Sprouting spuds ............

Queenie

......... old potatoes are coming to the end of their season and are more and more likely to be sprouting.

In true old fashioned "waste not, want not" style and spurred on by squeaky's post in another thread about using up sprouting spuds, thought I'd share some specific Potato Freezer Recipes so we can make the most of those old potatoes before they sprout and deteriorate beyond resusitation!

These recipes use only potatoes and store cupboard ingredients so need no dedicated "planning" in order to get them into the freezer.

Potato Hotcakes (like hash browns)
(serves 6 - 8)

2lb potatoes, peeled
2Tbsp flour
2tsp mustard powder
2Tbsp finely grated onion
salt and freshly ground black pepper
2 small eggs, beaten
vegetable oil for frying

Soak the potatoes in cold water for 30mins, then drain. Grate into a bowl and drain off any starchy liquid, then add the remaining ingredients, except the oil, and stir well to mix.

Heat the oil in a frying pan, add the mixture in spoonfuls and fry until browned on both sides.
To Freeze: cool quickly. Open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove wrappings and place on a baking sheet. Reheat from frozen in a preheated moderate oven (180C/350F/Gas 4) for approx 30 mins or until heated through.

Potatoes Normande
Serves 4 - 6

2lb potoatoes, peeled and thinly sliced
1½ oz butter
salt and pepper
½ pint milk

Put the potato slices in layers in a buttered oven-proof dish or foil container, sprinkling each layer with salt and pepper.
Pour in the milk, dot with butter.
Bake in a preheated moderate oven (180C/350F/Gas 4) for 1 - 1½hrs or until the potatoes are soft.
To Freeze: cool quickly, then cover with foil and pack in a freezer bag.
Seal, label and freeze.
To Thaw and serve: remove wrappings and thaw at room temp for 4hrs.
Reheat in the oven ((190c/375F/Gas 5) for approx 30mins or until heated through.

Potato Croquettes
(makes 16)

2lb potatoes, peeled and halved
2oz butter
1 egg, beaten
1 Tbsp milk
pepper and salt
veg. oil for frying

For the coating:
a little flour
2 eggs, beaten
2oz fresh white breadcrumbs

Cook the potatoes in boiling salted water for 15 - 20 minutes, until tender.
Drain well, then mash with the butter and beat in the egg, milk and pepper to taste.
Leave to cool.

Shape the mixture into 16 croquettes by rolling with floured hands.
Dip the croquettes in the beaten eggs, then roll in the breadcrumbs.
Chill in the freezer until firm.
To Freeze: open freeze until firm, then pack in a rigid container, seperating each layer with foil.
Seal, label and return to the freezer.
To Thaw and Serve: remove from the container and thaw in the freezer for 2hrs.
Deep-fry in the hot oil for 4-5 mins until golden brown, then drain well on paper towels and serve immediately.

pol

POTATO PANCAKES

300g mash
2-3 tbsp milk
2 eggs
2 heaped tbsp SR flour
salt, pepper

Put the eggs and milk in a bowl and whisk up. Add the mash, flour and seasoning. Whisk till fairly thick but still pourable. Cook in a hot frying pan with a little oil for a couple of minutes each side. Lovely for Sunday breakfast with a boiled egg. Freezes really well individually in greaseproof paper. Defrost and top with cheese and grill till melted.

elona

Potato scones

Mash potato with a little milk- add flour and mix together to a dough - roll out like pastry- cut out rounds or triangles etc - either oven bake or fry in pan!

mink35

Does this mean I've got to leave my spuds to sprout before I can try any of these yummy recipes!

pepsicola_2

These recipes do sound delightful don't they.

I like to mix my spare mash with tinned tuna and fry for supper.

Queenie

mink35 wrote:

Does this mean I've got to leave my spuds to sprout before I can try any of these yummy recipes!

Yes! :think: But, we'll let you off

kirstyreanne

elona wrote:

Potato scones

Mash potato with a little milk- add flour and mix together to a dough - roll out like pastry- cut out rounds or triangles etc - either oven bake or fry in pan!

My nan showed me how to do this and it makes a lovely topping for a steak & kidney or a chicken & leek pie.

Mmmm mmmmm!!

bonnie_2

i,ve always eated sprouting and green potatoes cut the bits out of course but that dr mckeith woman said they cause cancer or something is this true if i drop dead i will let you know my ghost will come back and haunt mse.

skysky69

Might sound like a daft question, but I thought I read somewhere about when they start sprouting you shouldn't eat them - they aren't poisonous or anything are they?

I have only bought a big bag of spuds from the farm shop a couple of weeks ago and they are sprouting already - can I just cut the sprouts off?

wishiwasarichgirl

never heard that before, and I grew up on a farm! I just break off the shoots and cook them as normal, hasn't killed me yet

Lusignan

Get rid of the sprouts and any green bits, and you should be fine.