ABC News Breakfast 28 June 2022

A gift from past you to future you!
Second Day Spuds

Potatoes are the gift that keeps on giving in the cooking stakes, and they’re a gift you can give your future self in the form of second-day spuds. Overnight, the starch in mashed and boiled potatoes increases, forging fluffier fritters and donuts, and giving great glossy crunch to roasties and thrice-cooked fries. Next time you’re prepping potatoes, pop in a second batch, and one of these on your to-do list. 

Watch the full segment here!
Watch the full segment here!

Hot Chip Tortilla

You can make this with all kinds of chips – fries, wedges, even last night’s roast potatoes. Think of the egg like a binding glue. You can add more, if you’d prefer a denser frittata situation. You could also add cheese like Manchego, gruyere, or parmesan, if you were that way inclined.

Ingredients
  

  • 4-5 cups left over hot chips
  • 6-8 eggs depending on the size of your pan
  • 1 tablespoon olive oil optional
  • Salt & pepper to taste

Instructions

  • Chop chips up into fork-sized bits (I like to use kitchen shears straight into the pan).
  • Heat the chips up in a heavy-bottomed non-stick pan, and if they’re fairly oily, there should be enough fat in the pan. Otherwise, splash in a glug of olive oil and listen for the sizzle.
  • Beat eggs together until a homogenous mix (The Nut calls it “egg water”). Pinch in some salt flakes and stir again.
  • Once the chips are heated through and glinting again, pour the egg mix over them evenly, then tip the pan around a little to ensure every chip gets egged.
  • Cover with lid and set the timer for 6 minutes. Check after this time, and if the egg still hasn’t fully set, give it another 2 minutes or so. A little bit of wobble isn’t too bad either, if you’re into that sort of thing.

Feta Roasties

You can add feta and oregano to any kind of second day spud – even to top your mash! If you’ve no fresh oregano, use dried. Other herbs that would work if you didn’t have oregano handy are parsley, dill, mint – anything soft, really. Turn this plant-based by using a vegan crumbly cheese.

Ingredients
  

  • 1.5 kg chat potatoes boiled
  • 2 tablespoons olive oil
  • 1 teaspoon salt flakes
  • 50 g Greek feta
  • 2 tablespoons fresh oregano
  • Freshly cracked pepper to taste
  • Lemon cheeks to serve optional but excellent

Instructions

  • Preheat oven to 240c (220c fan).
  • Toss the chats in olive oil and salt in a bowl.
  • Place onto an oven tray then press a second tray on top OR use a masher to squash each chat into a Pac-Man shape. Arrange so that each spud has some wriggle-room around.
  • Bake for 30-35 minutes until sufficiently burnished, flipping and tossing as need be.
  • To serve, crumble feta, crack pepper, pinch in some salt flakes, glug a little olive oil and finish with oregano sprigs. A couple of lemon cheeks wouldn’t go astray.

Not-So-Secret-Ingredient Cinnamon Donuts

Mashed potato lightens up bread doughs and donut batters. This is a puffy yeasted dough, but won't rise as much as you think. Get ready for them to get lovely and fluffy in the frying oil, and toss in cinnamon sugar to serve.

Ingredients
  

  • 100 g caster sugar plus extra for dusting
  • 125 g butter softened
  • 1.5 heaped cups 250g left-over mashed potato
  • 450 g plain flour plus extra for dusting
  • 1 sachet 7g powdered yeast (or 15g fresh)
  • Pinch of salt
  • 2 eggs lightly beaten
  • Oil for deep-frying I like grapeseed

Instructions

  • Cream butter and sugar together until pale. Add beaten eggs and mix until incorporated. Pop in mashed potatoes and a pinch of salt and whisk well until everything is combined.
  • Switch over to a dough hook. Add yeast to the flour, then sprinkle in a quarter of dry mix at a time and work on low until flour incorporates. Knead for 4-5 minutes until smooth and elastic. This can all be done with a wooden spoon and some elbow grease, by the way. But if you do have a stand mixer, get it out!
  • Transfer the dough into an oiled bowl and cover with a damp tea towel. Leave in a warm spot for an hour to puff a little - though it won’t double in size, so don’t get dejected if it all looks a bit flat still.
  • To fry, set up your station with a paper towel lined tray for draining, and a platter or bowl with the cinnamon and sugar for dusting (about a teaspoon of cinnamon to a tablespoon of caster sugar should do it). Heat oil to 180c in a high-sided saucepan or deep-fryer.
  • Dust the bench, then turn out the proved dough and flatten to about 1.5cm thick. Use a cookie cutter with a 4cm diameter and another with a 1cm diameter for the hole to cut donut shapes out of the dough. Fry donuts and holes until golden brown (I like to take mine a little darker but a deep tan is plenty) then drain, then toss in cinnamon sugar.
  • Serve warm or cool.

Notes

Tips:
If using fresh yeast, or yeast that might be out of date, try blooming it first in 1/4 cup of tepid water, and add an extra 2 tablespoons of flour to your mix. You'll need double the fresh yeast, too.
To make a warm spot for proving, pop your dough bowl into the oven with a big mug of boiling water next to it. The steam should be enough to help the dough rise.
If you prefer your donuts glazed, make up a mix with 1/2 a cup of milk to 1 1/2 cups of icing sugar and dip donuts once cool enough to handle.