Appetizer of potatoes with cheese and chips, with garlic and cheese, with dill, cheese and mustard, with meat and beans, with ham and carrots, with mushroom filling.
Potato appetizer with garlic and mushrooms
- 500 g potatoes;
- 2 cloves of garlic;
- 120 g boiled mushrooms;
- 1 tomato;
- 1 bunch of parsley;
- 40 ml vegetable oil;
- 1 pinch of ground cinnamon;
- pepper;
- salt to taste.
Cut the potatoes into large pieces and lightly fry in oil, without letting them brown. Then sprinkle with finely chopped garlic, add cinnamon, pepper, salt, add water and cover with a lid. Simmer over low heat for 20-25 minutes. 5 minutes before readiness, add finely chopped mushrooms. Garnish with tomato slices and parsley.
Appetizer of potatoes stuffed with eggs and onions
- 2 large potato tubers;
- 1 egg;
- 0.5 heads of onion;
- 50 g butter;
- 1 tbsp. l. breadcrumbs;
- dill greens.
Peel the potatoes and cut off the top. Boil the tubers until half cooked. Remove the core from them, leaving thick walls. Fry the onion, add the removed mass of potatoes and fry again. Place in a bowl, combine with egg, butter and chopped dill. Fill the tubers with the mixture, sprinkle with breadcrumbs, drizzle with oil and bake in the oven for 10-15 minutes.
Fried potato
- 500 g potatoes;
- 2 onions;
- 100 ml vegetable oil;
- 50 g pork fat;
- 1 bunch of dill;
- pepper;
- salt to taste.
Peel the potatoes, rinse and dry. Grease a cast iron frying pan, add oil and add sliced potatoes. Fry covered, stirring constantly, until the potatoes are browned. Cut the onion into thin half rings and fry until golden brown. Before serving, sprinkle with dill and onions.
What to cook potatoes quickly, tasty and cheap for dinner (lunch): recipes with photos
So far, everything we have prepared, all the recipes above, are dishes made from leftovers: from ready-made mashed potatoes or from boiled potatoes. Now let's talk about what can be made from raw potatoes and make it tasty and cheap, so that you can quickly prepare a meal after work for dinner or the next day for lunch.
What can you cook from potatoes and eggs?
There is a very interesting dish called tortilla, but it is interesting because in Mexico it is a thin unleavened flatbread, and in Spain it is an omelette with potatoes. We are, of course, interested in the Spanish version.
Ingredients:
potatoes – 2-3 pcs;
eggs – 4 pcs;
onion – 0.5 heads;
salt - to taste;
paprika – 0.5 tsp;
sunflower oil – 3 tbsp.
How to make Spanish tortilla from potatoes
Peel and wash the potatoes. Then we cut each tuber crosswise into circles. The thickness of each should be no more than 5 mm, otherwise they will not be fried and may remain raw.
Break the eggs into a bowl and then lightly beat with a fork.
Pour oil into a frying pan, heat it and add the potatoes. Fry, stirring and turning, until the slices are covered with a light crust. Salt and sprinkle with paprika.
Fill with eggs
.
When they set a little, as in the first photo below, lay out the onion cut into rings or half rings.
Cover the pan with a lid, reduce the heat to moderate and cook until the eggs are cooked.
Cover the tortilla with a plate and turn it over onto it with the onion down, and then return it from the plate with a sliding motion to the frying pan, where we keep it for another couple of minutes. The onion, by the way, remains a little crispy, but thanks to heat treatment it is not so “angry” and very tasty.
Isn't it very simple and very fast? And also very tasty!
Potato appetizer with egg and sour cream
- 500 g small new potatoes;
- 1 egg;
- 70 g breadcrumbs;
- 70 ml sour cream;
- oil;
- dill greens;
- pepper;
- salt to taste.
