The Year of the Potato

ABC NSW radio 1233 with Garth Russell on 1st January 2008

POTATOES

Here are some quick & easy potato recipe ideas for breakfast or brunch:

  • Bubble & Squeak – a great way to use left over vegetables. Simply pan fry or barbecue cooked potato with other vegies especially pumpkin, kumera (orange sweet potato), onion.

  • Potato rosti – Combine 4 large (about 800g) uncooked potatoes, grated, with 3 rashers of chopped bacon. Heat about 1/3 cup (80ml) oil in frypan or BBQ. Drop 2 tablespoons of potato mixture in oil, flatten & cook until golden on both sides. Serve with wilted English spinach, mushrooms panfried with crushed garlic & thyme, tomatoes.

  • Fritters – combine grated potato and carrot. Pat dry with paper towel. Add 1-2 tablespoons plain flour (enough to just hold mixture together). Pan fry in a greased frypan or barbecue. Serve fritters with rocket, feta or goats cheese, cherry tomatoes & fresh basil.

  • Baked Potato Apple Cake – Cut 4 large potatoes & 1 large green apple into matchsticks (leaving the skin on both). Combine potato with 1 small grated onion, fresh or dried thyme or rosemary, a crushed garlic clove, 2 lightly beaten eggs and salt and pepper. Put 2 tablespoons of oil in a round oven tray. Place in hot oven (210ºC) for 5 minutes. Spread potato mixture over the tray and bake for 20 minutes or until golden and crisp. Cut into wedges and serve with sour cream or ricotta.

    Variation: Sprinkle with grated cheese before baking.

  • Baked Potato & Corn Cakes – Mash 2 large potatoes and combine with a 310g can creamed corn, 1/2 cup corn kernels, chopped parsley, green onion, 1 lightly beaten egg yolk and salt & pepper. Shape into balls or rissoles, lightly dust in flour, dip in beaten egg white & roll in breadcrumbs. Refrigerate 30 minutes. Line baking tray with non-stick baking paper and bake in hot oven (210º C) for 20 minutes or until golden. Serve with tomato or peach chutney or fresh asparagus and a dollop of sour cream or natural yoghurt.Variations: Add canned salmon or tuna (well drained), diced capsicum. Add grated parmesan to breadcrumbs or substitute breadcrumbs with flaked almonds.

  • Frittata/Spanish Omelette – Combine 8 lightly beaten eggs, 4 chopped green shallots, 1/2 cup chopped parsley, 1 tablespoon chopped rosemary or thyme, 1/2 cup sour crème or crème fraiche. Pour egg mixture into a lightly oiled frypan, add 2 large cooked potatoes, diced (can leave the skin on). Cook over low heat for 10 minutes or until mixture is firm. Brush potatoes with oil and place frypan under grill until golden.

    Variations: Add smoked or canned salmon (well drained), cooked bacon, semi-dried tomatoes, fresh basil or basil pesto, cheese.

  • Baked Frittata – Using the frittata recipe above, put mixture into a baking pan and cook in a moderate oven (180ºC) for 30 minutes or until set.

  • Potato Pikelets – Add mashed potato to pikelet mixture. Serve with avocado, crispy bacon & cherry tomato or chilli jam; or ricotta, cream cheese or natural yoghurt, honey & roasted walnuts.

  • Potato Slice – Slice 2 large cooked potatoes (about 500g). Add chopped ham, green onions, crushed garlic, 1/2 cup thickened cream, 4 lightly beaten eggs, 1/2 cup grated parmesan cheese, 1 teaspoon French or wholegrain mustard, 1/4 cup each chopped basil & chives. Bake in greased 23cm slab tin in moderate oven (180ºC) 35 minutes or until set.

    Variations: Add other vegetables such as cooked pumpkin, kumera, carrot, capsicum, zucchini. Add cooked chicken, tuna or salmon. Sprinkle potatoes with breadcrumbs, grated cheese or sesame seeds before baking.

  • Stuffed jacket potatoes – Cut a hole in the top of cooked potatoes or simply cut potatoes in half. Top with baked beans, grated cheddar, tomatoes, corn, lemon aioli or pesto. Serve with rocket or baby English spinach leaves.

  • Beer Bread – Combine 1 cup wholemeal self raising flour, 1 cup self raising flour, 1/2 cup mashed potato and 1 tablespoon sugar in a bowl. Stir in a 375ml can of beer. Pour mixture into a greased loaf tin and cook in moderately hot oven (190ºC) for about 40-45 minutes or until inserted skewer comes out clean. Remove bread from tin onto a cake rack to cool.

  • Potato Pizza – thinly slice cooked potato & bake in hot oven 20 minutes until crisp. Arrange overlapping on pizza base, sprinkle with parmesan, oil, rosemary & bake 10-15 minutes. Scatter fresh rocket on top to serve.

  • Potato Pastries (samousas) – cooked diced potato & green peas in shortcrust pastry.

  • Potato & Cheese Biscuits

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