Skip to main content
Epicurious

FRIED POTATOES WITH NOODLES

All items used were left overs. You can either oven bake potatoes or bake them on outdoor grill for an even better flavor.

Recipe information

  • Yield

    4-6

Ingredients

2 Tbls Olive Oil 4 Medium Baked Potatoes 1/2 Cup Cooked Corn 1/2 Cup Cooked Peas 2 Cups Homemade or Dumpling Noodles
Cooked Salt/Pepper to taste

Preparation

  1. All items used were left overs. You can either oven bake or grill bake potatoes. Heat oil in 3 qrt saute pain over high - med heat. Cut up potatoes into small chunks. Fry potatoes in oil until light to med brown color. Then add corn, peas and noodles and heat till warm. Add salt and pepper to taste.

TagsAmericanPastaPotatoRoot VegetableVegetableFryVegetarian
Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.