Perfect PHE Sides

Janie's potatoes were a luncheon request, perfect for breakfast, brunch or dinner. Courtney's succotash is a holiday must from her serving days at the former James Island staple, Jpaulz. In loving memory of Chef Barry Rafferty, this creamy succotash is wonderfully paired with shrimp, fish, or ham and a nice glass of white wine. Anna Lee's Squash Casserole is great to whip up all summer long. Don't forget to buy local from Rosebank Farms!

Read on for more favorites and check back soon for guest entry's!

Nita's Potato Casserole

Jane Lynch

nitas cheesy potatoes
  • 2 12 oz boxes frozen hash browns (or large, ~ 30 oz bag)
  • 1 stick margarine
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ chopped fresh onion (or 1 cup frozen)
  • 1 can cream of chicken soup
  • 1 pint sour cream
  • 2 cups grated cheddar

Mix completely thawed shredded potatoes with melted margarine and remaining ingredients.

Cook uncovered at 350 degrees for 1 hour or until potatoes are soft.

Chef B-raff Succotash

Courtney Hahn

Succatash
  • Pack of bacon - cut into chunks
  • White or yellow corn - frozen
  • Baby lima beans - large bag, frozen
  • 1 - 2 shallots
  • small yellow onion
  • garlic
  • dry white wine
  • heavy whipping cream
  • salt & pepper to taste

Render the bacon in a scant amount of oil, remember, be gratuitous with the pork, as it will seep enough oil to cook the rest of your veggies.

Once it has emitted enough oil, hit it with your shallots and/or diced onions until they start becoming translucent. This is the point at which Your beans, corn, etc should go in to get color. Season them during this process so they can soften and brown.

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Next, add your garlic, which is the ingredient highest prone to burning. You just want to soften it enough to eliminate the spicy bite from it and a careful, low heat execution will afford you the option to actually brown it and give it a more savory roasted flavor for the season.

After the garlic begins to brown, keep adding wine slowly, as to not stop the cooking process by shocking its temperature. I usually do it thrice, but not so much that product is actually floating. You want to reduce down so the flavor remains but tannin's diminished.

Hit it with your cream, slow and low, as cream has the proclivity to burn and boil over with the quickness. About a cup should do. You want it to reduce by about a third, as it will instill a hearty sweetness to your product. Salt and pepper throughout, and add inch cubes of butter when reheating or when ready to serve.

Squash Casserole

Anna Lee Dubose

squash casserole
  • 6 tbsp unsalted butter, divided
  • 3 lbs yellow squash, sliced ¼ inch thick (about 5 medium squash)
  • 2 large eggs, lightly beaten
  • 8 oz container sour cream
  • ½ cup mayo
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup swiss cheese, shredded
  • ¼ parmesan cheese, shredded
  • 2 tsp chopped, fresh thyme
  • 2 tsp kosher salt, divided
  • ½ tsp black pepper
  • 2 sleeves round buttery crackers (ritz) coarsely crushed

Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

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Stir together eggs, sour cream, Cheddar & Swiss cheeses, mayonnaise, thyme, pepper and remaining 1 tsp of salt in a large bowl. Gently fold in squash mixture. Gently fold in squash mixture. Spoon into a lightly greased 11 x 17 baking dish.

Microwave remaining 3 tbsp of butter in a medium size microwaveable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.