You don’t need any culinary skills to make this dish; it is super easy and fast. Grenadir, also called Granadir or Granadir Mars is a very common dish in Central Europe. It is typical military food as it is both cheap and filling, hence the name – Greandier March. I make it whenever I have leftover pasta or potatoes – it’s an excellent way to use them up. This potato pasta dish is a great side dish, but it could also be served as a simple main dish. For non-vegetarian, entrée version, add ham cubes or bacon. Serve alongside salad greens like this Boston lettuce.
3 large Potatoes
1 Onion, chopped
2 cups uncooked Pasta (short shaped)
1 tablespoon Paprika
3 tablespoons Olive Oil
Salt and Pepper to taste
Wash potatoes and cook until tender, about 20 minutes. Drain potatoes and cool until ready to handle. Peel and dice potatoes into bite size chunks. You can also first peel, dice and then cook the potatoes, or use leftover mashed potatoes. There’s no wrong way.
Meanwhile, in another pot, cook pasta in salted water according to the package directions. Drain pasta and set aside.
In a large skillet, heat the oil over medium-high heat. Add onions and sauté until translucent, about five minutes. Stir in paprika. Add potatoes and pasta and mix to combine. Season with salt and pepper to taste.
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