5 Easy Potato Recipes for Everyday Meals
Discover five easy potato recipes to enhance your cooking, from simple instant mashed potatoes to convenient overnight frittatas.
Traditional steak and mashed potatoes
I love potatoes; but who doesn’t? They’re easy to grow and even easier to eat! You can stick a fork in them and microwave for five minutes, or you can turn them into a full gourmet meal. As a crop, they’re cheap to grow and yield a ton. And as a food, they’re loaded with nutrients. Potatoes are incredibly adaptable and can be used in so many ways! So, if you’re like me, you’re often searching for easy potato recipes that still deliver on taste. Well, you’re in luck because I’m in back-to-school easy recipe mode, and I have five great ones for you!
I understand if you’re a bit skeptical about “easy” recipes. We’ve all had experiences where supposedly simple dishes turned out to be anything but. However, I’ve spent some time experimenting with uncomplicated yet flavorful potato dishes, and I think I’ve found a good balance. These easy potato recipes have become my reliable standbys when I need to get dinner on the table without too much fuss.
We all know those evenings when cooking seems like a daunting task. That’s why I’m glad to pass these recipes along. They’ve been lifesavers in my kitchen on numerous occasions. From quick mashed potatoes to a an overnight frittata, these easy potato recipes might just become regular features in your meal planning.
Whether you’re new to cooking, managing a hectic schedule, or simply appreciate a well-prepared potato dish, I think you’ll find these easy potato recipes useful. So, if you’re ready, let’s explore some straightforward ways to cook with potatoes. You might be pleasantly surprised by what you can create.
The Wake and Baked Breakfast
Overnight Fritattas
Let’s kick off the day (and this post) on the sunny side up! Yes, I’m talking potatoes and eggs in the morning with this game-changing overnight potato frittata – your solution to hectic mornings! This easy, delicious breakfast combines the best of Italian frittatas and American hash browns, creating a cheesy, eggy masterpiece.
The magic lies in its simplicity and versatility. Layer eggs, milk, hash browns, veggies, and plenty of cheese into your slow cooker before bed. Wake up to a perfectly cooked, fluffy frittata with crispy edges and gooey cheese pulls. And yes, I know frittata basically translates to “fried” and if you play your cards right, that’s exactly what your hashbrowns will look like on the bottom when this is ready!
And, you can customize it to your heart’s content – add jalapenos for spice, goat cheese for fanciness, or sneaky veggies for the kids. It’s a forgiving recipe born out of desperation that’s become a household staple.
Got home-grown potatoes? Turn them into hash browns by grating, squeezing out excess moisture, and seasoning. Freeze in portions for easy future use. Or, if you must, buy the frozen stuff! Just know that you may want to defrost first and squeeze out some of the moisture. But that’s really just if you want super crispy hashbrowns, otherwise, it’s totally fine for them to go in as-is!
This frittata isn’t just breakfast – it’s a time-saver, a crowd-pleaser, and a sanity-saver all in one. We often throw sleepovers with our friends and their kids, and even after a few drinks after the kiddos are asleep, this is easy peasy to throw together! Give it a try, and you’ll never look at breakfast the same way again. Remember, life’s too short for boring breakfasts!
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Easy Cheesy Overnight Potato Frittata
Savor the perfect blend of fluffy eggs, crispy potatoes, and gooey cheese in this easy, customizable breakfast that practically cooks itself while you sleep.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
Ingredients
- 12 eggs
- 1 cup milk
- 2 lbs hash brown potatoes
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 3 cups shredded cheddar cheese
- 1/4 tsp dry mustard
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- Optional add-ins: cooked bacon or sausage, green chilis, jalapenos, sundried tomatoes, pickled veggies, olives, or roasted bell peppers. Note: If you add uncooked bacon or sausage, the fat will rise to the top, so cook first.
Instructions
- Beat eggs in a large bowl. Add milk, garlic powder, mustard, salt, and pepper. Whisk to combine. Set aside.
- In your slow cooker, layer ingredients in this order:
- 1/3 of the hash browns (season with salt and pepper)
- 1/3 of the onions
- 1/3 of the bell peppers
- 1/3 of any optional add-ins
- 1 cup of cheese
- Repeat layering twice more, ending with cheese.
- Pour egg mixture over the layers.
- Cook on low:
- Fresh/refrigerated hash browns: 6-7 hours
- Frozen hash browns: 7-8 hours, or until eggs are set
Notes
Tip: For crispy hash browns, bake them before adding to the slow cooker.
Learn more about this recipe in The Ultimate Overnight Potato Frittata: Your New Breakfast BFF.
A Go-To Soup
Ultra Cozy Potato Soup
Okay, I’m about to get a little sappy here, and all over a pot of soup! But I can’t help it. As I ladle this steaming ultra cozy potato soup into bowls, the rich, earthy aroma hits me, and suddenly I’m a kid again, slurping soup at my grandma’s kitchen table. Remember those days? For me, it was usually the canned stuff back then, but hey, nostalgia doesn’t discriminate!
