Hearty Potatoes


Potato Frittata

Potato Frittata

Course Breakfast
Cuisine Italian
Servings 5 1


  • 10 eggs
  • 4 potatoes
  • 100 g grated cheddar cheese
  • 2 garlic cloves, crushed 
  • 1 onion, finely chopped
  • 2 oil
  • salt and pepper to taste


  • In a small pot, cook the potatoes in boiling water until tender.
  • Take the potatoes out of the boiling water. Once they cool to the room temperature peel them and cut into slices.
  • Preheat oven to 350°F.
  • In a medium-size bowl, beat the eggs and season them with salt and pepper.
  • In a large ovenproof pan, heat the oil then add onion and garlic. Cook for a few minutes, stirring, until soft.
  • Pour in half of the egg mixture then place potato slices on top.
  • Sprinkle the cheese and pour the remaining egg mixture.
  • Cook on medium heat for 2-3 minutes until the eggs are set.
  • Transfer pan to the oven and bake for 10-15 minutes.
  • Cool frittata slightly then cut into slices and serve.


Crispy Potatoes with Eggs

Crispy Potatoes with Eggs and Green Beans

Course Main Course
Cuisine Fusion
Servings 3 1


  • 1 cup green beans cut into 1-inch pieces
  • 2 tbsp olive oil
  • 2 lb potatoes cut into ½ inch dice
  • 2 cloves garlic
  • 4 large eggs
  • pinch of paprika
  • salt and pepper to taste


  • Cut green beans into 1-inch  pieces then steam them. 
  • In a large non-stick skillet, heat oil then add potatoes. Spread the potatoes evenly and cook for 15 to 20 minutes until crispy and brown on all sides.
  • Stir in the green beans, garlic, salt, pepper, and paprika.
  • Crack each egg into a bowl and slip them one at a time on the vegetables, spreading them evenly.
  • Cover and cook for 3-5 minutes until the eggs are cooked.
  • Sprinkle with some more paprika and serve immediately.
Potato Stuffed Flatbreads

Potato Stuffed Flatbreads

Course Main Course
Cuisine Indian
Servings 2 1


For the potato stuffing

  • 6 medium potatoes
  • 5 cloves of garlic, crushed
  • ½ tsp paprika
  • ½ tbsp lemon juice
  • salt to taste
  • pinch of turmeric (optional) 

For the dough

  • 2 cups whole wheat flour + more for dusting
  • ½ tsp salt
  • ½ cup warm water
  • 2 tbsp oil + more for roasting the parathas


  • Place the flour, salt, and oil in a bowl. Use your hands to mix the ingredients together. 
  • Slowly start adding water and keeping mixing the ingredients until dough is sort of formed. 
  • Knead the dough until its smooth and elastic. Set aside, covered with a tea towel, for about 20 minutes.
  • To make the potato filling, boil the potatoes until tender. Drain the water and allow the potatoes to cool completely.
  • Once cooled, peel the potatoes, mash them thoroughly and add salt, turmeric, crushed garlic, paprika, and lemon juice.  Mix well.
  • Divide the dough and the filling in equal parts. So if you want 6 parathas, make 6 dough balls and 6 filling balls.
  • Take one dough ball on a dusted surface and roll it out. Place the potato filling in the center of the disc. Close the dough over the stuffing completely. Dust some more flour and roll the dough gently making sure that the filling does not come out.
  • Roll each paratha into a round flatbread of about 6 inches diameter and 1/8th inch thickness.
  • Heat a frying pan and place the paratha on the heated surface. Drizzle some oil around the sides and roast until golden brown. Flip and roast the other side, adding some more oil on top and along the sides.
  • Serve hot with a dollop of butter and ketchup, plain yogurt or raita.


Beef and Potato Stew

Grandma’s Beef and Potato Stew (Slow-cooker or Crock-pot recipe)

Course Main Course
Cuisine French
Servings 3 1


  • 1 lb beef
  • 1 lb potatoes
  • 2 carrots
  • 1 onion
  • 1/4 celery
  • 1/2 cup peas
  • 3 cups water


  • Place beef on a chopping board and cut it into cubes then place int into a medium-size crockpot.
  • Sprinkle the beef with salt and pepper then using a spatula gently combine the mixture.
  • Pour in the water over and stir the mixture.
  • Cook on low heat for 7 hours.
  • Cut potatoes, carrots, onion and celery into small pieces then along with peas place them in the crockpot.
  • Mix the vegetables with beef and cook it for another 2-3 hours on a low heat.
  • Serve the dish warm with bread or rice.

Easy Potato Rice Balls

Course Main Course
Cuisine Indian
Servings 2 1


  • 1 cup rice
  • 4 large potatoes
  • 1 large onion, finely chopped
  • 1 large green bell pepper, diced
  • 3 cloves of garlic crushed
  • 1/2 cup breadcrumbs 
  • olive oil
  • salt and pepper to taste 


  • Cook rice according to package instructions.
  • In a small pot, boil the potatoes until they are tender.
  • Preheat oven to 350°F.
  • Take the potatoes out of boiling water then mash them well.
  • In a medium-size bowl, combine potatoes, and rice and mix them well.
  • Add chopped onion and bell pepper, and crushed garlic.
  • Add salt, and pepper and stir the mixture well.
  • Form small balls from the mixture then coat them in breadcrumbs.
  • On a baking tray place baking paper then arrange balls.
  • Place the tray in the oven and bake balls for 20 minutes until golden brown. Ensure to flip balls to another side after 10 minutes of baking. 
  • Serve them warm with tomato chutney or your favorite tomato sauce. 


This recipe makes a great side dish for any main course: salad, sandwich, wrap, soup, or grilled chicken. 

Grocery List



  • 5lb potatoes 
  • 3 onions
  • 2 medium carrots 
  • 1 green bell pepper
  • 1/2 celery
  • 2 garlic heads
  • 0.25 lb green beans
  • 1 lemon
  • 12 oz frozen peas


  • 1 lb ground beef
  • 12 eggs


  • 8 oz cheddar cheese
  • plain yogurt (optional)
  • raita (optional)


  • 2 oz paprika 
  • tomato chutney
  • ketchup
  • wheat  flour
  • rice
  • olive oil
  • salt
  • pepper.

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