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A use for leftover pan-roasted potatoes

I hosted a business dinner, and wound up with the leftovers. They include a container of pan-roasted potatoes (the kind you get at Greek or Middle Eastern restaurants.)

What can I do with them? I was thinking of mashing some up with an egg and making potato pancakes, or perhaps slicing some and tossing with olive oil and parsley. Any ideas? There are dozens of these little guys, so I can try several different ideas.

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  1. How about hash? Corned beef or whatever kind of meat you may have leftover...my local diner makes a duck hash, red flannel hash, lamb hash. The chef is a creative genius!

    1 Reply
    1. re: kattyeyes

      P.S. Here is a link to a Diners, Drive-Ins and Dives clip of my hometown's much-loved diner, O'Rourke's featuring Brian O'Rourke himself making duck hash! Brian, we love you!

    2. Breakfast. Sliced and fried in bacon grease until lightly crisped. Add some onion, bell peppers, sliced garlic, serve with bacon, ham, or steak, and a couple eggs over your way.

      5 Replies
        1. re: sarah galvin

          Those are great ideas. I would also like something a tad lighter, maybe minus the bacon grease.

          1. re: brendastarlet

            I save leftover potatoes in smaller zip loc baggies to toss into soups that I'm making. Same with leftover veggies, meats, etc. Heat up some stock, toss in the frozen things & you have a yummy, easy soup.

            1. re: brendastarlet

              Yeah, just cut back on the bacon fat. Use a little for flavour.

              1. re: brendastarlet

                Assuming the potatoes were original coated in some sort of fat when they were roasted, there is probably enough grease still clinging to the potatoes that you can put them into a dry pan, or one that is lightly sprayed with oil. That is what I usually do.

          2. I like to cube leftover potatoes (about 1/2 inch) and use them with other vegies in a fritatta. Makes a nice, easy, quick dinner.

            1. i like the hash ideas. and hannaone's brekkie, too.

              what about good old 'tater salad? http://allrecipes.com/Recipe/Southern...

              1. Spanish Tortillas.... those potatoes would make a wonderful base. Sautee some onions until browned, add the potatoes cubed before adding the egg mixture.

                Heck, anything with eggs!

                1. with fennel in a gratin with parmesan.

                  on a pizza with italian sausage, fennel, rosemary, bell pepper.

                  1 Reply
                  1. re: alkapal

                    I love just lightly mashed with some shallots or onions, fennel, roasted red peppers, fresh herbs and some green pepper and white cheddar or your favorite cheese. My favorite ... Gouda. Mix all with 1-2 eggs depending how much much egg mixture and then dip in some fresh bread crumbs. Dried store bought will work in a pinch. Pan saute in butter and then serve with a parsley and thyme sour cream and a onion relish if you have some. I am planning on posting that tomorrow. Really good.

                  2. i love the breakfast ideas.......but if you don't want to do that, mash them ral well and use in a bread recipe. About 1 cup of potato for every 3 cups of flour. You may have to adjust the liquid.

                    The other is to slice them into 1/4 inch dice and use in a frittata

                    1. Dice up and mix with 1 can diced tomatoes and 1 onion and 2 cups baby spinach. Add 1/4 cup white wine and 1/2 cup chicken broth and add to a casserole. Top with a simple bechemel cheese sauce. I used smoked gouda or any smoked cheese. 2 cups worth. Top with fresh bread crumbs and some melted butter. Bake 30 minutes at 375.

                      1. Now you need more of those potatoes!

                          1. re: ipsedixit

                            these ideas are all fantastic! I am eager to try them, especially for fritatta. Thanks so much.

                          2. Make a version of fried potato salad:

                            Cube and pan fry the potatoes until crispy, then add in oil, mustard, and relish, toss and serve, possibly with sides of mayonnaise and hot sauce

                            Very wrong, but oh so good.

                            1 Reply
                            1. re: Caralien

                              Oh hell, how can fried be wrong, lol.

                              Good for me ...

                            2. I use leftover roasted potatoes to make a frittata/Spanish tortilla type dish. I put the roasted potatoes in an oiled roasting pan/pyrex dish (sometimes the pan I roasted them in). Beat some eggs, add some pepper & herbs (often Herbes de Provence) to the egg mixture, pour the egg mixture over the potatoes and bake at 350 until done.

                              Sometimes I do the same type of a dish in a skillet, by panfrying the potatoes until they are warm, and pouring the egg mixture over the potatoes in the skillet, and scramble until the eggs are cooked. The last time I made this, I added smoked paprika to the potatoes as I was panfrying them, and it added a nice flavour to the dish.