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Potato Hashcakes

February 6, 2012

So here’s an everyday recipe for a hearty bout of comfort food; it’s also a fantastic way of using up leftovers, which is what I’ll bang on about while wearing my Love Food Hate Waste hat. Have you ever really paid attention to the amount of food you waste? From potato peelings to that last mouthful you can’t manage … it all piles up. And it all goes to landfill and rots. So, if you end up with a bunch of leftover potatoes (maybe ones that are softening a bit and growing a few eyes in the cupboard), and some veg – this is a fantastic, cosy, warming meal full of flavour and comfort.


  1. 500g (?) potatoes, preferably skin-on. I dunno quantity, actually. I had one baking potato and about 6 new potatoes in the cupboard, so I used them.
  2. 1 tsp mustard
  3. Pinch of turmeric
  4. Pinch of cumin
  5. Salt & pepper
  6. 1 leek, chopped fine (can use cabbage, sprouts, anything of that ilk)
  7. 6-8 black olives
  8. 1tsp them there capers again!


  1. Boil the potatoes with the turmeric. It gives them a lovely colour and a slightly smokey flavour.
  1. Fry the leeks and other chosen veg with the cumin until soft, then add chopped black olives and capers
  2. Mash the spuds with the mustard, and stir in the mixed veg
  3. Mould the spuds into patties. You might want to wait until they’re cool, yeah?
  4. In a hot, oiled frying-pan, fry the potatoes until they’re nicely browned and crispy on the top
  5. Serve and chomp.


We ate ours with roasted butternut squash, roasted tomatoes, and salad. They were really rather pleasant.


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