sauce recipe!

Why You Will Love This Homemade Miso Sauce Recipe!

You are going to love this Miso Sauce With Butter Recipe because:

  • You only need 3 ingredients
  • It's super easy to make this great sauce! Simply combine in a saucepan and whisk until nice and smooth
  • This smooth delicious sauce with bold and salty flavors is so versatile, akin to an all purpose miso sauce. It's also got the rich taste and feel of butter!

Why not give it a try? First let me show you what you will need!

🥘 Ingredients

A bottle of Kikkoman Soy Sauce, a container of Miso paste, and a pack of Kerrygold Pure Irish Butter.
The brands I used for this recipe.
3 bowls containing butter, soy sauce, and red miso paste.
3 Simple Ingredients is all you need for this amazing sauce!

Here are the 3 simple ingredients that you will need to make this delicious homemade sauce:

  • Miso paste - I used red miso, but feel free to experiment with white miso paste (shiro miso) if you prefer
  • Butter - butter from grass-fed cows is highly recommended; I used salted butter, but you can use unsalted if you are watching your salt
  • Soy sauce - I always recommend Kikkoman, which I think is the BEST soy sauce! If you are watching your salt, consider Kikkoman Lite Soy Sauce

You should be able to find these ingredients at most grocery stores. Look for miso paste and soy sauce in the international foods aisle.

I have also provided affiliate links to Amazon if you'd like to order from there (no extra cost to you).

🔪 Instructions

Place all of the ingredients in a small saucepan on a med-low heat.

A saucepan containing miso paste, butter, and soy sauce.

Allow the butter to melt for a bit, and then whisk until you obtain a silky smooth sauce. This took me about 5 minutes.

A saucepan containing miso sauce with butter and a whisk.

Serve immediately or allow to cool and then refrigerate in an airtight container for later use.

Suggestions For Serving

A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

It's time to enjoy your delicious sauce, replete with incomparable Asian flavors!

Here are some recommendations for this sauce (warmed):

  • Drizzle it over your favorite roasted veggies - try it over brussels sprouts, it's divine!
  • Pour a bit over your favorite protein. I love it over chicken and pork belly
  • Use it as a dipping sauce for fresh veggies such as broccoli

When this sauce has been refrigerated, it takes on the consistency of butter. You can then use it like you would butter, spreading it on anything you fancy! It's so good on cream creackers!

I do hope you will enjoy making this easy miso sauce recipe! The full recipe with printable recipe card can be found below!

FAQ

How should I store this Miso Sauce With Butter?

Store your miso sauce with butter in an airtight container in your refrigerator.

What can I add to this miso sauce to jazz it up?

Some things you can add to this miso sauce with butter to jazz it up include fresh ginger (grated finely), a little maple syrup (for sweetness), and a small amount of rice vinegar for some tang!

What exactly is miso?

Miso is a fermented soybean paste used extensively in Japanese cuisine. It is made by fermenting soybeans with an ingredient called koji (a fungus called Aspergillus oryzae), and salt (source Wikipedia.org/wiki/miso).

Some Other Great Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

Easy 3 Ingredient Miso Sauce With Butter

Grace Stewart
Have this rich umami flavor bomb filled Miso Sauce With Butter ready in about 5 minutes! Great poured over veggies or chicken, or anything you fancy!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Course accompaniment
Cuisine Japanese
Servings 6 servings
Calories 19 kcal

Equipment

  • 1 small saucepan

Ingredients
  

  • 3 tablespoon butter I used salted butter but you can used unsalted; choose butter from grass-fed cows if possible
  • 2 tablespoon miso I used red miso for this recipe
  • 2 tablespoon soy sauce If you are sensitive to salt, you may want to cut down on the amount of soy sauce

Instructions
 

  • Place all of the ingredients in a small saucepan on a med-low heat.
    A saucepan containing miso paste, butter, and soy sauce.
  • Allow the butter to melt for a bit, and then whisk until you obtain a silky smooth sauce. This took me about 5 minutes.
    A saucepan containing miso sauce with butter and a whisk.
  • Serve immediately or allow to cool and then refrigerate in an airtight container for later use.
    A bowl containing Miso Sauce with butter. There is a spoon in the bowl and the bowl is on top of a square dish.

