potatoes Archives

Fish recipes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Mushroom and potato frittata

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 medium potatoes, peeled
1 T olive oil
2 cloves garlic, crushed
150 g brown mushrooms, sliced
3-4 free-range eggs, beaten
3 spring onions, finely chopped

Method

Cut the potato into 1 cm cubes. To a pan over a medium heat, add the olive oil and, when hot, gently fry the potato cubes until slightly softened and just golden.
Add the crushed garlic and mushroom and fry for a further 5 minutes. Pour over the beaten eggs and sprinkle with the spring onion.
Reduce the heat and gently fry the mixture as you would an omelette, lightly browning the under side before flipping over or placing under a hot grill to colour and cook through.
Season to taste, then cut into thick squares and serve immediately.

TASTE’s take:
This quick brunch, lunch or stand-by snack is a great way of using up extra baked potatoes.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

Seared beef fillet with horseradish baby potatoes

Fennel and balsamic pork chops on sweet-potato mash

Grilled steak with mustard-and-herb butter

Char-grilled steak and rocket wraps

Baked potato with mustard and watercress butter

Salad Nicoise

Chilled vichyssoise with vermouth and langoustines

Steak tartare with shoestring potatoes

Crispy potatoes with lime-and-parsley salt

Maple syrup apples and potato blinis

Mushroom and potato frittata

Mushroom and potato frittata

Ingredients

Method