UniBookworm

Topnotch uppage corner =)

P is for Potato – Day #16

on April 19, 2016

potato

 

Ever since I was a little kid, I always loved potatoes. Baked potatoes with butter (mmmmm). Potato gravy and toast. Potatoes with baked beans and smiley faced ham, egg and rice. They were my ultimate comfort food 😉 While today they take a prominent place in my salads & potato galettes (yes I did make that sophisticated classy looking potato), they still are a staple.


Needless to say I’m a huge fan of Spudbar! 😉 If you’re a fellow potat fan, you so need to check it out. Imagine the largest salad bar as you possibly can from cucumber yoghurt to chickpeas to beetroot to peas to sweet or normal potato, all the colours of the rainbow are here!

Where you customise your own spud or get one of the combos and get it slightly altered. I’ve tried the veggie spud (of course) and the bolognaise one both with the sweet potato and normal. Must say though the normal one taste better. Sweet potato perfects roasted more 😉

image

 

Fun facts about potatoes/spuds

😉 Comes in all shapes, sizes and texture. Found this handy guide of which potato to help!

 

image

 

image

 

😉 Carisma is one of the low GI potatoes… What an awesome name!

 

🙂 Potato is one of the most well known social media PR veg out there! From Twitter to Instagram to even YouTube. The humble spud is a conqueror!

 

 

One of our ULTIMATE brunch recipes! Mexican Huevos Racheros recipe: UK – http://bit.ly/huevosracheros ROI – http://bit.ly/HuevosRancherosI Ingredients: 400g potatoes, peeled and cut into 2cm diced 1 large onion, diced 2 garlic cloves, crushed 1tbsp olive oil 100g sweetcorn 1 tsp paprika 1 green chili, sliced 1 tin of chopped tomatoes 4 medium eggs Fresh coriander Method: Boil the potatoes for 6-7 minutes and drain. In a large frying pan gently cook the onion in the olive oil until softened, add the potatoes and continue cooking until the potatoes just start to crisp a little. Add the paprika, garlic, sweetcorn and chili and continue cooking for 2-3 minutes. Pour in the tinned tomatoes and bring to a steady simmer. When the potatoes feel tender, season with salt and milled pepper. Make 4 wells in the potato mixture and crack in the eggs. Making sure each egg is surrounded by the lovely potato mixture. Continue cooking until the egg is cooked but yet the yolk is soft, sprinkle with fresh coriander and serve straight from the pan. Delish served with crisp bread or corn chips. Microwavable version Place the potatoes into a bowl with about 100ml of water and cook for about 8 minutes, until they feel tender, drain. Add the olive oil, paprika, onion, garlic and chilli to the potatoes and cook for a further 3 minutes. Take a medium sized microwavable flat dish and tip the potatoes into it, Mix in the tinned tomatoes and sweetcorn and microwave again for 3-4 minutes. Now make 4 wells in the mix and crack an egg into each well. Cover and cook again for 2-3 minutes until the egg is cooked to your liking. Serve with chopped fresh coriander, crisp bread, pitta or corn chips.

A post shared by Tasty Potatoes 🥔 (@potatoes_morethanabitontheside) on

 

 

Do you have a favourite potato recipe? And with winter on the way, there’s no better time for potatoes!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: