John Myers
Ingredients for 2 servings:
- 4 large jacket potatoes, peeled and cut into large pieces
- 4 tbsp margarine, soft
- 2 tsp herb butter, soft
- lemon juice
- Salt
- pepper
- garlic powder
- onion powder
- 1 egg(s) if needed
- 1 handful of cheese, grated, if desired
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
improvise with crumbled boiled potatoes
This recipe came about when I wanted to make fried potatoes from leftover potatoes, but the potatoes were so crumbly that they were anything but presentable for fried potatoes. Of course, the recipe can also be made with larger chunks/slices of potato. These are all approximate quantities. Depending on how soft your potatoes are and your taste, you’ll need to adjust the quantities, but that’s not difficult with this dish. Place the potatoes, preferably while still warm, in a bowl and lightly mix with the butter and margarine (it doesn’t have to be very thorough; the heat will help the fat to melt). Season to taste with the spices listed. By the way, I always use lemon juice from those little yellow plastic things because freshly squeezed lemon juice often turns bitter when cooked. I add a lot of lemon juice to this dish; it tastes very fresh. If you like, you can also stir in an egg and a handful of grated cheese. The result should be a mushy, lumpy mixture. Now, using tablespoons, place small heaping spoonfuls into a pan with hot oil and spread them into thick flatbreads. Fry until golden brown on both sides. Unfortunately, the flatbreads sometimes fall apart. If I’m in a hurry, I put the whole mixture into the pan and tear it into pieces like Kaiserschmarren (a pancake). The mixture also tastes great uncooked, as a salad.
Facebook Comments