Posted on May 13, 2011
Leftover Love: Potatoes
Mashed potatoes are an all-weather staple, but dealing with leftovers can be daunting and monotonous. Try one of these quick dishes the next time you find yourself with leftover taters.
By Clean Eating | Photo: iStockphoto
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NO-BAKE POTATO CASSEROLE: Serves 4.
Add 2 cups reheated leftover mashed potatoes to a bowl. Add 2 onions, thinkly sliced and caramelized, 1 bunch spinach, steamed and chopped, and 2 lean meat or vegetarian sausages, cubed and seared in a skillet with 2 tsp olive oil until golden. Mix well and top with minced parsley.
Bonus: Spinach is a nutrient powerhouse, especially high in vitamins A, C and K, iron, manganese and folate.
POTATO FRITTERS: Serves 4.
Mix 2 cups leftover mashed potatoes (or baked russet potatoes, scooped from their shells) with 1 beaten egg, a pinch of sea salt, 1 diced small onion, 1 finely minced clove garlic and 2 tbsp chopped chives. Form mixture into 3-inch rounds, dust with cornmeal and sear in batches in a nonstick skillet coated with 2 tsp olive oil over medium-high until golden, about 2 minutes per side. Serve with low-fat sour cream or all-natural marinara sauce.
Bonus: The tomatoes found in marinara are a top source of lycopene.
POTATO-MUSHROOM TART: Serves 6.
Sauté 1 chopped small red onion, 1 minced clove garlic and 2 tsp fresh thyme in a skillet with 1 tbsp olive oil over medium-high until lightly browned, about 4 to 5 minutes. Add 2 cups sliced cremini and/or oyster mushrooms and sauté until tender, about 4 to 7 more minutes. Spread a 1/2-inch-thick layer of leftover mashed potatoes (or baked russet potatoes, scooped from their shells, or boiled or steamed potatoes, crushed) on the bottom of a pre-baked pie shell (TIP: Look for whole-grain ready-made pie shells in your natural foods store). Add mushrooms then top with another layer o fpotatoes. Sprinkle with 1/2 to 1 cup grated Gruyere cheese. Bake at 350°F until heated through and golden, about 20 minutes.
Add 2 cups reheated leftover mashed potatoes to a bowl. Add 2 onions, thinkly sliced and caramelized, 1 bunch spinach, steamed and chopped, and 2 lean meat or vegetarian sausages, cubed and seared in a skillet with 2 tsp olive oil until golden. Mix well and top with minced parsley.
Bonus: Spinach is a nutrient powerhouse, especially high in vitamins A, C and K, iron, manganese and folate.
POTATO FRITTERS: Serves 4.
Mix 2 cups leftover mashed potatoes (or baked russet potatoes, scooped from their shells) with 1 beaten egg, a pinch of sea salt, 1 diced small onion, 1 finely minced clove garlic and 2 tbsp chopped chives. Form mixture into 3-inch rounds, dust with cornmeal and sear in batches in a nonstick skillet coated with 2 tsp olive oil over medium-high until golden, about 2 minutes per side. Serve with low-fat sour cream or all-natural marinara sauce.
Bonus: The tomatoes found in marinara are a top source of lycopene.
POTATO-MUSHROOM TART: Serves 6.
Sauté 1 chopped small red onion, 1 minced clove garlic and 2 tsp fresh thyme in a skillet with 1 tbsp olive oil over medium-high until lightly browned, about 4 to 5 minutes. Add 2 cups sliced cremini and/or oyster mushrooms and sauté until tender, about 4 to 7 more minutes. Spread a 1/2-inch-thick layer of leftover mashed potatoes (or baked russet potatoes, scooped from their shells, or boiled or steamed potatoes, crushed) on the bottom of a pre-baked pie shell (TIP: Look for whole-grain ready-made pie shells in your natural foods store). Add mushrooms then top with another layer o fpotatoes. Sprinkle with 1/2 to 1 cup grated Gruyere cheese. Bake at 350°F until heated through and golden, about 20 minutes.
Bonus: Mushrooms are rich in antioxidants and linolenic acid.
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