Quick and filling meals with potatoes

2017-07-19 06:02
New York hash brown.

New York hash brown.

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ARE you looking for quick, easy, economical and nutritious recipes? Then try these tasty mainly potato-based meals.

Tuna and potato bake


250g potato, peeled and thinly sliced

185g canned tuna in water, drained and flaked

Salt and freshly ground black pepper

75ml milk

50g cheddar cheese, grated


• Layer potato slices with tuna in shallow buttered casserole dish.

• Season each layer with mixed herbs, salt and pepper.

• Pour milk over the top, cover and microwave on medium-high for eight to 10 minutes, or until potato is fork-tender.

• Sprinkle with cheese. Place under pre-heated grill for a few minutes until golden brown.

New York hash brown


300g potatoes peeled

1 large courgette

1 large onion

1 red chili, finely chopped

1 medium egg

1 tsp fresh thyme, chopped

2 tbsp olive oil


• On the coarsest side of the grater, grate the potato, courgette and onion into a clean tea towel and squeeze all the excess water out of the vegetables.

• Place the vegetables into a large mixing bowl and combine well with the egg, chili and thyme. Season with salt and pepper.

• Place a large frying pan over medium-low heat and add 1 tbsp of olive oil. When hot, add the potato mixture, gently pressing to smooth over the top. Leave to cook for about eight minutes until golden and crisp.

• Invert the potato onto a plate so the crispy side is on top, return pan to the heat. Add the last of the olive oil and when hot, slide the potato back into the pan to crisp up the underside.

• If you don’t have courgette, use squash, beetroot, parsnip, or simply keep it as potato.

Super Spuds


1 tbsp olive oil

1 tbsp margarine, softened

4 medium potatoes

4 tbsps salad dressing

1 tsp crushed garlic


• Preheat oven to 200°C.

• Using a sharp knife, thinly slice potato without going all the way through.

• Pat potatoes dry with paper towel.

• Place, cut side up in a shallow roasting pan.

• Combine margarine, oil, garlic and salad dressing with a pinch of salt and pepper in a bowl.

• Brush mixture over potatoes.

• Roast potatoes for 50-55 minutes, basting again half way through the cooking time.

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