Notes

Serve this warm, poured over your favorite roasted veggies or chicken.  
This miso sauce with butter is salty, so if you are watching your salt you can use it sparingly. 
Refrigerate any leftovers in an airtight container in your fridge.  Probably best used within a week or so for freshness.
When taken out of the fridge, it does have the consistency of a soft butter.  So you could spread it like butter on whatever you fancy!

Nutrition

Calories: 19kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 554mgPotassium: 35mgFiber: 0.4gSugar: 1gVitamin A: 17IUCalcium: 13mgIron: 0.3mg
Keyword miso, miso butter, miso sauce
Tried this recipe?Let us know how it was!

Delicious Savory Pancakes With Prosciutto Recipe

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Delicious Savory Pancakes With Prosciutto Recipe!

Two plates containing savory pancakes with mushrooms, prosciutto, and gouda.

Pancakes for dinner? Yes! Especially if they are dinner plate sized savory pancakes!

I prefer savory flavors to sweet ones. So if you are like me and enjoy pancakes, then you'll love this easy recipe that features prosciutto, mushrooms, and cheese!

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What is A Savory Pancake?

Savory pancakes are made with savory ingredients rather than sweet.

The options for savory pancakes are endless! Some ideas for savory ingredients to use in these pancakes are: green onions, different cheeses, crisp bacon, ham, and a variety of other vegetables.

Why You Will Love This Delicious Savory Pancakes With Prosciutto Recipe

You'll love this savory pancake recipe because:

  • The basic recipe for the batter is so easy to make. You can actually think of it as a blank canvas for all of your favorite savory pancake fillings, such as savory bacon.
  • This recipe will give you slightly fluffy pancakes that are absolutely delicious! Your whole family will love the salty (prosciutto), cheesy (gouda), and slightly umami (mushrooms) flavors in this dish!
  • The cooking time from start to finish is about 35 minutes (includes prep time), so you can have these amazing pancakes ready in a flash.
  • These pancakes are BIG! They are dinner plate size, so they make for a hearty meal!
  • For our friends in England, this savoury pancake recipe will be a great option for Pancake Day (Shrove Tuesday)!

Cooking pancakes is fun!! So it's time to roll up our sleeves and make some incredible restaurant worthy savory pancakes!

🥘 Ingredients

The ingredients needed to make this savory pancake including milk, flour, butter, gouda, eggs, mushrooms, salt, and prosciutto.

So here's what you will need to make these delicious savory (or savoury) pancakes:

  • Self rising flour - I like using self rising rather than all purpose flour as this gives us pancakes that are a bit lighter and fluffier than all purpose flour
  • Prosciutto
  • Salt
  • Eggs
  • Whole Milk
  • Butter
  • Gouda cheese (shredded) - could sub Edam or cheddar cheese
  • Mushrooms (sliced)
  • Maple syrup (optional but oh so good for drizzling over your pancakes!)

🔪 Instructions

Make the batter by adding the self rising flour, milk, eggs, and salt to a large bowl. Whisk until the batter is smooth, then let the batter rest for 30 minutes.

A glass bowl containing milk, flour, and eggs. There is a blue whisk in the glass bowl.
Add the batter ingredients to a large mixing bowl.
A glass bowl containing batter and a whisk.
Whisk until you get a lovely smooth batter.

While the batter is resting prepare the mushrooms. Melt 2 tablespoon of butter on medium-high heat in a skillet.

Please note: I like to use a separate skillet to the one I use to cook the pancakes in. You can use the cast iron or non-stick pan you will use for your pancakes to cook the mushrooms in. However be sure to clean it well prior to cooking your pancakes.

Once the butter has melted, add the sliced mushrooms and a pinch of salt. Cook the mushrooms, stirring often, until the mushrooms become a bit browned and crispy and the juices have cooked off, about 13 minutes.

