SAVE THE POTATO

Potatoes are the second most wasted food in the UK, with more than 5.8 million spuds being thrown away each day in the UK!

Check out these killer potato recipes from Chef Dan. #SaveOurSpuds 

Leftover Roast Potato, Chorizo and Spinach Breakfast Hash

One of Chef Dan’s all time favourite breakfasts! A little treat once in a while but if you are like Chef Dan and always make a mountain of Roasties then this recipe is a great way to reuse them. You can easily mix up the chorizo for bacon or lardons or even more lovely veggies you have in the fridge like mushrooms or peppers, asparagus or tomatoes!

• Leftover roast potatoes
• Handful Chorizo
• ½ x Onion
• 1x Garlic Clove
• 1x Red Chilli (optional)
• ½ tsp Smoked paprika
• Handful Spinach (or other greens)
• 1-2x Egg – Poached (or however you like them)
• 1-2x Spring onion
• 4-5 sprigs Coriander

1. Dice up the onion and chorizo as chunky as you like it and gently fry for a few minutes until starting to soften in a frying pan.
2. Roughly chop the garlic and slice the chilli (if using) and add to the pan and fry for a further couple of minutes.
3. With your hands start to crush the roast potatoes into the pan and fry on a high heat to start getting the potatoes a bit crispy.
4. Sprinkle in the paprika, add the spinach and turn down the heat a bit while you get the poached egg(s) ready.
5. While the egg is now cooking slice the spring onion and coriander. And give the pan a little stir now and again.
6. Portion out the potato mix into a plate or bowl then top with the egg. To finish the dish off sprinkle over the sliced spring onion and coriander……
7. ENJOY!

Creamy Salsa Verde Potato Salad

This recipe is great for any occasion, not just BBQ’s and also a genius way to use up any herbs that are on the turn in the fridge. It will make a lovely potato salad with a little twang to it. Once the Salsa Verde is made it will keep for another couple of days in the fridge to be used with lots of different proteins maybe. It is amazing with fish, chicken and even beef.

• Any Cooked Potatoes
• ½ tsp  Capers
• 4-5 Cornichons
• 1-2 Clove / Garlic
• 25g Parsley
• 25g Basil
• 25g Mint
• 25g Coriander
• 25g Tarragon
• Dash  White wine vinegar
• Glug Extra virgin olive oil
• 2tbsp Low Fat Yoghurt

(The herbs above are only suggestions. For a verde you just need a mix of 3-6 different ones for a mix of bright flavours.)

1. In a pestle and mortar or food processor add in the capers, cornichons and garlic and bash or blend until smooth.
2. Rip or chop herbs (stalks and leaves apart from the mint) and add in with capers etc.
3. Once all ingredients look smooth add in a dash of vinegar, oil and salt and pepper and taste.
4. Dice up the cooked potatoes and place in a mixing bowl and add a couple of spoons of the verde to just cover the potatoes.
5. Add the yoghurt, mix together and taste. If it’s too sharp from the vinegar you can add a little more yoghurt to get the flavour you like.
6. Enjoy!! 

When Life Gives You Potato Peelings, Make Crisps!

For years I would so easily discard my potato peelings and then one day it clicked that it was such an unnecessary waste. It was one of those light bulb moments where I thought “these would make some tasty crisps!!!” You can have them plain or with salt or think a little outside the box and raid your herb and spice cupboard to make a fun and tasty mix….. Below is an example mix of a simple Garlic and Herb Crisp but have a play!

• All Potato Peelings
• Olive Oil
• Garlic Granules
• Oregano
• Salt

1. Preheat your oven to 200 degrees.
2. Line an oven tray with some baking paper.
3. Lay your potato peelings out onto a baking tray, trying not to overlap them too much.
4. Drizzle a little olive oil over the top and sprinkle the garlic powder, oregano and salt.
5. Bake for 20-25 mins or until they start to crisp up.
6. Enjoy!