Now, this homemade version? It’s a whole other level of comfort. Each spoonful is like a warm hug for your taste buds. The potatoes – I usually go for Yukon Golds or red potatoes – keep their shape beautifully, giving you these perfect little tender cubes that practically melt in your mouth without turning to mush. It’s that delicate balance of hearty and smooth that makes this soup so special.
And let’s talk about that broth for a second. It’s velvety and rich, thanks to a splash of whole milk, but not so heavy that you feel like you need a nap after. The veggie broth brings a depth of flavor that makes you want to lick the bowl (no judgment here!). And those carrots? They add just a whisper of sweetness that plays so nicely with the savory notes. It’s like a flavor symphony in your mouth.
In our house, this ultra cozy potato soup has become more than just dinner; it’s our go-to comfort ritual. On those nights when the world feels a bit too much (you know the ones), we gather around the table, armed with chunks of crusty bread for dipping. As we soak up every last drop, it’s like we’re soaking up comfort itself.
I’ve tried all sorts of potatoes in this soup, but I keep coming back to the waxy varieties. Their thin skins and low starch content are the secret to those perfectly intact potato pieces that give the soup such a satisfying texture. And when you pair that with the subtle sweetness of carrots and the creamy richness of the broth? Pure magic.
Sure, it’s delicious when I make it just for myself on a chilly night. But I’ve gotta say, it tastes even better when shared with family or friends. There’s something about passing around a steaming pot of this ultra cozy potato soup that just brings people together. It’s not just food; it’s a chance to slow down, connect, and remember what really matters.
So next time life gets a little too hectic, or you just need a big ol’ dose of comfort, give this soup a try. Who knows? Maybe it’ll become your family’s cozy tradition too.
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Ultra Cozy Potato Soup
Getting cozy during winter doesn’t have to be complicated. Sometimes, all it takes is a bowlful of this creamy, subtly sweet, ultra cozy potato soup!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Soups
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 pounds potatoes, cut into large dice
- 1/2 pound baby carrots, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 3 cups whole milk
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and celery and cook until the onion is translucent and the celery begins to soften.
- Add the potatoes and carrots to the pot. Season with salt and pepper. Stir in the flour and cook for 1 to 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer gently until the potatoes are tender, about 45 minutes.
- Remove from the heat and stir in the milk and parsley. Cook until the soup begins to bubble again. Remove from the heat.
- Ladle into bowls and serve.
Learn more about this recipe in A Delicious Hug of Potato Soup for Your Soul.
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Brunch for Lunch
Ham & Cheese Potatoes
Now I feel like I’m creating a theme for a few of these, which is that you can make easy potato recipes if you just bake potatoes ahead, or use leftovers, and this is a shining example. Here’s the deal: you can chop up a bunch of potatoes and veggies on a lazy Sunday afternoon, toss them in freezer bags, and boom – you’re halfway to dinner any night of the week. When you’re ready to cook, just grab your frozen veggie mix, some leftover ham (or whatever meat you’ve got), cheese from the fridge, and you’re good to go.
The best part? This dish is like a blank canvas. Got cheddar? Great. Only have mozzarella? That works too. No ham? Throw in some bacon or chicken. It’s pretty much impossible to mess up.
And let me tell you about the flavor, you’ve got the creamy, cheesy goodness, the salty bite of ham, and the sweet crunch of peppers and onions. When it comes out of the oven all bubbly and golden… chef’s kiss!
Plus, it actually tastes better the next day. Leftovers that improve? That’s a win in my book. You can even throw them in a skillet with some eggs for next day’s breakfast.
Trust me, give this a shot. It’s perfect for those nights when you can barely muster the energy to preheat the oven, let alone cook a whole meal from scratch.
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Ham and Cheese Potatoes
Whenever I eat ham and cheese potatoes, I am instantly comforted. A little pork, a lot of cheese, and a dash of spice is a great way to dress up potatoes. What I love about this dish is that it is appropriate any time of day, not just dinner. Heat leftovers up the next morning for a hearty breakfast!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
- Category: Entrées
Ingredients
- 2lbs small white or red potatoes, cubed (1/2″)
- 1 large yellow onion, finely chopped
- 1/2 small red bell pepper, diced
- 1/2 small green bell pepper, diced
- 1 (5-ounce) ham steak, cubed
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400 degrees F. Coat a 9 x 13-inch baking dish with cooking
- Combine all of the ingredients in the baking dish and stir. Bake for 30 minutes, stir and bake for another 15 minutes. Serve.
Notes
If you need a quicker meal, buy a 32 oz bag of frozen “Potatoes O’Brien” which includes pre-cubed potatoes with onions and peppers.
Learn more about this recipe in Brunch for Lunch: Ham and Cheese Potatoes.
The Ultimate Leftovers
Twice-Baked Chili Potato Casserole
This next one is an easy potato recipe because it’s all about leftovers! On day one, you make chili (throw it in a slow cooker). You can also pre-bake your potatoes if you want. On day two, you use the leftovers as the base for this Twice-Baked Chili Potato Casserole. It’s the superhero of leftovers, turning yesterday’s chili into today’s comfort food!