Cooked sliced mushrooms in a skillet.

Remove from the heat and set aside. If you have used the cast iron skillet you will use for your pancakes, be sure to wipe out and clean the skillet before cooking your pancakes.

Once the batter has rested we can start making the pancakes. Add 1 tablespoon of butter to your cast iron skillet on a medium heat. Melt the butter, making sure that the butter covers the skillet.

Then add ¼ of the prosciutto, ¼ of the cooked mushrooms, and ¼ of the shredded gouda to the hot skillet. Scatter these ingredients evenly over the bottom of the skillet.

A cast iron skillet with melted butter.
Make sure the melted butter covers the skillet.
A cast iron skillet with melted butter, slices of prosciutto, mushrooms, and shredded gouda.
Add ¼ of the filling ingredients scattered evenly over the bottom of the skillet.

Stir the batter, then very quickly add ¼ of the batter to the skillet using a ladle. You want to cover the bottom of the skillet as evenly with batter as you can. Either tilt the skillet to cover or you can use a spoon to smooth it out if necessary.

Cook the first side until the top starts looking dry and you see pits appear. This should take about 2 minutes or so.

A cast iron pan containing a pancake that is cooking. The top is wet with bubbles forming and is just about ready to turn.
Add ¼ of the batter to the skillet, covering the bottom of the skillet as evenly as possible.
A cast iron skillet containing a pancake that is cooking. The pancake's top is drying and there are bubbles in the batter.
Cook until the top looks dry and pits appear, around 2 minutes.

Flip the pancake to cook the second side until it is golden brown. This should take about 1 minute or so.

Flip the pancake back over, and admire it for a few seconds! Then remove it to a plate. Keep warm while you cook the other pancakes.

Be sure to wipe out the pan using a paper towel and tongs to remove any bits, etc. between cooking each pancake.

A white plate containing a savory pancake. The back of the pancake is displayed to show how it has browned during the cooking process.
Cook the second side until nicely browned, about 1 minute.
A cast iron skillet containing a savory pancake with mushrooms, prosciutto, and gouda.
Admire your finished pancake!
A cast iron skillet being wiped and cleaned with a paper towel being moved by a pair of tongs.
Be sure to wipe out/clean out the skillet after cooking each pancake.

Repeat the process 3 additional times for a total of 4 savory pancakes, stirring the batter each time before adding to the skillet. 

Suggestions For Serving

Two plates containing savory pancakes with mushrooms, prosciutto, and gouda.

This is a savory pancake, but it's great to drizzle some maple syrup over it. Sweet and savory is always a great combination!

I love serving this as an easy dinner with a side salad for a hearty meal.

It also makes for a great breakfast, lunch, or filling brunch!

You can find the full printable recipe card below. I hope you will enjoy creating this Delicious Savory Pancakes With Prosciutto Recipe! Please leave a comment and star rating to let others know how amazing these pancakes are!

FAQ

What is the difference between savory pancakes and regular pancakes?

Savory pancakes are made with savory ingredients rather than sweet.

What are some savory ingredients that are good options to include in savory pancakes?

The options for savory pancakes are endless! Some ideas for savory ingredients to use in these pancakes are: green onions, different cheeses, crisp bacon, ham, and a variety of other vegetables.

What is the best way to reheat leftover pancakes?

I find the best way to reheat leftover pancakes is in an air fryer. Place the pancake on the crisper tray that comes with your air fryer, and air fry at 375F to 400F for around 4-5 minutes or so, until the pancake is heated through.

Some Other Great Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A gold rimmed plate containing a savory pancake with mushrooms, prosciutto, and gouda.

