Creative Uses for Leftover Roast Potatoes and Carrots

This is an incredibly rare yet welcome occurrence in most households. Oftentimes, you might find yourself with a bowl of leftover roast potatoes and carrots in the fridge, enough to make a hearty meal for at least 2 people. Whether it's dinner time, your partner has just arrived home, or your child is expected momentarily, having a meal ready at hand can save a lot of stress. Here's a versatile recipe that turns these commons leftovers into a delicious meal, perfect for busy evenings.

Ingredients

Leftover roast potatoes and carrots, warm Pound of ground beef Onion, roughly chopped Mushrooms (optional), roughly chopped Olive oil and butter, for sautéing 1/2 tsp. of mixed herbs (Italian preferred, but any mixture will do) Beef broth or brown gravy powder Flour or cornstarch (if needed) Seasonings (salt and pepper) Optional: brown gravy, salted water, red wine, or ice cream for dessert

Recipe

Begin by placing the leftover potatoes and carrots on or near an unused part of the stovetop. Warm them up until close to room temperature. Drizzle with a little olive oil and mix them around. You should have an onion somewhere in the kitchen; chop it roughly. If you have some mushrooms that can be eaten (and you’re not allergic to them), chop them up as well. Choose your largest oven-safe frying pan, and add some oil and butter. Heat it on medium low heat. If you're not allergic, sauté the onion and mushrooms in the pan. Alternatively, you can omit the mushrooms if you prefer.

While the vegetables are heating up, mix in a small amount of onion and/or garlic powder as well as a scant 1/2 teaspoon of mixed herbs into the ground beef. Shape the mixture into 2–4 patties about 1/2 inch thick. Place these patties in the pan with the onions and brown them on both sides for several minutes each. Check to see if you have beef broth, red wine, or salted water on hand. If so, add 1/4 cup of the liquid to the pan and mix well. Once the oatmeal is heated, add the carrots and potatoes around the edges of the pan. Place the pan in the preheated oven, which should be around 350 F, for about 15–20 minutes until the veggies are crispy outside and the patties are cooked through.

Once done, remove the patties to a plate and the veggies to a bowl, leaving the pan juices behind. If you have brown gravy powder, make the gravy in the pan on top of the stove using the pan juices as part of the liquid. If you have only beef broth and no gravy powder, mix about 1 tablespoon of flour or cornstarch into a cup of broth and stir it into the pan juices. Cook until the mixture bubbles and thickens. Taste for seasoning and add salt and pepper if necessary. Serve the patties with pan juices, or with the gravy on the side, depending on your preference. For dessert, you might want to serve some ice cream, which can be a delightful end to such a hearty meal.

Conclusion

The use of leftover roast potatoes and carrots in this dish not only saves food but also ensures that every bit of the meal is utilized. This recipe is simple yet nutritious, making it a perfect solution when you need a quick and tasty meal. With a bit of brainstorming and creativity, you can transform even the simplest ingredients into a delicious and satisfying dish. Enjoy your meal!