Grenadir with Leftover Potato and Pasta
This excellent, simple side dish is made using leftover potatoes and pasta.
Servings 4 -6
- 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