Delicious Savory Pancakes With Prosciutto Recipe

Grace Stewart
Enjoy this easy to make and scrumptious Savory Pancakes With Prosciutto Recipe! Throw in some mushrooms and cheese and you have the most perfect savory pancakes to devour!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, brunch
Cuisine American
Servings 4 people
Calories 717 kcal

Equipment

  • 1 cast iron skillet or non-stick pan use a well seasoned 10" or 10.5" cast iron skillet or non-stick pan
  • skillet for cooking mushrooms optional
  • large bowl for the batter

Ingredients
  

Batter Ingredients

  • 2 cups self rising flour
  • 2 cups milk
  • 2 eggs
  • ¼ ts salt

The Extra Goodies!

  • 1.5 oz prosciutto each slice cut up into around 6 pieces/strips (typically packs of prosciutto may come in 3 oz packs so I used ½ a pack for this recipe)
  • 8 oz white button mushrooms sliced
  • 1.5 cups Gouda cheese shredded (could sub edam or cheddar)

Butter

  • 6 tablespoon butter split - 2 tablespoon to cook the mushrooms and 4 tablespoon to cook the pancakes (each pancake cooks separately so use 1 tablespoon of butter for each pancake for a total of 4 tbsp)

Optional

  • maple syrup optional but oh so good for drizzling over your pancakes!

Instructions
 

  • Make the batter by adding the self rising flour, milk, eggs, and salt to a large bowl. Whisk until the batter is smooth, then let the batter rest for 30 minutes.
    A glass bowl containing batter and a whisk.
  • While the batter is resting prepare the mushrooms. Melt 2 tablespoon of butter on medium-high heat in a skillet. Once the butter has melted, add the sliced mushrooms and a pinch of salt. Cook the mushrooms, stirring often, until the mushrooms become a bit browned and crispy and the juices have cooked off, about 13 minutes. Remove from the heat and set aside. If you have used the cast iron skillet you will use for your pancakes, be sure to wipe out and clean the skillet before cooking your pancakes.
    Cooked sliced mushrooms in a skillet.
  • Once the batter has rested we can start making the pancakes. Add 1 tablespoon of butter to your cast iron skillet on a medium heat. Melt the butter, making sure that the butter covers the skillet. Then add ¼ of the prosciutto, ¼ of the cooked mushrooms, and ¼ of the shredded gouda. Scatter these ingredients evenly over the bottom of the skillet.
    A cast iron skillet with melted butter, slices of prosciutto, mushrooms, and shredded gouda.
  • Stir the batter, then very quickly add ¼ of the batter to the skillet using a ladle. You want to cover the bottom of the skillet as evenly with batter as you can. Either tilt the skillet to cover or you can use a spoon to smooth it out if necessary.
    A cast iron pan containing a pancake that is cooking. The top is wet with bubbles forming and is just about ready to turn.
  • Cook the first side until the top starts looking dry and you see pits appear. This should take about 2 minutes or so.
    A cast iron skillet containing a pancake that is cooking. The pancake's top is drying and there are bubbles in the batter.
  • Flip the pancake to cook the second side until it is golden brown. This should take about 1 minute or so.
    A white plate containing a savory pancake. The back of the pancake is displayed to show how it has browned during the cooking process.
  • Flip the pancake back over, and admire it for a few seconds! Then remove it to a plate. Keep warm while you cook the other pancakes.
    A cast iron skillet containing a savory pancake with mushrooms, prosciutto, and gouda.
  • Be sure to wipe out the pan using a paper towel and tongs to remove any bits, etc. between cooking each pancake. Repeat the process 3 additional times for a total of 4 savory pancakes, stirring the batter each time before adding to the skillet. 
    A cast iron skillet being wiped and cleaned with a paper towel being moved by a pair of tongs.

Notes

The nutrition information does not include any maple syrup that you might add to your pancakes.  
If your batter is too thick, you can thin it down by adding milk a little at a time until it is the consistency that you desire.
You can adjust the heat if necessary when cooking the pancakes, if you feel they are burning or not cooking fast enough. 
I love using gouda for this recipe, but feel free to sub edam, cheddar, or the shredded cheese of your choice!
It's super important to clean out/wipe out the skillet with a paper towel after cooking each pancake.  Otherwise your new pancake may end up with burned bits on it. 