Boil the potatoes until half cooked, peel and cut out the mushrooms. Dip the caps of the resulting mushrooms into the egg and roll in breadcrumbs. Deep fry until done. Season the mushroom stems with salt and pepper. Salt the remaining potatoes after cutting, mix with finely chopped herbs and place on a plate in a heap, sprinkle with sour cream. Place mushrooms along the edge.
Stuffed potatoes
- 500 g potatoes;
- 3 eggs;
- 70 g white loaf pulp;
- 50 g grated cheese;
- 270 ml cream;
- 1 tbsp. l. butter;
- pepper;
- salt to taste.
Boil potatoes in salted water until half cooked. Take out the middle, leaving thick walls. Combine the cleaned mass with eggs, cream, bread crumbs, butter, salt, pepper and mix until a homogeneous mass is obtained. Stuff the potatoes with the resulting mixture. Sprinkle with cheese and breadcrumbs, drizzle with oil and bake in the oven for 25-30 minutes.
Potato pudding
Photo: Restaurant “Dream Molokhovets”.
St. Petersburg Recipe by Maxim Kuzmin, chef of the restaurant “Dream Molokhovets”, St. Petersburg
Article on the topic
The main secret is patience. How to Make the Perfect Mashed Potatoes
- 80 g potatoes
- 1 egg
- 10 g fresh herbs
- 10 ml olive oil
- 10 g carrots
- 10 g zucchini
- 10 g radish
- 10 g salted milk mushrooms
- 50 ml cream 22%
- 10 g blue cheese
- 5 g roasted almonds
Step 1 . Peel the vegetables and boil until tender.
Step 2 . Grate the potatoes, mix with the yolk, chopped herbs, salt and spices.
Step 3 . Mix the resulting mass with the whipped egg white, place in the pan, and bake for 15 minutes.
Step 4 . Remove the finished pudding from the mold and place on a plate.
Step 5 . Boil the cream, add cheese, prepared vegetables, mushrooms, butter, chopped herbs, mix.
Step 6 . Pour the resulting sauce over the pudding, garnish with herbs, and sprinkle with chopped almonds.
Appetizer of potatoes stewed with sour cream
- 500 g potatoes;
- 200 ml sour cream;
- 1 bunch of dill and parsley;
- 120 g grated cheese;
- ground black pepper;
- salt to taste.
Peel the potatoes, rinse, cut into circles and place in clay pots. Season with salt, pepper and sour cream. Instead of sour cream, you can use cream. Sprinkle with cheese, cover and bake in the oven until done. Serve the stewed potatoes in pots, sprinkled with finely chopped herbs. Serve a salad of fresh vegetables separately.
Potato roll
- 500 g potatoes;
- 500 g minced meat;
- 3 eggs;
- 500 ml milk;
- 1 tbsp. l. butter;
- 220 g flour;
- 80 g breadcrumbs;
- 45 g cumin;
- pepper;
- salt to taste.
Boil the potatoes, add butter, milk, flour and eggs, pepper, salt and beat until a homogeneous batter is obtained. Fry the minced meat in oil until cooked. Grease a baking dish with butter and sprinkle with breadcrumbs. Pour in the dough, sprinkle with caraway seeds. Bake for 15 minutes. Lay out, place minced meat on top, roll into a roll and bake in foil for another 15 minutes.
Potato cutlets
- 500 g potatoes;
- 2 onions;
- 120 g grated cheese;
- 50 g fat;
- 50 g butter;
- 1 egg;
- 100 g flour;
- 200 ml sour cream sauce.
Boil the potatoes, grind with oil in a blender until pureed. Add chopped and fried onion, egg, mix well. Form cutlets from the finished puree and roll in flour, fry on both sides. Grease a baking sheet, place the cutlets, pour sour cream sauce, sprinkle with cheese and bake in the oven for 7-10 minutes.