The concept is simple. Layer your leftover chili with mashed potatoes, top with cheese, and bake. The result is a comforting dish that’s more than just reheated chili. The potatoes get crispy on top, the chili warms through, and the cheese ties it all together.
What’s great about this casserole is how adaptable it is. Any kind of chili works – beef, turkey, vegetarian. I’ve used different types of potatoes too, even mixing in some cauliflower mash when I’m trying to be healthier. It’s become a go-to in our house for busy nights. It’s easy to make, fills you up, and makes good use of leftovers. Plus, it’s a budget-friendly way to stretch a meal!
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Loaded Chili Potato Casserole
There are many ways to turn potatoes into a complete meal, and this Loaded Chili Potato Casserole is one of them! Yesterday’s chili topped with twice-baked potatoes makes this an easy leftover meal!
- Prep Time: 20 min
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Sides & Sauces
Ingredients
- 6 large potatoes (about 2 to 2 1/4 pounds total) – white Russet, or sweet potatoes ideal
- 3 tablespoons unsalted butter, melted, divided
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups cooked chili (your favorite recipe)
- 1 1/2 cups shredded cheddar cheese
- Toppings of your choice: scallions, cilantro, sour cream, jalapenos, pumpkin seeds, etc.
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the middle.
- If using pre-baked, chilled potatoes, wrap each in a paper towel and microwave individually for 45 seconds or until piping hot.
- Slice the potatoes lengthwise and scoop out the flesh into a large bowl, preserving the skins as much as possible.
- Process the potato flesh through a ricer or food mill into a large bowl. Gently mix in half the melted butter, salt, and pepper until just combined. Be careful not to overwork the potatoes.
- Spread the chili evenly in a 9×13-inch baking dish. Top with the mashed potato layer, spreading it out evenly. Arrange the reserved potato skins on top, skin-side up.
- Drizzle the remaining butter over the potato skins and sprinkle with cheese. Bake for 15-20 minutes, until heated through and the cheese is melted and bubbly.
- Garnish with scallions, cilantro, and a dollop of sour cream. Serve warm, scoop, and enjoy!
Learn more about this recipe in Loaded Chili Potato Casserole: The Ultimate Leftover Makeover.
The Simple Side Dish
Awesome Instant Mashed Potatoes
Mashed potatoes are the bomb. Seriously, what’s not to love about them? Some folks swear it’s all about the butter, others say it’s the salt that makes ’em sing. But let’s be real here: mashed potatoes are awesome because they’re basically the chameleons of the food world! These creamy spuds play nice with pretty much everything. Need something to cozy up to your roast chicken, steak, fish, or turkey? Mashed potatoes have got your back! And don’t even get me started on how they’re practically besties with Thanksgiving stuffing.
I’m telling you, if there was a contest for easy potato recipes, mashed potatoes would take the gold every time. That is, if you have a pressure cooker! Otherwise, making mashed potatoes can take forever, that’s why this recipe uses an an electric pressure cooker like an Instant Pot. If you’ve been on the fence about getting one, let these mashed potatoes be your tipping point. Sure, you could boil your spuds the old-school way, but why bother when you can have epic mashed potatoes with barely five minutes of effort? Let’s do this thing. Oh, and if you happen to have some garlic confit lying around (another easy recipe!), a couple teaspoons of that will knock your socks off. Potato party time!
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Awesome Instant Mashed Potatoes
These creamy old-fashioned Awesome Instant Mashed Potatoes are made modern with an electric pressure cooker, and they only take a couple of minutes to put together!
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 12-20 servings 1x
- Category: Sides
Ingredients
- 5 pounds Yukon Gold potatoes, sliced into rounds or quartered with the skins on (or peel if you must)
- 2 teaspoons salt
- 1 cup butter
- 1/2 cup sour cream
- 1/2 cup fresh-grated Parmesan cheese
- 1/2 cup heavy cream
- More salt and pepper to taste
- Optional: fresh chives and parsley
Instructions
- In your electric pressure cooker, add sliced potatoes with enough water to totally cover them, along with 2 teaspoons of salt.
- Cook on manual high setting for 13 minutes, then use the manual release to let the steam out. When they’re done, drain the potatoes, then add them back to the electric pressure cooker.
- Add butter, sour cream, freshly grated Parmesan cheese, and heavy cream. You can also add some fresh chives or parsley.
- Mash it or mix it up, then add salt and pepper to your liking and enjoy! If you have some time before eating, just set it to the slow cook, or warming mode.
Learn more about this recipe in Spud-tacular Instant Mashed Potatoes: Your New Favorite Side Dish.
And if you’re interested in growing your own potatoes, check our Potatoes Gardening Guide, you’ll learn all you need to know about growing and enjoying these fabulous root vegetables. Potatoes and sweet potatoes have been around for thousands of years, and they’re a main staple in many cultures. Both of these vegetables are easy to grow at home!
Let me know what you think of these easy potato recipes, and I would love even more if you shared your favorite ones to make at home in the comments below!
