Together, fried or mashed the potato and the carrot compliment each other.
Carrots and potatoes have long been paired with pot roast. Cooked in chunks they get steamed by the meat juices and come out tender and tasty. Below are two recipes that take carrots and potatoes and change their relationship in the pot and pan.
Mixed Mash, Potatoes and Carrots
There are six ingredients in Mixed Mash.
- Potatoes
- Carrots
- Butter
- Milk
- Salt
- Pepper
Directions:
- Start water boiling on the stove and add a liberal amount of salt. Peel the carrots and the potatoes (though leaving the skin on the potatoes adds flavor and color). The ration of 1 medium carrot to 2 large potatoes makes a good balance in the recipe. Cut them in to chunks and boil until the potatoes are tender. The carrots should still have a slightly firm center.
- Drain well. Lightly mash before adding butter and milk. Butter to taste and add enough milk to get the consistency of mash desired. While the potatoes should get creamy, let some of the firm bits of carrot add texture to the mash. The carrots will give the potatoes a nice color and add sweetness.
- Salt and pepper to taste. Serve hot with extra butter available.
Home Fried Potatoes with Shredded Carrot
The secret to crispy home fries is precooking the potatoes. A plate and a microwave make this easy to do.
There are five ingredients to Home Fries and Carrots.
- Potatoes
- Carrots
- Olive Oil
- Salt Pepper
- Onion (optional)
- Other Fresh Herbs (optional)
Directions:
- Peel the carrots but leave the skin on the potatoes. Same 2 potato to 1 carrot ratio works well with this dish. Using a grater with large holes, grate the potatoes on to a microwavable plate. For the carrots use the same vegetable peeler and make two inch ribbons of carrot. Put the plated potato and carrot in the microwave and cook on high power for 3 minutes covered.
- Take from the microwave and use 2 forks to toss the potato and carrot together. Add diced onion to taste here, and other fresh herbs. Thyme, sweet basil, parsley or chives all work wonders with this dish.
- Heat 2-3 tablespoons of olive oil in a non-stick frying pan. A cast iron pan works great but requires more clean-up. Add the potato and carrot to the pan. Use a spatula and lightly press down the mixture. Sprinkle salt and pepper on top.
- Step back and let it cook. Give the potatoes time to brown and get crunchy; check by gently lifting an edge. Use a wide spatula or a twist and flip of the wrist to turn the mixture over. This time cover with a tight lid so the mixture can steam for 5 minutes to make certain the potatoes cook through. Uncover, check for brownness and continue cooking uncovered if needed.
- When done transfer to a warm plate and use the same pan to cook up 2 sunny-side up eggs per person. The fried potatoes will firm up and stay plenty warm.
- Serve a pile of the Home Fried Potatoes with Shredded Carrot with eggs on top. A side of crispy bacon or pan seared ham is a great addition.
Dinner or Breakfast
Mixed Mash leftovers can be chilled, formed into patties and fried in olive oil for breakfast the next day.
Home Fried Potatoes and Shredded Carrots go great with meatloaf or fried chicken for dinner.
The copyright of the article Potatoes and Carrots, Fried and Mashed in Recipes is owned by V. Wayne Hughes. Permission to republish Potatoes and Carrots, Fried and Mashed in print or online must be granted by the author in writing.
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