Nutrition

Calories: 717kcalCarbohydrates: 56gProtein: 40gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 207mgSodium: 1048mgPotassium: 615mgFiber: 2gSugar: 10gVitamin A: 858IUVitamin C: 1mgCalcium: 821mgIron: 1mg
Keyword Pancake, savory pancakes
Tried this recipe?Let us know how it was!

Cheesy Texas Potatoes Casserole Recipe

by Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Cheesy Texas Potatoes Casserole Recipe!

A large casserole dish containing a baked cheesy potato casserole with a browned topping consisting of crushed Ritz crackers. A scoop has been taken out of the casserole so that the inside creamy part of the casserole can be seen.

Do you need an easy side dish to share at potlucks or family gatherings? Look no further you have found it!

This Cheesy Texas Potatoes Casserole is a great dish that is simple to make, feeds a crowd, and is absolutely delicious.

If you want to be the star of your potluck, then make this cheesy potato side dish!

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What Are Texas Potatoes?

A recipe for Texas potatoes is the type of recipe that you would find in family cookbooks, and might be passed down from your grandmother or aunt.

This popular casserole dish contains hash browns, cheese, sour cream, cream soup, green onions, lots of butter, and a topping.

These delicious potatoes are very similar to funeral potatoes which are associated with the Latter Day Saints in Utah. Funeral potatoes are traditionally served at receptions after funerals in the Mormon community.

I don't really know why these are called Texas potatoes. But I do know they are delicious, by any name!

🥘 Ingredients

The ingredients needed for this cheesy Texas Potatoes Casserole recipe including green onions, sour cream, shredded cheddar, seasonings, crushed Ritz crackers, butter, cream of mushroom soup, and shredded has browns.

So here's what you will need to make this cheesy potato casserole:

  • Hash brown potatoes - I used shredded hash browns but you can also use diced potatoes
  • Cream of mushroom soup (2x 10.5 oz cans) - can sub 2 cans cream of chicken soup
  • Green onions
  • Sour cream
  • Salt
  • Black pepper
  • Garlic powder
  • Cheddar cheese - I love using sharp cheddar for this casserole
  • Butter
  • Ritz crackers - you could sub corn flakes
  • Bacon bits - optional ingredient, great for sprinkling on top of your casserole!

You should be able to find all of these simple ingredients at your local grocery store.

🔪 Instructions

Preheat your oven to 375F. Add the cream of mushroom soup, chopped green onion, salt, pepper, garlic powder, and sour cream to a very large mixing bowl. Then add ½ cup butter that has been melted and stir to combine well.

A white mixing bowl containing sour cream, cream of mushroom soup, green onions and seasonings. There is a white bowl with melted butter poised above the mixing bowl.
Add melted butter to cream of mushroom soup, green onions, sour cream, and seasonings
A mixing bowl containing a liquid mixture of cream of mushroom soup, green onions, and sour cream. There is a yellow spoon with a wooden handle resting in the bowl.
Stir to combine well.

Now add the hash brown potatoes and cheddar cheese to the mixture. Stir to combine well.

I can't stress enough that it's highly recommended to use a very large bowl. I had to switch bowls because the one I started with was not big enough. 😅

A white mixing bowl containing shredded hash browns and a stirring utensil. There is a blue plastic bowl next to this bowl.
Be sure to use a very large bowl!
A large blue plastic bowl containing shredded hash browns, cheese, green onions and a liquid mixture containing cream of mushroom soup. There are 2 cooking utensils resting in the bowl.
Here is the casserole mixture in all its glory!

In a separate bowl, combine the crushed Ritz crackers and 2 tablespoon of melted butter and stir well.

A bowl containing crushed Ritz crackers. There is a spoon resting in the bowl.

Place the hash brown mixture into a 9x13 casserole dish and spread it out evenly. Then add the crushed Ritz cracker crumb topping to the top of the potato mixture in an even layer.

