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Crashed Hot Potatoes??

Griffin
Griffin Posts: 8,200
in EggHead Forum

Planning out a menu for the week (and trying to get as much Egg time in there as I can) and thinking about what we have in the kitchen. I know we have a bunch or red potatoes and some mini gold potatoes and I started thinking about crashed (or crash?) hot potatoes. I'm a little late to the party, have never tried them before. So any tips or advice on how to cook them on the Egg? I was thinking of either nuking or boiling them to get them soft, but then what? Pizza sheet and indirect? Pizza stone? Temp and times? Thanks in advance.

BTW thinking of them taters with a big steak. Flank. Hanger, Flat Iron. Maybe some grilled veggies. Gonna get the large and mini going. :) Then we've got piri-piri wings tonight. Grilled chicken for chicken wraps another night. And then probably cheese enchiladas and rice another night, gonna take one night off the egg. And that's as far as I go. We don't usually plan out a Friday night as we wait and see what might come up.

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • Foghorn
    Foghorn Posts: 10,227

    I've done smashed potatoes many times using the Pioneer Woman recipe as the basis.

    http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

    I modified it to microwave until soft, rather than boiling them.   I usually do them on aluminim foil.  The thing I usually forget is to drizzle the olive oil on the foil before putting the potatoes on there and smashing them.  I've used some different temps depending on what else I am cooking.  Like the recipe says 425 for 20-25 minutes is good.  At 300 they take closer to an hour.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Gotta ask... what's are crashed hot potatoes?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Griffin
    Griffin Posts: 8,200

    These are crash hot potatoes, but I plan to add cheese. Maybe some bacon as well.

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mickey
    Mickey Posts: 19,768
    Parmesan cheese here
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    Griff, boil the little guys with a little seafood/crab boil in the water. Then crash/smash, add more seasoning and toppings and Eggem Up. Yummmm
    Thank you,
    Darian

    Galveston Texas
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  • Griffin
    Griffin Posts: 8,200
    Great ideas @PhotoEgg but how on the Egg, por favor. I didn't know you hung out over here, BTW

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Photo Egg
    Photo Egg Posts: 12,137
    Griffin said:
    Great ideas @PhotoEgg but how on the Egg, por favor. I didn't know you hung out over here, BTW
    You mentioned boiling them to soften up prior to smashing and cooking on the Egg.
    I would do this with seasoning in the water. You can boil a pot of water on the Egg but it seems like a waste of lump to me.

    I still dabble over here a little. Don't tell anyone.
    Thank you,
    Darian

    Galveston Texas
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  • otter
    otter Posts: 359
    I cut in half . Dip in veggy oil . Then dip them in a mix of parm. cheese and lawery's salt. , then put in cast iron pan
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • Mickey
    Mickey Posts: 19,768
    Photo Egg said:
    Griffin said:
    Great ideas @PhotoEgg but how on the Egg, por favor. I didn't know you hung out over here, BTW
    You mentioned boiling them to soften up prior to smashing and cooking on the Egg.
    I would do this with seasoning in the water. You can boil a pot of water on the Egg but it seems like a waste of lump to me.

    I still dabble over here a little. Don't tell anyone.

    Your secret is safe with those of us who do not know you. Can't wait to get back to see you buddy.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • BOWHUNR
    BOWHUNR Posts: 1,487

    This was posted on the old forum several years ago, but I don't remember who the OP was.

    Mike


    Crash Hot Potatos


    1) I boiled a bunch of Yukon-gold baby potatoes for 20 minutes, then squished them onto a pizza pan that I'd covered with aluminum foil, and sprayed with Pam for grilling.

    2) I then sprayed a little Pam over the potatoes, seasoned them with sea salt, black pepper, fresh garlic, onion powder and grated parmasean/romano cheese, and put it on the egg at 375 for about 10 minutes (raised grid).

    3) I then brushed them with melted butter and topped them with shredded colby/jack cheese, and cooked for another 10-15 minutes, until the cheese melted, and started browning.

    The bottoms were nice and crispy (but not burnt), and the tops were gooey with cheese... the parmesean/romano added just a little bite to it.

    imageimage


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    I'd use a CI skillet. I've never done these but roasted garlic squeezed on top with some minced parsley sounds like I should try.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • caliking
    caliking Posts: 19,780
    Man, these sound really good!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • allsid
    allsid Posts: 492
    A rice cooker will make easy work of par cooking your taters, especially if you have smaller ones.  I made a recipe that I could not find but someone may be able to locate with some creative internet searches.  It was called something like "frogs hit by a car" where you smash the small, cooked taters with a mallet onto a cookie sheet.  I seasoned with EVOO, Garlic powder, Smoked Paprika, S & P, Onion powder.  I also remember seasoning with just oil and dizzy pig.  The cool thing is that they kind of look like squashed frogs and the nooks get wonderfully crispy on the egg-

    GL-
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Wolfpack
    Wolfpack Posts: 3,552
    Maybe pesto and parmigiana
    Greensboro, NC
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  • travisstrick
    travisstrick Posts: 5,002
    That looks too easy and good to not try. Count me in.
    Be careful, man! I've got a beverage here.
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  • henapple
    henapple Posts: 16,025
    Ever try tater tots?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Little Steven
    Little Steven Posts: 28,817
    Dammit!

    Steve 

    Caledon, ON

     

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  • Griffin
    Griffin Posts: 8,200
    @henapple tater tots? I've been known to eat them from time to time. =))

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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