horizontal table setting with grenadir

Grenadir with Leftover Potato and Pasta

This excellent, simple side dish is made using leftover potatoes and pasta.
Course Side Dish
Cuisine Croatian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 -6
Calories 416kcal
Author Jas



  • 4 cups cooked potatoes, (about 1 1/2 lbs uncooked) cubed
  • 1 small yellow onion chopped
  • 4 cups cooked pasta (about 8oz. uncooked) short shaped like penne
  • 1 tablespoon paprika
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • chives for garnish fresh or dried


  • In a large skillet, heat 3 tablespoon oil over medium-high heat. Add one chopped onion and sauté until translucent, about five minutes.
  • Add 4 cups of cooked potatoes and season with salt and pepper to taste; dust with 1 tablespoon paprika.
  • Stir in 4 cups of cooked pasta. Mix to combine and heat through. Garnish with chives if using. Enjoy!



  • You can cook potatoes with or without skin first. Using leftover dairy-free mashed potatoes works as well. 
  • Any types of potatoes are fine. I usually have russet potatoes in my pantry, which is what I used here. 
  • Same goes for macaroni. I used penne because I had extra on hand, but any short pasta such as ziti, rigatoni, rotini or fusilli would do just fine. There are no rules!
  • For non-vegetarian, main entrée version, add ham cubes (see the photo in post) or bacon.


Calories: 416kcal | Carbohydrates: 66g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 999mg | Fiber: 8g | Sugar: 2g | Vitamin A: 862IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 9mg