A large blue bowl containing shredded hash browns, cheese, green onions and a liquid mixture containing cream of mushroom soup poised above a casserole dish. The mixture is being transferred from the bowl to the casserole dish.
Transfer the potato mixture to a 9x13 casserole dish.
A large casserole dish containing a cheesy shredded hash brown mixture topped by crushed Ritz crackers.
Add the crumb topping in an even layer to the top of the potato mixture.

Bake for around 45 minutes until the casserole is heated through and the topping is golden brown. Check on your casserole around 30 minutes in. If the crumb topping is starting to burn or is browning too much, you can cover loosely with aluminum foil.

A large casserole dish containing a cheesy shredded hash brown mixture topped by crushed Ritz crackers which has just come out of the oven. There is a blue spoon containing some of the dish which it has scooped up.

Once finished, enjoy this hash brown casserole immediately!

Suggestions For Serving

A large casserole dish containing a baked cheesy potato casserole with a browned topping consisting of crushed Ritz crackers. A scoop has been taken out of the casserole so that the inside creamy part of the casserole can be seen.

Enjoy this great side dish with any of your favorite main dishes! I love serving this with my Perfect Baby Back Pork Ribs.

Some crispy bacon sprinkled on top is an optional and delicious finishing touch!

Of course, this is also the perfect side dish to serve at your holiday dinners, family reunions, and potlucks. It's such a crowd pleaser!

FAQ

How should I store any leftover Texas potatoes?

Store leftover Texas potatoes in an airtight container in your refrigerator. Leftovers are best enjoyed in 3-4 days!

Are Texas potatoes the same as funeral potatoes?

Texas potatoes and funeral potatoes are pretty much the same thing! Both dishes contain hash browns, cheese, sour cream, cream soup, onions or green onions, lots of butter, and a topping.

Some Other Great Recipes You May Enjoy!

Here are some other potato recipes you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A large casserole dish containing a baked cheesy potato casserole with a browned topping consisting of crushed Ritz crackers. A scoop has been taken out of the casserole so that the inside creamy part of the casserole can be seen.

Cheesy Texas Potatoes Casserole Recipe

Grace Stewart
This Cheesy Texas Potatoes Casserole Recipe is what you want to make for family gatherings and potlucks! A sure crowd pleaser, everyone will love it!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 213 kcal

Equipment

  • mixing bowl use a very large one!
  • Casserole dish use 9x13 - anything smaller is not recommended because this recipe makes a ton!

Ingredients
  

  • 2 lb hash brown potatoes I used shredded, you can use diced if you prefer
  • 2 cans cream of mushroom soup each can I used was 10.5 oz; you can sub cream of chicken soup if you like
  • ½ cup green onions chopped
  • 8 oz sour cream
  • ½ ts salt I used hash browns with no additional salt so this amount worked for me. If your hash browns contain a lot of salt you may want to adjust this amount down.
  • ½ ts pepper
  • ½ ts garlic powder
  • 2 cups cheddar cheese shredded; feel free to add more cheese if you like (there's definitely room for more!)
  • ½ cup butter melted (for the hash brown mixture)
  • 2 tablespoon butter melted (for the Ritz crumb topping)
  • 1 sleeve Ritz crackers crushed, the sleeve I used had 35 crackers; you could sub around 3 cups of crushed corn flakes

Optional Ingredient

  • bacon bits for sprinkling on top of your casserole!