Potato pancakes with lightly salted salmon
Photo: Restaurant Ribambelle
Recipe by Mikhail Kuklenko, chef of the club-restaurant RIBAMBELLE
- 300 g potatoes
- 5 g flour
- 10 g almond petals
- 50 g Baku cucumber
- 40 g lightly salted salmon
- 30 g Philadelphia cheese
- Dill and parsley
- Fragrant sunflower oil
- Salt
Step 1 . Grate raw potatoes, add salt, flour and almond petals. Place the mixture in a frying pan and fry until tender (7-12 minutes), then place on a plate.
Step 2 . Chop the greens and cucumber and place on pancakes along with pieces of lightly salted salmon. Garnish with herbs and drizzle with olive oil.
Potato appetizer with mushrooms and onions
- 7 potato tubers;
- 50 g champignons;
- 1 onion;
- 1 egg yolk;
- 4 tbsp. l. sour cream;
- 1.5 tbsp. l. butter;
- 3 tbsp. l. vegetable oil;
- dill greens;
- salt;
- pepper to taste.
Peel the potatoes and boil. Remove the “lids” from the potatoes and extract the pulp. Chop the onions and mushrooms and fry in vegetable oil, add salt and pepper. Add the yolk and butter to the potato mixture and make a puree. Fill the potatoes with mashed potatoes and mushrooms, pour over sour cream, and garnish with dill.
Baked potato appetizer with sour cream and cheese
- 1 kg of potatoes;
- 400 ml sour cream;
- 1 onion;
- 3 egg yolks;
- 3 tbsp. l. grated cheese;
- 4 tbsp. l. butter;
- 3 tbsp. l. breadcrumbs;
- salt;
- pepper to taste.
Boil the potatoes. Chop the onion, fry, combine with potatoes, salt and pepper. Add yolks, sour cream, sprinkle with breadcrumbs and cheese. Drizzle with melted butter. Bake in the oven.
Step-by-step cooking recipe
Raw potatoes 4 pcs. medium-sized and one small onion grate on a coarse grater, add 1/3 tsp. salt, black pepper to taste.
Mix everything well.
Pour 3-4 tbsp vegetable oil into a frying pan.
Place half the potatoes, form a circle and make a hole in the middle.
Once the potatoes have set, break the egg into the middle.
Fry until golden brown over low heat and turn over.
Fry the second side until golden brown.
The potatoes hold their shape well, so there is no problem with turning them over.
Remove the potato pancake and fry the second one in the same way.
Serve piping hot with fresh vegetables.
What will we talk about today? About what can be prepared from potatoes, quickly and tasty, of course. For obvious reasons, it is impossible to cover all the dishes from it; there are too many of them, so today we will consider just a few of them. In my opinion, they are unconventional, uncluttered and will perfectly diversify your menu. Potatoes can be ready-made, in any form - mashed, boiled, fried, or raw. Therefore, I tried to divide the recipe according to this principle to make it easier for you to find one that suits you.
Potato appetizer stuffed with mushrooms
- 12 large potato tubers;
- 100 g dried mushrooms;
- 1 egg;
- 1 leek stalk;
- 0.25 loaves;
- 2 tbsp. l. butter;
- salt;
- pepper to taste.
Peel the potatoes, cut off the “lids”, carefully remove the core. Boil the mushrooms, chop finely. Add egg, bread, chopped and fried onion. Stir, salt and pepper. Stuff the potatoes with the mixture. Place the potatoes in a deep saucepan, pour in the broth, and add a piece of butter. Stew.
Potato appetizer with ham and carrots
- 4 large potatoes;
- 150 g ham;
- 1 boiled carrot;
- 80 g cheese;
- 80 g butter;
- curly parsley;
- salt.
Wash the potatoes, dry them, wrap them in two layers of foil and bake in the oven until done, about 1 hour at 180°C. Remove from oven, remove foil. Cut off the top third of the potatoes, peel them and cut them into slices. Grate the cheese on a fine grater. Cut the ham with a knife. Cut the peeled carrots into small strips. Chop the curly parsley. Remove some of the pulp from the remaining lower parts of the potatoes, add salt, combine with butter and finely grated cheese, and fill the “boats.” Place potato slices, pieces of ham and carrots on top. Salt and sprinkle with herbs.
