Home-Style Hash Browns
1 medium onion, finely chopped
1 clove garlic, crushed
2 Tbsp. oil
2 large potatoes, grated
Salt and pepper, to taste

Sauté the onion and the garlic in the oil until the onions are soft. Add the potatoes to the onion and garlic, and cook until tender. Add salt and pepper, to taste.

Serves 2 to 3.

Breakfast Casserole
3 cups cooked potatoes, mashed but not peeled
1-1/2 lbs. firm tofu, mashed
2 Tbsp. soy sauce
1 medium onion, chopped
2 cloves garlic, crushed
2 Tbsp. olive oil
2 Tbsp. parsley
2 Tbsp. basil
1/2 tsp. black pepper
Paprika

Mix together the potatoes, tofu, and soy sauce. Sauté the onion and garlic in the oil until translucent. Preheat the oven to 325°F. Mix the onion and garlic into the potato mixture, and add the parsley, basil, and black pepper. Spread into an oiled 8 x 8 x 2-inch baking dish. Sprinkle with paprika and bake for 35 minutes.

Serves 8.

Creamy Potato Salad
6 medium potatoes, boiled
1/2 cup eggless mayonnaise
1/4 cup distilled white vinegar
1 large onion, chopped
1 cup chopped celery
Salt and pepper, to taste
Paprika (optional)

Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle paprika on top, if desired.

Serves 4 to 6.

Sage Potatoes
4 medium potatoes
1 Tbsp. olive oil
1 Tbsp. ground sage
1 tsp. paprika
Salt and pepper, to taste

Bake the potatoes for 40 to 60 minutes or microwave for 20 to 30 minutes until cooked. Cut, with the skin on, into small chunks. In a large skillet, heat the oil over medium-high heat. Place the potatoes in the pan and sprinkle with the sage, paprika, salt, and pepper. Stir until well blended. Continue frying, turning the potatoes occasionally, until the desired crispness in achieved, about 20 minutes.

Serves 4 to 6.

Oven-Fried Potatoes
3 large potatoes, washed, dried, and cut into slices about 1/2-inch wide
1 Tbsp. vegetable oil
Salt, to taste

Preheat the oven to 475°F. Place each potato slice on an oiled baking sheet. Turn over to ensure that both sides of the potato are oiled. Bake for 15 minutes, then turn each potato slice over and bake for another 15 minutes.
Sprinkle with salt and serve immediately.

Serves 4.

Variation: for potato chips, slice the potatoes very thin and follow the same method.

Shepherd’s Pie
1 lb. lentils, cooked and drained
1 small onion, diced
1/2 tsp. crumbled sage
1/2 tsp. minced garlic
Pinch of dried oregano
Dash of cayenne pepper
3 large potatoes, cooked and unpeeled
1/2 to 1 cup hot soy milk
Margarine, to taste
1 tsp. salt, plus more to taste

Preheat the oven to 400°F. In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Put the lentil mixture in a lightly oiled 2-quart casserole dish. In a separate bowl, mash the potatoes and add the hot soy milk, margarine, and salt. Beat by hand or with an electric mixer, until fluffy. Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes, or until potatoes are dry on top. Place the pie under the broiler to brown the top. Serve warm.

Serves 4.

Potato Gnocchi
4 cups cooked potatoes (peeled or unpeeled)
2 cups unbleached all-purpose flour
1/2 tsp. salt
2 Tbsp. olive oil

Bring a large pot of water to a boil. Mash the potatoes dry—that is, do not add any liquid. Stir in the flour, salt, and olive oil. Turn the mixture onto a floured bread board or countertop and knead with your hands until you have formed a smooth dough. Add more flour if the dough is sticky. Divide the dough into 4 pieces and roll each into a long cylinder about 1 inch thick. Cut each cylinder into 1-inch pieces and press your thumb into the center of each piece to make an indentation.
Drop a handful of dumplings into the boiling water. They will sink at first and then rise to the surface as they cook. Let boil for another two minutes after they have risen to the top, then remove with a slotted spoon. Repeat with remaining dumplings. Serve hot with pesto sauce or chunky tomato sauce.

Serves 6 to 8.

Potato Goulash
1 Tbsp. vegetable oil
2 medium onions, diced
1 cup water
3 potatoes, uncooked, cut into small cubes
2 green bell peppers, chopped
3/4 tsp. dried marjoram
1 tsp. salt

Heat the oil in a large skillet over medium heat. Sauté the onions in the oil for a few minutes, then add the water, potatoes, and peppers and cook, covered, until the potatoes are soft, about 10 to 15 minutes. Add the marjoram and salt, stir, and serve.

Serves 2.

Dairy-Free Scalloped Potatoes
1/4 cup (1/2 stick) margarine, melted
1 tsp. salt
1 tsp. pepper
6 Tbsp. unbleached all-purpose flour
6 medium white potatoes, thinly sliced
1 medium onion, finely chopped
2 cups soy milk
Paprika
Parsley sprigs, for garnish

Preheat the oven to 350°F. With a little of the margarine, lightly grease a 9-inch square baking pan. Stir the salt and pepper into the flour. Place 1/3 of the sliced potatoes along the bottom of the pan, followed by 1/3 of the onion, 1/3 of the remaining margarine, and half the flour. Repeat this layer with 1/3 of the potatoes, 1/3 of the onions, 1/3 of the margarine, and the remaining flour. Top this with the rest of the potatoes, onions, and margarine. Pour the soy milk slowly into the pan until it almost covers the top layer. Sprinkle with paprika. Bake for 1-1/2 to 2 hours, until the potatoes are soft and the milk is thick. Garnish with parsley and serve.

Serves 4.

Popeye’s Delight
8 medium potatoes, peeled and diced
1 Tbsp. olive oil
1 large onion, diced
3 cups chopped spinach, stems removed and tightly packed
1/2 tsp. black pepper
1 tsp. salt
4 cloves garlic, minced
1 cup soy milk
Salt, to taste

Place the potatoes in a large saucepan and cover with water. Simmer over medium heat for 25 minutes or until tender. Heat the oil in a skillet. Add the onions, spinach, pepper, and salt and sauté for about 5 minutes. Add the garlic 1 minute before removing the spinach mixture from the heat. Drain the potatoes and mash. Add the spinach mixture, soymilk, and salt to taste. Mix well and serve.

Serves 6 to 8.

Find these and more recipes in PETA’s The Compassionate Cook, available from PETAMall.com.