Quick Smart Potatoes

by Deborah English — December 4, 2007

When I'm pushed for time, or simply can't be bothered cooking, I often use last night's leftover potatoes to throw together a nutritious and delicious meal in minutes. Of course, you can cook a fresh batch of potatoes up too. Then all you need to do is add some healthy goodies to the mix; heat, eat, and enjoy!

To boiled waxy potatoes, add pre-cooked red kidney beans, chopped tomato, spring onion, thinly sliced red chili (seeds out), lemon juice, olive oil, salt, and pepper. Fry together in a pan. Scatter a handful of fresh basil leaves over the top.

Mix potato mash with chopped coriander leaves, toasted whole cumin seeds, chopped fresh green chili, curry leaves, and a diced, poached organic chicken breast. Form into cakes, dip in beaten egg and breadcrumbs, and fry in a little peanut oil until golden. Serve over a leafy green salad with a side of spicy chutney and plain yoghurt.

Panfry boiled floury potatoes with plenty of roughly chopped garlic, a pinch of saffron, lemon zest, and fresh thyme leaves for about 5 minutes. Turn up the heat and add scallops and/or a fish fillet, and fry until the seafood is just cooked. Season with lemon juice, sea salt, and pepper, then sprinkle with lots of Italian parsley and eat.

And, here's what I call a "Spanish-Greek Omelet": Panfry chopped onions and garlic in olive oil until soft and almost translucent. Add chopped zucchini and tomato, plenty of boiled waxy potatoes--roughly diced--and goats' cheese. Turn the heat down and pour lightly beaten eggs over the mix. When the top is just off-cooked, transfer pan under a hot grill until top cooked and the cheese is beginning to brown. Eat with lots of salad.

Perfect for Sunday Brunch!