What to cook from small potatoes: recipe with photos
The dish you see below is best prepared from young, small potatoes, but you can also use large ones. You don’t even have to clean the young ones, this way the rut will be healthier. Potatoes prepared according to this recipe cannot be called fried; they turn out more like stewed or stewed. Tender and tasty.
Grocery list:
potatoes - how many will fit into the frying pan;
dried thyme - a pinch;
butter – 100g;
How to cook small potatoes in a frying pan
Cut the washed and peeled (if peeled) potatoes in half lengthwise.
Place the halves cut side down in the pan.
Sprinkle with salt and thyme. And put pieces of butter in the space between the tubers.
Pour in enough water to almost completely cover the potatoes.
Turn on moderate heat, cover partially with a lid and cook for about 30 minutes or until done. Do not stir during the process.
We take the potatoes out onto a dish, and the contents of the frying pan can be simmered so that the sauce thickens and then pour over them when serving. It will be delicious.
You can serve it simply with a salad, or as a side dish for meat, chicken, even sausages. By the way, this dish can also be prepared in a slow cooker, but in this case only 1/4 cup of water will be enough.
Potato appetizer with meat and beans
- 4 large potatoes;
- 200 g baked pork;
- 100 g canned red beans;
- 1 canned red bell pepper;
- 1 onion;
- 1 tomato;
- 1 tbsp. spoon of tomato paste;
- ground red pepper;
- caraway;
- greenery;
- sugar;
- salt.
Wash the potatoes and boil with salt until tender in their skins. Scald the tomato with boiling water, peel off the skin. Peel bell peppers from seeds, and peel onions. Pass the pork through a meat grinder with prepared tomatoes, onions and peppers. Add salt and season well with red pepper, sugar and cumin. Add tomato paste and canned red beans removed from the can. Stir. Cut the potatoes lengthwise and open them like a book. Place the prepared filling on top. Place in the microwave for 2 minutes or in a preheated oven for 5 minutes until the filling is warm. Serve, sprinkled with chopped herbs.
Potato appetizer with dill, cheese and mustard
- 10 potatoes;
- 1 bunch of dill;
- 100 g cheese;
- 1 tbsp. a spoonful of mild mustard;
- 5 tbsp. spoons of white wine vinegar;
- 3 tbsp. spoons of water;
- 10 tbsp. spoons of olive oil;
- 5 cloves of garlic;
- pepper;
- salt.
Peel the potatoes and cut into circles. Cook in hot salted water for about 10-12 minutes. Drain the water. Mix white wine vinegar with water, mild mustard, chopped garlic and olive oil, add pepper, salt and finely chopped dill. Grate the cheese. Place the potatoes in a mold, pour over the dressing, sprinkle with grated cheese and place in the oven for 10-15 minutes until the cheese crust is golden brown.
What to cook from potatoes for breakfast, lunch or dinner?
Cut the baking paper into rectangles measuring 30x50cm. One rectangle per serving.
Grease the baking sheet with oil so that the envelope does not stick to it. Place slices of peeled potatoes, about 0.5 cm thick, on one half of a sheet of paper.
Chop the dill with a knife, pass the garlic through a press. Combine them in a bowl, add oil, salt and pepper, mix.
Cut the onion into small cubes. Place a mixture of dill and garlic and chopped onion on the potatoes.
Cut a slice of ham (it can be replaced with doctor's sausage or even a slice of boiled chicken breast).
Cut the tomato into circles and place on the ham.
We lift the free edge of the paper and connect it with an envelope.
Bake in an oven heated to 220°C for 30-40 minutes.
We rarely eat potatoes for breakfast, but in vain. You need to eat it, especially in the fall. After all, potatoes contain a lot of potassium and vitamins C, B1, B2, B6. As a result of winter storage, most of them are lost, but in the fall and early winter, potatoes are most useful. In addition, it is very filling, so it is ideal for a winter breakfast.
