I don’t know about you, but when we are having potatoes and veggies for supper I always cook way too much. I find with potatoes it is hard to judge how many to cook, especially if you are going to mash or whip them. And to be honest, I don’t like cold potatoes reheated in the microwave to eat the next day, they just don’t taste as good. So, if you are like me and have leftover potatoes, here are three easy ways to use them up!
1. Fried Potatoes (Hash)
Here in Nova Scotia we call frying potatoes with onions “hash.” As a kid I didn’t really like it, but my Dad made it all the time and it has grown on me. Now as an adult it is one of my favorite meals. And it can be used for breakfast, lunch or dinner!
To make “hash”, all you need is a frying pan, butter, onions, salt, pepper, leftover potatoes and vegetables*.
(*My favorite vegetables to add are carrots and turnip, especially if you have had a stew the night before, but you can also add corn, peas, broccoli, cauliflower or any other vegetable you like!)
In the frying pan melt butter on medium heat. Add onions and let cook about 5 minutes. If needed cut leftover potatoes and vegetables into chunk sized pieces, then add to the frying pan. I always add a lot of pepper and a dash of salt, but you can season as you like. I also throw a bit more butter in if I find it is too dry.
Cook over medium heat for 20 minutes, stirring frequently so nothing burns. You want to cook the potatoes and vegetables until they start to get brown and crispy.
“Hash” goes well with left over ham, chicken or pork; bacon and eggs; or even Kraft Dinner!
2. Easy Potato Salad:
I love potatoes salad, especially in the summer when we barbecue. Most of the prepare work for potato salad is peeling and cooking the potatoes and then allowing them to cool. With leftovers all of the prep work is done for you!
Boil 2 eggs and let cool. Peel and cut into small pieces. Cut left over potatoes into chunks. Mix with light mayonnaise, add in chopped onions if desired and season with salt and pepper. Voila! Fast & easy potato salad!
3. Creamy Mashed Potatoes:
The above recipes are great if your potatoes are boiled and left whole, but they don’t work as well with mashed potatoes. (Although you can use mashed potatoes in hash, but it gets a bit mushy.) Here are two simple ways to reuse your left over mashed potatoes, adding new taste and creating a delicious side dish.
- Add cream cheese: On low, reheat potatoes in a saucepan, stirring frequently so they don’t scold on the bottom. (If needed a bit of milk or butter can be added to ensure the potatoes aren’t too dry.) When warm, stir in a cup of cream cheese (more if you have a large amount of potatoes.) until melted and then remove from heat. Top with salt & pepper, fresh chives, finely chopped onions or a seasoning of your choice. Enjoy as a side dish to chicken, fish, pork or ham, or even a veggie stir-fry or tossed salad.
- Add shredded cheese: Reheat mashed potatoes as instructed above. When warm add in 1 cup of shredded marble cheese and 1 cup of shredded old cheddar. Mix until melted. Stir in 1 cup of heated milk if you would like your potatoes creamier. Season with 1/4 teaspoon of ground black pepper, 1/4 teaspoon of paprika and a pinch of ground red pepper. Serve with a meat of your choice or a side salad.