Instructions
 

  • Preheat your oven to 375F. Add the cream of mushroom soup, chopped green onion, salt, pepper, garlic powder, and sour cream to a very large mixing bowl. Then add ½ cup of melted butter and stir to combine well.
    A white mixing bowl containing sour cream, cream of mushroom soup, green onions and seasonings. There is a white bowl with melted butter poised above the mixing bowl.
  • Now add the hash brown potatoes and cheddar cheese to the mixture. Stir to combine well.
    A large blue plastic bowl containing shredded hash browns, cheese, green onions and a liquid mixture containing cream of mushroom soup. There are 2 cooking utensils resting in the bowl.
  • In a separate bowl, combine the crushed Ritz crackers and 2 tablespoon of melted butter and stir well.
    A bowl containing crushed Ritz crackers. There is a small bowl with melted butter poised above the bowl containing the Ritz crackers.
  • Place the hash brown mixture into a 9x13 casserole dish and spread it out evenly. Then add the crushed Ritz cracker crumb topping to the top of the hash brown mixture in an even layer.
    A large casserole dish containing a cheesy shredded hash brown mixture topped by crushed Ritz crackers.
  • Bake for around 45 minutes until the casserole is heated through and the topping is golden brown. Check on your casserole around 30 minutes in. If the crumb topping is starting to burn or is browning too much, you can cover loosely with aluminum foil. Once finished, enjoy immediately!
    A large casserole dish containing a cheesy shredded hash brown mixture topped by crushed Ritz crackers which has just come out of the oven. There is a blue spoon containing some of the dish which it has scooped up.

Notes

Please note that the nutrition information will vary according to what type/brand of hash browns, cream of mushroom soup, etc. that you use.  Apologies for any inconvenience that this may cause.
I like using Ritz crackers but you could sub around 3 cups of crushed corn flakes.
Cream of chicken soup can be subbed for cream of mushroom soup. 
Feel free to sprinkle on some bacon bits if you want! 

Nutrition

Calories: 213kcalCarbohydrates: 20gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 33mgSodium: 452mgPotassium: 474mgFiber: 1gSugar: 3gVitamin A: 373IUVitamin C: 7mgCalcium: 184mgIron: 1mg
Keyword casserole, potato casserole
Tried this recipe?Let us know how it was!

Easy Cheesy Creamy Low Sugar Coleslaw Recipe

by Leave a Comment

This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Cheesy Creamy Low Sugar Coleslaw Recipe!

A bowl containing coleslaw and there is a fork in the bowl. The bowl has a blue paisley pattern.

Sugar has its place, but it doesn't belong in coleslaw in my humble opinion. 😊

I love a savory coleslaw. One that is also creamy and has a lot of tang. Oh...and if it's cheesy then so much the better.

Are you with me on this? Then you've come to the right place! Here you'll find a recipe for a coleslaw that has no added sugar and is creamy and absolutely delicious!

Or, you may desire a recipe for a low carb and low sugar coleslaw recipe as part of a keto diet.

Regular coleslaw recipes and store-bought coleslaw typically are very sweet and contain a lot of sugar. So let's make our own homemade savory coleslaw that we can enjoy and feel so good about!

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Why You Will Adore This Recipe!

I know you will love this recipe for this coleslaw, which is the perfect side dish! Here are some of the reasons why:

  • This tangy, creamy, and savory coleslaw has no added sugar. If you are trying to cut down on sugar, this is a great recipe to include in your repertoire.
  • It includes CHEESE!
  • You can enjoy this great side dish as part of a keto diet or low carb diet. This is a low carb coleslaw recipe with approximately 5 grams of carbs per serving (per the nutrition information in the recipe card below).
  • This keto coleslaw recipe is budget friendly, easy to make, and so very enjoyable!
  • There are only 3 grams of sugar per serving (per the nutrition information in the recipe card below). The sugar is naturally occurring sugars from the buttermilk.

🥘 Ingredients

The ingredients needed for this coleslaw including shredded carrot and cabbage, cheddar cheese, mayonnaise, salt and pepper, white vinegar, lemon juice, and buttermilk.

So here are the simple ingredients that you will need to make this healthy coleslaw recipe:

  • Shredded Cabbage - I used green cabbage, but you could also add or include some red cabbage for a beautiful mixture
  • Shredded Carrot
  • Buttermilk
  • Mayonnaise - I used regular mayonnaise, but you could sub light mayo if you like
  • Lemon juice
  • White vinegar - could sub apple cider vinegar
  • Salt
  • Black pepper
  • Cheddar cheese

I like to shred my own cabbage and carrot. However, feel free to use a bag of coleslaw mix for ease of preparation and to save time. 

You should be able to find all of these ingredients at your local grocery store.

