1,170 potatoe recipes

A cozy ground turkey casserole with mixed vegetables and cream of mushroom soup, topped with mashed potato mounds and melted cheddar. Comfort food on the table in 45 minutes.

Ho'o Kanaka Stew, a traditional Hawaiian beef and vegetable stew thickened with poi. Salt pork, chuck, cabbage, and tropical staples in one rustic pot.

Thick oxtail and lentil stew with juniper berries, thyme, and root vegetables. Slow-simmered for 3 hours into deeply rich, fall-off-the-bone braised beef heaven.

Quick chicken vegetable soup with potatoes, carrots, zucchini, and fresh basil. Made from scratch in one pot with low-sodium broth in under 40 minutes.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Kale soup simmers smoky linguiça sausage with chopped kale, kidney beans, potatoes, and a splash of vinegar. Portuguese-style caldo verde with serious comfort and zero fuss.

Cracker Barrel Cheddar Hash Brown Casserole recipe

Sausage bean chowder: a hearty pantry chowder with browned sausage, kidney beans, tomato, and potato simmered with thyme and bay leaf. One pot, 75 minutes, deeply satisfying.

Nepal vegetable curry with potatoes, broccoli, tomatoes, and a spice blend of coriander, turmeric, cumin, and cayenne. A naturally vegan one-pot curry served over rice.

Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Farmer's breakfast skillet with sliced potatoes, diced ham, green peppers, and eggs topped with melted cheddar. A hearty one-pan breakfast cooked low and slow, then cut into wedges.