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mashed potato pudding

6/8/2013

20 Comments

 
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I love it when this happens: it's the end of the week; dinner's sorted but you haven't got a scooby what to make for lunch and can't be arsed (or don't have the dosh) to make a trip to the shops. But a quick sort-out of the fridge reveals a bowl of leftover buttery mash, a bit of ham (not enough to make a sandwich), a plastic pot with three olives in it, a tiny piece of pecorino and two spring onions and a handful of mixed leaves in the salad drawer. The result? A surprisingly delicious plate of food.
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Assuming your mash is already seasoned, and given this dish includes ham, pecorino and olives, I wouldn't add any salt to this.

I used pecorino because that's what I had. But I'd have used up any hard cheese that was in the fridge - parmesan, gruyère, lancashire, whatever.

serves one
1 egg

200g mashed potato (approx. ratio of potato:butter:milk at 10:1:1)
25g ham, chopped
2 spring onions, finely chopped
3 green olives, flesh chopped
25g pecorino sardo, finely grated
black pepper


Beat the egg and fold into the mash. Add the ham, spring onions, olives, cheese and black pepper and mix well. Spoon into a small souffle dish or similar and bake at 200C/180C fan for about 20-25 minutes. Serve with a handful of simply dressed salad leaves.
20 Comments
Cathy
6/8/2013 05:01:37

I love it - my kind of food. As a child we had loads of cheese and potato puddings - mashed potato, lots of grated cheese, chives from the garden and an egg, mushed up, slopped in a dish, more grated cheese on top and bunged in the oven till brown and bubbling. Still a favourite, good made with swedes too! I love leftovers.

So pleased to see you well Skintster!!!

Reply
The Skint Foodie
7/8/2013 11:29:46

Thanks Cathy. Swede - YES!

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Giang Cao link
6/8/2013 05:12:43

I would like to make this but leftover mash potato does not exist in my household :(

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Laura
6/8/2013 10:03:56

Just new to your blog today but wanted to say the recipes are great and look so tasty :-)

Reply
The Skint Foodie
7/8/2013 11:30:19

Thank you Laura.

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Tree link
6/8/2013 10:35:32

Awwww, i was expecting pudding of the "black pudding" variety, which mashes very well into potato (for future reference :) )

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Lucy link
6/8/2013 11:58:03

I was just wondering what to do with the leftover mash from last night when I stumbled on this, perfect, thank you! Ps can confirm it works just as well with sweet potatoes!

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Linda Duffin link
6/8/2013 14:29:34

Sounds vile, looks great - a sort of mash-up of pan haggerty? I love using up what my sister in law calls "fridge orphans".

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Arabella
8/8/2013 03:57:51

I'm a spud fiend so this is perfect. Thank you. Also, not very good at frying up leftover mash (soggy or sticks) so baking might be a good way for me to go.

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The Skint Foodie
8/8/2013 04:42:26

Zackerly. It was because the mash was too sloppy to make into cakes for frying that I made this. :0)

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Sally - My Custard Pie link
8/8/2013 05:24:01

Very moved by your story on Food Programme. Visiting here for the first time but will return - great recipes.

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The Skint Foodie
9/8/2013 04:08:18

Thank you Sally!

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Robin
8/8/2013 08:48:18

Sort of... 'pommes de terre duchesse, lancastritaliano'. One for the purists!

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Irina @ wandercrush link
11/8/2013 19:57:43

First of all, this looks delicious. Quick comfort food at its best... Second of all, I'm happy to have found your blog! I just moved to London last year and started my own food blog, too. I'm currently in New York for one school term but I'll be moving into East Dulwich by early January of next year. I'm excited to follow your posts and get educated on the Peckham area, seeing as it'll be so close by.

Reply
The Skint Foodie
13/8/2013 12:38:59

Hi Irina. My God but you can take a good photograph. I'm well jell!

I'm sure, when you move, you'll fall in love with the area.

All the best.

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Amy
13/8/2013 09:07:14

Found your blog today, have spent most of the afternoon reading it. Can't wait to try some of the recipes, thanks for some great ideas!

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The Skint Foodie
13/8/2013 12:40:12

Thanks Amy! Hope you enjoy any dishes you try out.

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spabbygirl
15/8/2013 03:34:10

I've only just discovered you too Foodie, but I love your recipes and will be a regular visitor in future. Take care, Lynne
PS I'm spabbygirl cos I love the ethos of the Society for the Protection of Ancient Buildings where anything old & showing signs of age is much loved = spabby see? A bit like me!

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Josie link
11/11/2013 03:25:43

Just last night I was wondering what the hell to do with leftover mash and one sausage - now I know. And I have leftover spring onions. I'm making a sausage version tonight for one, even though there are two to feed.

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Lorna link
1/3/2015 15:08:05

Next time I have those ingredients left in my fridge, I'll be sure to give this a go ;)

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  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me