Now let's roll up our sleeves and make this low sugar homemade coleslaw recipe!

🔪 Instructions

Use a sharp knife to shred cabbage and carrot. You could also use your food processor with your shredding blade to shred the vegetables.

Or for ease of preparation you can use a bag of pre-shredded coleslaw mix that you can find at your grocery store.

Place all of the ingredients in a large mixing bowl and stir to combine well.

A mixing bowl containing the coleslaw ingredients including shredded cabbage and carrots, mayonnaise, and salt and pepper. There is a yellow spoon with a wooden handle in the bowl.

Taste and add more salt and pepper to taste if you like. Refrigerate in an airtight container until ready to enjoy!

Please note: this cole slaw tastes better after storing for a few hours in the fridge, or overnight, so that the flavors can meld together.

A mixing bowl containing coleslaw with a yellow spoon in the mixing bowl.

Suggestions For Serving

A bowl containing coleslaw and there is a fork in the bowl.

Here are some ways to enjoy this creamy low sugar coleslaw:

  • Serve this creamy keto coleslaw as an easy side dish to accompany all your favorite mains! I like to serve it with my Perfect Baby Back Ribs
  • It's the perfect topping for your Pulled Pork Sandwiches!
  • Add it as a topping to your hot dogs and hamburgers

I hope you will enjoy this delish savory coleslaw soon! Please leave a comment and a star rating to let others know what an awesome recipe this is!

FAQ

What sugar substitutes can I add to this keto slaw recipe if I would like this coleslaw to be a little sweet?

If you would like to add a little sweetness to this coleslaw, you could opt for a sugar substitute such as monk fruit or Stevia. These are keto-friendly sweeteners which are good options for those on a keto diet.

How do I store this coleslaw and how long is it good for?

Store your coleslaw in an airtight container in the refrigerator. This is best consumed in about 3-4 days.

Some Other Recipes You May Enjoy!

Here are some other cabbage recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A bowl containing coleslaw and there is a fork in the bowl.

Easy Cheesy Creamy Low Sugar Coleslaw Recipe

Grace
You'll absolutely love this Easy Cheesy Creamy Low Sugar Coleslaw Recipe! This slaw is tangy and savory, and may just become your favorite coleslaw!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course accompaniment, Side Dish
Cuisine American
Servings 6 servings
Calories 211 kcal

Equipment

  • 1 mixing bowl

Ingredients
  

  • 8 oz cabbage shredded
  • ⅓ cup carrot shredded
  • ½ cup buttermilk
  • ½ cup mayonnaise
  • 2 tablespoon lemon juice
  • 1 tablespoon white vinegar could sub apple cider vinegar
  • ½ ts salt plus additional to taste
  • ½ ts pepper plus additional to taste
  • ¾ cup cheddar cheese shredded

Instructions
 

  • Use a sharp knife to shred cabbage and carrot. You could also use your food processor with your shredding blade to shred the vegetables. Or for ease of preparation you can use a bag of pre-shredded coleslaw mix that you can find at your grocery store.
  • Place all of the ingredients in a large mixing bowl and stir to combine well.
    A mixing bowl containing coleslaw with a yellow spoon in the mixing bowl.
  • Taste and add more salt and pepper to taste if you like. Refrigerate in an airtight container until ready to enjoy!
    A bowl containing coleslaw and there is a fork in the bowl.

Notes

Feel free to use a bag of coleslaw mix for ease of preparation and to save time. 
It's best to let this coleslaw chill in your fridge for a few hours before enjoying.  This gives time for the flavors to meld together so your coleslaw tastes better!
There is a little natural sugar in this recipe which comes from the buttermilk. 

Nutrition

Calories: 211kcalCarbohydrates: 5gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 24mgSodium: 438mgPotassium: 135mgFiber: 1gSugar: 3gVitamin A: 1412IUVitamin C: 16mgCalcium: 143mgIron: 0.3mg
Keyword cheesy coleslaw, coleslaw, low sugar coleslaw
Tried this recipe?Let us know how it was!