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3 Cheap & Easy Potato Recipes | Struggle Meals



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Alexandra

Alexandra

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  • RECIPES:

    SPANISH TORTILLA
    1 cup extra-virgin olive oil
    4 medium red potatoes, thinly sliced
    1 large yellow onion, halved, thinly sliced
    2 teaspoons kosher salt, divided
    1 1/2 teaspoons black pepper, divided
    8 eggs
    2 tablespoons coarsely chopped parsley
    12 slices prosciutto

    1. In a nonstick skillet on medium heat, add oil, potatoes, onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook potatoes just until tender, do not let them break.
    2. In a large bowl, whisk eggs, parsley, remaining salt and pepper. Remove potatoes from skillet into egg mixture and gently toss. Pour mixture back into skillet.
    3. With a rubber spatula pull the eggs away from the sides of the pan, moving the egg mixture around. Let cook for 5 to 7 minutes on medium heat, then flip tortilla over to cook underside. Push sides of tortilla into itself, this will lift the tortilla slightly. Cook for another 5 minutes on low heat.
    4. Slide onto cutting board. Top with prosciutto. Cut into 6 pieces. Serve immediately.

    POTATO & LEEK SOUP WITH BACON
    1/2 pound bacon, cut into 1/2-inch strips
    4 large leeks, white and light green parts only, fine diced and soaked in water
    3 cloves garlic, minced
    1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
    3 sprigs fresh thyme
    1 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    1 cup water
    6 cups chicken stock
    Crispy toast:
    1/2 baguette
    4 packets (4 tablespoons) butter
    1/4 cup shredded Parmesan cheese
    Pepper

    1. In a stock pot on medium heat, saute bacon until crispy. Remove with a slotted spoon to a towel-lined plate.
    2. To the bacon fat, add the leeks. Saute until soft and wilted, about 8 to 10 minutes. Stir in garlic and saute for 30 seconds. Add the potatoes, thyme, salt, pepper, water and stock. Bring to a boil. Reduce heat to low. Cover and simmer for 10 to 15 minutes, until the potatoes are soft.
    3. Preheat the oven to 425 degrees.
    4. Thinly slice baguette. Lay bread in a single layer on sheet tray. Drizzle with melted butter. Sprinkle with cheese and pepper. Toast in oven for 3 to 5 minutes, until crispy. Remove and let cool.
    5. To serve soup, ladle into a bowl. Top with crispy bacon, black pepper and toast.

    POTATO PANCAKES WITH APPLE ONION COMPOTE
    2 large russet potatoes (1 1/2 pounds), peeled
    1 carrot
    1 small yellow onion
    1 large egg
    2 tablespoons chopped chives
    2 tablespoons all-purpose flour
    2 teaspoons kosher salt
    1/2 teaspoon black pepper
    3 to 5 tablespoons canola oil
    Compote:
    3 large apples, peeled, cored and cubed in 1/4-inch dice
    1 small white onion, cubed in 1/4-inch dice
    3 sprigs thyme
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 teaspoon cinnamon
    1/3 cup sour cream, to serve
    Salad:
    Zest and juice of 1/2 lemon
    1 teaspoon Dijon mustard
    2 tablespoons extra-virgin olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 packet (1 teaspoon) honey
    4 cups arugula
    2 green onions, chopped

    1. Grate potatoes, carrot and onion on a box grater. Place in a clean kitchen towel and squeeze any excess liquid. Add to a large bowl, along with chives, salt, pepper, eggs and flour. Stir together until fully combined.
    2. In a large cast-iron skillet over medium heat, add oil. Scoop about 1/4 cup of potato mixture onto hot oil and slightly flatten. Cook for 2 to 3 minutes on each side. Keep warm in a low oven until ready to serve.
    3. In another cast-iron on medium heat, add butter, onions and salt. Saute until onion are soft, about 5 minutes. Add apples, thyme, salt, pepper and cinnamon. Saute until apples are cooked, about 5 minutes.
    4. In a large bowl, add the zest and juice of 1/2 lemon, Dijon, olive oil, salt, pepper and honey. Add arugula and green onion, toss until coated with dressing.
    5. To serve, top potato pancakes with compote and sour cream, and serve salad on the side.

  • Hi there. I just found you while searching for cheap meals. I'm neither a chef nor a novice cook. I loved your recipes here and infectious sense of humor (you're a great performer and I bet you've got a ton of friends!). My only criticism is that some of the recipes have ingredients that aren't terribly cheap (thyme, prosciutto) and this would've been stronger if you would've organized the meals in fashion to show how all the potato recipes could use up the same ingredients (apples, thyme, baguette, sour cream, proscuitto). Lots of people might have these around or on hand, but if they're on a shoestring budget, it would help to show how to use them all up without the chance of any waste if one were about to embark on the potato diet (and I know I am) and shell out the clams for the pricier items. Most importantly, thank you — I'm a new subscriber and looking forward to seeing more of your videos. Cheers!

  • I never thought I'd be watching a cooking video and laugh at the same time.๐Ÿ˜‚ The recipes are great. I love the potato pancake! Crispy then with apple sauce and salad nom nom nom๐Ÿ˜‹

  • I have One problem with this series and that is "the packet drawer free stuff" because if you are struggling to buy groceries you should not be eating out at restaurants where you would be getting the "Freebies" in the packet drawer. Just Saying

  • Frankie is a total package. A man who can cook and make you laugh at the same time? That's a catch right there, his wife is truly lucky. I am pretty jealous ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

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