Diced Air Fryer Potatoes

My step son recently purchases an Air Fryer.  He said these are the best potatoes he has ever had.

Ingredients

2 cups diced potatoes

1/2 tsp olive oil

1/2 tbsp dried parsley

1/2 tsp salt

1/4 tsp pepper

1/4 tsp chili powder

Directions

Toss your diced potatoes in a large bowl with olive oil. Season with salt, pepper, chili powder, and dried parsley. Use your hands or a spoon to move the potatoes around so each piece is evenly coated. Place them in the air fryer at 400 degrees for 20 to 25 minutes. 

If your air fryer has a basket you’ll want to stop cooking after 10 minutes and shake the potatoes. This keeps the potatoes at the bottom from becoming underdone. Place the basket back in the air fryer and cook for another 10 to 15 minutes.

Potatoes should be crispy and fully cooked.

Mountain Man Potato Bacon Hash

Ingredients
1 pound bacon, diced
4-6 potatoes, half-inch cubed
2 tablespoons olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 tablespoons garlic, minced
4 eggs
1 jalapeno, sliced
salt and pepper

Directions
Set the Cook-It-All’s skillet/wok in a bed of coals. Preheat to medium-high heat.

Cook bacon ¾ of the way through (3-5 min).

Remove to a paper towel lined plate.

Add cubed potatoes to bacon grease along with 2 tablespoons of olive oil. Cook, stirring occasionally, until starting to brown (12-15 minutes).

Add onion, peppers and garlic. Mix well, cook until softened (10 minutes).

Sprinkle bacon into skillet and stir.

Crack eggs evenly over the hash.

Place the Cook-It-All griddle on top of skillet/wok and cook until yolks are at desired temperature.

Butternut Squash scalloped "potatoes" done the Keto WOE

I discovered the butternut squash.  This has been able to replace my potatoes that I miss so much while doing the Keto Way Of Eating (Keto WOE)

I find that butternut squash reminds me of sweet potatoes.

Ingredients

1/2 butternut squash
4 Tablespoons of Butter (Divided)
1 Teaspoon xantham gum
1 Teaspoon Salt
¼ Teaspoon of Pepper
2 Cups of creme
1 Onion
¾ Cup Cheddar Cheese (Shredded)
1/3 cup Bacon Bits

Stuff you will need

Mandolin (Or patience to slice each potatoe to uniform thickness)
1 x sauce Pot
1 x oven safe casserole dish

Directions

Pre-heat the oven to 375 F.

Peel the squash.  Using a mandolin, or if you have the patience, slice thin.

Melt 3 tablespoons of butter in a pot and fry up the onion at medium heat.

Add the xamtham gum and continue to cook the onions till they are done.  Less than 5 minutes.

Add the creme a ½ cup at a time.  Continue to mix.  Add the cheese, bacon bits salt and pepper.  Continue to stir till the cheese is melted.

In an oven proof casserole dish, spray with Pam Cooking Spray.  Then layer, squash, cheese mix, squash, cheese mix, etc.

For added flare, I topped it with some schredded cheese.

Bake for 75 minutes.

Comments and suggestions are ALWAYS welcome.