My love of tinned potatoes comes from camping when I was a kid. It was the only time we ever ate them so my brain says they’re a special treat, along with packet rice and variety pack cereal. I always have them in my pantry now because they’re so quick to cook and as an adult I don’t camp.
Kale is basically a green scouring pad unless you remove all the stem. The stem is near impossible to digest and unpleasant to eat so cut it out and stick it in the compost. I use two frying pans because one is very hot to add colour to the potatoes and mushrooms and one is kept on medium to soften the garlic and kale without burning them. Seasoning is key to this dish so be generous with the salt and pepper.
Serves 2 Adults
1/2 head of garlic
345g drained tinned potatoes
2 tsps apple cider vinegar
salt, pepper and olive oil
optional: 2 eggs
- Remove all the stems from the kale and chop finely or chuck it in the food processor and blitz for a minute or two. Chop the mushrooms and drain the potatoes (cut any large potatoes in half, leave the small ones whole). Peel and finely chop the garlic.
- Drizzle a little olive oil in a non-stick frying pan then cook the potatoes on medium high for a few minutes to get a little colour and texture on them. Don’t salt as most tinned potatoes are in salted water.
- In another non-stick frying pan drizzle a little olive oil and gently cook the garlic on a medium heat for a few minutes then add the chopped kale, grind over with salt and stir. Add the potatoes to the kale and toss.
- Put a little more oil in the empty frying pan then add the mushrooms, grind over with salt and cook on a medium high heat stirring occasionally. Add the vinegar and stir then cook until golden and add to the veggies, squeeze over the lemon juice and grind fresh black pepper generously over everything.
- Optional: In the empty pan fry a couple of eggs and serve with the veggies.